Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This creamy coconut lime chicken is a very delicious one-pan meal that you can easily make in less than thirty minutes. Pan-seared chicken smothered in a mouthwatering creamy coconut milk sauce. This impressive dish is guaranteed one of the best chicken dinners!
1 tbsp olive oil
2 pounds boneless, skinless chicken breasts about 4 total chicken breasts
¼ c. cilantro, chopped, plus more for topping
2 tbsp coconut oil
1 garlic clove, minced
⅔ c. chicken broth
1 c. coconut milk
1 tbsp brown sugar or sub coconut sugar
¼ c. all-purpose flour
salt and pepper to taste
1 green onion, chopped, for garnish
How to make Creamy Coconut Lime Chicken
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a hot, large, oven-safe skillet or Dutch oven over medium heat, add the coconut oil and olive oil.
Step 3: In a bowl, place the flour and cilantro. Mix well until combined. Dredge the chicken into the mixture, coating well. Into the hot skillet, directly place the breaded chicken and sear for about 3 to 4 minutes on each side until slightly browned. Add the minced garlic once the chicken is almost done and cook the garlic down for about 30 seconds or so.
Step 4: In the meantime, whisk the coconut milk, broth, sugar, and juice from 1 lime in a bowl.
Step 5: Take the skillet off the heat and pour the coconut milk mixture on top of the chicken. Place in the preheated oven and bake for about 10 to 15 minutes or until the internal temperature of the chicken reaches 165 degrees.
Step 6: When done, take the skillet out of the oven and drizzle the rest of the lime juice (juice from 1 lime) over the chicken. Sprinkle the chicken with salt, pepper, some chopped cilantro, and green onions. Serve right away. Enjoy!
Cooking time varies depending on the thickness of the chicken.
If serving more people, slice the chicken breasts in half length-ways to make 8 breasts in total.
Instead of all-purpose flour use arrowroot starch to make this dish gluten-free/Paleo.
Omit the sugar and use arrowroot starch to make this Whole30.
Calories: 464 kcal | Carbohydrates: 14g | Protein: 51g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 145mg | Sodium: 416mg | Potassium: 1029mg | Fiber: 1g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 3mg