Description
This Creamy Coconut Lime Chicken recipe features tender boneless chicken breasts coated in a fragrant cilantro and flour mixture, seared to a golden brown, then baked in a luscious coconut milk and lime sauce. The combination of coconut oil, lime juice, and fresh herbs creates a vibrant, tropical flavor that is both rich and refreshing, perfect for an easy yet impressive weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 2 lb. boneless skinless chicken breasts (about 4 chicken breasts)
- 1/4 cup all purpose flour
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Cooking Oils
- 2 tablespoon coconut oil
- 1 tablespoon olive oil
Sauce
- 1 garlic clove, minced
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar)
- Juice of 2 limes, divided
Garnish
- Green onion, chopped
- Extra cilantro, chopped
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare it for baking the chicken.
- Sear the Chicken: Heat a large, oven-safe skillet or Dutch oven over medium heat. Add the coconut oil and olive oil. In a small bowl, mix the flour and chopped cilantro together. Dredge each chicken breast in the mixture, coating both sides thoroughly, then place them directly into the hot skillet. Sear the chicken for 3–4 minutes on each side until it turns golden brown. When the chicken is almost done searing, add the minced garlic and cook it for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Prepare the Sauce: While the chicken is searing, combine the coconut milk, chicken broth, brown sugar, and juice of 1 lime in a bowl. Whisk the ingredients until well blended to create a smooth, flavorful sauce.
- Bake the Chicken: Remove the skillet from the heat. Carefully pour the coconut milk mixture evenly over the seared chicken breasts. Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
- Finish & Garnish: Once baked, take the skillet out of the oven. Drizzle the juice of the remaining lime over the chicken for a fresh burst of citrus flavor. Sprinkle with salt and pepper to taste, then garnish with extra chopped cilantro and green onion. Serve the chicken hot and enjoy your creamy, tropical-inspired meal!
Notes
- Ensure the chicken breasts are of even thickness for uniform cooking; you can pound them lightly if needed.
- Using an oven-safe skillet or Dutch oven is important to transfer the chicken from stovetop to oven seamlessly.
- For a spicier version, consider adding a pinch of red chili flakes to the sauce before baking.
- Leftover chicken pairs well with steamed rice or quinoa to soak up the creamy sauce.
- If you prefer a thicker sauce, simmer the coconut milk mixture slightly on the stovetop before pouring it over the chicken.
