Coconut Lime Chicken is a simple dinner recipe that it quick, easy, and incredibly flavorful. It can be made spicy or more family-friendly and is naturally low carb and gluten free.
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It’s no secret that I love coconut, cilantro, and lime flavor profiles. In fact, this recipe is very similar to my recipe for Creamy Cilantro Lime Chicken. The main difference is that this recipe also has coconut. They are both really good, in their own way.
Why This Recipe Works
This is a quick and easy recipe. You can make it more kid and family-friendly by omitting the crushed red pepper. But, if you like spice – go for it! It really makes the coconut lime sauce even more delicious.
As written, this recipe is low carb, keto friendly and gluten free. Make sure to choose your sides to suit your diet, if you are following one.
How to Make Coconut Lime Chicken
What You Need to Make This Recipe
To make this recipe you will need chicken, chicken stock, a lime, onion powder, cilantro, coconut milk, and crushed red pepper (optional).
Tip: use full fat coconut milk for the creamiest results. Not all coconut milk is created equal. A couple of brands that I prefer are Thai Kitchens and A Taste of Thai. I would encourage you to read the ingredient labels before purchasing.
Prep!
Preheat your oven to 375°F.
Create!
Season chicken breasts with salt and pepper.
In a large, oven proof skillet, heat the olive oil over medium-high heat.
Add the chicken and cook about 3-4 minutes per side, or just until golden brown. Remove to a plate.
Note: The chicken will not be fully cooked but will finish cooking the in the oven.
In the same pan, add the chicken stock, lime juice, onion powder, cilantro, and red pepper. Bring to a gentle boil, until reduced by half. Lower the heat and whisk in the coconut milk.
Add the chicken back into the pan with the sauce and place in the preheated oven.
Cook until chicken is cooked through, about 15 minutes or until it’s no longer pink in the center and the internal temperature reaches 165°F with a meat thermometer.
Present!
Spoon the pan sauce over the chicken. Garnish with fresh cilantro and lime slices, if desired.
You can serve this chicken with a side of vegetables, rice, cauliflower rice, or mashed potatoes.
Tips and Techniques
- Use full fat coconut milk for the best results. Brands that I love are Thai Kitchens and A Taste of Thai.
- Use freshly squeezed lime juice and cilantro for the best results.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.Â
FAQ’s
What Do You Serve with Coconut Lime Chicken?
Coconut Lime Chicken pairs perfectly with rice or cauliflower rice. For more coconut flavor, you can make Creamy Coconut Rice or Coconut Cauliflower Rice. You could also make Cilantro Lime Cauliflower Rice to serve this chicken on top of.
Vegetables that pair well with Coconut Lime Chicken are potatoes, broccoli, and cauliflower.
How Can I Use Up Canned Coconut Milk?
If your recipe doesn’t use the full can of coconut milk, don’t throw it away!
You can freeze the extra, or use it in coffee, tea, or in other recipes.
More Chicken Dinner Recipes to Try
Need a few more new ways to enjoy chicken for dinner? Here are a few recipes that you may want to check out:
- Vadouvan Curry Chicken
- Curry Chicken Salad
- Honey Garlic Chicken
- Skillet Lemon Garlic Chicken and Orzo Pasta
- Skillet Creamy Lemon Chicken with Cauliflower
- Keto Cajun Jambalaya
- Chicken Tostadas with Creamy Cilantro Lime Sauce
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Coconut Lime Chicken
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- 2 cups chicken stock
- 1 lime * juiced and zested
- 1 tablespoon onion powder
- 2 tablespoons cilantro leaves * chopped
- 1/2 teaspoon red pepper flakes * optional
- 2/3 cup coconut milk
Instructions
- Preheat your oven to 375°F.
- Season the chicken breasts with salt and pepper.
- In a large, oven proof skillet, heat the olive oil over medium-high heat. Add the chicken and cook about 3-4 minutes per side, until golden brown (you will finish cooking the chicken in the oven).
- Remove the chicken to a plate.
- Using the same pan, add the chicken stock, lime juice, onion powder, cilantro, and red pepper, if using.
- Bring to a gentle boil, until reduced by half.
- Lower the heat and whisk in the coconut milk.
- Add the chicken back into the pan with the sauce and place in the preheated oven. Cook until chicken is cooked through, about 15 minutes.
- Spoon the pan sauce over the chicken and garnish with fresh cilantro and lime slices if desired.
Notes
Tips and Techniques
- Use full fat coconut milk for the best results. Brands that I love are Thai Kitchens and A Taste of Thai.
- Use freshly squeezed lime juice and cilantro for the best results.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.Â
Nutrition
This recipe was originally published on February 18, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in June 2020.
