Description
This Creamy Coconut Lime Chicken recipe is a flavorful and easy-to-make dish featuring tender chicken breasts coated with a cilantro-flour mixture, seared to golden perfection, and baked in a luscious coconut milk and lime sauce. The combination of coconut, lime, and garlic creates a delightful balance of creamy, tangy, and aromatic flavors that make this meal perfect for a quick weeknight dinner or a special occasion.
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 tablespoon coconut oil
- 1 tablespoon olive oil
Sauce
- 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
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, ensuring it reaches the perfect temperature as you prepare the other ingredients.
- Sear the Chicken: Heat a large oven-safe skillet or Dutch oven over medium heat and add coconut oil along with olive oil. In a small bowl, mix the flour and chopped cilantro together. Dredge each chicken breast in this flour mixture, coating both sides evenly, then place them in the hot skillet. Sear each side for 3 to 4 minutes until golden brown. Just before finishing the sear, add minced garlic and cook for about 30 seconds until fragrant to infuse the chicken with savory aroma.
- Prepare the Sauce: While the chicken is searing, whisk together the coconut milk, chicken broth, brown sugar, and the juice of 1 lime in a separate bowl until the mixture is well blended and smooth, ready to be poured over the chicken.
- Bake the Chicken: Remove the skillet from direct heat once chicken breasts are seared. Pour the prepared coconut milk mixture evenly over the chicken breasts. Transfer the skillet carefully 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’s fully cooked and tender.
- Finish & Garnish: After baking, take the skillet out of the oven and drizzle the juice of the remaining lime over the chicken to add a fresh zing. Sprinkle the chicken with salt, pepper, extra chopped cilantro, and chopped green onion to add color and flavor. Serve immediately while hot and enjoy this creamy, tangy, and aromatic chicken dish.
Notes
- Make sure to use an oven-safe skillet or Dutch oven for searing and baking to avoid transferring food between pans.
- The cilantro added to the flour coating adds a fresh herbal note, but can be omitted or substituted with parsley if preferred.
- If you want extra heat, consider adding a pinch of crushed red pepper flakes to the sauce.
- Check internal temperature with a meat thermometer to ensure chicken is fully cooked but still juicy.
- This dish pairs wonderfully with steamed rice or a light salad to soak up the creamy sauce.
