Creamy Coconut Lime Chicken – Ready in 30 Minutes!
Busy night ahead?
Don’t worry, this creamy coconut lime chicken is the quick and easy dinner you need!
With just a few simple ingredients, you’ll have a delicious, restaurant-worthy dish on the table in 30 minutes.
The creamy coconut milk combined with tangy lime and fresh cilantro makes a flavorful sauce that’s perfect for soaking into rice, veggies, or noodles.
And the best part?
It’s packed with flavor, but so simple to make.
Ready to cook? Let’s get started!
For Creamy Coconut Lime Chicken
- Chicken – You can use either chicken breasts or thighs for this dish. Thighs are juicier and more flavorful, but breasts are just as delicious!
- Avocado Oil – Used for frying the chicken, giving it a nice sear.
- Garlic – Minced for a deep, aromatic flavor.
- Shallot – Diced to add a mild onion flavor to the sauce.
- Fresh Ginger – Grated ginger brings a warm, spicy kick to the sauce.
- Fresh Cilantro – Chopped for flavor and as a garnish, adding freshness to the dish.
- Lime Juice – Freshly squeezed lime juice provides the tangy, citrusy zing that complements the coconut milk.
- Coconut Milk – Full-fat coconut milk gives the dish its creamy texture and rich flavor.
- Chicken Broth – Adds depth and a savory component to the sauce.
- Salt and Pepper – For seasoning and balancing the flavors.
- Lime Slices – Optional for garnish, adding an extra burst of lime flavor.
30-Minute Creamy Coconut Lime Chicken (Breasts or Thighs)
Craving a quick and delicious dinner that’s full of vibrant flavors? This creamy coconut lime chicken brings the best of Thai-inspired cuisine to your kitchen in just 30 minutes!
Ingredients
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- ⅓ cup lime juice (about 2 limes)
- 4 chicken breasts (or thighs, see notes)
- 2 tbsp avocado oil (or coconut oil)
- 1 ½ cups coconut milk (see notes)
- ¼ cup chicken broth
- Salt and pepper, to taste
- Lime slices, for garnish (optional)
Instructions
- Prep Ingredients:Dice the shallot.Mince the garlic.Grate the ginger.Chop the cilantro.Juice the limes and set aside.
- Prepare Chicken:Place the chicken breasts between two sheets of parchment paper.Gently pound to an even thickness.Season both sides with salt and pepper.
- Cook Chicken:Heat a large skillet over medium heat and add the avocado oil.Once hot, add the chicken breasts (you may need to cook in batches if your skillet is small).Sear without moving the chicken for 3-4 minutes to form a golden crust.Flip and cook the other side for 3-4 more minutes, until mostly cooked through.Remove the chicken from the skillet and set aside.
- Make Sauce:Lower the heat to medium. Add more oil if necessary.Sauté the shallot and garlic for 1-2 minutes, stirring frequently.Add the chicken broth, coconut milk, lime juice, grated ginger, and cilantro to the pan.Stir to combine, scraping up any browned bits from the bottom of the skillet.
- Simmer:Return the chicken to the skillet, coating it in the sauce.Cover and reduce the heat to low.Let the chicken simmer for about 5 minutes, or until fully cooked.
- Serve:Serve the chicken with your choice of vegetables, rice, or cauliflower rice.Spoon the creamy sauce over everything and garnish with fresh cilantro and lime slices, if desired.
Notes
- You can substitute chicken thighs for breasts in this recipe. Thighs don’t need to be pounded in step 2, but adjust the cooking time to ensure the chicken is fully cooked.
- For a richer coconut flavor, use Aroy-D full-fat coconut milk, which is thicker and creamier. If using another brand like Thai Kitchen or Native Forest, you may need to skip the chicken broth as the coconut milk will be thinner.
- Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs. They’re juicy and full of flavor, making them a great option. Just adjust the cooking time as needed to ensure the chicken is fully cooked through. - Do I need to pound the chicken?
Pounding the chicken helps ensure even cooking, but if you prefer, you can skip this step, especially if you’re using thighs. Just make sure to cook the chicken thoroughly. - What if I can’t find full-fat coconut milk?
You can use light coconut milk, though it will make the sauce a bit thinner. If you want it richer, consider using a combination of coconut milk and cream or add a little extra coconut oil for richness. - How can I make the sauce spicier?
Add sliced chili peppers (like jalapeños or serrano) to the garlic and shallots. Adjust the amount based on your spice preference! - Can I add vegetables to this recipe?
Yes, absolutely! You can add vegetables like bell peppers, spinach, or green beans. Simply sauté them with the garlic and shallots for an added boost of flavor and nutrition.
