Introduction

This 30-minute creamy coconut lime chicken combines tender chicken breasts with a vibrant sauce made from coconut milk, fresh lime juice, and fragrant herbs. It’s a quick, flavorful dish perfect for busy weeknights or when you want something a little special without the fuss.

A close-up view of a black skillet filled with several pieces of cooked chicken breast covered in a thick, creamy light yellow sauce. The chicken pieces are partially submerged in the sauce, which has a smooth and slightly glossy texture. Bright green lime slices, some halved and some whole rounds, are scattered on top of the chicken and sauce, adding fresh color contrast. Small green herb bits are sprinkled over the dish, giving it more texture and a fresh look. The skillet rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 shallot, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated on a microplane
1/4 cup fresh cilantro, chopped (plus more for topping)
1/3 cup lime juice (about 2 limes)
4 chicken breasts
2 tbsp avocado oil (or coconut oil)
1.5 cups coconut milk
1/4 cup chicken broth
Salt and pepper
Lime slices for topping (optional)

Instructions

Step 1: Prep the shallot, garlic, ginger, and cilantro as noted. Juice the limes and set aside.
Step 2: Place the chicken breasts between two pieces of parchment paper and pound them to an even thickness. Season both sides with salt and pepper.
Step 3: Heat a large skillet over medium heat and add the avocado oil.
Step 4: When the oil is hot, add the chicken breasts (cook in batches if needed). Cook without moving for 3-4 minutes until browned, then flip and cook another 3-4 minutes until mostly cooked through.
Step 5: Remove the chicken from the skillet and set aside. Reduce heat to medium.
Step 6: Add more oil if needed, then sauté the garlic and shallot, stirring constantly for 1-2 minutes.
Step 7: Pour in the chicken broth, coconut milk, lime juice, grated ginger, and chopped cilantro. Stir well, scraping up any browned bits from the pan.
Step 8: Return the chicken breasts to the skillet, cover, and reduce heat to low. Simmer for 5 minutes until the chicken is fully cooked.
Step 9: Serve the chicken with your choice of vegetables, potatoes, rice, or cauliflower rice. Spoon the sauce over the top and garnish with additional cilantro and lime slices if desired.

Tips & Variations

For extra flavor, marinate the chicken in a little lime juice and salt for 15 minutes before cooking.
Swap chicken breasts for thighs if you prefer a juicier cut; adjust cooking time accordingly.
Use full-fat coconut milk for a richer sauce or light coconut milk for a lighter option.
Add a pinch of chili flakes while cooking shallots for a subtle spicy kick.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. This dish does not freeze well due to the coconut milk sauce.

How to Serve

A round wooden bowl sits on a white marbled surface, filled with a layered dish. The bottom layer is fresh, dark green spinach leaves, topped with a portion of fluffy white rice on one side. On the other side, slices of ripe avocado with a smooth pale green color fan out neatly. On top, there are several pieces of grilled chicken breast, covered in a light creamy sauce sprinkled with green herbs. Three thin lime slices rest on the chicken, adding a bright green contrast. Around the bowl, small drops of sauce are visible. Nearby, there is a gold fork resting on a white and blue striped cloth, a small white bowl with pink salt, and halved fresh limes on the marble surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts for even cooking and the best texture. If using frozen, thaw completely in the refrigerator before cooking.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free since it uses coconut milk instead of cream, making it suitable for dairy-free and paleo diets.

30-Minute Creamy Coconut Lime Chicken Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

This 30-Minute Creamy Coconut Lime Chicken recipe features tender chicken breasts simmered in a luscious, tangy coconut milk and lime sauce, infused with fresh garlic, ginger, and cilantro. Perfect for a quick weeknight dinner, it offers vibrant flavors and a satisfying creamy texture served best over rice or vegetables.

Author: Lila
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Fusion (Southeast Asian inspired)
Diet: Gluten Free

Ingredients

Scale

Chicken and Marinade

4 chicken breasts
Salt and pepper, to taste

Aromatics and Sauce

1 shallot, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated on a microplane
1/4 cup fresh cilantro, chopped (plus more for topping)
1/3 cup lime juice (about 2 limes)
1.5 cups coconut milk
1/4 cup chicken broth
2 tbsp avocado oil (or coconut oil)
Lime slices for topping (optional)

Instructions

Prepare Ingredients: Dice the shallot, mince the garlic, grate the ginger using a microplane, chop the cilantro, and juice about 2 limes to yield 1/3 cup of lime juice. Set all aside.
Pound Chicken: Place the chicken breasts between two pieces of parchment paper and pound to even thickness. Season both sides of the chicken breasts generously with salt and pepper.
Heat Skillet and Add Oil: Heat a large skillet over medium heat. Once hot, add 2 tablespoons of avocado oil into the skillet.
Sear Chicken: Add the chicken breasts to the hot pan. Depending on your skillet size, cook in batches if needed. Allow the chicken to cook undisturbed for 3-4 minutes to form a golden brown crust, then flip and cook the other side for another 3-4 minutes until nearly cooked through.
Remove Chicken: Take the chicken out of the skillet and set aside. Reduce heat to medium.
Sauté Aromatics: Add additional oil if necessary. Add the minced garlic and diced shallot to the skillet and cook, stirring constantly, for 1-2 minutes until fragrant and soft.
Add Liquids and Flavorings: Pour in chicken broth, coconut milk, lime juice, grated ginger, and chopped cilantro. Stir well, scraping up any browned bits from the bottom of the skillet to incorporate all flavors.
Simmer Chicken: Return the chicken breasts to the skillet with the coconut lime sauce. Cover and reduce heat to low. Let it simmer gently for about 5 minutes or until the chicken is fully cooked through.
Serve: Plate the chicken with your choice of sides such as vegetables, potatoes, rice, or cauliflower rice. Spoon generous amounts of the creamy coconut lime sauce over everything. Garnish with additional chopped cilantro and optional lime slices for extra zing.

Notes

Chicken breasts are pounded to ensure even cooking and tenderness.
Use full-fat coconut milk for a creamier sauce; light coconut milk will be less rich.
Avocado oil can be substituted with coconut oil for a more tropical flavor.
You can double the recipe and cook the chicken in batches if your skillet is small.
Serve with cauliflower rice for a low-carb option.

Keywords: coconut lime chicken, creamy chicken recipe, quick chicken dinner, dairy-free chicken, coconut milk chicken, lime garlic chicken