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