Name: Coconut Lime Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tropical
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 1 can (14 oz) coconut milk; ¼ cup lime juice (about 2 limes); 1 tablespoon lime zest; 1 tablespoon honey or maple syrup; ¼ cup chopped fresh cilantro (plus more for garnish)

Why You’ll Love This Recipe

I love how this chicken dish blends the richness of coconut milk with the refreshing tang of lime. It’s both comforting and invigorating, with layers of flavor from the ginger, garlic, and cilantro. It comes together quickly and tastes like something special without needing a long ingredient list.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 can (14 oz) coconut milk
1/4 cup lime juice (about 2 limes)
1 tablespoon lime zest
1 tablespoon honey or maple syrup
1/4 cup chopped fresh cilantro (plus extra for garnish)

directions

Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, lower heat to medium and add ginger and garlic. Sauté for 1–2 minutes until fragrant.
Pour in coconut milk, lime juice, lime zest, and honey. Stir gently to combine and bring the sauce to a simmer.
Return chicken to the skillet, spooning some sauce over the top. Cover and simmer on low heat for 12–15 minutes, or until chicken is cooked through.
Stir in chopped cilantro, and spoon final sauce over chicken before serving. Garnish with additional cilantro and lime wedges if desired.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 340 kcal per serving

Variations

I sometimes add a pinch of red pepper flakes or sliced chili for a gentle kick. For extra veggies, I stir in baby spinach or snow peas during the last few minutes of cooking. You can also swap chicken breasts for thighs if you prefer a juicier cut.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and sauce gently in a skillet over low heat or use the microwave. The sauce may thicken slightly but still tastes great.

FAQs

Can I use light coconut milk?

Yes, I use light coconut milk to reduce calories. The sauce will be slightly thinner but still flavorful.

Can I marinate the chicken beforehand?

Yes, I marinate the chicken in some of the lime juice, zest, and a little coconut milk for 30 minutes to deepen the flavor.

What sides go well with this dish?

I usually serve it with jasmine rice, quinoa, or a fresh cucumber salad for balance.

Can I make this dish dairy-free?

It already is! Just ensure any add-ons or side dishes are also dairy-free.

Can I freeze it?

Yes, I freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight and reheat gently.

Conclusion

Coconut Lime Chicken is one of my favorite ways to bring bright, tropical flavors into my kitchen. It’s creamy, zesty, and satisfying—great for a cozy dinner that still feels light and refreshing. I always enjoy how easily it comes together and how happy it makes everyone at the table.