This Creamy Coconut Lime Chicken is a treat for your taste buds! With tender chicken cooked in a rich coconut milk sauce and a splash of zesty lime, it’s both creamy and refreshing.
You won’t believe how easy it is to whip up this delicious dish. I love serving it over rice, and let’s be honest, that sauce is just made for dipping bread! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If you’re looking for a lighter option, try using chicken tenderloins, which cook quickly and stay tender.
Coconut Milk: Full-fat coconut milk gives the sauce its creamy texture. If you’re in a pinch, light coconut milk can be used, but it may be less rich. Non-dairy creamers or even cashew cream can be alternatives if you’re avoiding coconut.
Lime Juice and Zest: Fresh lime is key for that zesty punch. Bottled lime juice can be substituted, but the flavor won’t be as bright. For a twist, try lemon juice instead!
Cilantro: Fresh cilantro adds a fresh touch. If you’re not a fan of cilantro, parsley makes a great substitute or you can skip it altogether.
How Do I Achieve Perfectly Cooked Chicken in This Recipe?
Cooking chicken perfectly can be tricky, but with a few tips, you’ll nail it! Here’s how:
- Start with medium-high heat to get a nice sear. This adds flavor!
- Don’t overcrowd the skillet; this steams the chicken instead of browning it. Cook in batches if necessary.
- Use an instant-read thermometer to ensure chicken reaches 165°F (75°C). This ensures it’s cooked through but still juicy.
Following these steps will give you tender, juicy chicken that pairs beautifully with the creamy sauce!
How to Make Creamy Coconut Lime Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or coconut oil
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon fresh lime juice (about 1 lime)
- Zest of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional for a bit of heat)
For Garnishing:
- 1/2 cup fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or basmati rice, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 20 minutes of cooking time, for a total of around 35 minutes. It’s quick and easy, making it perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preparing the Chicken:
In a large skillet, heat the olive or coconut oil over medium-high heat. Once hot, add the bite-sized chicken pieces to the skillet. Season them with salt and pepper and cook for about 5-7 minutes, stirring occasionally, until they are nicely browned on all sides. Once cooked, remove the chicken from the skillet and set it aside on a plate.
2. Sautéing the Aromatics:
In the same skillet, add the chopped onion and sauté it for about 3-4 minutes, or until it becomes soft and translucent. Then, add the minced garlic, ground cumin, and chili powder (if using). Stir everything together and cook for about 1 minute until you can smell the fragrant garlic and spices.
3. Making the Coconut Sauce:
Next, pour the full-fat coconut milk into the skillet, stirring well to combine with the onion and spices. Bring the sauce to a gentle simmer, allowing it to heat through and thicken slightly.
4. Cooking the Chicken in the Sauce:
Return the browned chicken back to the skillet, making sure to coat it well in the coconut sauce. Let it cook for another 8-10 minutes until the chicken is cooked through (the internal temperature should reach 165°F or 75°C) and the sauce has thickened a bit.
5. Finishing Touches:
Once the chicken is cooked, stir in the fresh lime juice and lime zest. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Remove the skillet from heat.
6. Serving Your Dish:
To serve, spoon the creamy coconut lime chicken over a bed of cooked jasmine or basmati rice. Garnish with freshly chopped cilantro for an added burst of flavor. Enjoy this delicious, flavorful meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw it in the refrigerator overnight for the best results. If you’re pressed for time, you can also thaw it under cold running water.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk on hand, a good substitute is almond milk mixed with a bit of heavy cream to mimic the richness. Alternatively, cashew cream can provide a similar creamy texture. Just keep in mind that the flavor will change slightly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave until heated through. If the sauce thickens, add a splash of coconut milk or broth to loosen it up.
Can I Make This Dish Spicier?
Absolutely! To increase the heat, add more chili powder, or toss in some red pepper flakes or diced jalapeños while cooking. Adjust according to your spice tolerance for the perfect kick!
