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