Hey there, my friend 
. This coconut lime chicken is about to be your new favorite dinner. It’s creamy, tangy, and packed with flavor. The best part? You only need one pan to make it, so cleanup is easy.
Oh, and I have a little trick that makes the chicken extra tender and juicy. Keep reading, and I’ll tell you all about it.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large skillet or frying pan
- Wooden spoon or spatula
- Mixing bowl
- Tongs
Important Info
- Servings: 4
- Estimated Cost to make this recipe: Around $12
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Calories per serving: 350
- Cook method: Stovetop
- Season: Any season
- Courses: Main Course
- Cuisine: International
- Diets: GlutenFreeDiet, DairyFreeDiet
How to Make Coconut Lime Chicken
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup coconut milk (full-fat)
- ¼ cup chicken broth
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon honey
- ½ teaspoon red pepper flakes (optional)
- ¼ cup fresh cilantro, chopped
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken breasts | Chicken thighs |
| Coconut milk | Heavy cream (not dairy-free) |
| Olive oil | Butter or coconut oil |
| Fresh lime juice | Lemon juice |
| Honey | Maple syrup |
| Red pepper flakes | Cayenne pepper |
| Cilantro | Parsley |
Instructions
- Season the chicken. Sprinkle salt, pepper, and paprika evenly over both sides of the chicken breasts.
- Heat the oil. Place a large skillet over medium heat and add the olive oil.
- Cook the chicken. Place the chicken in the skillet and cook for about 5-6 minutes per side, until golden brown and cooked through. Remove and set aside.
- Sauté garlic and ginger. In the same pan, add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
- Make the sauce. Pour in the coconut milk, chicken broth, lime juice, lime zest, honey, and red pepper flakes. Stir well.
- Simmer. Let the sauce cook for 2-3 minutes until slightly thickened.
- Return the chicken. Place the cooked chicken back into the skillet, spooning the sauce over it. Simmer for another 3-5 minutes.
- Garnish and serve. Sprinkle fresh cilantro on top and serve warm.
Helpful Tips
- Use full-fat coconut milk for a rich and creamy sauce.
- If the sauce is too thin, let it simmer a bit longer to thicken.
- Want a deeper lime flavor? Add extra lime zest.
- Use a meat thermometer to check doneness. The chicken should be 165°F inside.
- For extra flavor, marinate the chicken in lime juice and garlic for 30 minutes before cooking.
What to Serve with Coconut Lime Chicken
This dish goes well with:
- Rice: White rice, jasmine rice, or coconut rice.
- Vegetables: Roasted broccoli, green beans, or sautéed spinach.
- Bread: Warm naan or crusty bread to soak up the sauce.
How Do You Serve Coconut Lime Chicken?
Serve this dish in a shallow bowl or plate to keep all that creamy sauce in place. A spoon is helpful for drizzling extra sauce over the chicken and rice.
Where Do You Serve This Recipe the Most?
This meal is perfect for weeknight dinners because it’s quick and easy. It’s also great for meal prep since it reheats well. If you’re hosting a small gathering, this dish will impress guests without much effort.
Storage
Short-Term Storage (Room Temperature)
- Keep leftovers at room temperature for no more than 2 hours before storing them properly.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in a pan over low heat or in the microwave until warmed through.
Freezing
- Freeze in an airtight container for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well in this recipe. They have more fat, making them extra juicy. Just adjust the cooking time as needed.
Is this a family-friendly recipe?
Yes, it’s great for families. If you’re serving kids, you can leave out the red pepper flakes to make it milder.
How can I make the sauce thicker?
Let it simmer a few extra minutes, or mix 1 teaspoon cornstarch with 2 teaspoons water and stir it into the sauce.
What if I don’t have fresh lime juice?
You can use bottled lime juice, but fresh lime gives the best flavor. Lemon juice can also work in a pinch.
Can I make this ahead of time?
Yes. You can cook everything in advance and store it in the fridge. Reheat gently on the stove before serving.
