Introduction

Hey there, friend! Are you dreaming of a little tropical escape right from your own kitchen? Or maybe you just need a seriously delicious dinner on the table fast tonight? Well, get ready, because this Coconut Lime Chicken recipe is about to become your new weeknight superhero! It’s one of those dishes that feels fancy and flavorful, like you spent hours fussing over it, but in reality? It comes together in a flash with simple ingredients. The creamy coconut milk kissed with bright lime and warming spices creates a sauce so good, you’ll want to spoon it over everything. Trust me, this is a recipe you’ll make again and again!

Why You’ll Love This Recipe

Fast
Easy
Giftable
Crowd-pleasing

Ingredients

Gather ’round, let’s talk about the simple stars of this show! You probably have a lot of these hanging out in your pantry already:

4 Boneless, skinless chicken breasts: The perfect canvas for our flavorful sauce. You can totally use thighs too if that’s what you have!
1 small Onion: Our aromatic base. Yellow or white works great!
3 cloves Garlic: Because is it even a good dinner without garlic?
1 tsp Lime zest: Don’t skip this! It adds such a wonderful burst of citrus oil.
2 tbsp Fresh cilantro: For that vibrant, fresh finish. If you’re not a cilantro fan, a sprinkle of parsley or even some chopped green onions would work.
1 tbsp Olive oil or coconut oil: Use your favorite! Both add a lovely layer of flavor.
1/2 tsp Chili flakes: Just a little pinch for a hint of warmth. Add more if you like it spicier!
1 tsp Cumin, ground: Brings that earthy, cozy depth.
1 tsp Paprika: For color and a touch of sweet smokiness.
1 tsp Garlic powder: Adds another layer of garlic goodness.
1 tsp Salt: Essential for bringing out all the flavors.
1/2 tsp Black pepper: Freshly ground is always best!
1 cup Canned coconut milk: Full-fat is my go-to for maximum creaminess and flavor, but light works too if you prefer!
1/2 cup Chicken broth: Helps create the perfect sauce consistency.
2 tbsp Fresh lime juice: The zing! Balances the richness of the coconut beautifully.
1 tsp Honey or maple syrup: Just a tiny bit to balance the acidity of the lime and add a touch of sweetness.
1 tbsp Soy sauce or coconut aminos: Adds that umami depth. Coconut aminos are a great gluten-free and soy-free option.

How to Make It

Alright, let’s get cooking! This is truly a breeze:

First things first, let’s get that chicken ready. Pat your chicken breasts dry with paper towels – this helps them get a lovely sear! Cut them into bite-sized pieces, about 1-inch chunks.
Grab a large skillet or pot and heat your olive oil or coconut oil over medium-high heat. Once it’s shimmering, add your chicken pieces in a single layer. Don’t overcrowd the pan! You might need to do this in two batches. Let the chicken brown nicely on all sides – this takes about 5-7 minutes total. Once browned, take the chicken out and set it aside on a plate. It doesn’t need to be cooked through yet!
Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until it’s softened and translucent, about 3-5 minutes.
Now, add the minced garlic, chili flakes, cumin, paprika, garlic powder, salt, and pepper to the pan. Stir constantly for about 30-60 seconds until they smell wonderfully fragrant. This is called “blooming” the spices, and it really wakes up their flavors!
Pour in the coconut milk and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan – that’s pure flavor! Bring the sauce to a gentle simmer.
Return the browned chicken pieces to the skillet. Stir to coat them in the creamy sauce. Let it simmer gently for about 5-8 minutes, or until the chicken is cooked through and the sauce has thickened slightly. You’ll know the chicken is done when it’s no longer pink in the center.
Remove the skillet from the heat. Stir in the fresh lime juice, honey or maple syrup, soy sauce or coconut aminos, lime zest, and fresh cilantro. Give it a good stir to combine everything.
Taste the sauce and adjust seasoning if needed. Maybe it needs a pinch more salt, a squeeze more lime, or a tiny drizzle more honey? Make it perfect for YOU!
Serve hot over rice, noodles, or with your favorite veggies. Spoon that delicious sauce generously over everything!

Substitutions & Additions

This recipe is super flexible! Feel free to make it your own:

Protein Swap: Not feeling chicken breasts? Use chicken thighs (they might need a little longer to cook), shrimp (cook these just for a few minutes at the end until pink), or even firm tofu for a vegetarian option!
Add Veggies: Want to sneak in some extra goodness? Sauté some chopped bell peppers, snap peas, or broccoli florets with the onion. Stir in a few handfuls of fresh spinach at the very end – it will wilt in seconds!
Make it Creamier: If you love a super rich sauce, use coconut cream instead of coconut milk, or stir in a tablespoon of butter at the end.
Spice Level: Ramp up the chili flakes or add a dash of your favorite hot sauce if you like things fiery!

