Creamy Coconut Lime Chicken (Print Version)
# Ingredients:
01 -
2 lb boneless skinless chicken breasts, about 4 total
02 -
¼ cup all-purpose flour
03 -
¼ cup cilantro, chopped, plus more for topping
04 -
2 tablespoon coconut oil
05 -
1 tablespoon olive oil
06 -
1 garlic clove, minced
07 -
1 cup coconut milk
08 -
⅔ cup chicken broth
09 -
1 tablespoon brown sugar or coconut sugar
10 -
2 limes, juiced (divided)
11 -
1 green onion, chopped, for garnish
12 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 375°F.
02 -
Heat a large oven-safe skillet or Dutch oven over medium heat, then add the coconut oil and olive oil.
03 -
Combine the flour and cilantro in a bowl. Coat each chicken breast in the mixture, then place it directly into the hot skillet. Pan-sear the chicken for 3–4 minutes per side, or until lightly browned. Once the chicken is almost done, add the minced garlic and cook for 30 seconds.
04 -
In a bowl, mix the coconut milk, chicken broth, brown sugar (or coconut sugar), and juice from 1 lime.
05 -
Remove the skillet from heat and pour the coconut milk mixture over the chicken. Place the skillet into the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F.
06 -
Remove skillet from the oven. Drizzle the remaining lime juice over the chicken, then garnish with extra chopped cilantro, green onions, and a final sprinkle of salt and pepper before serving.
# Notes:
01 -
Cook times may vary based on the thickness of the chicken.
02 -
For gluten-free or Paleo options, use arrowroot starch instead of all-purpose flour.
03 -
To make the dish Whole30-compliant, replace the flour with arrowroot starch and omit the sugar.
04 -
Calories are estimated per serving.