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Sink into comfort food vibes with Coconut Lime Chicken you bake in the oven. It’s rich and creamy from coconut milk with a bright hit of fresh lime. All you need is one skillet—cleanup can’t get easier. Grab your chicken breasts, give them a speedy sear, then let them soak in that herby sauce as they finish up nice and tender in the oven.
The first time I threw together coconut lime chicken on a jam-packed Tuesday, the whole place smelled like a mini vacation. Now, when I want dinner to feel special without any fuss, I whip this up again and again.
Mouthwatering Ingredients
- Salt and pepper to taste: dial in seasoning so everything pops
- Green onion chopped: snappy and fresh for that last little flavor kick
- Limes: grab the ones that’re the heaviest you can find juicy limes give all the tang
- Brown sugar or coconut sugar: just a little sweet to round things out
- Chicken broth: keeps the sauce from being all coconut and adds savory balance low sodium works fine
- Coconut milk: use the full fat kind for best creamy vibes
- Garlic clove minced: punchy and aromatic pick the plump ones
- Coconut oil and olive oil: gives your chicken a good sear and subtle richness
- Cilantro: brings a fresh pop of green flavor use plenty for garnish if you want
- All purpose flour: puts a crispy layer outside the chicken when you brown it
- Boneless skinless chicken breasts: look for thick fillets—they’re juicier
Easy-to-Follow Steps
- Finish and Top:
- After baking, squeeze the second lime over your chicken. Pile on green onion, even more cilantro, and enough salt and pepper to make it sing.
- Pop in the Oven:
- Take your skillet off the stove and pour all that coconut milk sauce right on top. Slide it into your hot oven. Bake ten to fifteen minutes until your chicken hits 165 degrees in the center and the sauce thickens up.
- Stir Together Your Sauce:
- While browning the chicken, whisk coconut milk, chicken broth, sweetener, and juice from one lime in a bowl. You want it smooth and blended.
- Brown the Chicken:
- Get your oven safe skillet hot with olive and coconut oil. In a bowl, mix your flour and cilantro. Dredge each chicken piece so it’s well covered. Brown it in the skillet about three or four minutes per side so you get golden edges. In the last half minute, toss in minced garlic and swirl it around gently.
- Turn on the Oven:
- Preheat your oven all the way up to 375 degrees. You need it properly hot for baking the chicken and letting the flavors meld.
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I always keep coconut milk handy—it turns chicken silky every time. There’s something about that creamy sauce that reminds me of getaways by the beach. We’ve even cooked this together during a snowstorm, and it felt like a tropical escape in every bite.
How to Store Leftovers
Chill leftovers all the way before packing them into a sealed container. They’ll keep in the fridge for up to three days. The flavor actually gets deeper as it sits. To warm up, heat gently on the stove with a splash of coconut milk or reheat in the oven with a lid on.
Swap Options
Can’t do flour? Go for arrowroot starch or gluten free flour instead. Want dairy free? Trade chicken broth for veggie broth. If you’re out of limes, lemons work for a new citrus twist.
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Serving Ideas
This chicken’s awesome over fluffy quinoa or steaming jasmine rice—let the sauce soak in everywhere. Pair it with roasted veggies or a crisp cucumber salad for contrast. I usually add extra lime wedges too for extra punch.
Fun Food Background
Coconut and lime are a classic pair in Thai cooking—they bring fresh, bold flavors with that hit of tropical comfort. Tom Kha Gai inspired this take, but made simple for fast weeknight meals. It gives you that restaurant vibe with zero stress.
Common Recipe Questions
- → How can I get my sauce extra creamy here?
Mix full-fat coconut milk, chicken broth, brown sugar, and lime juice for a rich sauce. Let the chicken bake in it—this helps everything thicken up nicely.
- → Is there a way to make this without gluten?
Totally! Use arrowroot starch in place of regular flour to coat the chicken and you'll get a smooth, glossy sauce too.
- → Which chicken should I grab for this meal?
Boneless, skinless breasts keep it classic. If you want juicier bites, thighs are a great pick as well.
- → What’s the trick for keeping chicken juicy?
Sear it for color first, then let it finish in that coconut sauce in the oven. The moisture gets locked in and you won’t overcook it.
- → What’s the best way to top this off?
Add more chopped cilantro and green onions. Squeeze on fresh lime juice at the end and throw on a little salt and pepper.