Tips for Success

Don’t Overcrowd the Pan: When browning the chicken, cook it in batches if necessary. Crowding the pan will steam the chicken instead of searing it, and you won’t get those lovely browned bits that add so much flavor to the sauce.
Pat Chicken Dry: Again, this is key for a good sear!
Bloom Your Spices: Taking that minute to stir the dry spices in the hot oil before adding the liquid really enhances their flavor.
Don’t Overcook the Chicken: Chicken breasts cook quickly! Once the sauce is simmering and the chicken is back in, it only needs about 5-8 minutes to cook through. Overcooked chicken is dry chicken.
Taste and Adjust: Always give the sauce a taste before serving! A little more lime, salt, or sweetness can make a world of difference.

How to Store It

Got leftovers? Lucky you! Let the Coconut Lime Chicken cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, or in the microwave. You might need to add a splash of broth or water if the sauce has thickened too much.

FAQs

Here are a couple of questions people often ask:

What should I serve with Coconut Lime Chicken?

This dish is fantastic served over fluffy basmati rice or jasmine rice. Noodles are also a great option! For something lighter, serve it with cauliflower rice or alongside steamed or roasted vegetables like broccoli or green beans.

Can I use light coconut milk?

Absolutely! Light coconut milk will result in a thinner sauce that is less rich, but still delicious and flavorful. If you use light coconut milk and want a thicker sauce, you could whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water during the last few minutes of simmering.

Quick & Easy Weeknight Coconut Lime Chicken

A seriously delicious weeknight superhero recipe for creamy coconut lime chicken that feels fancy but comes together fast with simple ingredients.

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Cook Time 20

Equipment

Large skillet or pot

Ingredients

Hauptzutaten

4 Boneless, skinless chicken breasts You can use thighs too.
1 small Onion Yellow or white works.
3 cloves Garlic
1 tsp Lime zest
2 tbsp Fresh cilantro Parsley or green onions can be substituted.
1 tbsp Olive oil or coconut oil
0.5 tsp Chili flakes Add more for spicier.
1 tsp Cumin, ground
1 tsp Paprika
1 tsp Garlic powder
1 tsp Salt
0.5 tsp Black pepper Freshly ground is best.
1 cup Canned coconut milk Full-fat recommended, light works too.
0.5 cup Chicken broth
2 tbsp Fresh lime juice
1 tsp Honey or maple syrup
1 tbsp Soy sauce or coconut aminos Coconut aminos for gluten-free/soy-free.

Instructions

Pat your chicken breasts dry with paper towels. Cut them into bite-sized pieces, about 1-inch chunks.
Grab a large skillet or pot and heat your olive oil or coconut oil over medium-high heat. Once shimmering, add your chicken pieces in a single layer. Brown nicely on all sides (about 5-7 minutes total), working in batches if needed to avoid overcrowding. Once browned, take the chicken out and set it aside on a plate.
Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent (about 3-5 minutes).
Add the minced garlic, chili flakes, cumin, paprika, garlic powder, salt, and pepper to the pan. Stir constantly for about 30-60 seconds until fragrant (blooming the spices).
Pour in the coconut milk and chicken broth. Stir everything together, scraping up any browned bits from the bottom. Bring the sauce to a gentle simmer.
Return the browned chicken pieces to the skillet. Stir to coat in the sauce. Let it simmer gently for about 5-8 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Remove the skillet from the heat. Stir in the fresh lime juice, honey or maple syrup, soy sauce or coconut aminos, lime zest, and fresh cilantro. Give it a good stir.
Taste the sauce and adjust seasoning if needed.
Serve hot over rice, noodles, or with your favorite veggies. Spoon the sauce generously over everything!

Notes

Serve over rice or noodles. Add veggies like bell peppers, snap peas, broccoli, or spinach with the onion. For a creamier sauce, use coconut cream or stir in butter. Adjust spice level with chili flakes or hot sauce. Don't overcrowd the pan when browning chicken. Pat chicken dry for a good sear. Bloom spices for best flavor. Avoid overcooking chicken breasts. Always taste and adjust seasoning.

To store leftovers, cool completely and refrigerate in an airtight container for up to 3-4 days. Reheat gently on the stovetop or microwave. Add a splash of broth or water if needed.