30-Minute Creamy Coconut Lime Chicken Recipe
Introduction
This 30-Minute Creamy Coconut Lime Chicken is a vibrant and flavorful dish perfect for weeknight dinners. Tender chicken breasts simmered in a rich coconut lime sauce make for a delightful meal that’s both comforting and fresh.
Ingredients
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated on a microplane
- 1/4 cup fresh cilantro, chopped (plus more for topping)
- 1/3 cup lime juice (about 2 limes)
- 4 chicken breasts
- 2 tbsp avocado oil (or coconut oil)
- 1.5 cups coconut milk
- 1/4 cup chicken broth
- Salt and pepper
- Lime slices for topping (optional)
Instructions
- Step 1: Prep the shallot, garlic, ginger, and cilantro as noted. Juice the limes and set aside.
- Step 2: Place the chicken breasts between two pieces of parchment paper and pound them to an even thickness. Season both sides with salt and pepper.
- Step 3: Heat a large skillet over medium heat and add the avocado oil.
- Step 4: When the oil is hot, add the chicken to the pan. Cook without disturbing for 3-4 minutes until a brown crust forms. Flip and cook another 3-4 minutes until mostly cooked through.
- Step 5: Remove the chicken from the skillet and set aside. Reduce heat to medium.
- Step 6: Add more oil if needed, then add the garlic and shallot. Cook, stirring constantly, for 1-2 minutes until fragrant.
- Step 7: Pour in the chicken broth, coconut milk, lime juice, grated ginger, and chopped cilantro. Stir well, scraping up any browned bits from the pan.
- Step 8: Return the chicken breasts to the skillet. Cover, lower heat to low, and simmer for 5 minutes, or until the chicken is fully cooked.
- Step 9: Serve the chicken with your choice of vegetables, potatoes, rice, or cauliflower rice. Spoon sauce over the top and garnish with cilantro and lime slices if desired.
Tips & Variations
- Use coconut oil instead of avocado oil for an extra coconut flavor.
- For more heat, add a pinch of red pepper flakes when cooking the garlic and shallot.
- Pound the chicken evenly to ensure quick and even cooking.
- Swap chicken breasts for thighs if you prefer juicier meat.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water or broth when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned coconut milk for this recipe?
Yes, canned coconut milk works perfectly for a creamy texture and rich flavor. Just be sure to shake the can well before opening.
What can I serve with this chicken?
This dish pairs well with steamed vegetables, rice, potatoes, or cauliflower rice for a low-carb option. The sauce complements a variety of sides.
Print30-Minute Creamy Coconut Lime Chicken Recipe
This 30-Minute Creamy Coconut Lime Chicken recipe features tender chicken breasts cooked in a luscious coconut milk sauce infused with fresh lime juice, cilantro, ginger, garlic, and shallots. Perfectly balanced with a tangy and creamy flavor, this dish is quick to prepare and ideal served alongside rice or vegetables for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Thai-inspired)
- Diet: Gluten Free
Ingredients
For the Chicken
- 4 chicken breasts
- Salt and pepper, to taste
- 2 tbsp avocado oil (or coconut oil)
For the Sauce
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated on a microplane
- 1/4 cup fresh cilantro, chopped (plus more for topping)
- 1/3 cup lime juice (about 2 limes)
- 1.5 cups coconut milk
- 1/4 cup chicken broth
- Lime slices for topping (optional)
Instructions
- Prepare Ingredients: Dice the shallot, mince the garlic, grate the fresh ginger, and chop the cilantro. Juice the limes and set aside.
- Flatten Chicken: Place the chicken breasts between two sheets of parchment paper and pound them to an even thickness for uniform cooking. Season both sides of the chicken breasts with salt and pepper.
- Heat Skillet: Warm a large skillet over medium heat and add the avocado oil.
- Sear Chicken: Once the oil is hot, add the chicken breasts to the skillet. Depending on pan size, cook in batches if necessary. Let the chicken cook undisturbed for 3-4 minutes to develop a golden crust, then flip and cook the other side for another 3-4 minutes until mostly cooked through.
- Set Chicken Aside: Remove the chicken from the skillet and set it aside. Lower the heat to medium.
- Sauté Aromatics: If needed, add a bit more oil to the skillet, then add the minced garlic and diced shallot. Stir constantly and cook for 1-2 minutes until fragrant and softened.
- Add Sauce Ingredients: Pour in the chicken broth, coconut milk, fresh lime juice, grated ginger, and chopped cilantro into the skillet. Stir well, scraping any browned bits off the bottom of the pan for extra flavor.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet, nestled into the sauce. Cover the skillet, reduce heat to low, and simmer for 5 minutes until the chicken is fully cooked and tender.
- Serve: Serve the chicken hot with your choice of vegetables, potatoes, rice, or cauliflower rice. Spoon the creamy coconut lime sauce over the top, garnish with additional cilantro, and optionally lime slices.
Notes
- Use chicken breasts that are similar in size for even cooking.
- You can substitute chicken thighs if preferred, but adjust cooking time accordingly.
- Full-fat coconut milk gives the creamiest sauce; light coconut milk can be used for a lighter version but the sauce will be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a spicier version, add red chili flakes or a diced fresh chili along with garlic and shallots.
Keywords: coconut lime chicken, creamy chicken recipe, quick chicken dinner, stovetop chicken, coconut milk chicken, Thai-inspired chicken
