Close your eyes and imagine the smell of warm coconut milk, bright lime zest, and garlicky chicken filling your kitchen. That’s what happens the second you start this creamy coconut lime chicken. It’s popping up all over TikTok and Pinterest latelyand for good reason: it’s the cozy-meets-tropical mash-up we never knew we needed.
This meal uses chicken thighs, canned coconut milk, and fresh lime to make a rich sauce that’s deceptively simple. It’s pantry-friendly and comes together faster than your takeout order would arrive. Like your favorite summer dinner got a comfort food upgrade. Get the full details and recipe below!
I’ve made this one more times than I should admitsometimes with extra lime when I’m feeling zesty. Recipes like this came from my mom’s no-fuss cooking: flavorful, adaptable, and always better with stories. I tested it, and you’ll find the secret to its irresistible flavor is in the perfect balance of tangy lime and rich coconut.
There’s something magical about the combination of creamy coconut milk and zesty lime juice that feels both tropical and comforting. This dish comes together in under 30 minutes, making it a lifesaver for busy weeknights. Plus, it’s all made in one skillet, so cleanup is a breezebecause who has time for a pile of dishes? The flavors are bright but cozy, perfect for those evenings when you need a little pick-me-up dinner that’s still practical.
Better yet, this recipe is flexible! Whether you’re cooking for two, feeding a family of four, or adding a few adjustments to make it Whole30-friendly, this is a meal that works for everyone. It’s the type of dish that gets requested again and again, and it’s no wonder why: it’s simple, impressive, and so delicious.
Key Ingredients & Tools
Let’s chat about the key ingredients that bring this creamy coconut lime chicken to life:
Chicken Thighs: Boneless, skinless chicken thighs are the star here. They sear beautifully and soak up the creamy sauce like a dream, staying moist and tender.
Coconut Milk: The base for that luscious sauce. Look for full-fat coconut milk for the creamiest texture and richest flavor.
Lime: Fresh lime juice adds a bright, tangy contrast to the rich coconut milk. Don’t skimp on itit’s the magic ingredient that elevates the whole dish!
Cilantro: Chopped cilantro goes in the coating for the chicken and tops things off for a fresh, herbaceous finish.
Coconut Oil: Helps with pan-searing and adds subtle flavor that pairs perfectly with the coconut milk.
Pro Tip: You’ll also want an oven-safe skillet or Dutch oven to go from stovetop to oven without switching pans. Trust me, it makes life easier!
Step-by-Step Instructions
This one-skillet meal keeps things simple without skipping on flavor. Here’s how it comes together:
Preheat and Prep: Preheat your oven to 375°F. Mix the flour and chopped cilantro in a shallow bowl for coating the chicken.
Pan-Sear: Heat coconut oil and olive oil in an oven-safe skillet over medium heat. Coat each chicken thigh in the flour-cilantro mixture, then add to the skillet. Sear for about 3–4 minutes per side until golden brown.
Make the Sauce: While the chicken sears, whisk together coconut milk, chicken broth, brown sugar, and juice from one lime in a separate bowl.
Combine and Bake: Once the chicken is browned, pour the coconut milk mixture over it in the skillet. Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken measures 165°F internally.
Finish with Citrus: Remove the skillet from the oven, squeeze the second lime over the chicken, and sprinkle with chopped green onions, extra cilantro, salt, and pepper.
Shortcut: If you’re really pressed for time, skip the coating step and simply pan-sear the chicken with salt and pepper, adding the sauce right after.
Pro Tips & Easy Adjustments
Make it Gluten-Free or Paleo: Swap the all-purpose flour for arrowroot starch and use coconut sugar instead of brown sugar.
Whole30-Friendly Option: Use arrowroot starch and omit the sugar altogether. The sauce will still be tangy, rich, and satisfying without it!
Want More Sauce? Double the coconut milk mixture if you love extra sauce to drizzle over rice or veggies.
Add Vegetables: Toss in bell pepper strips or snap peas just before baking for a colorful and complete one-pan meal.
Pro Tip: Don’t forget to taste and adjust the seasoning as needed before serving. A pinch of salt and extra lime juice really brings the dish to life.
Serving, Storage & Reheating Tips
This creamy coconut lime chicken pairs wonderfully with jasmine rice, quinoa, or cauliflower rice if you’re aiming for a lighter option. A simple salad or roasted vegetables make great sides, too.
Storage Method
Details
Refrigerator
Store leftover chicken in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezer
Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating Tip: Heat on low to avoid separating the sauce. If it thickens too much, add a splash of chicken broth or coconut milk to loosen it up.
The secret to perfectly balanced creamy coconut lime chicken lies in harmonizing acidity with richness. The lime’s bright citrus cuts through the luscious coconut milk, creating a dish that is both fresh and comforting. Using fresh lime juice and high-quality coconut milk ensures depth and vibrancy in every bite.
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Perfecting Creamy Coconut Lime Chicken Takes Time
After several rounds of tweaking and one amusing flip that sent sauce everywhere, I finally nailed this Creamy Coconut Lime Chicken recipe. Each attempt taught me how to balance that tangy lime with rich coconut, and now it’s a family favorite that tastes just right every time.
FAQs ( Creamy Coconut Lime Chicken )
How do I prevent the chicken from drying out?
For tender chicken, use medium-high heat to sear the pieces quickly, then lower the heat for gentle simmering in the sauce. Avoid overcooking by checking internal temperature reaches 165°F. Resting the chicken for a few minutes before serving locks in juices and keeps it moist.
Can I make this recipe ahead and reheat?
This dish reheats well and actually tastes better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the coconut sauce.
What are good side dishes for this meal?
Steamed jasmine rice or cauliflower rice pairs perfectly, soaking up the creamy sauce. A crisp green salad or roasted vegetables add freshness and balance. For a light summer dinner, serve with grilled asparagus or sautéed snap peas.
Can I substitute coconut milk for a dairy-free option?
Coconut milk is naturally dairy-free and essential for this recipe’s creamy texture and tropical flavor
This Creamy Coconut Lime Chicken is a delicious and easy weeknight meal. Perfect for a health dinner or summer dinner, it features tender chicken baked in a creamy coconut lime sauce. Enjoy a flavorful chicken dishes recipes option with minimal effort.
Ingredients
Scale
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 garlic clove 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
Instructions
Preheat oven to 375°.
Heat a large oven-safe skillet over medium heat and add the coconut oil and olive oil.
Combine the flour and cilantro and coat the chicken breasts in the mixture.
Pan-sear the chicken for 3-4 minutes per side until slightly browned.
Add minced garlic and cook for 30 seconds.
Mix coconut milk chicken broth brown sugar and juice from 1 lime.
Remove skillet from heat pour the coconut milk mixture over the chicken.
Bake chicken for 10-15 minutes until internal temperature reaches 165°.
Remove from oven drizzle remaining lime juice over chicken and sprinkle with salt pepper cilantro and green onions.
Enjoy!
Notes
*Calories are per serving and are an estimation *Cook times vary depending on thickness of chicken *Want this to serve more people Simply slice the chicken breasts in half length-ways so you have 8 total breasts *To make this gluten free Paleo use arrowroot starch instead of all purpose flour *To make this Whole30 use arrowroot starch and omit the sugar in the recipe *For crisp tops broil 2–3 minutes at the end
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
