This Coconut Lime Chicken is a flavorful and wholesome dish that combines tender chicken with a silky coconut sauce brightened by fresh lime and herbs.
Packed with lean protein and healthy fats from coconut milk, it’s naturally low in carbs and easy on the stomach.
Ready in under 30 minutes, it’s a perfect go-to meal for busy weeknights, meal prep, or when you crave something satisfying yet light.
Creamy Coconut Lime Chicken
Equipment
- 1 large deep skillet or sauté pan
- 1 Sharp Chef’s Knife
- 1 cutting board
- 1 wooden spoon or spatula
- 1 measuring cup
- Measuring Spoons
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- ½ medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 can 13.5 oz full-fat coconut milk
- ⅓ cup chicken broth
- ½ teaspoon lime zest
- 2 tablespoons fresh lime juice
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- Kosher salt and freshly ground black pepper to taste
- Cooked rice cauliflower rice, or quinoa (for serving)
- Lime wedges for serving
Instructions
- Prepare and Season the Chicken: Begin by cutting the boneless, skinless chicken breasts into bite-sized cubes, about one inch in size. Pat the chicken pieces dry with a paper towel to remove excess moisture—this helps them sear properly instead of steaming. Place the chicken in a bowl and sprinkle generously with kosher salt and freshly ground black pepper. Toss lightly with your hands or a spoon so the seasoning coats all sides evenly.
- Heat the Pan and Cook the Chicken: Place a large, deep skillet or sauté pan on the stove over medium-high heat. Add the avocado oil (or olive oil, if preferred) and allow it to warm until shimmering but not smoking. Carefully arrange the chicken pieces in a single layer inside the hot skillet. Avoid overcrowding—if your skillet is smaller, cook the chicken in two batches for the best browning. Let the chicken cook undisturbed for a couple of minutes before stirring, which allows a golden crust to form. Continue cooking for 5–6 minutes total, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Transfer the chicken, along with any juices it released, onto a plate and set aside.
- Sauté the Aromatic Base: Without cleaning the skillet, add the chopped onion to the remaining oil and juices. Sauté for about 4 minutes, stirring now and then, until the onion softens and turns translucent. Add the minced garlic and freshly grated ginger, stirring constantly for about 1 minute. This brief cooking time helps release their fragrance without letting them burn. The aroma at this point should be warm, slightly sweet, and enticing.
- Build the Coconut Lime Sauce: Pour in the full can of coconut milk and the chicken broth. Stir to combine, scraping up any browned bits stuck to the bottom of the pan—these add extra depth of flavor. Next, add the lime zest, fresh lime juice, and a pinch of crushed red pepper flakes for a gentle heat. Turn the heat down to medium and let the sauce simmer gently for about 5 minutes. During this time, the sauce will thicken slightly, becoming creamy and fragrant with citrus and spice.
- Return the Chicken to the Skillet: Carefully place the cooked chicken pieces back into the skillet, along with any juices that collected on the plate. Stir well so that the chicken is fully coated in the coconut lime sauce. Allow everything to simmer together for another 2–3 minutes, which helps the flavors meld and ensures the chicken stays juicy while soaking up the sauce.
- Add Fresh Herbs for Brightness: Just before serving, sprinkle in the chopped cilantro and basil. Stir them gently into the sauce so their freshness infuses the dish without wilting completely. Taste the sauce one final time and adjust with extra salt, pepper, or lime juice as needed.
- Serve and Enjoy: Spoon the creamy coconut lime chicken over bowls of fluffy rice, nutty quinoa, or light cauliflower rice for a low-carb option. Garnish with additional fresh herbs if desired and serve with lime wedges on the side so each person can add a splash of brightness to their taste. This dish is best enjoyed warm, with the creamy sauce soaking into the rice or grains underneath.
Notes
- Cut the chicken into even-sized cubes for quick and uniform cooking.
- Use fresh lime juice instead of bottled for the best flavor.
- Full-fat coconut milk gives a richer, creamier sauce than light versions.
- Don’t overcrowd the pan; searing in batches helps the chicken brown properly.
- Adjust the red pepper flakes to your spice preference.
- Fresh herbs are added at the end to preserve their vibrant taste.
- Serve with rice, quinoa, or cauliflower rice depending on your dietary needs.
- Leftovers taste even better the next day as the flavors continue to develop.
Chef’s Secrets for Perfect Results
The key to this dish is developing layers of flavor at each step.
Searing the chicken in a hot skillet creates a golden crust and locks in its juices.
Avoid rushing this step—proper browning makes the chicken taste more savory.
When building the sauce, don’t skip deglazing the pan with coconut milk and broth.
Scraping up the browned bits left behind by the chicken and onions adds a rich, almost caramelized depth.
Finally, always add fresh herbs at the very end to keep their flavor bright and aromatic.
Serving Suggestions and Pairing Ideas
This creamy coconut lime chicken pairs beautifully with fluffy jasmine rice, brown rice, or nutty quinoa.
For a lighter option, serve it over cauliflower rice or zucchini noodles.
If you’d like to balance the richness of the sauce, add a simple side salad with crisp greens and a tangy vinaigrette.
Roasted vegetables such as broccoli, carrots, or bell peppers also complement the dish well.
For drinks, a refreshing iced tea, coconut water, or even a light white wine like Sauvignon Blanc enhances the tropical flavors.
Storage Tips and Reheating Advice
Leftovers keep well in an airtight container in the refrigerator for up to four days.
The flavors deepen as the dish sits, making it excellent for meal prep.
To reheat, warm the chicken gently on the stovetop over medium-low heat, stirring occasionally to prevent the sauce from separating.
If reheating in the microwave, cover loosely and use short intervals, stirring in between.
You may add a splash of broth or coconut milk if the sauce thickens too much during storage.
This recipe is not ideal for freezing, as coconut milk can sometimes change texture when thawed.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are a great alternative and often stay juicier than chicken breasts. Simply cut them into bite-sized pieces and cook them the same way.
2. Can I substitute dried herbs for fresh ones?
Fresh herbs add brightness, but if you don’t have them, you can use dried basil and cilantro. Use about one-third the amount, as dried herbs are more concentrated in flavor.
3. How spicy is this dish?
The spice level is mild with just a touch of heat from the crushed red pepper flakes. If you prefer it spicier, you can add extra flakes, fresh chili slices, or even a dash of chili paste.
4. Is this recipe dairy-free and gluten-free?
Yes, it is naturally dairy-free thanks to coconut milk, and it’s also gluten-free as long as you use gluten-free chicken broth. This makes it a great option for many dietary needs.
5. Can I make this ahead for meal prep?
Absolutely! This dish stores well for several days, making it perfect for preparing ahead. Keep it refrigerated in sealed containers and portion with rice or quinoa for quick grab-and-go meals.
