Creamy Coconut Lime Chicken Skillet

By Rena |

With a handful of ingredients and minimal prep, this Creamy Coconut Lime Chicken Skillet will become a weeknight go-to dinner! The sweet and tangy sauce is sure to please everyone!

top view of creamy chicken skillet

Whenever you feel like you never have enough time to slow down and cook, skillet dinners should be your go-to meals to make. They’re usually quick and easy and won’t need hours of prep time and cooking. This Creamy Coconut Chicken recipe is one of our new favorites! It’s creamy and feels a bit indulgent while still being a healthy and balanced meal. Tender and juicy chicken with each bite, this healthy chicken recipe is low in carbs and keto-friendly.

The coconut lime flavor is so light and refreshing, different from many of the more savory or spicy skillet dinners we often go for. It has a bit of a Caribbean flair which we love. Skillet dinners often tend to make great leftovers and this creamy garlic chicken is no exception.

Why You’ll Love This Creamy Coconut Chicken

  • Easy 30-minute meal. This one is perfect for busy weeknights as it comes together in no time!
  • Short ingredient list. There’s only a handful of ingredients plus spices needed for this creamy garlic chicken!
  • Skillet meal = little clean-up. You’ll be dirtying very little dishes to make this creamy coconut chicken so clean-up is a breeze!
  • SO much flavor! For only having a few ingredients, this coconut lime chicken is loaded with a light and refreshing flavor!
close up sliced creamy coconut chicken breast garnished with chili peppers

Ingredients You Will Need

To make this creamy coconut chicken breast, you will need the following ingredients. The full measurements are listed further down below.

  • Boneless, skinless chicken breasts – or you may use boneless chicken thighs
  • Salt and pepper
  • Olive or coconut oil
  • Yellow onion
  • Red bell pepper
  • Fresh Garlic
  • Chili – optional for a less spicy option
  • Coconut milk – or any milk * see notes
  • Chicken stock
  • Cornstarch – or flour * see notes
  • Lime
  • Fresh cilantro – chopped
chopped veggies for creamy chicken

How to Make this Creamy Coconut Chicken recipe

  • Dice the onion and bell pepper.
  • Whisk chicken stock and cornstarch into a bowl.
  • Season the chicken breast with some kosher salt and ground pepper on both sides.
  • Heat oil in a skillet over medium-high heat.
  • Add chicken to the hot oil and sear each side until nicely golden brown and cooked through, about 5 to 8 minutes per side, depending on its thickness. Transfer the cooked chicken to a plate and allow it to sit for a few minutes, then slice it.
  • To the same skillet, add onion, bell pepper, garlic, and red chili; cook for a few minutes until veggies are softened.
  • Pour in the stock-cornstarch mixture and the coconut milk.
  • Whisk well to combine; the sauce will start to thicken quite fast. Stir in the lime juice & zest. Allow it to simmer for about 5 minutes.
  • Return the sliced chicken to the pan, and spoon over the hot sauce.
  • Garnish with fresh cilantro leaves and serve warm.
tongs grabbing a cooked chicken breast from skillet

Recipe Tips & Notes

  • If you have large chicken breasts, you can cut them in half for quicker cooking and to serve more people.
  • You can substitute bone broth for the chicken broth if you prefer, or use vegetable broth.
  • Make sure you use coconut milk and not coconut cream.
  • You may switch out the chicken with shrimp. If you would like to use boneless chicken thighs you may but it’s higher in fat and not as lean as chicken breast.
  • Coconut milk: This is used as a healthier option in place of heavy or whipping creamy. You may use 2% milk but the consistency of the sauce won’t be as thick.
  • Any flour can be used in place of cornstarch but again the consistency of the sauce will vary slightly.
  • Use fresh garlic cloves for a more robust flavor, but they can be replaced with 1 tablespoon of garlic powder.
top view creamy chicken in black skillet

Frequently Asked Questions

Can I use other cuts of meat?

Yes, you can also use boneless chicken thighs in this recipe. Cooking times may vary! This creamy sauce would also be delicious over fish like salmon or shrimp.

What to serve with Creamy coconut chicken?

