Coconut 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.
Find it online: https://paleo.recipes/coconut-lime-chicken-skillet/