Coconut Lime Chicken (Print Version)

Tender chicken in a creamy coconut-lime sauce with aromatic garlic and ginger. Ready in 40 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Marinade & Sauce

04 - 1 tablespoon olive oil
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 can (13.5 ounces) full-fat coconut milk
08 - Zest of 1 lime
09 - Juice of 2 limes
10 - 2 tablespoons gluten-free soy sauce
11 - 1 tablespoon honey or maple syrup
12 - 1/2 teaspoon chili flakes

→ Garnish

13 - 2 tablespoons fresh cilantro, chopped
14 - Lime wedges, for serving

# How To Make:

01 - Generously season both sides of each chicken breast with salt and black pepper, ensuring even coverage for optimal flavor penetration.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 2-3 minutes per side until golden-brown crust forms. Transfer chicken to a plate and set aside.
03 - In the same skillet, add minced garlic and grated ginger. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Pour in coconut milk, lime zest, fresh lime juice, soy sauce, honey or maple syrup, and chili flakes. Whisk thoroughly until fully incorporated and smooth.
05 - Return chicken breasts to the skillet along with any accumulated juices. Reduce heat to medium-low, cover, and simmer for 15-18 minutes until chicken reaches internal temperature of 165°F.
06 - Remove lid and continue simmering uncovered for 2-3 minutes, allowing sauce to reduce and thicken slightly while coating the chicken.
07 - Transfer chicken to serving plates and spoon generous amounts of sauce over each portion. Scatter fresh cilantro on top and accompany with lime wedges for squeezing.

# Expert Tips:

01 -
  • The sauce is velvety rich yet somehow still light and refreshing
  • One pan does all the work so cleanup is almost nonexistent
  • The balance of tangy lime and creamy coconut hits every craving
02 -
  • Full fat coconut milk is nonnegotiable here, lite versions make the sauce thin and sad
  • Let the pan get properly hot before adding chicken or you will not get that golden sear
03 -
  • Marinate the chicken in coconut milk and lime juice for 30 minutes if you have time
  • Grate the ginger against the grain so you do not get tough fibers in your sauce

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