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Creamy Coconut Lime Chicken: A Zesty Weeknight Meal
Youssef Hb

Creamy Coconut Lime Chicken

Experience a vibrant, protein-packed dinner with this Creamy Coconut Lime Chicken. This one-pan meal features tender chicken breasts bathed in a velvety, citrus-infused coconut sauce. Perfect for busy weeknights, it strikes a harmonious balance between the richness of full-fat coconut milk and the bright, zesty notes of fresh lime. It is a restaurant-quality meal you can prepare at home in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Fusion
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts, cut in half lengthwise
  • 2 tbsp cooking oil (avocado or vegetable)
  • 1 tbsp fresh ginger, grated finely
  • 3 cloves garlic, minced
  • 13.5 oz full-fat coconut milk
  • 1/2 cup low sodium chicken broth
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 cup fresh cilantro, chopped
  • 2 tbsp lime juice, freshly squeezed
  • 1 tbsp lime zest, freshly grated
  • 2 tbsp cornstarch (optional, for thickening)

Method
 

  1. Heat the cooking oil in a large skillet over medium-high heat.
  2. Season the chicken breasts generously with salt and pepper on both sides.
  3. Add the chicken to the skillet and sear for 5 to 6 minutes per side.
  4. Remove the chicken once the internal temperature reaches 165℉ and set aside on a plate.
  5. In the same skillet, add the ginger and garlic, sautéing for 1 minute until fragrant.
  6. Whisk together the coconut milk, chicken broth, soy sauce, garlic powder, cumin, and cornstarch in a bowl, then pour into the skillet.
  7. Simmer the sauce for 5 minutes until it begins to thicken.
  8. Return the chicken to the pan and coat it thoroughly with the sauce.
  9. Stir in the lime juice and lime zest, simmering for an additional 2 minutes.
  10. Garnish with fresh cilantro before serving.

Notes

Ensure you use full-fat coconut milk for the best creamy consistency. Serve over jasmine rice or cauliflower rice for a low-carb alternative. Store leftovers in an airtight container for up to 3 days.