Creamy coconut lime chicken

This creamy coconut lime chicken transforms ordinary chicken breast into an extraordinary meal that's both indulgent and fresh. Tender chicken cutlets simmer in a velvety coconut sauce brightened with zesty lime and fragrant cilantro, creating a dish that feels like a tropical getaway on your dinner plate. Best of all, this restaurant-quality recipe comes together in one skillet in just 30 minutes.

I first made this dish when a friend dropped by unexpectedly on a rainy evening. With just pantry staples and some chicken from the freezer, I created what has now become one of my most requested recipes. What amazes me most is how such simple ingredients create such complex, satisfying flavors.

Essential Ingredients

• Chicken breast cutlets – These thin cuts cook quickly and evenly while soaking up all the wonderful flavors of the sauce; slicing regular chicken breasts horizontally creates perfect cutlets if you can't find them pre-cut
• Full-fat coconut milk – The star ingredient that creates the luxurious, velvety sauce; don't substitute light coconut milk as it won't deliver the same rich texture and flavor
• Fresh lime – Both the zest and juice add brightness that cuts through the richness of the coconut milk, creating perfect balance; the oils in the zest add an aromatic dimension that juice alone can't provide
• Fresh cilantro – Adds herbaceous notes that complement the tropical flavors; if you're not a cilantro fan, fresh basil or even parsley can work as alternatives
• Brown sugar – Just a touch enhances the natural sweetness of the coconut milk while helping the chicken to caramelize beautifully

Step-By-Step Cooking Instructions

Prepare the chicken –

Begin by slicing two large boneless, skinless chicken breasts horizontally to create four even cutlets. Pat them dry with paper towels to ensure proper browning. In a small bowl, combine 1 teaspoon salt, 1 tablespoon brown sugar, and 1 teaspoon granulated garlic powder. Sprinkle this mixture evenly over both sides of the chicken, gently pressing it in with your fingers to adhere.

Brown the chicken –

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken cutlets, being careful not to overcrowd the pan (work in batches if necessary). Sear for 2-3 minutes per side until golden brown but not yet cooked through. The caramelization from this step adds incredible depth of flavor to the final dish. Transfer the browned chicken to a clean plate and set aside.

Create the flavor base –

In the same skillet with all those wonderful browned bits, reduce the heat to medium and add 1 tablespoon of oil if the pan seems dry. Add 1 finely diced sweet onion and cook for 3-4 minutes until translucent and softened. Add 3 minced garlic cloves and cook for an additional 30 seconds until fragrant, being careful not to let the garlic burn. The kitchen should be filling with an intoxicating aroma at this point.

Build the creamy sauce –

Pour in one 14-ounce can of full-fat coconut milk, using a wooden spoon to scrape up any browned bits from the bottom of the pan—these contain tremendous flavor. Add 2 tablespoons of freshly chopped cilantro, the zest and juice of 2 limes (about 3 tablespoons of juice), 2 thinly sliced green onions, 1/2 teaspoon salt, and 1 tablespoon brown sugar. Stir to combine and bring the mixture to a gentle simmer.

Simmer and thicken –

Return the browned chicken to the skillet, nestling the pieces into the sauce. Reduce the heat to maintain a gentle simmer and cook for about 5 minutes. Meanwhile, in a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Pour this mixture into the simmering sauce, stirring gently to incorporate. Continue to simmer for an additional 5-7 minutes until the sauce has thickened and the chicken is completely cooked through (reaching an internal temperature of 165°F).

Finish and serve –

Once the chicken is cooked and the sauce has reached your desired consistency, remove the skillet from heat. Taste the sauce and adjust seasonings if needed. Garnish with additional fresh cilantro, lime wedges, and perhaps a sprinkle of red pepper flakes for those who enjoy a hint of heat. Serve immediately over your choice of rice to soak up every drop of the incredible sauce.

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Perfect Pairings

This versatile dish shines when served over fluffy white rice, which soaks up the creamy coconut lime sauce beautifully. For a more aromatic base, jasmine rice complements the tropical flavors perfectly. When I'm entertaining guests who appreciate bold flavors, I serve it over cilantro lime rice for an extra layer of brightness.

For a complete meal, a simple side of steamed broccoli or sugar snap peas provides a refreshing contrast to the rich sauce. I've found that a crisp cucumber salad with a touch of rice vinegar creates a pleasant counterpoint to the creamy main dish. For dinner parties, I often include fresh mango slices on the side—the sweetness plays wonderfully with the savory coconut lime flavors.

Make It Your Own

One thing I love about this recipe is its adaptability. When my garden is booming with summer vegetables, I often add thinly sliced zucchini or yellow squash during the final simmer. Bell peppers add beautiful color and subtle sweetness. For an extra punch of tropical flavor, a handful of pineapple chunks tossed in during the last few minutes of cooking creates a delightful surprise.

For those who enjoy heat, a Thai red chili or a dash of crushed red pepper flakes wakes up all the flavors. During winter months when I crave more substantial comfort food, I sometimes add a can of drained chickpeas to the sauce for added texture and protein. The recipe welcomes these variations while maintaining its delicious core identity.

My Portuguese grandmother used to make a similar dish with different spices, and the technique of building a flavorful sauce in a single pan was something she taught me. "The pan remembers what was cooked in it," she would say, referring to those delicious browned bits that form the foundation of so many great dishes. Every time I make this recipe, I think of her wisdom in the kitchen.

I've been cooking variations of coconut milk-based dishes for over fifteen years, and this creamy coconut lime chicken remains one of my favorites. There's something magical about the way the bright, acidic lime cuts through the rich coconut milk, creating a sauce that's somehow both indulgent and refreshing. It's the dish I turn to when I want to transport my family to a tropical getaway without leaving our dining room table.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and stay even more tender. Just adjust cooking time as needed until they reach 165°F.

→ Is there a substitute for coconut milk?

Heavy cream can work but gives a different flavor. For dairy-free options, cashew cream provides richness without the coconut taste.

→ Can I make this ahead of time?

Yes! It actually tastes better the next day. Store in the fridge for up to 3 days and reheat gently on the stove or microwave.

→ What can I serve besides rice?

Try cauliflower rice for a low-carb option, or serve with naan, quinoa, or roasted vegetables.

→ Can I freeze the leftovers?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating gently.