Coconut lime chicken is made in one pan and ready in under 30 minutes.
It's a quick and easy chicken breast recipe covered in a creamy, lime infused coconut sauce.
Why you'll love Coconut Lime Chicken
- Meal Prep Friendly: Coconut lime chicken is excellent for meal prepping, as it can be made in large batches and portioned out for convenient lunches or dinners throughout the week.
- Quick & Easy: Coconut lime chicken comes together in 30 minutes, with minimal prep time, making it perfect for busy weeknights or last-minute dinners.
- Healthy & Nutritious: With the use of fresh herbs, citrus juice, and coconut, coconut lime chicken offers a nutritious meal option packed with vitamins and minerals.
- Family Favorite: Loved by both adults and kids alike, coconut lime chicken is a crowd-pleasing dish that's sure to earn rave reviews at the dinner table.
Ingredients & Substitutions
- boneless skinless chicken breasts: Slice each breast in half horizontally to ensure even cooking and tenderness. You can also purchase thinly sliced breasts or use chicken thighs as an alternative.
- full-fat coconut milk, unsweetened: Coconut milk provides the creamy base of this dish. Do not use light or low-fat coconut milk as it will make the sauce thin and watery. You can use coconut cream if you have it on hand.
- chicken stock: Chicken stock adds depth and richness to the sauce. If you don’t have chicken stock, you can use chicken broth.
- coconut oil: Coconut oil infuses the chicken and aromatics with a subtle coconut flavor that complements the other ingredients, such as coconut milk and lime, in the dish. This creates a consistent flavor profile throughout the dish. If you don't have coconut oil, avocado oil and olive oil can be substituted.
- red onion, garlic & ginger: Ginger, garlic, and red onion add a blend of warmth, savory richness, and subtle sweetness that blends perfectly with the coconut and lime.
- fresh lime juice: Fresh lime juice provides a bright, tangy citrus flavor that adds a refreshing contrast to the richness of the coconut milk.
- cilantro: Fresh cilantro adds a vibrant, herby flavor to the dish, and a pop of color.
- red pepper flakes: Adds a spicy kick. Omit if you don't like spicy.
- arrowroot powder: This gluten-free ingredient is used to thicken the sauce. Cornstarch or flour can be substituted.
- salt and pepper
How to make Coconut Lime Chicken
Step 1: Cook the chicken breasts.
Season the breasts with salt and pepper on both sides. In a large skillet, melt the coconut oil over medium-high heat.
Cook the chicken breasts on one side until golden brown. Flip over and cook for another few minutes until browned.
Remove the chicken breasts from the pan and set aside.
Step 2: Sauté the aromatics.
Add a drizzle of oil back to the same skillet and toss in the chopped onion, sautéing it for a few minutes until it softens and becomes translucent.
Add the garlic and ginger and sauté. Add the chicken stock, lime juice, cilantro, chili flakes, salt and pepper.
Bring it to a boil and simmer. Add the coconut milk, stir, and simmer again.
Add the arrowroot powder/water mixture to the pan, boil, and reduce it back down to a simmer until the sauce thickens.
Step 3: Combine.
Add the chicken breasts back to the pan and cook in the sauce mixture until the chicken is cooked through. The internal temperature of cooked chicken should be at least 165°F.
Top with fresh limes and cilantro.
Serve
Serve this dish with a side of cauliflower rice or cilantro lime rice and vegetables like our green beans for a satisfying dinner.
Store
Once the chicken has cooled to room temperature, transfer it to an airtight container. Refrigerate for 3-4 days.
Leftovers can also be stored in the freezer for 2-3 months in a freezer safe container or bag.
When ready to enjoy, thaw the chicken overnight in the refrigerator and reheat it on the stovetop or the microwave.
More easy chicken dinner recipes
- rosemary chicken and vegetables
- easy chicken noodle soup
- air fryer whole chicken
- greek chicken kabobs
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Coconut Lime Chicken
INGREDIENTS
- 1 lb. chicken breasts
- 2 tablespoons coconut oil (divided)
- 7 oz full-fat coconut milk (unsweetened)
- 1 cup chicken stock
- ½ cup red onion (diced)
- 2 garlic cloves (minced)
- 1 tabelspoon ginger (grated)
- 1 tablespoon cilantro (chopped)
- 1 lime (juiced)
- ½ teaspoon red pepper flakes
- 1 tablespoon arrowroot powder (mixed with 1 tablespoon water)
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Season the breasts with salt and pepper on both sides. In a large skillet, melt one tablespoon coconut oil over medium-high heat. Cook the chicken breasts on one side for about 5 minutes or until golden brown. Flip over and cook for another 3-5 minutes until browned. Remove the chicken breasts from the pan and set to the side.
- Add a tablespoon of coconut oil back to the same skillet and toss in the chopped onion, sautéing for 3-5 minutes until soft and translucent. Add the garlic and ginger, and saute for 1 minute.
- Add the chicken stock, lime juice, cilantro, chili flakes, salt and pepper. Bring to a boil and simmer for about 5 minutes. Add the coconut milk, stir, and simmer again for another 5 minutes. Add the arrowroot powder/water mixture to the pan, boil, and reduce back down to a simmer until the sauce thickens.
- Add the chicken breasts back to the pan and cook in the sauce mixture for another 5-7 minutes or until the chicken is cooked through. Top with fresh limes and cilantro.
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