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You will love these tender and juicy chicken breasts when you make this creamy Coconut Chicken recipe. Easy to make healthy creamy chicken recipe to have for a weeknight dinner and ready in just 30 minutes.
An easy chicken dinner recipe to serve your family with any side dish you from pasta to rice it just roasted veggies. You cant go wrong with this creamy coconut chicken recipe. Its easy to make, tender, juicy, and ready in 30 minutes from prepping to getting it to your dinner table. Chicken breasts are cooked in a skillet on your stove top with a creamy garlic lime sauce. This healthy chicken recipe is low in carbs and will be a weekly dinner staple you will be serving your family for some time.
Why you will love this creamy chicken recipe
- Easy: it’s so easy to make this creamy garlic chicken recipe. It takes just about 30 minutes of your time and you only need one pan.
- Healthy: skip the unhealthy heavy cream and use coconut milk instead. This recipe is low carb and can easily be keto-friendly by skipping the coconut sugar altogether and either skip the flour or add another keto-friendly thickener.
- Delicious: you will love how creamy and tasty this chicken recipe is. Everyone will love it!
Ingredients you will need
2 lb boneless skinless chicken breasts about 4 total large chicken breasts, or 6 medium-sized thinner breast
Seasonings: garlic powder, coriander seed, salt, and pepper
coconut sugar
gluten-free flour
fresh cilantro
coconut oil
coconut milk
lime
chicken or vegetable broth
green onions to garnish
How to make this creamy chicken at home
Season the chicken with salt, pepper, garlic powder, ground coriander, and coconut sugar, and rub it on both sides.
Heat the oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes per side, or until slightly browned. Set aside.
In a small bowl whisk the coconut milk, lime juice, and flour until well combined. Season with a pinch of salt and pepper.
Add the chicken broth to the pan and stir through the bottom to get all those delicious brown bits unstuck. Then add the coconut mixture.
The sauce will start to thicken pretty quickly; return the chicken to the pan and continue to cook into the sauce for 6-8 minutes more, or until fully cooked through and hot.
Once the chicken is done, garnish with cilantro.
Sprinkle everything with salt, pepper, extra chopped cilantro, and chopped green onions, and enjoy!
Recipe notes and tips
- 2 lbs of chicken breast will be equal to 4 large chicken breasts or 6 medium-sized. If you slice If any of the chicken breasts are too thick you may slice them lengthwise for a thinner and smaller piece.
- Chicken breast used, you can use boneless chicken thighs or any other protein like salmon or shrimp.
- Coconut sugar balances out the taste, you can skip it or use cane sugar or honey.
- Chicken broth can be replaced with vegetable broth or simply use water
- Coconut milk can be in cans, but make sure you use the liquid kind, not the cream. Used coconut milk to make this dairy-free. But coconut milk has much higher calories than say 2% milk. For those counting macros consider using any other milk.
- Store leftovers in a container in the fridge for 3-4 days
Frequently asked questions
If you are one of those that always end up with dried chicken, then you are cooking the chicken to fast over high heat. They key is to cook the chicken first over medium heat for a few minutes on each side, then lower it and let it cook slowly. You may also flatten your chicken breast to ensure even cooking.
Seasoning your chicken will come down to a personal preference on what flavor you are in the mood for. The most common seasonings used to season chicken are plain salt and pepper, onion and garlic powder, lemon pepper, cajun or paprika, thyme, oregano or Italian seasoning. Of course there are many other seasonings you can use,
Place leftovers in an container in the fridge for 3-4 days. Reheat in the microwave when ready to serve.
More easy chicken recipes
- Creamy Chicken and Broccoli Skillet
- Easy Sweet and Sour Chicken
- Easy Buffalo Chicken Dip
- Tandoori Chicken
- Air Fryer Chicken Nuggets
- Baked BBQ Chicken Breast
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Creamy Coconut Chicken Skillet
Ingredients
- 2 lb boneless skinless chicken breasts, about 4 total chicken breasts
- Kosher salt and ground pepper, to taste
- 1 tsp garlic powder
- 1 tsp ground coriander seed
- 1 tbsp coconut sugar
- 2 tbsp gluten-free flour
- 1/4 cup cilantro chopped, plus more for topping
- 2 tbsp coconut oil
- 1 cup coconut milk
- 2 limes
- 2/3 cup chicken broth
- 1-2 green onion chopped, for garnish
- Kosher salt and ground pepper, to taste
Instructions
- Season the chicken with salt, pepper, garlic powder, ground coriander, and coconut sugar, and rub it on both sides.
- Heat the oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes per side, or until slightly browned. Set aside.
- In a small bowl whisk the coconut milk, lime juice, and flour until well combined. Season with a pinch of salt and pepper.
- Add the chicken broth to the pan and stir through the bottom to get all those delicious brown bits unstuck. Then add the coconut mixture.
- The sauce will start to thicken pretty quickly; return the chicken to the pan and continue to cook into the sauce for 6-8 minutes more, or until fully cooked through and hot.
- Once the chicken is done, garnish with cilantro.
- Sprinkle everything with salt, pepper, extra chopped cilantro, and chopped green onions, and enjoy!
Notes
- 2 lbs of chicken breast will be equal to 4 large chicken breasts or 6 medium-sized. If you slice If any of the chicken breasts are too thick you may slice them lengthwise for a thinner and smaller piece.
- Chicken breast used, you can use boneless chicken thighs or any other protein like salmon or shrimp.
- Coconut sugar balances out the taste, you can skip it or use cane sugar or honey.
- Chicken broth can be replaced with vegetable broth or simply use water
- Coconut milk can be in cans, but make sure you use the liquid kind, not the cream. This ups the number of calories. To cut this down, you may use 2% milk but it won’t be as creamy.
- Store leftovers in a container in the fridge for 3-4 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids are fussy plain food, eaters. They loved this dish.
Perfect! So glad they loved it. Thanks James
Chicken was nice and tender, but way too much lime. I even tried to neutralize the sauce with baking soda, but still too acidic.
I enjoyed the taste even more when I added some garam masala. I also liked it with coconut creme. Good recipe, my family enjoyed it with soba noodles and asked for a repeat. Thank you