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–+ servings
Creamy Coconut Lime Chicken

Savor the Flavor: Creamy Coconut Lime Chicken in 30 Minutes!

This Creamy Coconut Lime Chicken brings a tropical twist to dinner, ready in under 30 minutes, and caters to various dietary preferences.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Tropical
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breasts The main protein source; tender and juicy.
  • 1/2 cup All-Purpose Flour A coating that enhances browning; substitute with arrowroot starch for gluten-free.
For the Sauce
  • 1 tablespoon Coconut Oil Adds a subtle coconut flavor; can replace with vegetable oil.
  • 1 tablespoon Olive Oil Enhances flavor during searing; can swap with any neutral oil.
  • 2 cloves Garlic (minced) Adds depth and savory notes; fresh preferred.
  • 1 can Coconut Milk Creates a creamy sauce; no substitutions.
  • 1 cup Chicken Broth Provides moisture and flavor; vegetable broth for vegetarian.
  • 1 tablespoon Brown Sugar Balances flavors; can substitute with coconut sugar or omit.
  • 2 tablespoons Limes (juiced) Adds bright acidity; essential for zesty flavor.
For Garnishing
  • 2 tablespoons Green Onion Provides freshness and color; chives can be an alternative.
  • to taste Salt and Pepper Elevates overall taste; use sea salt and fresh ground pepper.

Equipment

  • large oven-safe skillet

Method
 

Step-by-Step Instructions for Creamy Coconut Lime Chicken
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and set your large, oven-safe skillet on the stovetop.
  2. Heat 1 tablespoon of coconut oil and 1 tablespoon of olive oil over medium heat until shimmering.
  3. In a shallow dish, combine all-purpose flour and chopped cilantro. Dredge each chicken breast in the mixture.
  4. Carefully place the coated chicken in the skillet. Pan-sear for approximately 3-4 minutes on each side until golden brown.
  5. Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
  6. In a separate bowl, whisk together coconut milk, chicken broth, brown sugar, and juice of one lime.
  7. Pour the coconut milk mixture over the chicken, remove from heat, and ensure the sauce starts to bubble.
  8. Transfer the skillet to the preheated oven and bake for 10-15 minutes until chicken reaches 165°F (75°C).
  9. Remove from oven, drizzle remaining lime juice, garnish with cilantro, green onions, and season to taste.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 25mgCalcium: 25mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creamy texture.

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