Dinner

Creamy Coconut Lime Chicken Recipe

Name: Creamy Coconut Lime Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 2 lb. boneless skinless chicken breasts (about 4 total chicken breasts); 1/4 cup all purpose flour; 1/4 cup cilantro (chopped, plus more for topping); 2 tbsp coconut oil; 1 tbsp olive oil; 1 garlic clove (minced); 1 cup coconut milk; 2/3 cup chicken broth; 1 tbsp brown sugar (or substitute coconut sugar); 2 limes (juiced, divided); 1 green onion (chopped, for garnish); Salt and pepper to taste

ByNaomi Fletcher January 28, 2026January 28, 2026

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Introduction

This creamy coconut lime chicken is a vibrant and flavorful dish that comes together in just 30 minutes. Tender chicken breasts are coated in a cilantro-flour mixture, seared to perfection, and baked in a luscious coconut-lime sauce. It’s an easy meal that’s sure to impress any dinner guest.

The image shows a close-up of three pieces of cooked chicken breast covered in creamy sauce with black pepper and chopped green herbs sprinkled on top. The chicken has a golden-brown crust and sits in a white pan filled with white creamy sauce, mixed with herbs. To the left and right of the chicken are bright green lime wedges adding color contrast. The background is a white marbled texture with some green herbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb. boneless skinless chicken breasts (about 4 total chicken breasts)
1/4 cup all-purpose flour
1/4 cup cilantro (chopped, plus more for topping)
2 tbsp coconut oil
1 tbsp olive oil
1 garlic clove (minced)
1 cup coconut milk
2/3 cup chicken broth
1 tbsp brown sugar (or substitute coconut sugar)
2 limes
1 green onion (chopped, for garnish)
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a small bowl, combine the flour and chopped cilantro.
Step 3: Heat a large, oven-safe skillet or Dutch oven over medium heat, then add the coconut oil and olive oil.
Step 4: Dip each chicken breast into the flour and cilantro mixture until fully coated. Place the coated chicken breasts into the hot skillet.
Step 5: Pan-sear the chicken for 3-4 minutes per side, until slightly browned. When the chicken is almost cooked, add the minced garlic and cook for about 30 seconds, stirring to release its aroma.
Step 6: While the chicken cooks, whisk together the coconut milk, chicken broth, brown sugar, and juice from 1 lime in a separate bowl.
Step 7: Remove the skillet from heat and pour the coconut milk mixture evenly over the chicken breasts.
Step 8: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 9: Remove the skillet from the oven and drizzle the juice of the remaining lime over the chicken.
Step 10: Season with salt and pepper to taste, then sprinkle extra chopped cilantro and chopped green onions on top before serving.

Tips & Variations

For an extra kick, add a pinch of red pepper flakes to the coconut milk sauce before baking.
Substitute chicken breasts with thighs for a juicier result.
Serve over jasmine rice or quinoa to soak up the creamy sauce.
Use canned full-fat coconut milk for richer flavor and creamier texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to prevent the coconut milk sauce from separating.

How to Serve

This close-up image shows two golden-brown grilled chicken breasts sitting in a creamy white sauce with specks of black pepper and finely chopped green herbs on top. The chicken has a slightly crispy texture with a light char. There are two bright green lime halves placed near the chicken, one resting partially against the chicken breast. The sauce is thick and creamy, pooling around the chicken, and small pieces of green herbs are scattered throughout. The dish is displayed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and good texture. Cooking from frozen will increase the cooking time and may affect the sauce consistency.

What can I use instead of cilantro if I don’t like it?

If you’re not a fan of cilantro, fresh parsley works well as a substitute and won’t change the flavor drastically. You can also omit it and add extra green onions for garnish instead.