Creamy Coconut Lime Chicken Recipe

This Creamy Coconut Lime Chicken is the perfect blend of tropical flavors and hearty comfort. Juicy chicken breasts are coated in a rich, tangy coconut-lime sauce, creating a dish that’s bursting with flavor. Perfect for weeknight dinners or as a show-stopping meal for guests, this recipe pairs wonderfully with jasmine rice or cauliflower rice for a satisfying experience.

What Is Creamy Coconut Lime Chicken?

Creamy Coconut Lime Chicken combines tender, pan-seared chicken breasts with a velvety sauce made from coconut milk, fresh lime juice, soy sauce, and a hint of sweetness. Enhanced by optional red pepper flakes and cilantro, this dish offers a harmonious balance of creamy, tangy, and mildly spicy flavors.

Why You’ll Love This Recipe

• Simple to make: Comes together in under 30 minutes for a quick yet impressive meal.
• Bursting with flavor: The tropical twist of coconut and lime is irresistible.
• Versatile: Pair with rice, noodles, or vegetables for a customizable meal.
• Healthy and satisfying: Made with wholesome ingredients for a nourishing dish.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp (30 ml) olive oil
• 3 garlic cloves, minced
• 1 cup (240 ml) full-fat coconut milk
• 1 tbsp (15 ml) soy sauce
• Zest and juice of 1 lime
• 1 tsp (5 g) honey or brown sugar
• ½ tsp (2.5 g) red pepper flakes (optional)
• 2 tbsp (30 g) chopped fresh cilantro (optional)

Step-by-Step Instructions

Preparing the Chicken

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium heat.
3. Cook chicken for 6-8 minutes per side until golden brown and fully cooked (internal temperature of 165°F or 74°C).
4. Remove the chicken from the skillet and set aside.

Making the Sauce

1. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
2. Stir in coconut milk, soy sauce, lime zest, lime juice, honey, and optional red pepper flakes.
3. Simmer the sauce for 3-5 minutes until it slightly thickens.

Combining the Chicken and Sauce

1. Return the cooked chicken breasts to the skillet.
2. Spoon the sauce over the chicken and let it simmer for an additional 2 minutes to coat.

Serving Suggestions

• Serve over a bed of jasmine rice for a classic pairing.
• Opt for cauliflower rice for a low-carb alternative.
• Add steamed broccoli or snap peas on the side for extra veggies.

Storing and Freezing

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet or microwave, adding a splash of coconut milk if the sauce thickens.

Freezing Instructions

• Freeze the cooked chicken and sauce together in a freezer-safe container for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Recipe Variations

• Gluten-Free: Use tamari instead of soy sauce.
• Spicier Version: Increase the red pepper flakes or add a dash of sriracha.
• Vegan Alternative: Substitute tofu or seitan for chicken and use agave instead of honey.
• Herb Swap: Replace cilantro with parsley or Thai basil for a unique twist.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work well and tend to stay juicy. Adjust cooking time as needed.

Can I use light coconut milk?
Yes, but the sauce may be less creamy. Full-fat coconut milk is recommended for the best texture.

How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Creamy Coconut Lime Chicken is a simple yet flavor-packed dish that will quickly become a favorite in your recipe rotation. With its easy preparation, tropical flavors, and versatile serving options, it’s perfect for any occasion. Try it today and let us know how you enjoy it!j

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