Description
This Creamy Coconut Lime Chicken is a flavorful and comforting one-pan meal featuring tender chicken cutlets simmered in a rich coconut milk sauce infused with zesty lime, garlic, and fresh herbs. Perfectly balanced with sweetness, acidity, and a hint of spice, this dish is ideal served over steamed rice for a satisfying dinner in just 45 minutes.
Ingredients
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts (about 1¾ pounds), cut in half horizontally to create 4 cutlets
- 1½ teaspoons kosher salt (divided)
- 2 teaspoons brown sugar (divided)
- ½ teaspoon granulated garlic
Sauce and Cooking
- 2 tablespoons vegetable oil (divided)
- 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
To Serve
- Cooked rice
- Red pepper flakes (optional)
Instructions
- Season the chicken: Thoroughly season the chicken cutlets on all sides with 1 teaspoon kosher salt, 1 teaspoon brown sugar, and the granulated garlic. This seasoning blend establishes the base flavor for the meat.
- Brown the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces and cook until golden brown on both sides, approximately 8 minutes total. Remove the chicken and set aside on a plate.
- Cook the onion: Reduce heat to medium, add the remaining tablespoon of oil to the skillet, then add the sliced onions. Sauté, stirring occasionally, until the onions become tender, about 6 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the sauce ingredients: Pour in the coconut milk, then add the chopped cilantro, lime zest, lime juice, sliced green onions, the remaining ½ teaspoon salt, and 1 teaspoon brown sugar. Stir thoroughly to combine all ingredients. Increase the heat to high and bring the mixture to a boil.
- Simmer with chicken: Lower the heat to medium-low and return the browned chicken cutlets to the skillet. Let the mixture simmer gently.
- Make and add cornstarch slurry: In a small bowl, mix the cornstarch with 2 tablespoons cold water until smooth. Slowly pour the slurry into the skillet while stirring. Continue to simmer the sauce until it thickens and coats the back of a spoon, about 15 minutes, and the chicken is cooked through.
- Serve: Plate the chicken and spoon the creamy coconut lime sauce over cooked rice. Garnish with additional cilantro, green onions, and red pepper flakes if desired for a touch of heat.
Notes
- Using full-fat coconut milk provides the best creamy texture and flavor contrast with the lime and spices.
- Cutting the chicken breasts horizontally ensures even cooking and tender cutlets.
- Simmering the chicken in the sauce allows it to absorb the bright and rich flavors.
- Cornstarch slurry is crucial for thickening the sauce without clumps—make sure to mix it well before adding.
- Adjust red pepper flakes based on preferred spice level or omit for a milder dish.
- This dish pairs beautifully with jasmine or basmati rice to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian inspired)
