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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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- 6 boneless, skinless chicken breasts
- salt and pepper
- 1 Tablespoon 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 crushed red pepper
- 1 Can coconut milk divided
- 1 Cup brown rice
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Preheat your oven to 375°F.
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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.
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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.
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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.
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To serve place the rice on a plate. Top with chicken and pan sauce. Garnish with fresh cilantro and lime slices if desired.
Nutritional Information per Serving: 308 calories, 17g fat (9g saturated fat), 14g carbohydrates (1g fiber, 3g sugar), 26g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
- 198Shares
197 1
Teresa says
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!
ourlittleeverything says
Awesome! So glad it worked out for you! Thanks for stopping back here to let me know 🙂
Marlynn @ UrbanBlissLife says
Ooh I love coconut and cilantro flavors together. What a great weeknight family dinner!
The Southern Thing says
This looks so good! I’ll have to put it on our menu for next week!
Angie says
YUM, this sounds AMAZING! Seriously, so delicious.
ourlittleeverything says
Thanks Angie!
Molly says
Yum this looks so good! I don’t eat chicken but I bet it would be good on tofu or fish!
ourlittleeverything says
Thank you – I think those would work too!
Alexandra Mucenieks says
Looks super yummy. Will defiantly give it a try when I get some free time.
http://confettilayers.com
ourlittleeverything says
me too!!
Abby says
This looks so good. I pinned it for later!
ourlittleeverything says
Thanks Abby!
Rae says
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!
ourlittleeverything says
You have no idea how thankful I am for a man who eats just about anything!
Bella says
Yummy in my tummy, this looks super good!!
http://xoxobella.com
ourlittleeverything says
Thanks Bella 🙂
Emily @ emilybogner.com says
This sounds delicious, Lauren! Thanks for sharing this recipe!
Xx, Emily
ourlittleeverything says
Thank you Emily!
Kerry says
Pinned! MUST. TRY. THIS. Thanks for sharing; it looks super delicious!
ourlittleeverything says
Thanks Kerry!
Alexis @ Chemistry Cachet says
Those are some of my favorite flavor combos!! Sounds so delicious!
ourlittleeverything says
Mine too – I can’t get enough!
Logan says
Tis looks delicious! I LOVE chicken and creamy lime sauce sounds amazing!
ourlittleeverything says
Thanks Logan 🙂
chanel van reenen says
dang girlfriend, this sounds amazing! literally, it’s only 9:15AM and I am craving this! LOL
ourlittleeverything says
I don’t know who decided you can’t eat dinner foods for breakfast..so wrong! 😉
candy says
Making pan seared chicken is so quick and easy and your sauce to go with it makes it a great fancy meal as my hubby would say.
ourlittleeverything says
Haha! Thanks Candy!