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My one-pan creamy coconut lime chicken quickly turned into the star dish when I have friends over for dinner. The juicy chicken smothered in a rich coconut sauce makes an amazing meal that's super easy but looks like I spent all day cooking.
I came up with this after trying to match the taste of our neighborhood Thai spot. Now it's on my family's dinner rotation twice monthly, and everyone who tries it wants me to share how I made it.
What You'll Need
- Boneless skinless chicken breasts: They soak up all the amazing flavors in the dish
- All purpose flour: Helps the yummy sauce stick to your chicken
- Fresh cilantro: Gives a fresh kick that works well with the coconut and lime
- Coconut oil: Adds that tropical taste and won't burn when you're cooking at high heat
- Olive oil: Works with the coconut oil and keeps chicken from sticking to the pan
- Fresh garlic: Adds that wonderful smell and taste that makes the sauce so good
- Coconut milk: Go for the full-fat kind to get that silky smooth sauce
- Chicken broth: Makes the sauce just right while adding more chicken flavor
- Brown sugar: Adds a hint of sweetness that works with the tangy lime
- Fresh limes: Cut through the richness with their zingy, fresh flavor
- Green onions: Give a little bite and make the dish look pretty
How To Make It
- Get Your Oven Hot:
- Turn your oven to 375°F. Do this first so it's ready when you need it. The right temperature makes sure everything cooks evenly.
- Heat Your Pan:
- Put both coconut and olive oils in a big oven-safe pan over medium heat. They work together to add flavor and stop the food from burning. The oil's ready when it shimmers.
- Mix Your Coating:
- Combine flour and chopped cilantro in a flat dish. This mix will make a thin crust on the chicken that helps thicken your sauce. Push each chicken piece into this mix to cover all sides.
- Brown The Chicken:
- Put the coated chicken into your hot pan, leaving space between pieces. Cook for 3-4 minutes each side until they turn golden brown. This gives you loads of flavor. Throw in your chopped garlic for the last 30 seconds so it doesn't burn.
- Mix Up Your Sauce:
- While the chicken cooks, stir together coconut milk, chicken broth, brown sugar and juice from one lime in a bowl. You'll get a tasty sauce with sweet and tangy notes.
- Cook It Through:
- Pour your coconut sauce around the browned chicken. Put the whole pan in the hot oven and cook for 10-15 minutes until your chicken reaches 165°F inside.
- Add The Final Touches:
- Take the pan out and squeeze the other lime over everything for a fresh zing. Add salt and pepper as you like, then sprinkle extra cilantro and green onions on top before you serve it.
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I found out that using full-fat coconut milk really makes this dish work. The first time I tried it with the light stuff, my sauce was too runny and didn't have that smooth, rich feel we all want. Now I always keep full-fat coconut milk in my cupboard just for this meal.
Prep Ahead Options
This dish tastes even better the next day, which makes it great for planning ahead. Keep any extras in a sealed container in your fridge for up to three days. The flavors get even better overnight as the chicken soaks up more of the sauce. When you want to heat it up again, use a covered pan on medium-low heat and add a little chicken broth if the sauce has gotten too thick. If you want to keep it longer, you can freeze single portions for up to two months in freezer-safe containers.
What To Serve With It
This coconut lime chicken goes with so many different sides. Put it on top of jasmine rice which will soak up all that tasty sauce, or try cauliflower rice if you're watching carbs. Some roasted veggies like broccoli or bell peppers add a nice crunch next to the creamy sauce. For a complete Thai-style meal, make a simple cucumber salad with rice vinegar and a bit of sugar on the side. The cool, crisp cucumbers taste amazing with the warm, creamy chicken.
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Swap Ideas
You can easily change this recipe to fit what you have or need. Try chicken thighs instead of breasts for juicier meat, but they might need a few more minutes to cook. If you're completely dairy-free, just use coconut oil and skip the olive oil. When you're short on limes, grate some lime zest to bump up the flavor from just one fruit. Don't like cilantro? Fresh basil works great for folks who think cilantro tastes like soap. Want some heat? Mix a spoonful of red curry paste into your coconut sauce or top with sliced Thai chilies before serving.
Frequently Asked Questions
- → What can I use instead of coconut milk?
Full-fat coconut milk gives the best creamy result, but you can swap it with heavy cream or cashew cream if needed.
- → How do I make sure the chicken is fully cooked?
Use a meat thermometer to check that the center of the chicken reaches 165°F (74°C) to confirm it’s cooked properly.
- → What’s good to serve alongside this meal?
Pair this dish with steamed rice, quinoa, or cauliflower rice. For a complete plate, add some roasted veggies.
- → Can I prep this ahead of time?
You can cook the chicken and sauce beforehand, store them separately, and combine and reheat when you’re ready to eat.
- → How do I make this recipe gluten-free?
Swap all-purpose flour with arrowroot starch or your favorite gluten-free flour to make this dish suitable for gluten-free diets.