Name: Coconut Lime Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken breasts; 1/4 cup all-purpose flour; 1/4 cup chopped cilantro; 2 tbsp coconut oil; 1 tbsp olive oil; 1 garlic clove, minced; 1 cup coconut milk; 2/3 cup chicken broth; 1 tbsp brown sugar; 2 limes; 1 green onion, chopped; Salt and pepper to taste

Jump to Recipe

This Coconut Lime Chicken recipe brings bold flavor to the table with minimal effort, making it ideal for busy weeknights. Tender chicken breasts cook in one skillet, then finish in the oven wrapped in a creamy coconut milk sauce brightened with fresh lime. The balance of savory, citrus, and subtle sweetness creates a dinner that feels special without extra work. Because everything comes together in about 30 minutes, this dish fits perfectly into a real-life cooking routine while still delivering restaurant-style results.

Story

This Coconut Lime Chicken started as a solution for nights when dinner needed to feel comforting but not heavy. Coconut milk creates a rich sauce without cream, while fresh lime keeps every bite lively and clean. Over time, it became a reliable skillet dinner that works just as well for family meals as it does for casual entertaining. The combination of pan-seared chicken and oven finishing gives this Coconut Lime Chicken a great texture, while the sauce thickens naturally around the meat. If you enjoy Creamy Coconut Chicken with bright citrus notes, this recipe delivers consistent flavor without complicated steps.

Ingredients

2 lb boneless skinless chicken breasts, about 4 total
1/4 cup all-purpose flour
1/4 cup fresh cilantro, chopped, plus more for topping
2 tablespoons coconut oil
1 tablespoon olive oil
1 garlic clove, minced
1 cup coconut milk
2/3 cup chicken broth
1 tablespoon brown sugar or coconut sugar
2 fresh limes
1 green onion, chopped, for garnish
Salt and black pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 375°F so it reaches temperature while you prep. Pat the chicken breasts dry with paper towels and season lightly with salt and pepper. In a shallow bowl, mix the flour with the chopped cilantro. Zest one lime if you want extra citrus aroma, then cut both limes in half and set them aside for juicing. Measure the coconut milk, broth, and sugar so the sauce comes together quickly once the chicken sears.

Cooking Instructions

Heat a large oven-safe skillet over medium heat, then add the coconut oil and olive oil. Dredge each chicken breast in the flour mixture, coating all sides evenly. Place the chicken directly into the hot skillet and sear for three to four minutes per side until lightly golden. Add the minced garlic and stir gently for about 30 seconds until fragrant. In a bowl, whisk together coconut milk, chicken broth, sugar, and juice from one lime. Remove the skillet from heat, pour the sauce over the chicken, then transfer the skillet to the oven. Bake for 10 to 15 minutes until the chicken reaches 165°F. Finish with the remaining lime juice, salt, pepper, cilantro, and green onions.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the skillet, since crowded chicken steams instead of browns. Keep the heat at medium so the flour coating doesn’t burn. Always check internal temperature rather than relying on time alone, because thickness affects doneness. Skipping the resting time after baking can cause juices to run out too quickly.

Pro Tips for Better Flavor

Use full-fat coconut milk for the creamiest texture. Fresh lime juice makes a noticeable difference compared to bottled juice. For extra depth, toast the flour-coated chicken until deeply golden before adding sauce. If you enjoy Cilantro Lime Chicken, add extra chopped cilantro right before serving for a fresh finish.

Serving and Storage

How to Serve

Serve this Skillet Dinner straight from the pan with steamed rice, cauliflower rice, or warm flatbread to soak up the sauce. Roasted vegetables or a crisp green salad balance the richness. This dish also works well sliced and spooned over grains for easy plating.

How to Store Leftovers

Cool leftovers completely, then store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of broth if the sauce thickens too much during storage.

Conclusion

This Coconut Lime Chicken proves that simple ingredients can create bold, satisfying flavor. The creamy coconut sauce, fresh lime, and tender chicken make this recipe one you’ll return to often. With one skillet and minimal prep, it delivers dependable results every time.

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Frequently Asked Questions

Can I make this recipe dairy free?

Yes, this recipe already uses coconut milk instead of cream, making it naturally Dairy Free Sauce friendly without sacrificing richness or texture.

Can I use chicken thighs instead of breasts?

Boneless skinless thighs work well and stay very juicy. Adjust cooking time slightly, since thighs may need a few extra minutes to reach temperature.

Is this recipe gluten free?

Use arrowroot starch instead of flour to make this dish gluten free while keeping the same crisp sear and thickened sauce.