Creamy Coconut Lime Chicken: Your New Favorite Comfort Dish
What the heck is this?
If you’re looking for a dish that makes you feel like you’re vacationing on a tropical island but still gets dinner on the table in under 30 minutes, then you’ve found it. Meet Creamy Coconut Lime Chicken: juicy, tender chicken breasts smothered in a rich, coconut milk-based sauce with a zesty pop of lime. It’s the perfect balance of creamy, tangy, and savory, with a little hint of sweetness from the coconut. Whether it’s a weeknight or a special occasion, this dish is guaranteed to wow everyone at the table. And the best part? It comes together in one skillet, so cleanup is a breeze. No need to hop on a plane to a tropical paradise — just whip up this dish and transport yourself there.
Why You’ll Love This Recipe
- One-pan wonder — easy cleanup, lots of flavor.
- The coconut-lime sauce is smooth, creamy, and bursting with bright flavors.
- Totally comforting, but with a fresh twist from the lime.
- Cooks in under 30 minutes, so perfect for busy nights.
- Perfectly paired with rice, veggies, or a simple salad.
- You can make it spicy by adding some red pepper flakes or jalapeños!
The Good Stuff You’ll Need
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt + pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the Creamy Coconut Lime Sauce:
- 1 can (14 oz) full-fat coconut milk
- Juice of 2 limes (plus zest from 1 lime)
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes (optional)
- 1/4 cup chicken broth (or water)
- 1 tbsp fresh cilantro, chopped (for garnish)
Let’s Do This
Step 1: Prepare the Chicken
Season the chicken breasts generously with salt and pepper on both sides. In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted, add the chicken breasts to the skillet. Sear the chicken for 5–6 minutes on each side, until golden brown and cooked through (an internal temperature of 165°F). Once cooked, remove the chicken from the skillet and set it aside.
Step 2: Make the Coconut Lime Sauce
In the same skillet, add the minced garlic and sauté for 1–2 minutes until fragrant. Add the coconut milk, lime juice, lime zest, chicken broth, cumin, and chili flakes (if using). Stir well to combine, scraping up any brown bits left in the pan from the chicken. Bring the sauce to a simmer and let it cook for about 5 minutes, allowing it to thicken slightly.
Step 3: Bring the Chicken Back
Return the chicken breasts to the skillet with the coconut lime sauce. Spoon the sauce over the chicken and let it simmer for another 3–5 minutes to let the flavors meld and to ensure the chicken is heated through. Taste the sauce and adjust seasoning if needed — add a bit more salt, lime juice, or chili flakes to your liking.
Step 4: Serve and Garnish
Remove the skillet from the heat. Garnish the chicken with freshly chopped cilantro and a squeeze of lime juice for extra zing. Serve the creamy coconut lime chicken with your favorite side — rice, quinoa, or a simple green salad all pair beautifully.
Serving Suggestions
- Serve with coconut rice for a tropical feast.
- Pair with steamed vegetables like broccoli or asparagus to keep it light.
- For a carb-free option, serve over cauliflower rice or zucchini noodles.
- Make it a fiesta by serving with tortilla chips for dipping the creamy sauce.
Switch It Up
- Add Some Spice: Toss in some sliced jalapeños or a spoonful of hot sauce to give the dish a spicy kick.
- Vegetarian Version: Swap the chicken for tofu or tempeh for a vegetarian alternative.
- Lemon Twist: If you’re out of limes, lemon works just as well for a citrusy punch.
- Add Some Veggies: Sauté some bell peppers, onions, or spinach with the garlic for added flavor and texture.
Make-Ahead Tips
- The coconut lime sauce can be made in advance and stored in the fridge for up to 2 days. When you’re ready to cook, simply reheat it and add the chicken.
- If you’re prepping for the week, cook the chicken and store it in an airtight container in the fridge for up to 3 days. When serving, just reheat the chicken and sauce together.
Questions People Actually Ask
Q: Can I use light coconut milk?
A: Yes, but keep in mind that the sauce will be a little less creamy and rich. If you want to thicken it up, simmer it a bit longer.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are juicier and will work wonderfully in this recipe. Just adjust the cooking time slightly since thighs may take a bit longer.
Q: Can I make this ahead of time?
A: Yes! The flavors only get better as they sit. Just reheat gently when you’re ready to serve.
Creamy Coconut Lime Chicken: Your New Favorite Comfort Dish
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
If you’re looking for a dish that makes you feel like you’re vacationing on a tropical island but still gets dinner on the table in under 30 minutes, then you’ve found it. Meet Creamy Coconut Lime Chicken: juicy, tender chicken breasts smothered in a rich, coconut milk-based sauce with a zesty pop of lime. It’s the perfect balance of creamy, tangy, and savory, with a little hint of sweetness from the coconut. Whether it’s a weeknight or a special occasion, this dish is guaranteed to wow everyone at the table. And the best part? It comes together in one skillet, so cleanup is a breeze. No need to hop on a plane to a tropical paradise — just whip up this dish and transport yourself there.
Ingredients
For the Chicken:
4 boneless skinless chicken breasts
Salt + pepper to taste
1 tbsp olive oil
1 tbsp butter
For the Creamy Coconut Lime Sauce:
1 can (14 oz) full-fat coconut milk
Juice of 2 limes (plus zest from 1 lime)
2 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp chili flakes (optional)
1/4 cup chicken broth (or water)
1 tbsp fresh cilantro, chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
Season the chicken breasts generously with salt and pepper on both sides. In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted, add the chicken breasts to the skillet. Sear the chicken for 5–6 minutes on each side, until golden brown and cooked through (an internal temperature of 165°F). Once cooked, remove the chicken from the skillet and set it aside.
Step 2: Make the Coconut Lime Sauce
In the same skillet, add the minced garlic and sauté for 1–2 minutes until fragrant. Add the coconut milk, lime juice, lime zest, chicken broth, cumin, and chili flakes (if using). Stir well to combine, scraping up any brown bits left in the pan from the chicken. Bring the sauce to a simmer and let it cook for about 5 minutes, allowing it to thicken slightly.
Step 3: Bring the Chicken Back
Return the chicken breasts to the skillet with the coconut lime sauce. Spoon the sauce over the chicken and let it simmer for another 3–5 minutes to let the flavors meld and to ensure the chicken is heated through. Taste the sauce and adjust seasoning if needed — add a bit more salt, lime juice, or chili flakes to your liking.
Step 4: Serve and Garnish
Remove the skillet from the heat. Garnish the chicken with freshly chopped cilantro and a squeeze of lime juice for extra zing. Serve the creamy coconut lime chicken with your favorite side — rice, quinoa, or a simple green salad all pair beautifully.
Notes
Add Some Spice: Toss in some sliced jalapeños or a spoonful of hot sauce to give the dish a spicy kick.
Vegetarian Version: Swap the chicken for tofu or tempeh for a vegetarian alternative.
Lemon Twist: If you’re out of limes, lemon works just as well for a citrusy punch.
Add Some Veggies: Sauté some bell peppers, onions, or spinach with the garlic for added flavor and texture
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~400 calories
- Protein: ~35g