Why You’ll Love This Recipe

  • Quick and Easy: Ready in under 30 minutes, making it ideal for busy evenings.

  • One-Pan Meal: Minimal cleanup required, as everything cooks in a single skillet.

  • Flavorful: The combination of coconut milk and lime creates a creamy, tangy sauce that elevates the chicken.

  • Versatile: Pairs well with rice, noodles, or steamed vegetables.

  • Customizable: Adjust the level of spice by adding chili flakes or fresh chilies to suit your 

Ingredients

  • 4 skinless, boneless chicken breasts (about 1½ to 2 pounds)

  • 2 tablespoons refined coconut oil or olive oil, divided

  • 1¾ teaspoons kosher salt, divided

  • 2 large shallots, peeled and sliced

  • 12 ounces fresh green beans, trimmed

  • 3 garlic cloves, minced

  • 1½ teaspoons grated or finely minced fresh ginger

  • ¾ cup low-sodium chicken broth

  • 1 (13.5-ounce) can coconut cream, shaken well

  • 1 heaping teaspoon freshly grated lime zest (from about 2 limes)

  • 1 tablespoon fresh lime juice (from 1 to 2 limes), plus more to taste

  • Fresh cilantro, for garnish (optional)

  • Lime wedges and toasted coconut, for serving (optional)

  • Freshly steamed rice, for serving (optional)

Directions

  1. Sear the Chicken: Heat 1½ tablespoons of oil in a large (11 inches or larger), deep skillet over medium-high heat. Season the chicken on both sides with 1 teaspoon of kosher salt. Add the chicken breasts to the skillet in a single layer. Cook until golden brown on one side, about 4–6 minutes. Flip the chicken and cook until browned on the other side, about 4 minutes. Transfer the chicken to a plate and cover with foil.

  2. Sauté Vegetables: Lower the heat to medium and add the remaining ½ tablespoon of oil to the skillet. Add the shallots and cook until softened, about 3 minutes. Add the garlic and ginger, cooking until fragrant, about 1 minute.

  3. Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the coconut cream, lime zest, and lime juice. Bring the mixture to a simmer.

  4. Cook the Chicken: Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer until the chicken is cooked through, about 10–12 minutes.

  5. Add Green Beans: Add the green beans to the skillet, stirring to combine. Cover and cook until the green beans are tender, about 5–7 minutes.

  6. Serve: Garnish with fresh cilantro, lime wedges, and toasted coconut, if desired. Serve over freshly steamed 

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 

Variations

  • Spicy Kick: Add finely chopped fresh chilies or a pinch of red pepper flakes to the sauce for added heat.

  • Vegetable Add-ins: Incorporate other vegetables like bell peppers, zucchini, or spinach for added nutrition.

  • Herb Swap: If you’re not a fan of cilantro, substitute with fresh parsley or basil for a different flavor profile.

  • Protein Alternatives: Use skinless, boneless chicken thighs for a juicier option, or substitute with tofu for a vegetarian version.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Freezing: Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

  • Reheating: Reheat gently in a skillet over low heat, adding a splash of chicken broth or water if the sauce has thickened.

FAQs

Can I use coconut milk instead of coconut cream?

Yes, but coconut cream provides a richer, creamier texture. If using coconut milk, consider reducing the amount slightly to achieve a similar consistency.

Is this recipe gluten-free?

Yes, when using tamari or coconut aminos instead of soy sauce, this dish is gluten-

Can I make this dish ahead of time?

Yes, you can prepare the dish up to the point of adding the chicken back into the skillet. Cool and store in the refrigerator for up to 2 days. When ready to serve, reheat gently and proceed with adding the chicken and green beans.

How can I make the sauce spicier?

Add finely chopped fresh chilies, a pinch of red pepper flakes, or a dash of hot sauce to the sauce to increase the heat level.

Can I use bone-in chicken?

Yes, but bone-in chicken will require a longer cooking time. Ensure the internal temperature reaches 165°F (74°C) before serving.

