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5 from 3 votes

Pan-Seared Chicken with Creamy Coconut Cilantro-Lime Sauce

Pan-seared chicken served in a zesty, slightly spicy coconut cilantro lime sauce!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish
Cuisine: Chicken, Gluten Free
Servings: 6 servings
Calories: 440kcal
Author: Lauren


  • 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


  • 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.


** Nutritional information is an estimate and may vary.