Coconut Milk Chicken with Lime

This coconut milk chicken with lime is the ultimate creamy chicken dish that is a total comfort food. Tender and juice chicken breasts that are smothered in a homemade coconut milk sauce that is seasoned to perfection. Serve over a bed of rice, potatoes, or even cauliflower rice. The creamy sauce and chicken pieces go together perfectly for an easy weeknight dinner that is easy to make but offers a gourmet flavor.

Skip the bland chicken meals, and create a dish that you just fall in love with. All the spices create wonderful flavor to this chicken recipe. This is a great weeknight meal that the whole family can enjoy. Plus the leftovers are great if you meal prep your lunches for the week. 

If you are craving more dinner table creations, try out this Thai coconut soup, crispy coconut chicken recipe, or even this coconut chicken curry. These are some delicious chicken recipes you might enjoy. 

Ingredients Needed 

• Chicken – Boneless skinless chicken breasts are what I used. You could use tenderloins if you wanted to, just adjust the cooking time. 
• Spices – Salt, pepper, paprika, garlic powder, onion powder, ginger, chili pepper, red chili flakes, turmeric powder, are what you will use for flavoring the chicken and coconut sauce. 
• Coconut oil – This will help prevent ingredients from sticking to the pan, as well as a hint of coconut flavor. 
• Red Onion – Thinly slice and chop the onion to enhance the flavor of the dish. 
• Serrano Pepper – You can also swap with a jalapeno pepper if you would prefer. 
• Chicken Stock – Also you could swap with chicken bone broth or chicken broth if you do not have stock on hand. 
• Lime – I do recommend using fresh lime juice for best results of flavor for this recipe. 
• Cilantro – Just a little helps to enhance the flavors of this coconut milk chicken recipe. If you don’t love cilantro you could swap with parsley. 
• Coconut Milk – You will want to use full fat coconut milk that you buy in a can,  or cream of coconut to create a thick and creamy sauce. 
• Arrowroot or Cornstarch – This is the thickening agent for the sauce.

How to Make Coconut Milk Chicken

1. To ensure the chicken cooks evenly and stays tender, place it between two pieces of plastic cling wrap and pound it down to an even thickness. Sprinkle salt and pepper on both sides.
2. Heat coconut oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes, flipping once, until browned. It doesn’t need to be fully cooked yet. Remove the chicken and set aside on a plate. Wipe the pan with a paper towel to remove any black or brown bits.
3. Add a little more oil to the same skillet along with the chopped onion. Sauté for a few minutes until softened. Add the paprika, garlic powder, onion powder, fresh ginger, and chili pepper (if using). Sauté for another couple of minutes.
4. Add the chicken stock, lime juice, cilantro, and chili flakes. Bring the mixture to a boil and then reduce to a simmer for about 5 minutes. Add the coconut milk (and turmeric, if using) and bring to a simmer again for another 5 minutes. If using arrowroot starch, mix with water and add to the skillet. Raise the heat slightly to activate the starch, and once the sauce thickens, reduce it back down to a simmer.
5. Return the chicken to the skillet, cover, and cook for another 5-10 minutes or until fully cooked.
6. Serve with rice or cauliflower rice and spoon the sauce over the top. Garnish with cilantro and enjoy!

Helpful Tips for Success

• Use a meat thermometer to ensure the chicken reads 165 degrees F internal temperature to know when the chicken is fully cooked. 
• White meat is what I used, but you are welcome to use dark meat or a mix of the two. White meat is a leaner meat. Boneless skinless chicken thighs would be a great option as well. 
• To thicken the creamy coconut milk sauce you will use the arrow root. I like to use a whisk in circular motions to help the sauce thicken. If you don’t stir continuously it can clump. 
• Hot cooked rice is great for soaking up the sauce. White rice, cauliflower rice, or even brown rice compliment the flavors.
• If you are not a fan of spice, you can use a bell pepper or leave the pepper out altogether.  

Storing Leftovers 

Store your chicken along with the sauce in an airtight container for up to 3-4 days. This recipe stores well and reheats nicely. Just place the chicken and sauce on a microwave safe plate and heat. Or you can warm it up in a skillet on low to medium heat on the stovetop. 

Coconut Milk Chicken FAQ

Related Recipes:

• Crock Pot Teriyaki Chicken (Paleo & Gluten Free)
• Paleo Honey Chicken
• Keto Butter Chicken

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