30-Minute Creamy Coconut Lime Chicken (Breasts or Thighs)
This creamy coconut lime chicken is quick, flavorful, and packed with bright ginger-lime notes and a velvety coconut cream sauce.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 Shallot diced
- 4 cloves Garlic minced
- 1 tablespoon Fresh ginger grated
- ¼ cup Fresh cilantro chopped, plus more for topping
- ⅓ cup Lime juice about 2 limes
- 4 Chicken breasts or thighs
- 2 tablespoon Avocado oil or coconut oil
- 1.5 cups Coconut milk
- ¼ cup Chicken broth
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Season your chicken breasts on both sides with salt and pepper.
- Heat avocado oil in a large skillet over medium heat until shimmering. Add chicken and sear for 6–7 minutes per side until golden.
- Remove chicken from skillet and set aside, keeping it warm.
- Add diced shallot to the skillet and sauté for 2–3 minutes until soft. Then add garlic and ginger, cooking another 1–2 minutes.
- Pour in chicken broth and scrape up browned bits from the bottom of the skillet.
- Stir in coconut milk and lime juice, bring to gentle simmer.
- Add chicken back to the skillet and simmer for 5–7 minutes until warmed through and juicy.
- Stir in the chopped cilantro and adjust seasoning with salt and pepper if needed.
- Serve hot with rice, vegetables, or noodles. Spoon sauce over each serving.
- Optional: Garnish with additional cilantro and lime slices.
Notes
Store leftovers in an airtight container for 3–4 days in the fridge, or freeze for longer storage. Reheat gently in a skillet to maintain sauce texture. Add lime and cilantro fresh when serving.