What can I serve with Coconut Lime Chicken?

This dish pairs well with steamed jasmine rice, cauliflower rice, or noodles. You can also serve it alongside sautéed or steamed vegetables for a complete meal.

Is this recipe dairy-free?

Yes, the recipe is dairy-free, making it suitable for those with lactose intolerance or following a dairy-free diet.

Can I use lime juice from a bottle?

Fresh lime juice is recommended for the best flavor, but bottled lime juice can be used in a pinch.

How can I thicken the sauce?

If you prefer a thicker sauce, simmer it uncovered for a few additional minutes to reduce, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook until thickened.

Can I make this recipe in a slow cooker?

Yes, you can cook the chicken in a slow cooker on low for 4–6 hours. Sauté the shallots, garlic, and ginger separately, then add all ingredients to the slow cooker and cook until the chicken is tender.

Conclusion

Coconut Lime Chicken is a flavorful and versatile dish that brings the bright, zesty flavors of lime together with the rich creaminess of coconut milk. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers both in taste and presentation. With its customizable ingredients and easy preparation, it’s sure to become a favorite in your culinary repertoire.

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Coconut Lime Chicken

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sauté
  • Cuisine: Asian
  • Diet: Gluten Free
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Description

Coconut Lime Chicken is a vibrant, one-pan dish that features juicy chicken breasts simmered in a creamy coconut milk sauce infused with fresh lime juice, garlic, and ginger. This quick and flavorful meal is ideal for weeknight dinners and pairs beautifully with rice, noodles, or vegetables.

Ingredients

  • 4 skinless, boneless chicken breasts (about 1½ to 2 pounds)

  • 2 tablespoons refined coconut oil or olive oil, divided

  • 1¾ teaspoons kosher salt, divided

  • 2 large shallots, peeled and sliced

  • 12 ounces fresh green beans, trimmed

  • 3 garlic cloves, minced

  • 1½ teaspoons grated or finely minced fresh ginger

  • ¾ cup low-sodium chicken broth

  • 1 (13.5-ounce) can coconut cream, shaken well

  • 1 heaping teaspoon freshly grated lime zest (from about 2 limes)

  • 1 tablespoon fresh lime juice (from 1 to 2 limes), plus more to taste

  • Fresh cilantro, for garnish (optional)

  • Lime wedges and toasted coconut, for serving (optional)

  • Freshly steamed rice, for serving (optional)

Instructions

  • Sear the Chicken:
    Heat 1½ tablespoons of oil in a large skillet over medium-high heat. Season the chicken on both sides with 1 teaspoon of kosher salt. Cook until golden brown on one side, about 4–6 minutes. Flip the chicken and cook on the other side for another 4 minutes. Transfer to a plate and cover with foil.

  • Sauté Vegetables:
    Lower the heat to medium and add the remaining ½ tablespoon of oil to the skillet. Add the shallots and cook until softened, about 3 minutes. Add the garlic and ginger, cooking until fragrant, about 1 minute.

  • Deglaze and Simmer:
    Pour in the chicken broth, scraping up any browned bits from the skillet. Stir in the coconut cream, lime zest, and lime juice. Bring to a simmer.

  • Cook the Chicken:
    Return the chicken to the skillet, nestling it into the sauce. Cover and simmer for about 10–12 minutes until the chicken is fully cooked.

  • Add Green Beans:
    Stir in the green beans and cover the skillet. Cook for 5–7 minutes until the green beans are tender.

  • Serve:
    Garnish with fresh cilantro, lime wedges, and toasted coconut if desired. Serve over freshly steamed rice.

Notes

Spice it up: Add fresh chilies or red pepper flakes to the sauce for extra heat.Alternative veggies: You can add bell peppers, zucchini, or spinach for more variety.Storage: Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently with a splash of broth.Slow Cooker: To make in a slow cooker, sauté the shallots, garlic, and ginger first, then add everything to the slow cooker. Cook on low for 4–6 hours.

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