Description
This Creamy Coconut Lime Chicken recipe offers a delightful blend of tropical flavors with tender, juicy chicken breasts coated in a cilantro-flour mixture, seared to golden perfection, then baked in a luscious coconut milk sauce infused with lime and brown sugar. Finished with fresh green onions and cilantro, this dish is quick, flavorful, and perfect for a weeknight dinner.
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
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
Sauce Ingredients
- 1 garlic clove, minced
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar)
- Juice of 2 limes, divided
Garnishes
- 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 together the flour and chopped cilantro. Dredge each chicken breast in this mixture, coating both sides thoroughly, then place them directly into the hot skillet. Sear the chicken for 3 to 4 minutes on each side until it turns golden brown. As the chicken finishes searing, add the minced garlic and cook for about 30 seconds until fragrant.
- Prepare the Sauce: While the chicken is searing, combine the coconut milk, chicken broth, brown sugar, and the juice of 1 lime in a bowl. Stir well until all ingredients are blended into a smooth sauce.
- Bake the Chicken: Remove the skillet from the stovetop heat. Pour the prepared coconut milk mixture evenly over the chicken breasts. Carefully transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
- Finish & Garnish: Once baked, take the skillet out of the oven. Drizzle the juice of the remaining lime over the chicken breasts. Sprinkle salt and pepper to taste, then garnish with extra chopped cilantro and chopped green onions for a fresh, vibrant finish. Serve the dish hot and enjoy the delicious combination of creamy coconut and zesty lime flavors.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- For a spicier version, add a pinch of red pepper flakes to the sauce.
- If coconut sugar is not available, regular brown sugar works perfectly as a substitute.
- This recipe is best served fresh but can be refrigerated for up to 2 days and gently reheated.
- To make the dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
