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Creamy Coconut Lime Chicken Recipe

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4.2 from 7 reviews

This Creamy Coconut Lime Chicken recipe features tender, seared chicken breasts simmered in a luscious sauce made from coconut milk, fresh lime juice, honey, garlic, and ginger. Finished with fresh cilantro and lime zest, it offers a delightful balance of creamy, tangy, and slightly sweet flavors perfect for a quick and satisfying dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American with Tropical/Coconut influences

Ingredients

Chicken

  • 4 boneless skinless chicken breasts (trimmed of excess fat)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (sweet or preferred variety)
  • 2 Tbsp olive oil

Sauce

  • 3 cloves garlic (finely minced)
  • 1 Tbsp ginger paste (or equal amount of grated fresh ginger)
  • 1/4 cup lime juice (fresh)
  • 2 Tbsp honey
  • 13.66 oz can coconut milk (full fat recommended)
  • 2 Tbsp cornstarch
  • 3 Tbsp cold water (for cornstarch slurry)
  • 1/4 cup fresh cilantro (chopped)
  • 1 Tbsp lime zest

Instructions

  1. Prepare chicken: Pat the 4 boneless skinless chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
  2. Sear chicken: Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp olive oil. Carefully place the seasoned chicken breasts into the skillet and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken breasts to a plate and loosely cover with foil to keep warm.
  3. Make sauce base: Reduce the skillet heat to medium. Add 3 cloves of finely minced garlic and 1 Tbsp ginger paste to the pan. Cook, stirring often, for about 30 seconds until fragrant.
  4. Add flavors: Stir in 1/4 cup fresh lime juice and 2 Tbsp honey. Cook for another 30 seconds to blend the flavors well.
  5. Add coconut milk: Pour in the full can (13.66 oz) of coconut milk, using a wooden spoon to scrape the bottom of the pan to release any browned bits for added flavor.
  6. Thicken sauce: In a small bowl, whisk together 2 Tbsp cornstarch and about 3 Tbsp cold water until smooth. Gradually pour this slurry into the skillet, stirring or whisking continuously. Let the sauce simmer for a few minutes until it thickens to your desired consistency.
  7. Finish and combine: Stir in 1/4 cup chopped fresh cilantro and 1 Tbsp lime zest. Return the cooked chicken breasts to the skillet and let the sauce simmer for an additional 1-2 minutes to warm the chicken through and infuse it with the sauce.
  8. Serve: Spoon the creamy coconut lime sauce over the chicken breasts. Garnish with additional chopped cilantro and lime slices or wedges. Serve hot and enjoy!

Notes

  • For best flavor, use fresh lime juice and freshly grated lime zest.
  • Full-fat coconut milk provides a richer, creamier sauce but light coconut milk can be used to reduce calories.
  • Make sure to cook the chicken to an internal temperature of 165°F for safety.
  • If sauce thickens too much, thin it out with a splash of water or extra coconut milk.
  • This dish pairs well with steamed rice or quinoa and a side of sautéed vegetables.

Find it online: https://cheftinaskitchen.com/creamy-coconut-lime-chicken-recipe/