Creamy Coconut Lime Chicken
This Creamy Coconut Lime Chicken is a one-pan, dairy-free dinner made with tender chicken simmered in a rich coconut milk sauce infused with fresh lime, garlic, and warm spices. It’s creamy, bright, and packed with flavor—perfect for an easy weeknight meal or healthy meal prep option.
Ingredients
- Main Ingredients:
- 4 boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 small onion finely diced
- 1 cup cherry tomatoes optional
- Seasonings & Sauce:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 13–14 oz can full-fat coconut milk
- Zest of 1 lime
- 2 –3 tablespoons fresh lime juice
- ½ teaspoon red pepper flakes optional
- For Garnish:
- Fresh chopped cilantro
- Extra lime wedges
Instructions
- Season Chicken:
- Pat chicken dry. Season both sides with salt, pepper, and paprika.
- Sear Chicken:
- Heat olive oil in a large skillet over medium heat.
- Sear chicken for 4–5 minutes per side until golden brown.
- Remove from skillet and set aside.
- Sauté Aromatics:
- In the same skillet, add diced onion.
- Cook 2–3 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Make Coconut Lime Sauce:
- Pour in coconut milk and stir.
- Add lime zest and lime juice.
- Bring to a gentle simmer (do not boil).
- Finish Cooking:
- Return chicken to skillet.
- Spoon sauce over top.
- Simmer uncovered for 10–12 minutes until chicken reaches 165°F internally.
- Add cherry tomatoes during the last 5 minutes if using.
- Serve:
- Let rest 5 minutes.
- Garnish with fresh cilantro and extra lime juice.
- Serve warm.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Simmer gently to prevent sauce separation.
- For thicker sauce, simmer uncovered a few extra minutes.
- Store leftovers up to 4 days in refrigerator.
- Reheat gently on stovetop with a splash of coconut milk if needed.