Coconut, Lime, and Cilantro take this simple Pan-Seared Chicken recipe over the top in deliciousness!
Lately, it seems that if a recipe has cilantro in it, I must make it. And, basically, devour it. I’m not even kidding. As I’ve been writing up recipe posts for you guys I keep coming across cilantro, cilantro, and more cilantro! I’m going to have to take a break from it soon and mix things up a bit more or I’m going to have to rename the blog, “The Cilantro Diaries.”
You will find other recipes with a similar flavor profile (Coconut Curry Shrimp and Quinoa Bowls and Festive Chicken Tostadas), but I promise you they are SO good that it’s worth trying them all! I can’t get enough, and I’m hoping you feel the same (at least for now)! My latest creation is this Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce.
It sounds like the perfect summer meal, right? While I agree that this would definitely make a great meal in the summer, I made this a couple nights ago when it was around 20 degrees outside, and it was D-E-L-I-C-I-O-U-S!! Not a single bite was leftover! Who says coconut and lime must be reserved for hot weather meals? I totally disagree.
The sauce is really unique! It’s sweet and tangy with just a little hint of spice that makes it different than most other cilantro-lime combinations I’ve tried, or made! The best part is that this recipe is really quick and really easy. Just pick up a few things next time you go grocery shopping and whip this up in no time at all! It is a perfect week night meal!
Pan Seared Chicken with Creamy Coconut Cilantro Lime Sauce
Prep!
Preheat your oven to 375°F. You will need either a large, deep oven proof skillet or a Dutch oven. Have all your ingredients out and ready to go.
Create!
Season chicken breasts with salt and pepper. In a large, oven proof skillet (or Dutch Oven), 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). Place chicken on a plate and tent with aluminum foil.
In the same pan, add the chicken stock, lime juice, onion powder (or diced onion), cilantro, and red pepper. Bring to a gentle boil, until reduced by half. Lower the heat and whisk in 1/3 Cup of the coconut milk.
Meanwhile, in a sauce pan, add the remaining coconut milk, 1 and 1/3 Cups of water and the rice. Bring to a boil, reduce heat and cover. Let simmer until the rice is tender.
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.
Present!
To serve place the rice on a plate. Top with chicken and pan sauce. Garnish with fresh cilantro and lime slices if desired.
If I had known I could make food this good so quickly, I probably would have taught myself to cook a lot sooner than I did. So, whether you’re a beginner in the kitchen, or a seasoned pro, you can cook this! And it will taste good! Trust me, the creamy coconut cilantro lime sauce is worth trying! I love to this easy chicken recipe with Creamy Coconut Rice for even more coconut flavor! If you attempt this recipe, leave me a comment and let me know how it goes!
Enjoy!
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Pan-Seared Chicken with Creamy Coconut Cilantro-Lime Sauce
Ingredients
- 6 boneless, skinless chicken breasts
- salt and pepper
- 1 Tablespoon extra virgin olive oil extra virgin
- 2 Cups chicken stock
- 1 lime juiced
- 1 Tablespoon onion powder or 1/2 onion, finely diced
- 2 Tablespoons cilantro leaves chopped
- 1/2 teaspoon red pepper flakes
- 1 Can coconut milk divided
- 1 Cup brown rice
Instructions
- Preheat your oven to 375°F.
- Season the chicken breasts with salt and pepper. In a large, oven proof skillet (or Dutch Oven), 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). Place chicken on a plate and tent with aluminum foil.
- In the same pan, add the chicken stock, lime juice, onion powder (or diced onion), cilantro, and red pepper. Bring to a gentle boil, until reduced by half. Lower the heat and whisk in 1/3 Cup of 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.
- Meanwhile, in a sauce pan, add the remaining coconut milk, 1 and 1/3 Cups of water and the rice. Bring to a boil, reduce heat and cover. Let simmer until the rice is tender.
- To serve place the rice on a plate. Top with chicken and pan sauce. Garnish with fresh cilantro and lime slices if desired.
