Description
This Creamy Coconut Lime Chicken recipe features tender chicken breasts coated in a flavorful cilantro-flour mix, seared to golden perfection, and baked in a rich coconut milk and lime sauce. It’s a quick and easy dish with a perfect balance of creamy, tangy, and savory flavors, finished with fresh herbs for a vibrant, comforting meal.
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 flour-cilantro mixture, ensuring both sides are coated. Place the chicken breasts into the hot skillet and sear for 3 to 4 minutes per side, or until they turn golden brown. Just before removing from the skillet, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Prepare the Sauce: While the chicken is searing, combine the coconut milk, chicken broth, brown sugar, and juice of 1 lime in a bowl. Stir until the mixture is well blended and the sugar has dissolved.
- Bake the Chicken: Remove the skillet from the stovetop heat. Pour the coconut milk sauce evenly over the seared chicken breasts. 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) and is cooked through.
- Finish & Garnish: Once the chicken is fully cooked, carefully remove the skillet from the oven. Drizzle the juice of the remaining lime over the chicken for an added brightness. Season with salt and pepper to taste, then sprinkle with extra chopped cilantro and chopped green onion. Serve hot and enjoy your creamy coconut lime chicken!
Notes
- Ensure the skillet used is oven-safe to prevent damage when transferring from stovetop to oven.
- Dredging the chicken in the cilantro-flour mixture adds flavor and helps create a slight crust.
- You can substitute brown sugar with coconut sugar for a more natural sweetness.
- Adjust lime juice amount according to your preferred tanginess level.
- Check chicken internal temperature with a meat thermometer to ensure food safety.
- Garnish can be customized with fresh herbs such as parsley or basil if desired.
