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This cozy coconut lime chicken comes together easily for weeknights. Creamy coconut milk and a zing from fresh lime make every bite pop. You can cook it all in one pan, so cleaning up is quick. First, give the chicken breasts a little sizzle in the skillet. Then tuck them into a rich, silky sauce that finishes in the oven till everything is juicy and full of flavor.
The first time I whipped up this dreamy chicken on a crazy busy Tuesday, my kitchen smelled like a sunny getaway. Now I turn to this one when I want something that feels fancy but won’t mess up my night.
Mouthwatering Ingredients
- Salt and pepper to taste: sprinkle on plenty to help all the other flavors shine
- Green onion chopped: a punch of zippy freshness to finish it off
- Limes: go for the juiciest ones—big flavor, all the tanginess
- Brown sugar or coconut sugar: just a touch to mellow everything out
- Chicken broth: a savory boost for the coconut milk; low sodium if you like
- Coconut milk: pick the full-fat kind so the sauce comes out extra luscious
- Garlic clove minced: use a fresh, firm clove for the most garlicky oomph
- Coconut oil and olive oil: double up for the best browning and deeper flavor
- Cilantro: chop a little extra for tossing on at the end adds bright herby flavor
- All purpose flour: helps crisp up that golden crust on chicken
- Boneless skinless chicken breasts: use fresh, plump cuts so each bite stays juicy
Super Simple How-To
- Finish and Garnish:
- Pull it out of the oven and splash juice from the last lime over everything. Sprinkle fresh green onion and more cilantro right on top then season with another dash of salt and pepper. Bam, it’s done!
- Bake Everything Together:
- Now take the pan off the heat and pour the coconut milk blend all over those chicken breasts. Everything goes right in the oven for about ten to fifteen minutes—or until the chicken hits one sixty five inside and the sauce thickens up.
- Mix the Sauce:
- While the chicken’s browning, whisk together coconut milk, chicken broth, brown sugar, and juice from one lime until smooth in a bowl.
- Sear the Chicken:
- Let your skillet warm up on medium heat with both oils. Stir together flour and cilantro in a little bowl, coat each chicken breast really well, then lay them into the hot pan. Let them brown three or four minutes on each side. In the last half a minute, toss in the chopped garlic and let it get fragrant.
- Preheat the Oven:
- Crank the oven to 375 so it’s hot and ready for when you’re set to bake.
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Coconut milk is my go-to for so many things because it gives dishes a blanket of softness and always takes me back to those relaxing beach days. One snowy night we made this whole thing as a family and honestly, every bite felt like a little vacation from winter.
Storing leftovers
Let your extras cool off before packing them in a sealed container then keep them in the fridge up to three days. If you ask me, the chicken tastes even more delicious and stays just as moist. Warm leftovers on the stove with a splash of coconut milk or pop them in the oven covered.
Switching up ingredients
If you’re out of regular flour you can grab arrowroot or a gluten free mix. No chicken broth? Vegetable broth does the trick. Want to change the citrus note? Lemon swaps in just fine for lime.
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How to serve it
Ladle the chicken and sauce over hot quinoa or jasmine rice so nothing goes to waste. Try roasted veggies or a cool cucumber salad for sides. Toss a couple extra lime wedges on if you want even more brightness at the table.
Something cool about this dish
Coconut and lime totally show up in Thai comfort food, bringing all sorts of sunny, bright flavors. The inspiration comes from Tom Kha Gai but without loads of work—it’s just a tasty way to get those bold takeout-style tastes in your own kitchen fast.
Frequently Asked Questions
- → How do I get that creamy sauce for this meal?
Go for full-fat coconut milk with a little chicken broth, brown sugar, and lime juice. As it bakes with the chicken, the sauce thickens up super nicely.
- → Is there a gluten-free way to fix this?
For sure. Just swap in arrowroot starch instead of regular flour for the chicken. The sauce stays thick and smooth that way too.
- → Which chicken piece turns out best here?
Boneless, skinless breasts work great, but thighs are awesome if you want it extra moist and flavorful.
- → How do I make sure my chicken doesn’t dry out?
Brown your chicken in a pan but let it cook fully in the oven with the coconut sauce. That keeps it juicy and stops it from getting tough.
- → What’s the best way to finish it off?
Scatter chopped cilantro and green onions up top, add a squeeze of fresh lime, plus some salt and pepper if you’d like a little more punch.