Let me introduce you to your next dinner obsession: Coconut Lime Chicken Skillet. This dish is like a tropical vacation on a plate—creamy, tangy, and packed with bold flavors. Inspired by Thai cuisine, it’s made with juicy chicken cutlets simmered in a rich coconut cream sauce, jazzed up with lime, garlic, ginger, and spices.
The best part? It’s healthy! This recipe is Whole30, Paleo, gluten-free, and dairy-free, so you can feel good about every bite. Oh, and did I mention how easy it is? Perfect for weeknight dinners or meal prep!
Quick Recipe Highlights
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Serves: 4
What You’ll Need:
- A large skillet (cast iron works best)
- A sharp knife for slicing chicken
- A wooden spoon for stirring
- (Optional) A microplane for zesting lime and ginger
Pro Tip: This dish tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Ingredients at a Glance
Here’s what you need:
- Chicken breasts (sliced into cutlets)
- Olive oil or avocado oil
- Onion, diced
- Garlic and ginger (fresh is best!)
- Chicken broth (for flavor and deglazing)
- Coconut cream (not coconut milk—go full-fat here!)
- Fresh lime juice (plus extras for garnish)
- Spices: dried basil, coriander, red pepper flakes (optional for heat)
- Fresh cilantro (for garnish and flavor)
- Salt and pepper
Substitutions:
- Swap chicken breasts for chicken thighs if you prefer juicier meat.
- No limes? Lemon juice works too (but lime is the real star here).
- Keep it nut-free by using certified nut-free coconut cream.
How to Make Coconut Lime Chicken
Step 1: Prep the Chicken
Take two large chicken breasts and slice them lengthwise to make four thin cutlets. Sprinkle both sides with salt and pepper.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat with olive oil. Once hot, add the chicken and cook for about 4 minutes per side until golden brown. Set it aside.
Pro Tip: Don’t move the chicken while it’s searing—you want that crispy, golden crust!
Step 3: Sauté the Aromatics
In the same skillet, toss in diced onion, garlic, and ginger. Cook for about 8–10 minutes until the onions are soft and caramelized.
Visual Cue: The kitchen will smell amazing at this point—like a cozy little bistro!
Step 4: Make the Sauce
Pour in the chicken broth to deglaze the pan (don’t skip this—it’s liquid gold). Then stir in coconut cream, lime juice, dried basil, coriander, and red pepper flakes if you’re feeling bold. Let it simmer for about 10 minutes until the sauce thickens slightly.
Pro Tip: Scrape up the brown bits stuck at the bottom of the skillet—they add so much flavor.
Step 5: Finish It Off
Add chopped cilantro into the sauce, then nestle the chicken back into the skillet. Spoon some sauce over the top, cover, and let it simmer for another 5 minutes until the chicken is fully cooked.
How to Tell It’s Ready: The chicken should be tender, and the sauce should be creamy but not overly thick—just enough to coat a spoon.
Step 6: Adjust and Serve
Give the sauce a taste. Need more lime? A pinch of salt? Adjust as needed, then serve it up!
Ways to Customize
- Spice Level: Add red pepper flakes or fresh chili if you love heat, or skip it for a milder version.
- Dietary Swaps: Going vegan? Use tofu or jackfruit instead of chicken and switch to veggie broth.
- Fancy Touches: Garnish with toasted coconut flakes or Thai basil for a little extra flair.
Serving Suggestions
This Coconut Lime Chicken goes with almost anything:
- Grains: Serve it over fluffy basmati rice or low-carb cauliflower rice.
- Greens: Pair with sautéed broccoli, green beans, or a fresh cucumber salad.
- Root Veggies: Roasted sweet potatoes or butternut squash would be delicious.
Storing Leftovers
Got leftovers? Lucky you! Here’s how to keep them fresh:
- In the Fridge: Store in an airtight container for up to 4 days.
- In the Freezer: Freeze portions with some sauce for up to 3 months.
Reheating Tip: Warm it up on the stovetop over low heat or microwave in short bursts. Be gentle—you don’t want to overcook the chicken.
There you have it—a creamy, zesty dinner that’s as easy to make as it is to love. Whether you’re cooking for family, friends, or just yourself, this Coconut Lime Chicken Skillet will quickly become a favorite.
The best part? It tastes like something you’d order at a fancy restaurant, but you made it at home in just 30 minutes!
Enjoy!
PrintCoconut Lime Chicken Skillet
This Coconut Lime Chicken Skillet is a quick, flavorful dish that combines tender chicken with a rich coconut cream sauce infused with lime, garlic, and ginger. Perfect for weeknight dinners or meal prep, it’s Whole30, Paleo, gluten-free, and dairy-free. Serve it over cauliflower rice or roasted veggies for a satisfying, healthy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Fusion (Thai-inspired)
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 2 large chicken breasts, sliced lengthwise into 4 cutlets
- ½ yellow onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¼ cup chicken broth
- 1½ cups canned full-fat coconut cream
- ¼ cup fresh lime juice (about 2 limes), plus lime wedges for serving
- 1 teaspoon dried basil
- ½ teaspoon coriander
- ¼ cup chopped fresh cilantro, plus more for garnish
- Salt and pepper to taste
- Optional: 1 teaspoon red pepper flakes (for heat)
Instructions
1. Prepare the Chicken
Season the chicken cutlets with salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat for about 4–5 minutes. Add olive oil and sear the chicken for 4 minutes on each side until golden brown. Remove from the skillet and set aside.
2. Sauté Aromatics
In the same skillet, add diced onion, garlic, and ginger. Sauté for about 10 minutes until the onion is golden brown and fragrant. Add more oil if needed.
3. Build the Sauce
Deglaze the skillet with chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in coconut cream, lime juice, basil, coriander, and optional red pepper flakes. Simmer on medium heat for about 10 minutes until the sauce thickens slightly.
4. Finish Cooking
Stir in chopped cilantro, then nestle the chicken cutlets back into the skillet so they’re partially submerged in the sauce. Cover and simmer for another 5 minutes until the chicken is fully cooked through.
5. Taste & Serve
Taste the sauce and adjust seasoning with salt or more lime juice if needed. Serve hot over cauliflower rice, basmati rice, or roasted vegetables like broccoli or green beans. Garnish with extra cilantro and lime wedges.
Notes
Serving Suggestions:
This dish pairs beautifully with cauliflower rice for a low-carb option or fluffy basmati rice for a heartier meal. Add roasted green beans or sautéed spinach on the side for extra veggies.
Tips & Tricks:
- Use full-fat coconut cream for a rich texture—light versions may thin out the sauce.
- Let your skillet fully heat before adding chicken to achieve a golden crust.
- Scrape up browned bits when deglazing to maximize flavor.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to four days or freeze portions for up to three months. Reheat gently on the stovetop over low heat or in short intervals in the microwave to prevent overcooking.
