Description
A flavorful and creamy coconut lime chicken recipe featuring tender seared chicken breasts baked in a rich coconut milk and lime sauce, garnished with fresh cilantro and green onions. This dish offers a perfect balance of creamy, tangy, and aromatic flavors, ideal for a quick and delicious 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 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 Oven: Set your oven to 375°F (190°C) to prepare it for baking the chicken, ensuring a hot environment to finish cooking the meat properly.
- Sear Chicken: Heat a large, oven-safe skillet or Dutch oven over medium heat and add the coconut oil and olive oil. In a small bowl, mix the flour and chopped cilantro. Dredge each chicken breast in this mixture, coating both sides, and place into the skillet. Sear each side for 3–4 minutes until golden brown. Add minced garlic during the last 30 seconds and cook until fragrant.
- Prepare Sauce: While the chicken is searing, combine coconut milk, chicken broth, brown sugar, and juice of one lime in a bowl; mix well until the sugar is dissolved and liquids are blended.
- Bake Chicken: Remove skillet from heat and pour the coconut milk mixture evenly over the seared chicken breasts. Transfer the skillet into the preheated oven and bake for 10–15 minutes until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is thoroughly cooked and tender.
- Finish and Garnish: After baking, remove the skillet from the oven and drizzle the juice of the remaining lime over the chicken. Sprinkle with salt, pepper, extra chopped cilantro, and green onions. Serve immediately and enjoy the fresh, creamy flavors.
Notes
- Be sure to use an oven-safe skillet or Dutch oven for the searing and baking steps to avoid transferring the chicken to another dish.
- You can substitute brown sugar with coconut sugar for a slightly different sweetness profile.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- Fresh lime juice at the end brightens the dish and balances the richness of the coconut milk.
- Serve with rice or a fresh salad to complement the creamy sauce.
