Introduction

This Coconut Lime Chicken Skillet offers a vibrant and creamy twist on a classic chicken dish. The rich coconut cream blends beautifully with zesty lime and aromatic spices, creating a flavorful sauce that coats tender chicken cutlets. It’s a simple, comforting meal perfect for weeknights or weekend dinners.

A bowl with a white marbled texture holds a layered dish with a base of fluffy white rice. On top, there are three grilled chicken breasts with golden-brown sear marks, covered in a creamy sauce with visible herbs and small pieces of vegetables. Two slices of lime rest on two chicken pieces, and small green herb leaves are sprinkled over the whole dish. The bowl is placed on a white marbled surface with fresh green herbs to the left and a white cloth to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
2 large chicken breasts, sliced lengthwise to have 4 flatter cutlets
1/2 yellow onion, diced
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 cup chicken broth
1.5 cups canned full-fat coconut cream
1/4 cup lime juice, plus lime wedges for serving
1 teaspoon dried basil
1/2 teaspoon coriander
1/4 cup chopped cilantro, plus more for garnish
Salt and pepper, to taste
Optional: 1 teaspoon red pepper flakes, plus more for garnish

Instructions

Step 1: Heat the olive oil over medium-high heat in a large cast iron skillet. Allow 4-5 minutes for the skillet to fully heat. Season the chicken cutlets with salt and pepper on both sides while the skillet heats.
Step 2: Place the chicken cutlets in the hot skillet and cook undisturbed for about 4 minutes until a brown crust forms. Flip and cook another 4 minutes until the other side is browned and the chicken is mostly cooked.
Step 3: Remove the chicken and set aside on a plate. Add the diced onion, minced garlic, and minced ginger to the skillet. If needed, add an extra tablespoon of oil. Sauté until the onion is browned, around 10 minutes.
Step 4: Pour in the chicken broth and scrape up the browned bits from the skillet bottom to incorporate their flavor.
Step 5: Stir in the coconut cream, lime juice, dried basil, and coriander, combining well with the onion and broth mixture. Continue scraping the pan to release any remaining browned bits.
Step 6: Bring the sauce to a simmer, then reduce heat to medium and let it cook for 10 minutes to reduce and thicken.
Step 7: After simmering, add the chopped cilantro and red pepper flakes if using. Stir and nestle the chicken cutlets back into the sauce. Cover and simmer for an additional 5 minutes until the chicken is fully cooked.
Step 8: Taste and adjust seasoning with salt and pepper as needed. Remove from heat and serve over basmati rice, cauliflower rice, shredded cabbage, or with roasted vegetables. Garnish with extra cilantro, red pepper flakes, and lime wedges.

Tips & Variations

Use fresh lime juice for the brightest flavor and add extra lime wedges at serving for a zesty kick.
Substitute chicken broth with vegetable broth for a lighter, vegetarian-friendly sauce base.
For extra heat, increase red pepper flakes or add sliced fresh chili peppers.
To keep chicken moist, avoid overcrowding the pan and don’t move cutlets during the initial sear.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the coconut cream from separating. Adding a splash of broth or water while reheating can help keep the sauce smooth.

How to Serve

In a black skillet, four pieces of golden brown chicken breasts lie in a creamy white sauce with visible herbs and small onion slices, garnished with bright green chopped parsley and sprinkled red chili flakes. Each chicken piece is topped with a thin slice of fresh lime, adding a pop of light green. The skillet rests on a white marbled surface, with two small white dishes nearby—the top dish containing plain white rice and the bottom one filled with red chili flakes. The scene is bright and inviting, showing the rich texture of the creamy sauce and the juicy browned chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut milk instead of coconut cream?

Yes, but the sauce will be thinner and less rich. For a creamier texture, choose full-fat coconut milk or add a tablespoon of coconut oil to compensate.

Is this recipe suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free. Just ensure your chicken broth is gluten-free as some brands may contain additives.