Creamy Coconut Lime Chicken Recipe

Introduction

This Creamy Coconut Lime Chicken combines tender chicken breasts with a rich, flavorful coconut sauce brightened by fresh lime juice. It’s a comforting dish with a subtle hint of spice, perfect for a weeknight dinner or a special occasion.

Ingredients

• 4-6 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 red bell pepper, diced
• 2-3 cloves garlic, minced
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1/4 teaspoon red chili flakes
• 1/2 teaspoon turmeric
• 1 (13.6 oz.) can coconut milk
• 2 tablespoons lime juice
• 1/2 cup heavy cream
• 1-2 tablespoons chopped fresh cilantro

Instructions

1. Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove chicken to a plate and cover to keep warm.
2. Step 2: In the same skillet, add diced onion, red bell pepper, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
3. Step 3: Whisk together the chicken stock and cornstarch in a small bowl until smooth. Pour this mixture into the skillet along with red chili flakes and turmeric. Bring to a simmer, stirring occasionally, until the sauce thickens slightly.
4. Step 4: Stir in the coconut milk and let the sauce simmer for 3-5 minutes. Add lime juice and heavy cream, then return the chicken to the skillet. Season with salt and pepper to taste.
5. Step 5: Continue cooking for 5-10 minutes, or until the chicken is fully cooked and the sauce is creamy and well blended. Sprinkle chopped fresh cilantro over the dish before serving.

Tips & Variations

• For extra heat, add more red chili flakes or a diced fresh chili when cooking the vegetables.
• Serve this chicken over jasmine rice or with naan bread to soak up the flavorful sauce.
• Swap heavy cream for coconut cream for a dairy-free version.
• Use lime zest along with juice for a brighter citrus flavor.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Avoid boiling after reheating to keep the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly as they may take a bit longer to cook through.

Is this dish spicy?

The dish has a mild spice from the red chili flakes, but you can adjust the amount to suit your taste or omit it for no heat.

Creamy Coconut Lime Chicken Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

This creamy coconut lime chicken recipe features tender boneless, skinless chicken breasts cooked in a rich and flavorful sauce made with coconut milk, lime juice, and spices like turmeric and red chili flakes. Enhanced with sautéed onions, red bell peppers, and garlic, the dish delivers a delightful balance of creaminess, acidity, and a subtle hint of spice, perfect for an easy yet elegant dinner.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Caribbean/Asian influences)

Ingredients

Scale 1x2x3x

Chicken

• 4–6 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil

Vegetables & Aromatics

• 1/2 cup diced onion
• 1 red bell pepper, diced
• 2–3 cloves garlic, minced

Sauce

• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1/4 teaspoon red chili flakes
• 1/2 teaspoon turmeric
• 1 (13.6 oz) can coconut milk
• 2 tablespoons lime juice
• 1/2 cup heavy cream
• 1–2 tablespoons chopped fresh cilantro

Instructions

1. Season and Sear Chicken: Season the chicken breasts evenly with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side until golden brown and mostly cooked through. Remove the chicken to a plate and cover to keep warm.
2. Sauté Vegetables: In the same skillet, add the diced onion, red bell pepper, and minced garlic. Cook for about 5 minutes, or until the vegetables start to soften and become fragrant.
3. Create Sauce Base: In a small bowl, whisk together chicken stock and cornstarch until smooth. Pour this mixture into the skillet with the vegetables, then add red chili flakes and turmeric. Bring to a simmer, stirring occasionally, allowing the sauce to thicken slightly.
4. Add Coconut Milk and Simmer: Stir in the canned coconut milk and continue to simmer the sauce for 3-5 minutes to develop flavor and integrate the coconut creaminess.
5. Finish Sauce and Cook Chicken: Add the lime juice and heavy cream to the sauce, mixing well. Return the chicken breasts to the skillet, spooning sauce over them. Season with additional salt and pepper as needed. Cook for another 5-10 minutes until the chicken is fully cooked through and tender.
6. Garnish and Serve: Sprinkle chopped fresh cilantro over the chicken and sauce just before serving to add a fresh, herbaceous aroma and flavor.

Notes

• For a spicier version, increase the red chili flakes according to your preference.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish pairs wonderfully with steamed rice or warm naan bread to soak up the creamy sauce.
• Make sure not to overcook the chicken to keep it tender and juicy.

Keywords: coconut lime chicken, creamy chicken recipe, one pan chicken, coconut milk chicken, easy chicken dinner