Oh wow, I’m genuinely so excited to share this one with you—Creamy Coconut Lime Chicken is everything I love in a weeknight dinner: it’s quick, vibrant, full of flavor, and made in just one skillet! I can’t tell you how many times this recipe has saved dinner when I didn’t know what to cook. It’s creamy, citrusy, and just the right amount of tropical comfort food.
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What Is Creamy Coconut Lime Chicken?
This dish features tender, golden-seared chicken breasts smothered in a velvety coconut milk sauce, brightened with a pop of fresh lime juice, a touch of sweetness from brown sugar, and garnished with fresh cilantro and green onion. After searing the chicken, the sauce comes together quickly and everything finishes off in the oven for an easy, hands-off bake.
Why You’ll Love This Creamy Coconut Lime Chicken
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One skillet is all you need—less cleanup, more convenience!
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30 minutes start to finish, making it perfect for weeknights.
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Gluten-free, Paleo, and Whole30 options to fit a range of diets.
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Layers of flavor: creamy coconut, zingy lime, and garlicky richness.
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Kid-friendly and meal-prep approved!
What Does Creamy Coconut Lime Chicken Taste Like?
It’s like sunshine in a skillet! The coconut milk adds creaminess without being heavy, while the lime cuts through with a zesty brightness. The brown sugar brings just the right balance of sweetness, and the cilantro and green onions on top give it that herbaceous, fresh finish. The flavor is complex but totally approachable—and anything but boring!!
Ingredients
Here’s what you’ll need to bring this coconut lime dream to life:
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2 lb. boneless skinless chicken breasts (about 4)
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¼ cup all-purpose flour (or arrowroot starch for gluten-free)
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¼ cup chopped cilantro (plus extra for garnish)
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2 tbsp coconut oil
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1 tbsp olive oil
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1 garlic clove, minced
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1 cup coconut milk (full-fat for creaminess)
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⅔ cup chicken broth
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1 tbsp brown sugar (or coconut sugar)
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2 limes
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1 green onion, chopped, for garnish
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Salt and pepper, to taste
Tools You’ll Need
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Oven-safe skillet or Dutch oven
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Mixing bowls
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Citrus juicer (optional, but helpful!)
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Meat thermometer (for perfect doneness)
Substitutions and Additions
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Want it dairy-free and gluten-free? Use arrowroot starch instead of flour.
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Going Whole30? Swap out the sugar and stick with compliant ingredients.
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Want it spicy? Add red pepper flakes or sliced jalapeño to the sauce!
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Short on chicken breasts? Chicken thighs work beautifully here too—just adjust cook time slightly.
How to Make Creamy Coconut Lime Chicken (Step-by-Step)
Step 1: Preheat and Prep
Preheat your oven to 375°F. Get your skillet nice and hot over medium heat.
Step 2: Coat and Sear the Chicken
Mix flour and chopped cilantro in a bowl. Coat each chicken breast in the mixture and place it straight into your hot skillet with coconut oil and olive oil. Sear for 3–4 minutes per side until lightly golden. Add minced garlic and sauté for 30 seconds more.
Step 3: Mix the Sauce
While the chicken sears, whisk together the coconut milk, chicken broth, brown sugar, and juice from one lime in a separate bowl.
Step 4: Bake It All Together
Remove the skillet from heat. Pour the coconut lime mixture over the chicken and pop the skillet in the oven. Bake for 10–15 minutes, or until the chicken reaches 165°F internally.
Step 5: Garnish and Serve
Once out of the oven, squeeze the juice from the second lime over the chicken. Finish with salt, pepper, chopped cilantro, and green onions.
The smell when this is in the oven is incredible!!
What to Serve with Coconut Lime Chicken
This dish pairs so well with:
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Steamed jasmine or basmati rice
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Cauliflower rice (for low-carb option)
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Roasted sweet potatoes or plantains
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Simple side salad with a citrus vinaigrette
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Grilled veggies like zucchini or bell peppers
Tips for Success
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Use full-fat coconut milk for the richest flavor.
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Don’t skip the lime at the end—it lifts the entire dish!
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Use an oven-safe skillet so you don’t have to transfer dishes.
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If your chicken breasts are extra thick, consider butterflying or halving them lengthwise.
Storing & Reheating
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in sauce for up to 2 months. Thaw overnight in fridge before reheating.
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To Reheat: Warm gently on the stovetop or microwave with a splash of extra broth or coconut milk to loosen the sauce.
FAQs About Creamy Coconut Lime Chicken
Can I swap chicken breasts for thighs?
Yes! Boneless, skinless chicken thighs are a fantastic alternative. They’re extra juicy and flavorful—just be sure to increase the bake time by a few minutes to ensure they cook through completely.
Is coconut milk the same as coconut cream?
