Make this quick, creamy coconut lime chicken in one pan for an easy weeknight dinner with tropical flavor.
Author:Chloe Ellis
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Skillet
Cuisine:Fusion
Diet:Gluten Free
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 cup fresh lime juice (about 2 limes)
Zest of 1 lime
1 (13.5 oz) can full-fat coconut milk
1/4 cup chicken broth
1 tablespoon cornstarch (optional, for thickening)
1/4 cup chopped fresh cilantro, for garnish
Instructions
Season the chicken pieces evenly with salt, pepper, garlic powder, and cumin.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until browned and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Pour the lime juice into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1 minute.
Whisk together the coconut milk and chicken broth in a small bowl. If you want a thicker sauce, mix the cornstarch with 1 tablespoon of cold water to create a slurry, then add it to the coconut milk mixture.
Pour the coconut milk mixture into the skillet. Bring to a gentle simmer, stirring often, until the sauce thickens slightly, about 3-5 minutes.
Stir in the lime zest. Taste the sauce and add more salt or lime juice if needed.
Return the cooked chicken to the skillet. Spoon the sauce over the chicken. Heat through for 1-2 minutes.
Garnish with fresh cilantro before serving. Serve over rice or with steamed vegetables.
Notes
For a dairy-free meal, this recipe naturally fits, as it uses coconut milk instead of cream.
If you use chicken thighs, the cooking time might be slightly longer.
Serve this dish with cilantro-lime rice for a complete meal.