What the heck is this?
It’s your new go-to chicken dinner that tastes like vacation in a skillet. Juicy chicken thighs (or breasts if you prefer) get seared to golden perfection, then bathed in a luscious coconut milk sauce with fresh lime juice, garlic, and a touch of sweetness. It’s creamy, citrusy, a little tropical, and totally addicting. You’ll want to slurp the sauce straight from the pan. No judgment.
Perfect for: busy weeknights, dinner parties that need a wow factor, or when you’re just craving something cozy but bright.
Why You’ll Love This Recipe
Creamy coconut + zesty lime = match made in heaven.
Comes together in one pan — fewer dishes, more chilling.
Naturally dairy-free and gluten-free!
Super versatile — serve with rice, noodles, or veggies.
That sauce though. You’ll want to bottle it.
The Stuff You’ll Need
- 1½ lbs boneless skinless chicken thighs or breasts
- Salt + pepper
- 1 tbsp olive oil or coconut oil
- 3 garlic cloves, minced
- 1 cup canned full-fat coconut milk (shake it!)
- Zest and juice of 1–2 limes (go big on flavor)
- 1 tbsp honey or maple syrup (balance, baby)
- 1 tsp soy sauce or coconut aminos
- ½ tsp chili flakes or hot sauce (optional for a little heat)
- Fresh cilantro and lime wedges for serving
Let’s Get Saucy
- Sear the chicken: Season both sides with salt and pepper. Heat oil in a skillet over medium-high. Sear chicken until golden on both sides and cooked through (about 6–8 minutes per side). Transfer to a plate.
- Make the sauce: In the same skillet, sauté garlic for 30 seconds. Pour in coconut milk, lime juice + zest, honey, soy sauce, and chili flakes. Stir and let it simmer for 5 minutes until it thickens slightly.
- Bring it together: Add chicken back to the pan, spoon that dreamy sauce over the top, and simmer for another 2–3 minutes until heated through.
- Garnish & serve: Sprinkle with cilantro, add lime wedges, and prepare to swoon.
Serving Suggestions
Serve over jasmine rice, rice noodles, or cauliflower rice.
Add steamed broccoli or snap peas for extra veg.
Spoon leftovers into tacos or wraps — trust.
Switch It Up
Swap lime for lemon for a different citrus vibe.
Add a splash of fish sauce for more umami.
Toss in spinach or kale at the end for a veggie boost.
Want it creamier? Add a spoonful of cashew butter or tahini to the sauce.
Questions People Actually Ask
Q: Can I use light coconut milk?
A: You can, but the sauce won’t be as rich. Full-fat brings that creamy magic.
Q: Is it spicy?
A: Not unless you add chili flakes or hot sauce — totally optional.
Q: Can I make it ahead?
A: Absolutely. Reheats like a dream. Just store in an airtight container and warm gently on the stove or microwave.
Creamy Coconut Lime Chicken: Zesty, Dreamy, Weeknight Magic
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
It’s your new go-to chicken dinner that tastes like vacation in a skillet. Juicy chicken thighs (or breasts if you prefer) get seared to golden perfection, then bathed in a luscious coconut milk sauce with fresh lime juice, garlic, and a touch of sweetness. It’s creamy, citrusy, a little tropical, and totally addicting. You’ll want to slurp the sauce straight from the pan. No judgment.
Ingredients
½ lbs boneless skinless chicken thighs or breasts
Salt + pepper
1 tbsp olive oil or coconut oil
3 garlic cloves, minced
1 cup canned full-fat coconut milk (shake it!)
Zest and juice of 1–2 limes (go big on flavor)
1 tbsp honey or maple syrup (balance, baby)
1 tsp soy sauce or coconut aminos
½ tsp chili flakes or hot sauce (optional for a little heat)
Fresh cilantro and lime wedges for serving
Instructions
Sear the chicken: Season both sides with salt and pepper. Heat oil in a skillet over medium-high. Sear chicken until golden on both sides and cooked through (about 6–8 minutes per side). Transfer to a plate.
Make the sauce: In the same skillet, sauté garlic for 30 seconds. Pour in coconut milk, lime juice + zest, honey, soy sauce, and chili flakes. Stir and let it simmer for 5 minutes until it thickens slightly.
Bring it together: Add chicken back to the pan, spoon that dreamy sauce over the top, and simmer for another 2–3 minutes until heated through.
Garnish & serve: Sprinkle with cilantro, add lime wedges, and prepare to swoon.
Notes
Serve over jasmine rice, rice noodles, or cauliflower rice.
Add steamed broccoli or snap peas for extra veg.
Spoon leftovers into tacos or wraps — trust.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~360 per serving
- Protein: ~26g