Serve this Creamy chicken over rice. Cauliflower rice works too so check out this post on how to make cilantro lime cauliflower rice. You may also serve it with a side of veggies, like these parmesan oven-baked asparagus, or this Garlic shared Brussel sprouts recipe.

How to store creamy coconut chicken?

Place leftovers in an airtight container in the fridge and store for up to 3 days. Reheat in the microwave or on the stove when ready to serve.

Why is my chicken always dry?

If your chicken turns out too dry and disappointing, it simply means you overcooked the chicken. Do not rush when cooking chicken especially if you are dealing with chicken breast. Cook each side on medium heat for 3-4 minutes then turn the heat down to low and let it cook slowly. Chicken is best when it reaches an internal temperature of 165 F.

top view chicken breast in skillet

More Easy Skillet Recipes:

top view of sliced coconut chicken in pan

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top view of creamy chicken skillet

Creamy Coconut Lime Chicken Skillet

Tender and juicy chicken breast cooked in a delicious creamy coconut lime sauce. Ready in under 30 minutes.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Low Lactose
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 361kcal
Author: Rena

Ingredients

  • 4-6 chicken breasts boneless, skinless
  • Kosher salt and pepper to taste
  • 1 tbsp. olive or coconut oil
  • 1 small yellow onion
  • 1 red bell pepper
  • 2-3 cloves garlic minced
  • 1 red chili seeded and diced
  • 13.5 oz coconut milk one can
  • 1 cup chicken stock or vegetable stock
  • 1 tbsp. cornstarch
  • Juice & zest of 1 lime
  • 1-2 tbsp. chopped fresh cilantro

Instructions

  • Dice the onion and bell pepper. Whisk chicken stock and cornstarch into a bowl.
  • Season the chicken breast with some kosher salt and ground pepper on both sides. Heat oil in a skillet over medium-high heat.
  • Add chicken to the hot oil and sear each side until nicely golden brown and cooked through, about 5 to 8 minutes per side, depending on its thickness. Transfer the cooked chicken to a plate and allow it to sit for a few minutes, then slice it.
  • To the same skillet, add onion, bell pepper, garlic, and red chili; cook for a few minutes until veggies are softened.
  • Pour in the stock-cornstarch mixture and the coconut milk. Whisk well to combine; the sauce will start to thicken quite fast. Stir in the lime juice & zest.
  • Allow it to simmer for about 5 minutes. Return the sliced chicken to the pan, and spoon over the hot sauce.
  • Garnish with fresh cilantro leaves and serve warm.

Notes

  • Serving: 6 if using 6 chicken breast. Serice size is 1 chicken breast.
  • You may switch out the chicken with shrimp. If you would like to use boneless chicken thighs you may but it’s higher in fat and not as lean as chicken breast.
  • Coconut milk: This is used as a healthier option in place of heavy or whipping creamy. You may use 2% milk but the consistency of the sauce won’t be as thick.
  • Chicken stock can be replaced with water or vegetable stock
  • Any flour can be used in place of cornstarch but again the consistency of the sauce will vary slightly.
  • Use fresh garlic cloves for a more robust flavor, but they can be replaced with 1 tablespoon of garlic powder.

Nutrition

Serving: 1chicken breast | Calories: 361kcal | Carbohydrates: 9g | Protein: 35g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 632mg | Potassium: 848mg | Fiber: 1g | Sugar: 3g | Vitamin A: 909IU | Vitamin C: 43mg | Calcium: 30mg | Iron: 3mg
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Reader Interactions

Comments

  1. Akira says

    5 stars
    I made this for dinner tonight and while it was cooking I was drooling. I didn’t use fresh cilantro on top but I did add a teaspoon of dried coriander seeds on the veggies instead. I also used a chili paste instead of a fresh chili.

    Speaking of veggies, if you’re short on time I’d suggest popping the chicken on first and prepping them while it’s cooking.

    Instead of just mixing the chicken stock with the cornstarch and adding the lime and coconut milk later on in the recipe I decided to just mix it all together in a bowl and added it all at once.

    I diced my chicken instead of slicing it and served it over jasmine rice. Boyfriend loved it so much that he went back for seconds.

  2. kelly says

    5 stars
    This recipe was so easy and so yummy! I made quinoa to server is over and garnished with cilantro and avocado. I will definitely be making this again!

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