Pin it
My one-pan creamy coconut lime chicken is what I whip up when I want to wow dinner guests without spending all day cooking. The juicy chicken smothered in a rich coconut sauce makes an impressive meal using just one skillet and very little work.
I came up with this dish while trying to copy flavors from our neighborhood Thai spot. Now my kids beg for it twice monthly and everyone who tries it wants to know how I made it.
Ingredients
- Boneless skinless chicken breasts: The ideal blank canvas that soaks up all the amazing flavors
- All purpose flour: Forms a thin coating that lets the sauce stick to your chicken nicely
- Fresh cilantro: Brings lively herb notes that work beautifully with coconut and lime
- Coconut oil: Adds tropical undertones and won't burn when you're searing at high heat
- Olive oil: Cuts the coconut flavor slightly and helps chicken brown without sticking
- Fresh garlic: Gives deep flavor that gets even better as it cooks in the sauce
- Coconut milk: Go for full-fat to get that dreamy richness this meal is famous for
- Chicken broth: Gets the sauce to just the right thickness while adding meaty flavor
- Brown sugar: Gives a hint of sweetness that works against the lime's tanginess
- Fresh limes: Add zippy brightness that balances the creamy coconut perfectly
- Green onions: Offer a mild bite and pretty green color on top
Step-by-Step Instructions
- Preheat the Oven:
- Turn your oven to 375°F so it's good and hot when you're done with the stovetop steps. This makes sure everything cooks evenly and your sauce turns out perfect.
- Prepare the Skillet:
- Warm both the coconut and olive oils in a big oven-safe pan over medium heat. Using both oils keeps things from burning but still tastes great. The oil's ready when it shimmers but isn't smoking.
- Coat the Chicken:
- Combine flour and chopped cilantro in a flat dish. This herby mix will make a slight crust that also thickens your sauce. Push each chicken breast into the mixture to cover all sides evenly.
- Sear the Chicken:
- Drop each coated piece into your hot pan with enough space between them. Brown for 3-4 minutes on each side until golden. This step builds amazing flavor. Toss in the minced garlic for the last 30 seconds just to wake up its flavor without burning it.
- Prepare the Sauce:
- As your chicken browns, stir together coconut milk, chicken broth, brown sugar and juice from one lime in a bowl. This makes a balanced sauce with sweet and tangy notes.
- Combine and Bake:
- Dump the coconut mixture over your browned chicken so sauce surrounds each piece. Put the whole pan in your hot oven and cook 10-15 minutes or until chicken hits 165°F inside.
- Finish and Garnish:
- Take it out of the oven and squeeze the second lime over everything for a fresh zing. Add salt and pepper to your liking, then scatter extra cilantro and green onions on top before serving.
Pin it
I learned that using full-fat coconut milk really makes this dish pop. The first time I tried making it with the light stuff, my sauce came out watery and missed that smooth, silky feel we all want. Now I always keep full-fat coconut milk on my shelf just for this meal.
Making Ahead and Storage
This coconut lime chicken tastes even better the next day, so it's great for planning ahead. Keep any extras in a sealed container in your fridge for up to three days. The flavor actually gets better overnight as the chicken soaks up more sauce. When you want to warm it up, use a covered pan on medium-low heat and add a splash of chicken broth if the sauce seems too thick. If you need to keep it longer, freeze single servings for up to two months in containers that seal tight.
Serving Suggestions
This coconut lime chicken goes with so many different sides. Spoon it over jasmine rice to soak up all that yummy sauce, or try cauliflower rice if you're watching carbs. Add some roasted veggies like broccoli or colorful peppers for nice texture against the creamy sauce. For a complete Thai-inspired dinner, serve it with a simple cucumber salad tossed in rice vinegar and a pinch of sugar. The cool crunch really complements the warm, creamy chicken.
Pin it
Ingredient Substitutions
You can easily tweak this recipe based on what you have or need. Swap in chicken thighs instead of breasts for juicier meat, though they might need a few extra minutes to cook. If you're avoiding dairy completely, just use coconut oil and skip the olive oil. When you're short on limes, grate some lime zest to boost the citrus punch. Don't like cilantro? Fresh basil works great for folks who think cilantro tastes like soap. Want it spicy? Mix a spoonful of red curry paste into your coconut sauce or top with sliced Thai chilies.
Frequently Asked Questions
- → What can I use instead of coconut milk?
To match the rich texture, go with heavy cream or cashew cream if you don’t have full-fat coconut milk.
- → How do I know the chicken is done?
A meat thermometer is handy—ensure the inside hits 165°F (74°C) for safe eating.
- → What sides work best with this?
It’s amazing with steamed rice, quinoa, or cauliflower rice. Roasted veggies are a great add-on too.
- → Can this meal be prepped in advance?
You can make the chicken and sauce early. Store them apart and bake right before serving to keep it fresh.
- → How can I tweak this for gluten-free eaters?
Switch regular flour with arrowroot starch or a gluten-free flour. Problem solved for gluten-free diets.