Description
A creamy and flavorful Coconut Lime Chicken recipe featuring tender chicken breasts simmered in a rich coconut milk sauce infused with zesty lime, garlic, and warm spices. This tropical-inspired dish is perfect served over jasmine or coconut rice and garnished with fresh cilantro for a vibrant, satisfying meal.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1/4 teaspoon ground cumin (pinch)
Sauce:
- 2 tablespoons olive oil (or coconut oil)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) full-fat coconut milk
- Zest and juice of 2 limes
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for a little heat)
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- Salt and pepper, to taste
Garnish & Serving:
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Prep the chicken: Season the chicken breasts or thighs evenly with salt, pepper, and a pinch of ground cumin on both sides to infuse flavor before cooking.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken and set aside.
- Cook the aromatics: In the same skillet, add the finely chopped onion and sauté for about 3 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Make the creamy sauce: Pour in the full-fat coconut milk, lime zest, lime juice, ground cumin, chili powder if using, and honey or maple syrup if using. Stir well, scraping up any browned bits from the chicken to enhance flavor. Bring this mixture to a gentle simmer.
- Simmer the chicken in the sauce: Return the seared chicken to the skillet, spooning some sauce over each piece. Let it simmer on low heat for 5-7 minutes to allow the chicken to absorb the flavors and the sauce to thicken slightly.
- Adjust seasoning: Taste the sauce and adjust salt, pepper, and lime juice as needed to balance the tangy and creamy flavors perfectly.
- Serve: Garnish the creamy chicken with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of citrus. Ideal served over steamed jasmine or coconut rice and accompanied by your choice of vegetables or salad.
Notes
- Use boneless, skinless thighs for juicier, more flavorful chicken; breasts will be leaner.
- Adjust chili powder quantity for desired spiciness or omit if preferred mild.
- For a vegan version, substitute chicken with tofu or cauliflower and use maple syrup instead of honey.
- Serve with coconut rice to enhance the tropical flavor profile of the dish.
- Leftovers can be refrigerated for up to 3 days and reheat well on stovetop or microwave.
