Creamy Coconut Lime Chicken Recipe

Introduction

This Creamy Coconut Lime Chicken is a vibrant and flavorful dish that combines tender chicken breasts with a rich, creamy sauce infused with coconut milk and zesty lime. Perfect for a weeknight dinner, it offers a delightful balance of spice and creaminess that the whole family will enjoy.

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 on each side until golden brown and mostly cooked through. Remove the chicken to a plate and cover to keep warm.
2. Step 2: Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Step 3: In a small bowl, whisk together the chicken stock and cornstarch until smooth. Pour this mixture into the skillet along with the red chili flakes and turmeric. Simmer, stirring occasionally, until the sauce thickens slightly.
4. Step 4: Stir in the coconut milk and continue to simmer for 3-5 minutes. Add the lime juice and heavy cream, then return the chicken to the skillet. Season with salt and pepper to taste and cook for another 5-10 minutes, or until the chicken is fully cooked through.
5. Step 5: Sprinkle the chopped fresh cilantro over the dish before serving to add a fresh burst of flavor.

Tips & Variations

• For extra heat, increase the red chili flakes or add a diced fresh chili.
• Serve with jasmine rice or quinoa to soak up the creamy sauce.
• Swap chicken breasts for thighs if you prefer more tender, juicy meat.
• Add vegetables like spinach or zucchini for added color and nutrition.

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 the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of regular?

Yes, light coconut milk can be used to reduce fat content, but the sauce will be less rich and creamy.

Is this dish spicy?

The recipe has a mild heat from the red chili flakes, but you can adjust the spice level to your preference by adding more or less chili.

Creamy Coconut Lime Chicken Recipe

Print Recipe

★★★★★

4.7 from 130 reviews

Creamy Coconut Lime Chicken is a flavorful, rich dish featuring tender chicken breasts simmered in a luscious coconut milk sauce infused with lime, turmeric, and a hint of chili heat. This comforting skillet recipe balances creamy and tangy flavors, perfect for a satisfying weeknight dinner.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (with tropical Southeast Asian influences)

Ingredients

Scale 1x2x3x

Chicken and Seasoning

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

Vegetables and 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, for garnish

Instructions

1. Season and Cook Chicken: Season 4-6 chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken breasts 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: To the same skillet, add 1/2 cup diced onion, 1 diced red bell pepper, and 2-3 cloves minced garlic. Cook for about 5 minutes or until the vegetables begin to soften, stirring occasionally.
3. Prepare Sauce Base: In a small bowl, whisk together 1 cup chicken stock and 1 tablespoon cornstarch until smooth. Pour this mixture into the skillet with the vegetables. Add 1/4 teaspoon red chili flakes and 1/2 teaspoon turmeric. Bring to a simmer, stirring occasionally until the sauce thickens slightly.
4. Add Coconut Milk and Simmer: Stir in the entire 13.6 oz can of coconut milk into the skillet. Simmer for another 3-5 minutes to blend the flavors and thicken the sauce a bit more.
5. Finish Sauce and Cook Chicken: Stir in 2 tablespoons lime juice and 1/2 cup heavy cream. Return the cooked chicken breasts to the pan. Season with salt and pepper to taste. Continue to cook for an additional 5-10 minutes, or until the chicken is fully cooked through and the sauce is creamy and flavorful.
6. Garnish and Serve: Sprinkle 1-2 tablespoons chopped fresh cilantro over the dish before serving to add a fresh, herbal note.

Notes

• Ensure chicken breasts are cooked through by checking that the internal temperature reaches 165°F (74°C).
• Use light coconut milk for a less rich version, though full-fat provides creamier texture.
• Adjust the red chili flakes to your preferred heat level.
• Serve with rice or quinoa to soak up the delicious sauce.
• For a dairy-free version, omit the heavy cream or substitute with coconut cream.

Keywords: Coconut chicken recipe, creamy chicken skillet, lime chicken, coconut milk sauce, easy dinner recipes