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Quick and Creamy Coconut Lime Chicken Skillet

Close-up of tender coconut lime chicken pieces coated in a rich, yellow sauce and topped with fresh cilantro.

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Make this easy and zesty coconut lime chicken for a flavorful weeknight dinner. This recipe uses chicken breasts simmered in a creamy, tropical sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tablespoon lime zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Season the chicken pieces with salt, pepper, and garlic powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes. You do not need to cook it through completely.
  3. Stir in the ground ginger.
  4. Pour in the coconut milk, chicken broth, lime juice, and lime zest. Bring the mixture to a gentle simmer.
  5. Reduce the heat to medium-low and let the sauce simmer for 5 minutes, allowing the flavors to combine.
  6. Stir the cornstarch slurry until smooth, then slowly whisk it into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens slightly, about 1 to 2 minutes.
  7. Return the chicken to the skillet and stir to coat it completely in the creamy sauce. Cook for another 2 minutes until the chicken is heated through.
  8. Remove the skillet from the heat. Garnish generously with fresh cilantro before serving.

Notes

  • Serve this flavorful chicken over jasmine rice or with steamed green beans for a complete meal.
  • For a dairy-free option, this recipe naturally fits, as it uses coconut milk instead of cream.
  • If you prefer darker meat, substitute chicken thighs for the breasts.

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