Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, you can easily substitute chicken thighs for chicken breasts in this recipe. Boneless, skinless chicken thighs work just as well and can add a bit more flavor and tenderness. Just be sure to adjust the baking time, as chicken thighs may cook a little faster than breasts. Aim for an internal temperature of 165°F (74°C).

Can I make this recipe gluten-free?

Absolutely! To make this dish gluten-free, simply substitute arrowroot starch or a gluten-free flour blend in place of the all-purpose flour. This ensures the dish remains delicious and safe for those with gluten sensitivities.

How can I adjust the sweetness of the coconut lime sauce?

If you prefer a sweeter sauce, feel free to add a little more brown sugar or substitute coconut sugar for a more natural sweetness. You can always taste-test the sauce before baking to make sure it's to your liking.

Creamy Coconut Lime Chicken: Easy 30 Minute Recipe

Description

This Creamy Coconut Lime Chicken recipe combines tender chicken breasts with a rich coconut milk sauce, infused with fresh lime juice for a savory and slightly sweet flavor. It’s an easy weeknight meal that comes together in under 30 minutes, making it perfect for busy nights while still delivering big on taste.

Ingredients

Scale

2 lb. boneless skinless chicken breasts (about 4 total)
1/4 cup all-purpose flour
1/4 cup cilantro, chopped (plus more for topping)
2 tbsp coconut oil
1 tbsp olive oil
1 garlic clove, minced
1 cup coconut milk (preferably full-fat)
2/3 cup chicken broth
1 tbsp brown sugar (or coconut sugar)
2 limes (juice from 1 for the sauce, 1 for drizzling)
1 green onion, chopped (for garnish)
Salt and pepper to taste

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Instructions

Preheat the oven to 375°F (190°C). Heat olive oil and coconut oil in a large, oven-safe skillet over medium heat.
In a bowl, combine the flour and chopped cilantro. Coat each chicken breast with this mixture and place them into the hot skillet. Sear the chicken for about 3-4 minutes per side, or until golden brown.
In a separate bowl, whisk together the coconut milk, chicken broth, brown sugar, and juice from 1 lime.
Add minced garlic to the skillet and cook for 30 seconds, then pour the coconut milk mixture over the chicken.
Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once done, drizzle the remaining lime juice over the chicken and garnish with cilantro, green onions, salt, and pepper before serving.

Notes

To make this recipe gluten-free, replace all-purpose flour with arrowroot starch.
If you prefer chicken thighs, use boneless, skinless thighs instead of chicken breasts, and adjust the baking time to 5-8 minutes.
If the chicken breasts are large, slice them in half lengthwise to reduce the cooking time.
Feel free to add vegetables like spinach or mushrooms before baking for added flavor and texture.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 464 kcal
Sugar: 4 g
Sodium: 416 mg
Fat: 28 g
Saturated Fat: 18 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 51 g
Cholesterol: 145 mg