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This creamy coconut lime chicken has become my secret weapon for impressive yet effortless dinners. The combination of pan-searing and baking creates perfectly tender chicken bathed in a velvety coconut lime sauce that will have everyone asking for seconds.
I first created this dish when I needed something quick yet special for unexpected dinner guests. The aroma of coconut and lime filled my kitchen, and now it's requested at least twice a month by my family.
Ingredients
- Boneless skinless chicken breasts: Provides the perfect lean protein canvas for our flavorful sauce. Look for evenly sized pieces for consistent cooking
- All purpose flour: Creates a light coating that helps thicken the sauce while keeping the chicken moist
- Fresh cilantro: Adds brightness that balances the rich coconut milk. Choose bunches with vibrant green leaves
- Coconut oil: Enhances the tropical flavor profile and has a higher smoke point for searing
- Olive oil: Pairs with coconut oil for the perfect searing blend
- Fresh garlic clove: Infuses the entire dish with aromatic flavor. Always use fresh rather than pre-minced for best results
- Coconut milk: Creates the luxurious creamy base. Full-fat provides the richest texture
- Chicken broth: Balances the richness of coconut milk while adding savory depth
- Brown sugar or coconut sugar: Adds just enough sweetness to round out the flavors
- Fresh limes: Provide essential brightness and acidity. Choose heavy limes with thin skins for maximum juice
- Green onions: Add a mild bite and beautiful color contrast
- Salt and pepper: Enhance all the flavors and should be adjusted to your taste
Step-by-Step Instructions
- Preheat the Oven:
- Start by preheating your oven to 375°F. This moderate temperature will allow the chicken to finish cooking gently while the sauce melds together perfectly without reducing too quickly.
- Prepare the Skillet:
- Heat a large oven safe skillet or dutch oven over medium heat. Add both coconut oil and olive oil and allow them to melt together. The combination gives you the flavor of coconut with the stability of olive oil for a perfect sear.
- Coat and Sear the Chicken:
- Mix the flour and chopped cilantro in a bowl until well combined. This herbaceous coating will help thicken our sauce while adding flavor. Dip each chicken breast into the mixture ensuring even coverage on all sides. Place the coated chicken directly into the hot skillet. Sear each side for 3 to 4 minutes until you achieve a beautiful golden brown crust. This creates a flavor foundation for the entire dish. Just before finishing the sear add the minced garlic and cook for 30 seconds until fragrant but not burned.
- Prepare the Coconut Lime Sauce:
- While the chicken sears blend the coconut milk chicken broth brown sugar and juice from one whole lime in a mixing bowl. Whisk until the sugar dissolves completely for a smooth sauce base.
- Combine and Bake:
- Remove the skillet from heat and pour the coconut milk mixture evenly over the chicken making sure to coat each piece. Transfer the entire skillet to your preheated oven and bake for 10 to 15 minutes. The chicken is done when it reaches an internal temperature of 165°F and the sauce has slightly thickened.
- Finish and Serve:
- Once out of the oven squeeze the juice from the remaining lime over everything to brighten the flavors. Season with salt and pepper to taste. Garnish generously with additional chopped cilantro and green onions for color and freshness.
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The coconut milk is truly the star ingredient here. I discovered that using full fat coconut milk rather than light makes an enormous difference in the final texture. My grandmother who rarely enjoys chicken dishes asks for this recipe specifically when she visits.
Make Ahead and Storage
This dish actually improves with time as the flavors meld together. You can prepare the entire recipe up to two days ahead and store in an airtight container in the refrigerator. When reheating add a splash of chicken broth to revitalize the sauce if it has thickened too much. The chicken and sauce will keep well for up to four days refrigerated or can be frozen for up to three months. Thaw overnight in the refrigerator before gently reheating.
Perfect Pairings
The creamy coconut lime sauce begs to be served with something that will soak up every last drop. Jasmine rice is my first choice as its subtle floral notes complement the tropical flavors beautifully. For a lower carb option cauliflower rice works wonderfully too. Add a side of steamed broccoli or snap peas for color and texture contrast. For a complete Thai inspired meal serve with a simple cucumber salad dressed with rice vinegar and a touch of sesame oil.
Ingredient Substitutions
No fresh limes? Use 2 tablespoons of bottled lime juice plus 1 teaspoon of lime zest if available Chicken thighs can replace breasts for a richer flavor and more forgiving cooking time Vegetarians can substitute firm tofu or cauliflower steaks reducing the baking time accordingly For a spicy kick add 1 teaspoon of red curry paste or a thinly sliced Thai chili to the sauce Basil can replace cilantro for those who find cilantro soapy tasting
Frequently Asked Questions
- → Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well. Adjust cooking time as thighs may take slightly longer to cook.
- → Can I make this dish dairy-free?
This dish is naturally dairy-free, as the creamy texture comes from coconut milk, not dairy products.
- → Can I prepare this without baking the chicken?
Yes, after pan-searing, you can simmer the chicken on the stovetop until fully cooked to skip the baking step.
- → What can I use as a garnish?
Fresh cilantro, chopped green onions, and a squeeze of lime juice enhance both the flavor and presentation of the dish.
- → How can I make this gluten-free?
To make it gluten-free, substitute all-purpose flour with arrowroot starch or a similar gluten-free alternative.