Description
Bright, creamy, and bursting with flavor, this coconut lime chicken is a quick skillet dinner that feels like a tropical escape.
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)
Instructions
Season chicken with salt and pepper.
Heat olive oil in skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
Reduce heat; sauté ginger and garlic 1–2 minutes.
Add coconut milk, lime juice, zest, and honey. Stir and bring to simmer.
Return chicken to pan, spoon sauce over top. Cover and simmer 12–15 minutes until cooked through.
Stir in chopped cilantro. Serve with extra sauce and garnish with more cilantro or lime wedges.
Notes
Use red pepper flakes or chili for spice.
Add spinach or snow peas for extra veggies.
Substitute chicken thighs for more juiciness.
Light coconut milk works but yields a thinner sauce.
Great served with jasmine rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tropical, Asian-Inspired