Not quite. Coconut cream is thicker and has a higher fat content, which can make the dish too rich. Stick with full-fat coconut milk for the perfect creamy balance without overpowering the flavors.
Can I make this dish ahead of time?
Absolutely. This recipe is a meal prep hero! Cook the chicken and sauce, store in an airtight container, and simply reheat when you’re ready to eat. It keeps great in the fridge for up to 4 days.
Is this recipe spicy?
Nope! This one’s mild and kid-friendly. But if you love heat, go ahead and toss in some red pepper flakes or a sliced chili for that extra kick.
Can I use light coconut milk instead?
You can, but it won’t be as creamy or flavorful. Full-fat coconut milk is recommended for the best texture and taste.
What sides go best with this chicken?
This chicken is super versatile! Serve it over jasmine rice, cauliflower rice, or with roasted veggies for a balanced, colorful plate.
Can I freeze leftovers?
Yes! Freeze the chicken with the sauce in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
What’s the best skillet to use?
A heavy-bottomed, oven-safe skillet or Dutch oven is ideal so you can sear on the stovetop and finish in the oven without switching pans.
How do I know when the chicken is done?
Use a meat thermometer—you’re looking for an internal temperature of 165°F (74°C). It ensures perfectly cooked, juicy chicken every time!
Final Thoughts: Why You’ll Make This Again and Again
This Creamy Coconut Lime Chicken is the kind of recipe that becomes a regular. It’s simple, stunningly flavorful, and feels like something you’d get at a fancy restaurant—even though it takes just 30 minutes and one pan! I promised you versatile, and here’s proof.
If you loved this recipe, you might also enjoy:
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Creamy Lemon Artichoke Chicken – bright, rich, and ultra-satisfying!
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Garlic Parmesan Chicken Bake – juicy, cheesy, and flavor-packed.
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Chicken Pot Pie with Biscuits – a cozy comfort classic, reinvented!
Let’s Stay Connected!
Tried this recipe? I’d love to see your version!
Tag your photos and share them on Pinterest—I’m always so inspired by your creations!
And don’t forget to leave a comment below letting me know how it turned out or what twist you added!
Print
Creamy Coconut Lime Chicken – A One-Skillet Wonder for Busy Nights
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Creamy Coconut Lime Chicken is a dreamy one-skillet dinner that comes together in just 30 minutes! Juicy chicken breasts are pan-seared, then baked in a rich coconut milk sauce with zesty lime and fresh cilantro. It’s bold, bright, and weeknight-friendly with options for Whole30, Paleo, and gluten-free. A flavorful tropical twist your family will love!
Ingredients
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2 lb. boneless skinless chicken breasts (about 4 breasts)
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¼ cup all-purpose flour (or arrowroot starch for gluten-free)
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¼ cup chopped fresh cilantro, plus more for garnish
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2 tablespoons coconut oil
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1 tablespoon olive oil
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1 garlic clove, minced
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1 cup full-fat coconut milk
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⅔ cup chicken broth
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1 tablespoon brown sugar (or coconut sugar)
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Juice of 2 limes
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1 green onion, chopped, for garnish
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Salt and black pepper, to taste
Instructions
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Preheat oven to 375°F (190°C).
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In a shallow bowl, combine the flour and chopped cilantro. Dredge each chicken breast in the mixture to coat.
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Heat a large oven-safe skillet or Dutch oven over medium heat. Add coconut oil and olive oil.
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Place chicken breasts into the hot skillet and sear for 3–4 minutes on each side until lightly browned. Add minced garlic and cook for 30 seconds until fragrant.
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In a separate bowl, whisk together the coconut milk, chicken broth, brown sugar, and juice from one lime.
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Remove skillet from heat and pour the coconut lime mixture over the chicken.
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Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
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Remove from oven, squeeze the juice from the second lime over the top, and season with salt and pepper to taste.
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Garnish with extra chopped cilantro and green onions. Serve and enjoy!
Notes
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For gluten-free or Paleo, substitute all-purpose flour with arrowroot starch.
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To make this Whole30-compliant, use arrowroot starch and omit the sugar.
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If your chicken breasts are thick, consider butterflying or halving them lengthwise to reduce cooking time.
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Add red pepper flakes or fresh chili for a spicy kick!
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This dish is excellent for meal prep and can be stored in the fridge for up to 4 days.
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Leftovers reheat beautifully—just add a splash of broth or coconut milk to rehydrate the sauce.
- Equipment
Oven-safe skillet or Dutch oven
Mixing bowls
Tongs or spatula
Meat thermometer
Citrus juicer (optional)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Skillet / Oven-Baked
- Cuisine: Tropical-Inspired, American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 464 kcal
- Sugar: 4g
- Sodium: 464mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 51g
- Cholesterol: 145mg
Keywords: creamy coconut lime chicken, one-skillet chicken, coconut chicken, weeknight chicken dinner, gluten-free chicken recipe