Creamy Coconut Lime Chicken Recipe

Introduction

This Creamy Coconut Lime Chicken is a flavorful and comforting dish that combines tender chicken breasts with a rich coconut sauce infused with lime and spices. It’s quick to make and perfect for a satisfying weeknight dinner.

Ingredients

• 4-6 boneless, skinless chicken breasts
• Salt and pepper
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 red bell pepper, diced
• 2-3 cloves garlic, minced
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1/4 teaspoon red chili flakes
• 1/2 teaspoon turmeric
• 1 (13.6 oz) can coconut milk
• 2 tablespoons lime juice
• 1/2 cup heavy cream
• 1-2 tablespoons chopped fresh cilantro

Instructions

1. Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and mostly cooked through. Remove chicken to a plate and cover to keep warm.
2. Step 2: Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for about 5 minutes until the vegetables start to soften.
3. Step 3: In a small bowl, whisk together the chicken stock and cornstarch. Pour this mixture into the skillet along with the red chili flakes and turmeric. Stir occasionally and bring to a simmer until the sauce thickens slightly.
4. Step 4: Stir in the coconut milk and simmer for another 3-5 minutes. Add lime juice and heavy cream, then return the chicken to the skillet. Season with additional salt and pepper if needed. Cook for 5-10 more minutes, until the chicken is cooked through. Garnish with chopped cilantro before serving.

Tips & Variations

• For extra zing, add a bit of lime zest along with the lime juice.
• If you prefer a spicier dish, increase the red chili flakes or add fresh diced chilies.
• Swap chicken breasts for thighs if you want juicier, more flavorful meat.
• Serve this dish over rice or with warm naan to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from separating, adding a splash of chicken stock or water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken broth instead of homemade stock?

Yes, canned chicken broth works perfectly and adds good flavor to the sauce.

Is this recipe suitable for freezing?

You can freeze the cooked chicken and sauce in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat gently to maintain texture and flavor.

Creamy Coconut Lime Chicken Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

This Creamy Coconut Lime Chicken recipe features tender boneless, skinless chicken breasts simmered in a rich and flavorful sauce made with coconut milk, lime juice, and a blend of spices. Enhanced with bell peppers, onions, and garlic, this dish delivers a perfect balance of creamy, tangy, and mildly spicy notes. Ideal for a comforting weeknight dinner, it’s easy to prepare in a single skillet.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Southeast Asian-inspired)

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4–6 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil

Vegetables

• 1/2 cup diced onion
• 1 red bell pepper, diced
• 2–3 cloves garlic, minced

Sauce

• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1/4 teaspoon red chili flakes
• 1/2 teaspoon turmeric
• 1 (13.6 oz) can coconut milk
• 2 tablespoons lime juice
• 1/2 cup heavy cream
• 1–2 tablespoons chopped fresh cilantro

Instructions

1. Season and Sear Chicken: Season the chicken breasts evenly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until they develop a golden-brown crust and are mostly cooked through. Remove the chicken from the skillet and place on a plate. Cover loosely to keep warm.
2. Sauté Vegetables: In the same skillet, add the diced onion, diced red bell pepper, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
3. Prepare and Add Sauce Base: In a small bowl, whisk together the chicken stock and cornstarch until smooth. Pour this mixture into the skillet with the sautéed vegetables. Add red chili flakes and turmeric. Bring to a gentle simmer and stir occasionally until the sauce thickens slightly, which should take a few minutes.
4. Add Coconut Milk and Lime Juice: Stir in the entire can of coconut milk. Let the sauce simmer for 3-5 minutes to meld the flavors. Then stir in the lime juice and heavy cream, combining everything thoroughly.
5. Finish Cooking Chicken in Sauce: Return the seared chicken breasts to the skillet, nestling them into the sauce. Adjust seasoning by adding salt and pepper to taste. Continue cooking the chicken in the sauce for an additional 5-10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
6. Garnish and Serve: Before serving, sprinkle the dish with freshly chopped cilantro for a burst of fresh flavor and color.

Notes

• Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
• If the sauce is too thick, add a splash of chicken stock or water to adjust consistency.
• This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the creamy sauce.
• For a spicier version, increase the red chili flakes or add sliced fresh chili.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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