Description
This Creamy Coconut Lime Chicken recipe features tender chicken breasts coated in a fragrant cilantro-flour mixture, seared to golden perfection, then baked in a luscious coconut milk and lime sauce. The combination of zesty lime juice, rich coconut milk, and fresh herbs creates a vibrant, creamy dish that is perfect for a flavorful weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Coating
- 2 lb. boneless skinless chicken breasts (about 4 chicken breasts)
- 1/4 cup all purpose flour
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Cooking Fats and Aromatics
- 2 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
Sauce
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar)
- Juice of 2 limes, divided
Garnish
- Green onion, chopped
- Extra cilantro, chopped
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare it for baking the chicken.
- Sear the Chicken: Heat a large, oven-safe skillet or Dutch oven over medium heat. Add the coconut oil and olive oil. In a small bowl, mix the flour and chopped cilantro together. Dredge each chicken breast in the mixture, coating both sides, and place directly into the hot skillet. Sear for 3–4 minutes per side until golden brown. When almost done, add minced garlic and cook for about 30 seconds until fragrant.
- Prepare the Sauce: While the chicken is searing, combine coconut milk, chicken broth, brown sugar, and the juice of 1 lime in a bowl. Mix until well blended.
- Bake the Chicken: Remove the skillet from the heat. Pour the coconut milk mixture evenly over the chicken. Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish & Garnish: Once baked, remove the skillet from the oven. Drizzle the juice of the remaining lime over the chicken. Sprinkle with salt, pepper, extra chopped cilantro, and green onion. Serve hot and enjoy!
Notes
- Ensure to use an oven-safe skillet for searing and baking to avoid transferring chicken between pans.
- For a spicier kick, add a pinch of chili flakes to the flour-cilantro mixture or the sauce.
- Chicken can be substituted with boneless skinless thighs for a juicier texture.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in a skillet or microwave.
- Adjust lime juice amount according to taste preference for more or less tanginess.
