30-Minute Creamy Coconut Lime Chicken Recipe
Introduction
This 30-Minute Creamy Coconut Lime Chicken is a deliciously tangy and rich dish ready in no time. Perfectly cooked chicken breasts or thighs are simmered in a fragrant coconut lime sauce with fresh herbs and ginger. It’s a simple yet impressive meal that pairs wonderfully with rice or vegetables.
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 (see notes)
- 2 tbsp avocado oil (or coconut oil)
- 1.5 cups coconut milk (see notes)
- 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. Sprinkle both sides with salt and pepper.
- Step 3: Heat a large skillet over medium heat and add the avocado oil. Once hot, add the chicken (cook in batches if needed). Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook another 3-4 minutes until mostly cooked through.
- Step 4: Remove the chicken from the skillet and set aside. Lower heat to medium.
- Step 5: Add more oil if necessary, then sauté the garlic and shallot in the pan, stirring constantly for 1-2 minutes.
- Step 6: Add chicken broth, coconut milk, lime juice, ginger, and cilantro to the pan. Stir to combine, scraping up browned bits from the pan.
- Step 7: Return the chicken to the skillet, cover, and reduce heat to low. Simmer for 5 minutes, or until the chicken is fully cooked.
- Step 8: Serve with vegetables, potatoes, rice, or cauliflower rice. Spoon sauce over the dish and garnish with cilantro and lime slices if desired.
Tips & Variations
- Use chicken thighs instead of breasts for a juicier, more flavorful result.
- Full-fat coconut milk gives the creamiest sauce, but light coconut milk works in a pinch.
- Adjust lime juice to taste for more or less tanginess.
- Add a pinch of chili flakes to the sauce for a mild kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy sauce consistency.
How to Serve
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 for even cooking and better texture. If using frozen chicken, thaw it completely before starting.
What can I serve with this coconut lime chicken?
This dish pairs well with steamed rice, cauliflower rice, roasted vegetables, or mashed potatoes to soak up the delicious sauce.
Print30-Minute Creamy Coconut Lime Chicken Recipe
This 30-Minute Creamy Coconut Lime Chicken recipe features tender chicken breasts simmered in a luscious coconut milk and lime sauce, infused with fresh garlic, ginger, cilantro, and shallots. Ready in under half an hour, it’s a zesty, comforting dish perfect for weeknight dinners that pairs beautifully with rice, vegetables, or potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Tropical/Caribbean-inspired)
Ingredients
Chicken
- 4 chicken breasts (pounded to even thickness)
- Salt and pepper, to taste
- 2 tbsp avocado oil (or coconut oil)
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 (full fat preferred)
- 1/4 cup chicken broth
Garnish
- Lime slices for topping (optional)
Instructions
- Prepare Ingredients: Dice the shallot, mince the garlic, grate the ginger, chop the cilantro, and juice the limes. Set all aside for easy access during cooking.
- Pound Chicken: Place the chicken breasts between two sheets of parchment paper and gently pound them to an even thickness. Season both sides generously with salt and pepper to enhance flavor and ensure uniform cooking.
- Sear Chicken: Heat a large skillet over medium heat and add the avocado oil. When hot, add the chicken breasts in a single layer (cook in batches if needed). Allow to cook undisturbed for 3–4 minutes until a golden-brown crust forms. Flip and cook for an additional 3–4 minutes until mostly cooked through.
- Remove Chicken: Transfer the seared chicken breasts to a plate and set aside. Lower the heat to medium to prepare the sauce.
- Sauté Aromatics: Add a little more oil if necessary, then add the diced garlic and shallot to the skillet. Stir constantly and cook for 1–2 minutes until fragrant but not browned.
- Make Sauce: Pour in the chicken broth, coconut milk, and lime juice. Stir in grated ginger and chopped cilantro. Scrape any browned bits off the bottom of the pan to incorporate that rich flavor into the sauce.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and reduce heat to low. Allow to simmer gently for 5 minutes, or until the chicken is fully cooked and tender.
- Serve: Plate the chicken with your choice of sides such as vegetables, potatoes, rice, or cauliflower rice. Spoon the creamy sauce over the dish, sprinkle with extra cilantro, and garnish with lime slices if desired.
Notes
- Pounding chicken to an even thickness ensures uniform cooking and a tender result.
- Avocado oil or coconut oil works best for high-heat searing and complements the tropical flavors.
- Use full-fat coconut milk for a rich and creamy sauce; light coconut milk might result in a thinner sauce.
- Adjust lime juice to taste for preferred tartness.
- This dish pairs well with jasmine rice, steamed vegetables, or roasted potatoes.
Keywords: coconut lime chicken, creamy chicken recipe, quick chicken dinner, stovetop chicken, coconut milk sauce, lime chicken breasts, easy weeknight meal
