Creamy Coconut Lime Chicken (Easy & Flavorful!)
Craving a quick and creamy dinner that’s packed with fresh, vibrant flavors?
This 30-minute Coconut Lime Chicken is the perfect balance of rich coconut, zesty lime, and aromatic spices—all in one easy skillet meal!
Juicy chicken is simmered in a luscious, coconut-lime sauce, making every bite irresistibly delicious.
Serve it over rice, cauliflower rice, or noodles for a complete, restaurant-quality dinner in no time.
If you love Thai-inspired flavors but want something simple and homemade, this dish is for you!
For the Coconut Lime Chicken
- Chicken – Use boneless, skinless chicken breasts or thighs. Thighs are juicier, while breasts provide a leaner option.
- Avocado Oil – Great for searing the chicken, but coconut oil works well for added flavor.
- Salt and Pepper – To season the chicken before cooking.
- Shallot – Adds a mild, slightly sweet onion flavor.
- Garlic and Ginger – These bring warmth and depth to the dish.
- Cilantro – Adds freshness and enhances the overall flavor.
- Lime Juice – Provides a bright, citrusy balance to the creamy sauce.
For the Coconut Lime Sauce
- Coconut Milk – Use full-fat coconut milk for a rich and creamy texture.
- Chicken Broth – Helps thin the sauce slightly and adds savory depth. (Can be omitted if using thick coconut milk.)
- Lime Juice – Enhances the tangy, refreshing notes of the dish.
- Cilantro – Adds color and a fresh, herbal touch to the sauce.
For Serving (Optional)
- Lime Slices – A garnish for extra citrusy freshness.
- Rice, Cauliflower Rice, or Noodles – Perfect for soaking up the flavorful sauce.
- Steamed Vegetables – Complements the creamy sauce while adding texture.
Creamy Coconut Lime Chicken (30-Minute Recipe)
Notes
Ingredients
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- ⅓ cup lime juice (about 2 limes)
- 4 chicken breasts (or thighs, see notes)
- 2 tbsp avocado oil (or coconut oil)
- 1 ½ cups coconut milk (see notes)
- ¼ cup chicken broth
- Salt and pepper, to taste
- Lime slices for garnish (optional)
Instructions
- Prep Ingredients: Dice the shallot, mince the garlic, grate the ginger, and chop the cilantro. Juice the limes and set aside.
- Prepare Chicken: Place chicken breasts between two sheets of parchment paper and pound to an even thickness. Season both sides with salt and pepper.
- Sear Chicken: Heat a large skillet over medium heat and add oil. Once hot, place chicken in the pan and cook for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
- Sauté Aromatics: Lower the heat to medium. Add more oil if needed, then sauté shallot and garlic for 1-2 minutes, stirring constantly.
- Make Sauce: Pour in chicken broth, coconut milk, lime juice, ginger, and cilantro. Stir well, scraping up browned bits from the pan.
- Simmer Chicken: Return the chicken to the skillet, cover, and reduce heat to low. Simmer for 5 minutes or until chicken is fully cooked.
- Serve: Plate with vegetables, rice, or cauliflower rice. Spoon sauce over the chicken and garnish with cilantro and lime slices if desired.
Notes
- Chicken Options: Chicken thighs can be used instead of breasts and do not require pounding. Adjust cooking time as needed.
- Coconut Milk: Aroy-D full-fat coconut milk is recommended for a thick, creamy texture. If using brands like Thai Kitchen or Native Forest, the sauce may be thinner, so you can omit the chicken broth.
Nutrition
Calories: 502 | Carbs: 6g | Protein: 50g | Fat: 31g | Saturated Fat: 18g
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used and may result in juicier meat. Adjust the cooking time as needed to ensure they’re fully cooked.
2. How can I thicken the sauce if it’s too thin?
If the sauce is thinner than desired, let it simmer uncovered for a few extra minutes to reduce and thicken. Alternatively, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering sauce until it reaches your preferred consistency.
3. Is there a substitute for coconut milk if I don’t have any?
For a similar creamy texture, you can use heavy cream or half-and-half. However, this will alter the flavor profile, making it less tropical.
4. Can I add vegetables to this dish?
Absolutely! Vegetables like bell peppers, zucchini, or green beans can be sautéed with the aromatics or simmered in the sauce for added nutrition and flavor.
5. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium heat until warmed through, adding a splash of water or broth if the sauce has thickened too much.
