Creamy Coconut Lime Chicken
A comforting dish combining rich coconut milk and zesty lime, creating a perfect balance of creaminess and tang.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts Ensure they're patted dry for better searing.
- 1/4 cup all-purpose flour Used for dredging the chicken.
- 1/4 cup cilantro, chopped For garnishing and flavor.
- 2 tbsp coconut oil For cooking the chicken.
- 1 tbsp olive oil Adds flavor; can substitute with another oil.
- 1 clove garlic, minced For flavoring the sauce.
- 1 cup coconut milk Provides creaminess to the dish.
- 2/3 cup chicken broth Enhances the sauce flavor.
- 1 tbsp brown sugar Balances the acidity of lime.
- 2 limes Juiced for flavor.
- 1 green onion, chopped For garnish.
- Salt and pepper to taste
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Dredge in flour to create a nice crust.
Cooking
- Heat coconut oil and olive oil in a heavy skillet over medium heat. Add the chicken breasts and sear until golden brown on one side.
- Flip the chicken, add minced garlic, and sauté for about a minute until fragrant.
- Pour in coconut milk and chicken broth, stir to combine, then add brown sugar and the juice of one lime. Simmer to incorporate flavors.
- Check the sauce consistency; it should thicken slightly. Adjust seasoning with salt, pepper, and more lime juice if desired.
- Stir in chopped cilantro and green onion. Serve topped with the creamy sauce.
Notes
For best taste, use fresh limes and adjust seasoning to your preference. Store leftovers in an airtight container for up to three days.