Creamy Coconut Lime Chicken Recipe
This Thai-inspired coconut lime chicken recipe features juicy chicken breasts in a creamy coconut milk sauce. Made in one pan in 35 minutes!
Servings: 4 servings
Calories: 345kcal
Ingredients
- 2 large boneless, skinless chicken breasts cut in half lengthwise*
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons cooking oil
- 1 tablespoon fresh ginger grated**
- 3 cloves garlic minced
- 13.5 ounces full-fat coconut 1 can***
- ½ cup chicken broth
- 2 tablespoons soy sauce ****
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ cup fresh cilantro chopped, plus more for garnish
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 2 tablespoons cornstarch optional
Instructions
- Heat the cooking oil in a large skillet over medium-high heat.2 tablespoons cooking oil
- Season the chicken breasts generously with salt and pepper on both sides, then add to the skillet.2 large boneless, skinless chicken breasts, kosher salt, ground black pepper
- Sear chicken for 5 to 6 minutes per side, until golden brown and cooked through to 165℉. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.1 tablespoon fresh ginger, 3 cloves garlic
- Pour in the coconut milk, chicken broth, soy sauce, garlic powder, and ground cumin.13.5 ounces full-fat coconut, ½ cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon garlic powder, ½ teaspoon ground cumin
- Stir the sauce, scraping the bottom of the pan to release any browned bits. Let it simmer for 5 minutes until it begins to thicken.
- Add the chopped cilantro, lime juice, and lime zest.½ cup fresh cilantro, 2 tablespoons lime juice, 1 tablespoon lime zest
- Optional step: If you prefer a thicker sauce, whisk the cornstarch with ¼ cup of the warm sauce in a small bowl to create a slurry. Pour the slurry back into the skillet and stir until thickened.2 tablespoons cornstarch
- Place the chicken and any accumulated juices back into the skillet.
- Spoon the sauce over the chicken and simmer for 2 more minutes, or until heated through. Garnish with additional cilantro and lime wedges, if desired.
Notes
*You can easily swap chicken breasts for boneless, skinless chicken thighs. Thighs are more forgiving and stay very juicy in the coconut sauce.
**If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead. But fresh ginger provides a much brighter, zingier flavor.
***Full-fat coconut milk provides the velvety, rich mouthfeel that makes this dish feel like a restaurant-quality meal. But lite coconut milk can be used if preferred.
****If you need a gluten-free option for soy sauce, tamari or coconut aminos work perfectly here.
Becky's Top Tips:
- Always zest your lime before you juice it. It is nearly impossible to zest a squeezed lime! The zest holds all the essential oils and provides a more intense lime flavor than the juice alone.
- Don't rush the sear when cooking your chicken. Getting a deep, golden-brown crust on the chicken in Step 3 is vital. That sear provides the flavor base for the entire sauce.
- Scrape and deglaze the pan! Those little brown bits (the fond) left behind after searing the chicken are flavor gold. Don't let them go to waste. Stir them into the coconut milk as you go.
- Adjusting heat while cooking the sauce. If the sauce is simmering too aggressively and looks like it's breaking (separating), turn the heat down to low. Coconut milk likes a gentle simmer rather than a rolling boil.
Nutrition
Calories: 345kcal | Carbohydrates: 9g | Protein: 15g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 584mg | Potassium: 489mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 160IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 4mg