Creamy Coconut Chicken Skillet
Tender and juicy chicken breasts cooked in a creamy coconut lime sauce. Easy to make and ready in just 30 minutes.
Servings: 6
Ingredients
- 2 pounds boneless skinless chicken breasts about 4 total chicken breasts
- Kosher salt and ground pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander seed
- 1 tablespoon coconut sugar cane sugar, brown sugar, or honey
- 2 tablespoons gluten-free flour or any other flour
- 1/4 cup cilantro chopped plus more for topping
- 2 tablespoons coconut oil or any other oil
- 1 cup coconut milk
- 2 limes or lemon
- 2/3 cup chicken broth
- 1-2 green onion chopped for garnish
- Kosher salt and ground pepper to taste
Instructions
- Season the 2 pounds boneless skinless chicken breasts with Kosher salt and ground pepper, 1 teaspoon garlic powder, 1 teaspoon ground coriander seed, and 1 tablespoon coconut sugar, and rub it on both sides.
- Heat the 2 tablespoons coconut oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes per side, or until lightly browned. Set aside.
- In a small bowl whisk the 1 cup coconut milk, lime juice from 2 limes, and 2 tablespoons gluten-free flour until well combined. Season with a pinch of Kosher salt and ground pepper.
- Add the 2/3 cup 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 1/4 cup cilantro chopped (chopped).
- Sprinkle everything with salt, pepper, extra chopped cilantro, and 1-2 green onion chopped, and enjoy!
Notes
- 2 lbs of chicken breast will be equal to 4 large chicken breasts or 6 medium-sized. If you slice any of the chicken breasts, they 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
Serving: 1chicken breast | Calories: 472kcal | Carbohydrates: 12g | Protein: 51g | Fat: 25g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 435mg | Potassium: 1047mg | Fiber: 2g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 3mg