Description

This Creamy Coconut Lime Chicken recipe features tender chicken cutlets simmered in a luscious sauce made from full-fat coconut milk, fresh lime juice, and aromatic spices. Enhanced with sweet onions, garlic, cilantro, and a hint of brown sugar, this dish offers a perfect balance of tangy, sweet, and savory flavors. Served over steamed rice and garnished with green onions and optional red pepper flakes, it makes a deliciously comforting and vibrant main course.

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts (about 1¾ pounds), cut in half horizontally to create 4 cutlets
1 ½ teaspoons kosher salt, divided
2 teaspoons brown sugar, divided
½ teaspoon granulated garlic
2 tablespoons vegetable oil, divided

Sauce

1 small sweet onion, sliced into ¼ inch-thick rounds
3 garlic cloves, minced
2 (13.5-ounce) cans full-fat coconut milk
¼ cup chopped fresh cilantro, plus more for serving
½ teaspoon lime zest
2 tablespoons fresh lime juice (from 2 limes)
3 green onions, thinly sliced, plus more for serving
1 tablespoon cornstarch
2 tablespoons cold water (to mix with cornstarch)
Cooked rice, for serving
Red pepper flakes, for serving (optional)

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Instructions

Season the chicken: Season all over with 1 teaspoon kosher salt, 1 teaspoon brown sugar, and granulated garlic. This will flavor the chicken and add a subtle sweetness and depth.
Brown the chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets and cook until browned on both sides, approximately 8 minutes. Remove chicken from the skillet and set aside on a plate.
Cook the onions and garlic: Reduce heat to medium and add remaining 1 tablespoon oil to the skillet. Once hot, add the sliced sweet onion and cook while stirring until tender, about 6 minutes. Then add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Make the coconut lime sauce: Stir in the coconut milk, chopped cilantro, lime zest, fresh lime juice, sliced green onions, remaining ½ teaspoon salt, and remaining 1 teaspoon brown sugar. Mix well and bring the mixture to a boil over high heat.
Simmer chicken in sauce: Lower heat to medium-low and return the browned chicken cutlets to the skillet, nestling them into the sauce.
Thicken the sauce: In a small bowl, whisk together cornstarch and 2 tablespoons cold water to form a slurry. Pour the slurry into the skillet and stir gently to combine. Continue to simmer until the chicken is cooked through and the sauce has thickened to coat the back of a spoon, about 15 minutes.
Serve: Spoon the creamy coconut lime chicken and sauce over cooked rice. Garnish with additional chopped cilantro, sliced green onions, and optional red pepper flakes for a little heat.

Notes

For best results, use full-fat coconut milk for a richer, creamier sauce.
Cutting the chicken breasts into cutlets ensures quicker, even cooking and better sauce absorption.
Adjust the amount of lime juice and zest according to personal taste preference for tanginess.
Red pepper flakes are optional but add a nice spicy contrast to the creamy sauce.
If you prefer thicker sauce, let it simmer a bit longer after adding the cornstarch slurry.
Serve immediately for the freshest flavor and texture.

Nutrition

Serving Size: 1 serving (with rice)
Calories: 520 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 35 g
Saturated Fat: 25 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 37 g
Cholesterol: 85 mg