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)

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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.