Go Back
Creamy Coconut Lime Chicken
Benchi

Creamy Coconut Lime Chicken

Baked Coconut Lime Chicken is a tasty weeknight meal that's made in one skillet and comes together in under 30 minutes. Chicken is pan-seared, then coated in a creamy coconut milk sauce and then baked to perfection.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 464
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 lb. boneless skinless chicken breasts (about 4 total chicken breasts)
  • 1/4 cup all purpose flour
  • 1/4 cup cilantro (chopped, plus more for topping)
  • 2 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 clove garlic (minced)
  • 1 cup coconut milk
  • 2/3 cup chicken broth
  • 1 tbsp brown sugar (or sub coconut sugar)
  • 2 limes
  • 1 green onion (chopped, for garnish)
  • salt and pepper to taste

Equipment

  • skillet

Method
 

Instructions
  1. Preheat oven to 375°.
  2. Heat a large, oven-safe skillet or Dutch oven over medium heat, then add the coconut oil and olive oil.
  3. Combine the flour and cilantro in a bowl, then dip each chicken breast into the mixture until coated, placing it directly into the hot skillet. Pan-sear the chicken for 3-4 minutes per side, or until slightly browned. Once the chicken is almost done, add the minced garlic and let it cook down for 30 seconds or so.
  4. While the chicken is searing, mix the coconut milk, broth, sugar, and juice from 1 lime in a bowl.
  5. Remove skillet from the heat, then pour the coconut milk mixture over top of the chicken. Place the skillet into the oven and bake the chicken for 10-15 minutes, or until the chicken reaches an internal temperature of 165°.
  6. Remove skillet from the oven, and drizzle the remaining lime juice (juice from 1 lime) over the chicken. Sprinkle everything with salt, pepper, extra chopped cilantro and chopped green onions and enjoy!