Make this easy, flavorful coconut lime chicken in one skillet. Tender chicken breasts cook in a zesty, creamy sauce perfect for a quick weeknight dinner.
Author:michaelcarter
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:Tropical
Diet:Gluten Free
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 can (13.5 oz) full-fat coconut milk
1/4 cup fresh lime juice
1 tablespoon lime zest
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
1/4 cup chopped fresh cilantro
Optional: 1 cup fresh green beans or spinach
Instructions
Season the chicken pieces with salt, pepper, garlic powder, and ginger.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
If using green beans, add them to the skillet now and cook for 3 minutes until slightly tender.
Reduce the heat to medium. Pour the coconut milk into the skillet, scraping up any browned bits from the bottom. Stir in the lime juice and lime zest. Bring the sauce to a gentle simmer.
Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while stirring constantly. Cook for 1 to 2 minutes until the sauce thickens slightly.
Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce. If using spinach, add it now and cook until wilted.
Simmer for 2 more minutes until the chicken is heated through.
Stir in the fresh cilantro just before serving. Serve this quick chicken dinner immediately over rice or vegetables.
Notes
For a dairy-free meal, this recipe uses only coconut milk for creaminess.
You can substitute chicken thighs for breasts if you prefer.
This recipe is naturally gluten-free.
For extra zest, add a pinch of red pepper flakes when simmering the sauce.