Easy 30 Minute Coconut Lime Chicken

When takeout flavors are what you’re craving, this coconut lime chicken brings them to the table in a single skillet. The chicken is seared first, then finished in a creamy coconut lime sauce with a salty, bright flavor and a little zing from fresh ginger.

The chicken works well with either breasts or thighs and is perfect served over rice. Searing it first creates flavorful brown bits in the bottom of the pan, which the coconut sauce picks up as it cooks.

The chicken finishes gently in the sauce over low heat, helping it stay tender rather than drying out. Adding the lime toward the end also helps keep the coconut sauce thick and creamy.

If your sauce turns out watery, the coconut milk is usually the reason. Light coconut milk and watery varieties don’t contain enough fat to give the sauce the right body. Full fat coconut milk is a better choice, and you can skip the chicken broth if the canned milk is already watery or separated.

Another option is to let the sauce simmer for a few extra minutes with the chicken in the pan so it can reduce and thicken. For an even thicker sauce, whisk in a teaspoon of arrowroot or cornstarch slurry at the end.

The goal is a spoonable sauce to serve over rice rather than a thick gravy, so avoid over-thickening it. A little sauce should still be able to flow easily over the chicken and rice.

If you’re sensitive to the flavor of shallots, half of one may be plenty. Some readers found a whole shallot too strong, so you can also substitute 1/4 to 1/2 of a yellow onion.

Save a little fresh cilantro for garnish. The cilantro cooked into the sauce wilts into the dish, adding flavor without much visible color. A sprinkle of fresh chopped cilantro at the end gives the finished plate a bright green touch.

Add the lime juice after lowering the heat. High heat combined with acid can cause coconut milk to separate, which is also why the sauce shouldn’t be brought to a boil.

If the finished sauce tastes a little too lime-forward, a small amount of fish sauce can help balance it. About a teaspoon of fish sauce or a tablespoon of coconut aminos can round out the flavors without making the dish taste overly fishy or salty.

Easy 30 Minutes Coconut Lime Chicken

5.0 Stars (2 Reviews)

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Meet your new favorite easy weeknight dinner that’s even better than takeout! This Coconut Lime Chicken recipe is fast, comforting, and simple to make! The light and creamy sauce includes a bright burst of lime flavor you’re going to love.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated on a microplane
• 1/4 cup fresh cilantro, chopped (plus more for topping)
• 1/3 cup lime juice (about 2 limes)
• 4 chicken breasts see notes
• 2 tbsp avocado oil (or coconut oil)
• 1.5 cups full fat coconut milk see notes
• 1/4 cup chicken broth
• Salt and pepper
• Lime slices for topping (optional)

Instructions

Read Directions

Notes

• You can use chicken thighs instead of breasts for this recipe. You should not have to pound the thighs (step 2). Adjust cooking time if needed to ensure the chicken is fully cooked.
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