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- 4 boneless, skinless chicken breasts - 1 can (13.5 oz) coconut milk - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 small onion, finely chopped - Zest and juice of 2 limes - 1 teaspoon ginger, grated - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper to taste Creamy Coconut Lime Chicken starts with fresh chicken breasts. They give the dish its main protein. The coconut milk adds creaminess and a rich flavor. I love using fresh garlic and onion for strong taste. Lime juice and zest bring a bright, zesty kick. Ginger adds warmth and depth. Cumin and paprika round out the spices, giving a warm, earthy note. - Salt and pepper to taste Salt and pepper are vital for enhancing flavors. I recommend using fresh ground pepper for a punch. This simple seasoning can elevate the dish. - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Cilantro adds a fresh touch and bright color. Lime wedges let you add more zest when serving. I often serve this dish over fluffy jasmine rice. This helps soak up the creamy sauce. {{ingredient_image_1}} Start by patting the chicken breasts dry. This helps the chicken sear better. Next, season both sides with salt and pepper. This simple step boosts the flavor. Now, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté them for about 3-4 minutes. You want them to become soft and clear. Turn up the heat to medium-high. Add the seasoned chicken breasts to the skillet. Sear each side for about 5-6 minutes. Look for a golden-brown color. This adds a nice crust and flavor. Once browned, we will keep cooking. Lower the heat back to medium. Stir in the grated ginger, ground cumin, and paprika. Cook for one minute. This brings out the spice flavors. Now, pour in the coconut milk, lime zest, and lime juice. Bring this to a gentle simmer. Cover the skillet and let it simmer for about 10-15 minutes. Check that the chicken reaches an internal temperature of 165°F or 75°C. After that, remove the chicken. Let the sauce cook uncovered for about 5 minutes. This helps thicken the sauce. Finally, return the chicken to the skillet and coat it with the creamy sauce. Enjoy your flavorful dish! To get the best flavor from your creamy coconut lime chicken, use fresh ingredients. Fresh garlic and limes make a big difference. I also recommend using full-fat coconut milk. It gives a richer taste and creamier texture. Don't rush the cooking process. Let the spices bloom by cooking them a bit longer. This way, they release their full flavor. One common mistake is not seasoning the chicken well. Always add salt and pepper on both sides. Another mistake is cooking the chicken at too high heat. This can make it tough. Aim for medium-high heat when you sear the chicken. Lastly, don’t skip the simmering step. It helps the chicken soak up all the delicious flavors. To keep your chicken tender, start with even-sized breasts. If some parts are thicker, they will cook unevenly. I suggest pounding them slightly to make them uniform. Always cook the chicken until it reaches 165°F (75°C). Use a meat thermometer for accuracy. Lastly, let the chicken rest for a few minutes after cooking. This helps keep the juices inside, making each bite juicy and flavorful. Pro Tips Marinate for Extra Flavor: For a more intense flavor, consider marinating the chicken in the coconut milk, lime juice, and spices for at least 30 minutes before cooking. Adjust Coconut Milk Consistency: If you prefer a thicker sauce, let it simmer for a bit longer until it reduces to your desired consistency. Enhance with Vegetables: Add bell peppers or snap peas to the skillet during the last 5 minutes of cooking for a pop of color and added nutrition. Serving Suggestions: This dish pairs beautifully with jasmine rice, quinoa, or cauliflower rice for a low-carb option. {{image_2}} For a dairy-free version, this recipe is already perfect. Coconut milk is naturally dairy-free. To make it gluten-free, ensure your spices are gluten-free. Most spices are safe, but check labels to be sure. You could also use gluten-free soy sauce instead of regular soy sauce if you want an umami boost. If you like heat, add some chili flakes or fresh jalapeños. Start with a small amount and taste as you go. You can also use cayenne pepper for a different kick. If you want less spice, skip the chili flakes and use sweet paprika instead of regular paprika. This keeps the dish flavorful without the heat. Serve this dish over jasmine rice for a classic pairing. You can also try quinoa or cauliflower rice for a healthier option. Another fun idea is to serve it with warm naan bread. The sauce is perfect for dipping or scooping. Add a side of steamed vegetables for a balanced meal. This dish is versatile, so feel free to get creative! After enjoying your creamy coconut lime chicken, store leftovers in the fridge. Use an airtight container. Make sure the chicken is cool before sealing. It stays fresh for 3 to 4 days. This dish also tastes great the next day. To reheat, place your chicken in a skillet over low heat. Add a splash of coconut milk to keep it moist. Stir gently until heated through. You can also use a microwave. Heat in short bursts, checking often to avoid drying it out. You can freeze creamy coconut lime chicken for later meals. Use a freezer-safe container. It can last up to 2 months. When ready to eat, thaw in the fridge overnight. Reheat gently to keep the flavors intact. If you need a substitute for coconut milk, use almond milk or soy milk. You can also mix 1 part cream with 1 part water. Each option offers a different flavor. Use these carefully to keep the dish tasty. To add heat, use red pepper flakes or diced jalapeños. Stir them into the sauce early for more kick. You can also add a dash of hot sauce when serving. Adjust to your preferred spice level for the best taste. Yes, chicken thighs work great in this dish. They stay juicy and tender while cooking. Just be sure to cook them until they reach 165°F (75°C). This ensures a safe and delicious meal. Check the internal temperature with a meat thermometer. Chicken is safe to eat at 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white, with no pink juices. In this post, we explored the ingredients for creamy coconut lime chicken. You learned about spices, seasonings, and how to prepare the dish step-by-step. I shared tips to avoid common mistakes and highlighted variations to fit your needs. Proper storage techniques ensure your leftovers stay fresh. Cooking doesn’t have to be hard. With the right steps and some creativity, you can enjoy this tasty meal again and again. Keep experimenting, and enjoy your cooking journey with this dish!

Creamy Coconut Lime Chicken

A delicious and creamy chicken dish with coconut milk and lime flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tropical
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 pieces limes, zest and juice
  • 1 teaspoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Pat the chicken breasts dry and season both sides with salt and pepper.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
  • Increase the heat to medium-high and add the seasoned chicken breasts to the skillet. Sear for about 5-6 minutes per side, until golden brown.
  • Reduce heat to medium, then stir in the grated ginger, ground cumin, and paprika. Cook for another minute, allowing the spices to become fragrant.
  • Pour in the coconut milk, lime zest, and lime juice. Bring the mixture to a gentle simmer.
  • Cover the skillet and let it simmer for about 10-15 minutes, until the chicken is cooked through and tender (internal temperature of 165°F or 75°C).
  • Remove the chicken from the skillet and reduce the sauce slightly by cooking uncovered for about 5 minutes.
  • Return the chicken to the skillet, coating it well with the sauce.

Notes

Serve on a bed of jasmine rice and garnish with cilantro and lime wedges.
Keyword chicken, coconut, creamy, easy, lime