Coconut Lime Chicken

Name: Coconut Lime Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tropical
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 1 tablespoon olive oil (or coconut oil); 3 cloves garlic, minced; 1 teaspoon ground ginger (or 1 tablespoon fresh grated); 1 can (13.5 oz) full-fat coconut milk; Juice and zest of 2 limes; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon honey (optional, for a touch of sweetness); 1/2 teaspoon red pepper flakes (optional, for heat); Salt and black pepper to taste; Fresh cilantro or green onions, for garnish

Posted on June 3, 2025

Juicy chicken breasts in a creamy coconut lime sauce, garnished with fresh cilantro and lime slices

Dinner

Jump to Recipe

If you’re craving something zesty, creamy, and totally irresistible, this Coconut Lime Chicken is your next go-to dinner. Juicy chicken breasts are simmered in a rich coconut milk sauce, bursting with fresh lime flavor and a hint of garlic and spice. It’s tropical, comforting, and surprisingly simple to throw together—even on a busy weeknight! This dish brings the sunny flavors of island cooking right to your kitchen in under 30 minutes. Serve it with rice, noodles, or even a fresh salad for a meal that’s as satisfying as it is refreshing.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this Coconut Lime Chicken! First, it’s super easy to make with just a handful of pantry staples. Second, the flavor combo of creamy coconut milk and tangy lime is totally crave-worthy—bright, bold, and comforting all at once. It’s also a one-pan wonder, which means minimal cleanup (yes, please!). Whether you’re cooking for your family or impressing dinner guests, this recipe hits all the right notes. Plus, it’s naturally dairy-free and easy to make gluten-free or low-carb with a few tweaks!

Ingredients

This Coconut Lime Chicken recipe keeps things simple and flavorful. You probably have most of these ingredients already in your kitchen! Here’s what you’ll need:

4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil (or coconut oil)
3 cloves garlic, minced
1 teaspoon ground ginger (or 1 tablespoon fresh grated)
1 can (13.5 oz) full-fat coconut milk
Juice and zest of 2 limes
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon honey (optional, for a touch of sweetness)
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper to taste
Fresh cilantro or green onions, for garnish

Instructions

This dish comes together quickly and easily in just one pan. Here’s how to make Coconut Lime Chicken step-by-step:

Season the Chicken
Pat the chicken dry and season both sides with salt and pepper.
Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes on each side until golden brown. Remove chicken and set aside.
Sauté the Aromatics
In the same skillet, reduce heat to medium. Add garlic and ginger and sauté for 1–2 minutes until fragrant.
Make the Sauce
Pour in the coconut milk, lime juice, lime zest, soy sauce, honey, and red pepper flakes. Stir to combine and bring to a gentle simmer.
Simmer the Chicken
Return the chicken to the pan, nestling it into the sauce. Cover and simmer for 10–12 minutes, or until the chicken is fully cooked (internal temp: 165°F / 74°C).
Finish & Garnish
Taste and adjust seasoning as needed. Garnish with chopped cilantro or green onions before serving.

Servings and Timing

This Coconut Lime Chicken is perfect for weeknight dinners or easy meal prep. It’s satisfying, flavorful, and pairs beautifully with rice, quinoa, or roasted veggies.

Servings: 4 generous portions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Tips and Variations

Want to make this dish your own? Here are some easy tweaks and tasty ideas:

Swap the protein: Try shrimp, tofu, or boneless pork chops instead of chicken.
Make it low-carb: Serve over cauliflower rice or zucchini noodles.
Add veggies: Bell peppers, snap peas, or baby spinach can be added during the last few minutes of cooking.
Make it creamier: Add a tablespoon of cashew cream or a splash of heavy cream (if not dairy-free).
Turn up the heat: Add more red pepper flakes or a spoonful of Thai red curry paste.
Brighten it up: A bit of fresh basil or mint adds an extra pop of freshness.

Storage

Have leftovers? No problem! This dish stores beautifully and reheats well, making it great for meal prep or next-day lunches.

Refrigerator: Store any cooled leftovers in an airtight container for up to 3–4 days.
Freezer: You can freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Reheating: Warm in a skillet over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicy and flavorful—just adjust cooking time slightly as they may take a bit longer.

Is this recipe spicy?
Only slightly, thanks to the red pepper flakes. You can leave them out for a milder dish or add more if you love heat.

Can I make this dairy-free and gluten-free?
Yes! It’s naturally dairy-free. Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Can I meal prep this recipe?
Totally! Cook and store in the fridge for up to 4 days. It reheats well and pairs with multiple sides.

What sides go best with Coconut Lime Chicken?
Steamed jasmine rice, quinoa, or roasted veggies like broccoli or sweet potatoes are all great choices.

Can I use light coconut milk?
You can, but the sauce won’t be as rich and creamy. Full-fat coconut milk gives the best flavor and texture.

How do I know when the chicken is done?
Use a meat thermometer—165°F (74°C) is the safe internal temperature for chicken.

Conclusion

There you have it—Coconut Lime Chicken that’s creamy, zesty, and ready in just 30 minutes! Whether you’re cooking for family, friends, or just treating yourself, this easy one-pan dish delivers bold tropical flavor with minimal fuss.

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