Description
This creamy coconut lime chicken is a comforting one-skillet meal with tender chicken simmered in a rich coconut sauce brightened with fresh lime. Paired with green beans and served over rice, it delivers a perfect balance of creamy, savory, and citrusy flavors.
Ingredients
2 tablespoons refined coconut oil or olive oil, divided
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
1 3/4 teaspoons kosher salt, divided, plus more to taste
2 large shallots, peeled and sliced
12 ounces fresh green beans, trimmed
3 garlic cloves, minced
1 1/2 teaspoons grated or finely minced fresh ginger
3/4 cup low-sodium chicken broth
1 (13.5-ounce) can coconut cream, shaken well
1 heaping teaspoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)
Toasted coconut, for serving (optional)
Freshly steamed rice, for serving (optional)
Instructions
- Heat 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Season the chicken with 1 teaspoon salt and sear for 4-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and add the remaining oil. Cook the shallots with the remaining salt for 1-2 minutes until softened.
- Add the green beans and garlic and sauté for about 1 minute. Stir in the ginger and pour in the chicken broth, scraping up any browned bits from the pan.
- Add the coconut cream and stir until the sauce is smooth and creamy. Return the chicken to the skillet and nestle it into the sauce.
- Simmer for 7-10 minutes, flipping the chicken occasionally, until the chicken reaches 165°F and the sauce thickens slightly.
- Remove the skillet from the heat and stir in the lime zest and lime juice. Adjust seasoning to taste.
- Garnish with fresh cilantro and serve with lime wedges, toasted coconut, and steamed rice if desired.
Notes
Boneless, skinless chicken thighs can be used instead of chicken breasts for extra tenderness.
Add chili flakes or fresh chilies for a spicier version.
Spinach, snap peas, broccoli, or bell peppers make great vegetable additions.
Use full-fat coconut milk if coconut cream is unavailable.
Store leftovers in the refrigerator for up to 4 days.
Freeze the chicken and sauce for up to 2 months, though the sauce texture may change slightly after thawing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 115 mg
