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–+ servings
Creamy Coconut Lime Chicken

Creamy Coconut Lime Chicken for Your Quick Family Dinner

Creamy Coconut Lime Chicken is a quick, family-friendly dish that balances tropical flavors in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless skinless chicken breasts
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Olive oil Can substitute with canola oil
For the Sauce
  • 0.5 cup Onion, diced Shallots can be an alternative
  • 1 piece Red bell pepper, diced Green bell pepper offers a different flavor
  • 2-3 cloves Garlic, minced Adjust to your liking
  • 1 cup Chicken stock Vegetable stock works too
  • 1 tablespoon Cornstarch Arrowroot is a great substitute
  • 0.25 teaspoon Red chili flakes Omit for milder dish
  • 0.5 teaspoon Turmeric Curry powder is an alternative
  • 1 can Coconut milk (13.6 oz) Lighter versions can be used
  • 2 tablespoons Lime juice Fresh-squeezed is best
  • 0.5 cup Heavy cream Coconut cream or half-and-half can lighten it
For Garnish
  • 1-2 tablespoons Fresh cilantro, chopped Omit if you prefer

Equipment

  • Large Skillet

Method
 

Instructions
  1. Season the boneless, skinless chicken breasts generously with salt and pepper on both sides.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side until golden brown. Transfer the chicken to a plate and cover with foil to keep warm.
  3. In the same skillet, add the diced onion, red bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables soften.
  4. Whisk together 1 cup of chicken stock and 1 tablespoon of cornstarch until smooth. Pour into the skillet with the vegetables, add red chili flakes and turmeric, and bring to a simmer until thickened (about 2-3 minutes).
  5. Stir in the coconut milk and simmer gently for another 3-5 minutes.
  6. Add lime juice and heavy cream, and return the sautéed chicken to the skillet, cooking for an additional 5-10 minutes until cooked through.
  7. Garnish with cilantro and serve over jasmine rice or a fresh salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Leftovers can be stored for up to 3 days in an airtight container. Reheat gently while adding a splash of coconut milk if needed.

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