Why You’ll Love This Recipe
This recipe blends the rich creaminess of coconut milk with the bright acidity of lime, creating a balanced sauce that complements juicy chicken perfectly. It’s easy to make, uses simple ingredients, and delivers exotic flavors that transport your taste buds. Plus, it’s naturally gluten-free and can be served with rice or low-carb alternatives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chicken breasts or thighs (boneless, skinless)
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Coconut milk (full fat)
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Fresh lime juice and zest
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Garlic (minced)
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Ginger (minced)
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Onion (chopped)
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Olive oil or coconut oil
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Fresh cilantro or parsley (chopped)
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Salt and pepper
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Red chili flakes (optional, for heat)
Directions
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Heat oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the skillet and cook until browned and cooked through, about 5-6 minutes per side. Remove chicken and set aside.
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In the same skillet, add chopped onion, garlic, and ginger. Sauté until fragrant and translucent, about 3-4 minutes.
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Pour in coconut milk, stirring to combine with the aromatics. Bring to a gentle simmer.
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Stir in fresh lime juice and zest, and red chili flakes if using. Adjust seasoning with salt and pepper.
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Return chicken to the skillet and spoon sauce over it. Simmer for another 5 minutes to allow flavors to meld.
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Garnish with chopped cilantro or parsley before serving.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 25 minutes
Variations
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Add sliced bell peppers or snap peas for extra veggies and color.
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Substitute lime with lemon for a different citrus note.
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Use chicken thighs for juicier meat.
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Serve over cauliflower rice or zucchini noodles for a low-carb option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to prevent the sauce from separating. Avoid microwaving for best texture.
FAQs
Can I use canned light coconut milk?
Yes, but full-fat coconut milk provides a richer, creamier sauce.
Is this dish spicy?
It’s mild by default; add chili flakes or fresh chilies for heat.
Can I prepare this meal ahead of time?
Yes, it tastes great reheated and can be made a day in advance.
What sides go well with this chicken?
Rice, quinoa, steamed vegetables, or low-carb alternatives like cauliflower rice.
Can I freeze leftovers?
Yes, freeze in a sealed container for up to 2 months; thaw overnight before reheating.
How do I prevent the sauce from curdling?
Simmer gently and avoid boiling once coconut milk is added.
Can I use fresh ginger instead of powdered?
Fresh ginger is preferred for the best flavor.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I add herbs other than cilantro?
Parsley or Thai basil work well as alternatives.
How do I make the sauce thicker?
Simmer longer to reduce or add a small slurry of cornstarch mixed with water.
Conclusion
Creamy Coconut Lime Chicken is a deliciously bright and comforting dish that brings together tropical flavors and creamy textures. Easy to prepare and naturally gluten-free, it’s a perfect meal for any night of the week. Whether served over rice or low-carb veggies, this recipe is sure to become a favorite in your dinner rotation.
Creamy Coconut Lime Chicken
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sauté
- Cuisine: Tropical
- Diet: Gluten Free
Description
Creamy Coconut Lime Chicken is a vibrant, tropical-inspired dish featuring tender chicken simmered in a luscious coconut milk sauce infused with fresh lime juice, zest, and zesty herbs. This quick and easy recipe offers a perfect balance of creamy richness and bright citrus flavors, ideal for weeknight dinners or anytime you crave an exotic, comforting meal.
Ingredients
-
Chicken breasts or thighs (boneless, skinless)
-
Coconut milk (full fat)
-
Fresh lime juice and zest
-
Garlic (minced)
-
Ginger (minced)
-
Onion (chopped)
-
Olive oil or coconut oil
-
Fresh cilantro or parsley (chopped)
-
Salt and pepper
- Red chili flakes (optional, for heat)
Instructions
-
Heat oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to skillet and cook until browned and cooked through, about 5-6 minutes per side. Remove chicken and set aside.
-
In the same skillet, sauté chopped onion, garlic, and ginger until fragrant and translucent, about 3-4 minutes.
-
Pour in coconut milk, stirring to combine with the aromatics. Bring to a gentle simmer.
-
Stir in fresh lime juice, lime zest, and red chili flakes if using. Adjust seasoning with salt and pepper.
-
Return chicken to skillet, spoon sauce over it, and simmer for another 5 minutes to allow flavors to meld.
-
Garnish with chopped cilantro or parsley before serving.
Notes
Add sliced bell peppers or snap peas for extra veggies and color.Substitute lime with lemon for a different citrus twist.Use chicken thighs for juicier,more flavorful meat.Serve over cauliflower rice or zucchini noodles for a low-carb meal.
