Transport your taste buds to a tropical paradise with this Creamy Coconut Lime Chicken. This dish features tender chicken breasts simmered in a rich, flavorful coconut lime sauce that’s both creamy and refreshing. The combination of zesty lime, creamy coconut milk, and a hint of sweetness creates a perfect balance of flavors that pairs beautifully with the chicken. Topped with fresh cilantro and green onions, this dish is not only delicious but also visually stunning. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to become a family favorite!
Ingredients:
- 2 lb. boneless, skinless chicken breasts (about 4 chicken breasts)
- ¼ cup all-purpose flour
- ¼ cup of chopped cilantro, with extra reserved for garnishing.
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup coconut milk
- ⅔ cup chicken broth
- 1 tablespoon brown sugar (or coconut sugar as a substitute)
- 2 limes (zested and juiced)
- 1 green onion, chopped (for garnish)
- Salt and pepper, to taste
Instructions:
- Prepare the Chicken:
- Gently blot the chicken breasts with paper towels to remove excess moisture.
- Season both sides with salt and pepper, then dredge each chicken breast lightly in flour, shaking off any excess.
- Sear the Chicken:
- In a large skillet, warm 2 tablespoons of coconut oil along with 1 tablespoon of olive oil over medium-high heat.
- When the oils are hot, place the chicken breasts in the skillet.
- Cook the chicken for 4 to 5 minutes on each side, until they achieve a golden-brown color and are thoroughly cooked.
- Once done, take the chicken out of the skillet and set it aside.
- Sauté the Garlic:
- Using the same skillet, toss in the minced garlic and sauté for approximately 30 seconds until it becomes aromatic.
- Take care to avoid burning the garlic.
- Make the Sauce:
- Add the coconut milk, chicken broth, and brown sugar to the skillet. Stir well to combine.
- Allow the mixture to reach a gentle simmer and let it cook for 2 to 3 minutes, enabling the sauce to thicken a bit.
- Add the Lime:
- Stir in the zest and juice of the two limes. Continue to simmer the sauce for another 2-3 minutes, allowing the flavors to meld together.
- Sample the sauce and modify the flavor by adding salt and pepper as necessary.
- Return the Chicken:
- Place the seared chicken breasts back into the skillet, including any juices that have collected. Drizzle some of the sauce over the chicken pieces.
- Spoon some of the sauce over the chicken.
- Reduce the heat to low and simmer for 5 minutes, or until the chicken is heated through and the sauce has thickened to your liking.
- Garnish and Serve:
- Sprinkle the chopped cilantro over the chicken and sauce. Serve the chicken breasts topped with the creamy coconut lime sauce, and garnish with additional chopped green onion and cilantro, if desired.
- Optional Serving Suggestions:
- This dish pairs beautifully with steamed jasmine rice, quinoa, or a side of sautéed vegetables to soak up the delicious sauce.
Conclusion:
This Creamy Coconut Lime Chicken is a delightful blend of creamy, tangy, and savory flavors that will transport you to a tropical escape. The tender chicken breasts are perfectly complemented by the rich coconut milk and zesty lime sauce, making each bite a burst of flavor. It’s a simple yet elegant dish that’s perfect for impressing guests or enjoying a flavorful meal with your family. Serve it with your favorite sides, and enjoy this tasty and refreshing take on a classic chicken dish. Bon appétit!
Creamy Coconut Lime Chicken: A Tropical Twist on Comfort Food
A delicious and easy chicken dish with a creamycoconut lime sauce, perfect for a tropical twist on a comforting meal.
Ingredients
- 2 lb. boneless skinless chicken breasts (about 4 chicken breasts)
- ¼ cup all-purpose flour
- ¼ cup of chopped cilantro with extra reserved for garnishing.
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 cup coconut milk
- ⅔ cup chicken broth
- 1 tablespoon brown sugar or coconut sugar as a substitute
- 2 limes zested and juiced
- 1 green onion chopped (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- o Gently blot the chicken breasts with paper towels to remove excess moisture.
- o Season both sides with salt and pepper, then dredge each chicken breast lightly in flour, shaking off any excess.
- Sear the Chicken:
- o In a large skillet, warm 2 tablespoons of coconut oil along with 1 tablespoon of olive oil over medium-high heat.
- o When the oils are hot, place the chicken breasts in the skillet.
- o Cook the chicken for 4 to 5 minutes on each side, until they achieve a golden-brown color and are thoroughly cooked.
- o Once done, take the chicken out of the skillet and set it aside.
- Sauté the Garlic:
- o Using the same skillet, toss in the minced garlic and sauté for approximately 30 seconds until it becomes aromatic.
- o Take care to avoid burning the garlic.
- Make the Sauce:
- o Add the coconut milk, chicken broth, and brown sugar to the skillet. Stir well to combine.
- o Allow the mixture to reach a gentle simmer and let it cook for 2 to 3 minutes, enabling the sauce to thicken a bit.
- Add the Lime:
- o Stir in the zest and juice of the two limes. Continue to simmer the sauce for another 2-3 minutes, allowing the flavors to meld together.
- o Sample the sauce and modify the flavor by adding salt and pepper as necessary.
- Return the Chicken:
- o Place the seared chicken breasts back into the skillet, including any juices that have collected. Drizzle some of the sauce over the chicken pieces.
- o Spoon some of the sauce over the chicken.
- o Reduce the heat to low and simmer for 5 minutes, or until the chicken is heated through and the sauce has thickened to your liking.
- Garnish and Serve:
- o Sprinkle the chopped cilantro over the chicken and sauce. Serve the chicken breasts topped with the creamy coconut lime sauce, and garnish with additional chopped green onion and cilantro, if desired.
- Optional Serving Suggestions:
- o This dish pairs beautifully with steamed jasmine rice, quinoa, or a side of sautéed vegetables to soak up the delicious sauce.