Description

This Creamy Coconut Lime Chicken recipe features tender, pan-seared chicken breasts coated with a flavorful cilantro-flour mixture, cooked in a rich and zesty coconut milk sauce infused with fresh lime juice. Finished in the oven for perfect doneness, this dish offers a delightful balance of creamy, tangy, and savory flavors, garnished with fresh cilantro and green onions for a refreshing touch. It’s a simple yet elegant meal that is perfect for a quick weeknight dinner or a special occasion.

Ingredients

Scale

Chicken and Coating

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)

Cooking Oils

2 tbsp coconut oil
1 tbsp olive oil

Sauce and Flavorings

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

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
Prepare Coating: In a bowl, combine the all-purpose flour and chopped cilantro. This mixture will add flavor and help create a light crust on the chicken.
Heat Oils: Place a large, oven-safe skillet or Dutch oven over medium heat. Add the coconut oil and olive oil, allowing them to warm and melt together to create a flavorful base for searing.
Coat and Sear Chicken: Dip each chicken breast into the cilantro flour mixture until well coated. Place the coated chicken breasts carefully into the hot skillet. Pan-sear the chicken for 3-4 minutes on each side, until they develop a slight golden-brown crust.
Add Garlic: When the chicken is nearly cooked through, add the minced garlic to the skillet. Cook it for about 30 seconds until fragrant, being careful not to burn.
Mix Sauce: While the chicken sears, whisk together the coconut milk, chicken broth, brown sugar, and the juice from one lime in a bowl. This will be the creamy, tangy sauce.
Add Sauce and Bake: Remove the skillet from heat and pour the coconut milk sauce evenly over the chicken. Transfer the skillet into the preheated oven. Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Finishing Touches: Take the skillet out of the oven and immediately drizzle the remaining lime juice over the chicken breasts. Season with salt and pepper to taste, then sprinkle extra chopped cilantro and the chopped green onion on top for garnish.
Serve: Serve the chicken warm, spooning some of the creamy coconut lime sauce over each piece for maximum flavor.

Notes

For best results, use an oven-safe skillet such as cast iron or a Dutch oven to seamlessly transition from stovetop to oven.
Use fresh lime juice for the brightest flavor; bottled lime juice can alter the taste.
To keep the chicken moist, do not overcook — monitor internal temperature closely.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour or cornstarch.
This dish pairs beautifully with steamed rice or a light salad.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Fusion, Tropical, American

Keywords: coconut lime chicken, creamy chicken recipe, chicken breasts, coconut milk sauce, lime chicken, quick dinner recipe, pan-seared chicken, oven-baked chicken