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When you’re craving something warm and bright that’s easy for a hectic night, this coconut lime chicken is the way to go. Just toss everything in one skillet, let it simmer with creamy coconut milk and zingy lime, and you’re done. First, let the chicken cook up golden, then bathe it in a silky sauce and pop it in the oven till it’s just right. Cleanup? Piece of cake.
Made this during a hectic week once and my place smelled like a little vacation. Whenever I want something easy that feels a bit special, I go for this. No fuss, just some good food and happy vibes at home.
Irresistible Ingredients
- Boneless skinless chicken breasts: grab the juiciest, freshest ones you can for tender bites
- All purpose flour: this’ll help you get the crunchiest crust
- Cilantro: chop up some extra for tossing on at the end and you’ll love the pop of color and taste
- Coconut oil and olive oil: both together amp up the browning and they bring richness
- Garlic clove minced: press or chop one up, fresh is key for the deepest flavor kick
- Coconut milk: go for full-fat to keep that sauce dreamy and thick
- Chicken broth: rounds out the coconut milk, pick low sodium if you want
- Brown sugar or coconut sugar: balances the tang, a little goes a long way
- Limes: grab the ripest, juiciest ones you spot for bold, tart flavor
- Green onion chopped: for a punch at the finish, sprinkle plenty
- Salt and pepper to taste: season as you go so every element pops
Effortless How-To
- Get the oven ready:
- First, preheat to 375 so it’s all set when you need it.
- Sear the chicken:
- Mix flour with cilantro, dredge your chicken, and toss it in a hot skillet with coconut and olive oil. Sear each side for three or four minutes, adding garlic in the last half minute so the smell fills the kitchen.
- Blend the sauce:
- While that’s happening, whisk together coconut milk, chicken broth, brown sugar, and juice from a lime. Get it smooth and set aside.
- Bake it up:
- Take the pan off the burner, pour that sauce over, and stick the whole thing in the oven for about ten to fifteen minutes. Chicken should be cooked through (165 inside) and the sauce thickens up real nice.
- Add the extras:
- Pull from the oven and hit it with juice from another lime, scatter fresh green onion and more cilantro all over, and drop on another pinch of salt or pepper if you feel like it. That’s it—dig in!
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Coconut milk is my save-the-day ingredient for dishes that need creaminess. It turns the whole thing into comfort food and makes you feel like you’re somewhere tropical—even when the snow’s coming down. Tried it with the family and it totally turned an average winter night into something fun.
Keeping leftovers
Let everything cool, toss the chicken into a tight container, and leave it in the fridge for up to three days. I swear it’s even tastier after a night chilling out. When you reheat, throw in a splash more coconut milk on the stove or put it back in the oven covered so it stays juicy.
Easy swaps
Only got gluten free blend or arrowroot for coating? Use that instead of flour. No chicken broth on hand? Vegetable broth swaps right in. If limes are gone, lemons totally work for a fresh twist too.
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Serving ideas
Spoon the coconut chicken over jasmine rice or fluffy quinoa—you’ll want every drop of that sauce. Add a crisp salad or roasted veggies and throw in extra lime wedges if you’re all about that tangy punch at dinner.
Something fun about this dish
Lime and coconut show up in classic Thai comfort food—think Tom Kha Gai—only you don’t need to fuss for hours. It lets you get those zippy, takeout-style flavors at home without waiting on delivery.
Common Questions
- → What’s the trick for thick coconut sauce here?
Go for the full-fat coconut milk, pour in some chicken broth, brown sugar, and lime juice. Bake it all together so the sauce hugs the chicken and gets super creamy.
- → How can I make this without gluten?
No worries—just switch out flour for arrowroot starch when dusting the chicken. You’ll still get that thick, smooth sauce.
- → Which piece of chicken gives the best texture?
Breasts always work, but thighs stay extra juicy and pack more flavor. Pick whichever you love.
- → How do I keep the chicken nice and moist?
Sear it on the stove first, then let it finish cooking in all that coconut sauce in the oven. That keeps it from ever drying out.
- → What’s a great way to finish this up?
Sprinkle chopped green onions and cilantro all over, maybe squeeze a lime, and season with salt and pepper if you want another layer of flavor.