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Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce

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Thanks for sharing!

Coconut, Lime, and Cilantro take this simple Pan-Seared Chicken recipe over the top in deliciousness!

This was such an easy recipe to make and everyone loved it, even my gluten free fiance!! Pan-Seared Chicken with a Creamy Coconut Cilantro-Lime Sauce you won't be able to get enough of! Just delicious!

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!

Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce - Chicken Breasts

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.

Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce - Sauce in Pan

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.

Pan-Seared Chicken with Creamy Coconut Cilantro Lime Sauce - Chicken Breasts in Sauce

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!

Final Plating of the Pan Seared Chicken with Creamy Coconut Cilantro Lime Sauce over Coconut Rice

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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Print

Pan-Seared Chicken with Creamy Coconut Cilantro-Lime Sauce

Pan-seared chicken served in a zesty, slightly spicy coconut cilantro lime sauce!
Course Main Dish
Cuisine Chicken, Gluten Free
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 440kcal
Author Lauren

Ingredients

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.

Notes

 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 31g | Protein: 30g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 259mg | Potassium: 765mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 5.8mg | Calcium: 39mg | Iron: 3.6mg

Comments

  1. swathi says

    October 11, 2018 at 10:45 pm

    Love this pan seared chicken and coconut cilantro lime sauce looks so creamy and rich . We use coconut milk in chicken curry. this is wonderful idea.

    Reply

  3. Melissa says

    October 11, 2018 at 12:28 pm

    This sounds incredible, I love anything with cilantro and coconut milk (helllllo Thai food!)! I have chicken thighs in the fridge for tonight so I think I will give it a try with those!!!

    Reply

  6. April says

    October 10, 2018 at 3:54 pm

    I’ve never tried mixing coconut, lime and cilantro when cooking chicken – this is quite new for me and that means – exciting! Thank you so much for sharing this delicious recipe!

    Reply

  8. Teresa says

    February 7, 2017 at 10:48 pm

    I just made this tonight and it was delicious! It had a nice kick with the red pepper flakes, but the coconut rice tamed it out a bit so that my spice-challenged hubby was able to enjoy it as well. Definitely making this for my next dinner party!

    Reply

  14. Rae says

    August 3, 2016 at 7:12 pm

    You had me at cilantro and coconut milk. I will certainly try this but I can’t tell my husband it has coconut milk… he’s not very adventurous!

    Reply

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