Creamy Coconut Lime Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/creamy-coconut-lime-chicken-recipe/
