Description
This Coconut Lime Chicken Skillet is a flavorful and creamy dish featuring tender pan-seared chicken breasts in a zesty coconut milk sauce with fresh lime and cilantro, perfectly baked to juicy perfection. Ready in just 30 minutes, it’s an easy weeknight meal that combines tropical and tangy flavors for a satisfying dinner.
Ingredients
Scale
Chicken and Coating
- 2 lb boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Cooking Oils
- 2 tbsp coconut oil
- 1 tbsp olive oil
Sauce
- 1 garlic clove, minced
- 1 cup coconut milk
- 2/3 cup chicken broth
- 1 tbsp brown sugar
- 2 limes (juice separated)
- 1 green onion, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F to ensure it’s ready for baking the chicken to juicy perfection after searing.
- Heat Oils in Skillet: Place an oven-safe skillet on medium heat and add the coconut oil and olive oil, allowing them to warm and combine their flavors.
- Prepare Chicken Coating: In a shallow bowl, mix the all-purpose flour with the chopped cilantro, then season with salt and pepper. Dredge each chicken breast evenly in this mixture to create a flavorful crust.
- Sear the Chicken: Add the coated chicken breasts to the hot skillet and cook for 3–4 minutes on each side until the chicken is lightly browned, sealing in the juices.
- Add Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, stirring to combine with the oils and chicken.
- Mix Sauce Ingredients: In a bowl, whisk together the coconut milk, chicken broth, brown sugar, and juice of one lime to create a creamy and tangy sauce.
- Add Sauce to Skillet: Remove the skillet from heat and pour the prepared coconut lime sauce evenly over the seared chicken breasts.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for 10–15 minutes until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
- Finish and Garnish: Once baked, drizzle the remaining lime juice over the chicken and garnish with chopped green onions and extra cilantro if desired before serving.
Notes
- Use an instant-read thermometer to ensure chicken reaches 165°F for safe consumption.
- You can substitute chicken breasts with thighs if preferred; adjust cooking time accordingly.
- For a spicier kick, add a pinch of red pepper flakes when cooking garlic.
- Serve over rice or with steamed vegetables to complete the meal.
- Leftovers store well in the refrigerator for up to 3 days.
