Description
This Coconut Lime Chicken recipe features tender chicken breasts simmered in a rich and creamy coconut milk sauce infused with fresh lime zest, garlic, ginger, and a hint of chili. Garnished with fresh herbs and served with lime wedges, this dish offers bright, tropical flavors with a perfect balance of creamy and tangy notes, ideal for a quick and delicious weeknight dinner.
Ingredients
Chicken and Marinade
- 2 tbsp avocado oil (or cooking oil of choice)
- 1.5 pounds boneless skinless chicken breasts (3 pieces)
Aromatics and Sauce
- 1/2 cup minced onion (yellow or white)
- 2 cloves garlic (minced)
- 1 tbsp minced fresh ginger
- 1 red chili (thinly sliced, optional)
- 2 tsp lime zest (grated with a microplane)
- 1 can full-fat coconut milk (13.66 oz)
- 1 tbsp fish sauce
- 2 tbsp freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro and/or Thai basil (optional)
- Additional lime wedges for serving
- Sliced chili for garnish (optional)
Instructions
- Preheat the skillet: Heat a large 10-12 inch skillet over medium-high heat until hot but not smoking. Add 1 tablespoon of the avocado oil and swirl it to evenly coat the bottom of the pan.
- Brown the chicken: Place the chicken breasts in the skillet and cook for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté aromatics: Add the remaining tablespoon of oil to the skillet along with the minced onion, garlic, and ginger. Reduce the heat to medium and cook, stirring frequently, for 4-5 minutes until the onions soften and begin to brown lightly.
- Add chili, lime zest, and coconut milk: Stir in the optional sliced red chili and lime zest, followed by the full can of coconut milk. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom with a wooden spoon to incorporate flavor.
- Simmer the chicken: Reduce heat to maintain a simmer. Return the chicken breasts to the pan, cover partially if desired, and cook for 8-10 minutes. Flip the chicken over and cook for an additional 6-10 minutes or until the internal temperature reaches 165ºF (74ºC).
- Finish the sauce: Once the chicken is cooked through, stir in the fish sauce and freshly squeezed lime juice. Taste the sauce and adjust seasoning with salt if needed.
- Garnish and serve: Sprinkle the chopped cilantro and/or Thai basil over the dish, garnish with additional lime wedges and optional sliced chili, then serve immediately.
Notes
- You can substitute chicken thighs for a juicier option.
- Adjust the amount of chili to your preferred spice level, or omit if you want a milder dish.
- Serve with steamed jasmine rice or cauliflower rice for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid breaking the coconut milk sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-inspired