Creamy Coconut Lime Chicken – Easy & Flavorful

Escape to a tropical paradise with this incredibly easy and flavorful Creamy Coconut Lime Chicken! Tender chicken simmers in a rich, velvety sauce infused with bright lime and aromatic coconut, creating a dish that’s both comforting and exotic. It’s a weeknight dinner dream that tastes gourmet.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tbsp olive oil or coconut oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup chicken broth (optional, for thinning)
• Juice of 1-2 limes (about 2-3 tbsp)
• Zest of 1 lime
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional, for a hint of heat)
• Fresh cilantro, chopped, for garnish
• Cooked rice or quinoa, for serving

Instructions

1. Pat chicken pieces dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until lightly browned on all sides, about 3-4 minutes. You may need to do this in batches to avoid overcrowding the pan. Remove chicken from skillet and set aside.
3. Reduce heat to medium. Add diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
4. Stir in the full-fat coconut milk, chicken broth (if using), lime zest, salt, and red pepper flakes (if using). Bring the mixture to a gentle simmer, stirring occasionally.
5. Return the browned chicken to the skillet. Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
6. Remove from heat and stir in the fresh lime juice. Taste the sauce and adjust seasoning if needed.
7. Serve hot over cooked rice or quinoa, garnished generously with fresh chopped cilantro.