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Creamy Coconut Chicken Skillet

Tender and juicy chicken breasts cooked in a creamy coconut lime sause. Easy to make and ready in just 30 minutes.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 472kcal
Author Rena

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

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