Creamy Coconut Lime Chicken Recipe

My one pan coconut lime chicken recipe is the tastiest Thai-inspired dinner! Juicy chicken breasts cook in a creamy coconut milk sauce infused with zesty lime and ginger. Made in just 35 minutes with simple ingredients, this recipe comes together quickly for an easy weeknight meal!

Creamy Thai-style Coconut Chicken

I am obsessed with the bright and zesty coconut milk sauce I made for this chicken — I’m literally eating it straight out of the pan! Inspired by classic Thai flavors, I whipped up this creamy coconut lime chicken with low-effort dinners in mind. All I do is quickly sear the chicken breasts, soften the aromatics, pour in the coconut milk with a few other ingredients, then let the chicken simmer.

It’s a totally effortless recipe that’s bursting with flavor. Since this dish isn’t spicy, I can serve it up to my kids without a fuss. And it’s delicious served with rice to soak up all that creamy coconut sauce!

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Get a Creamy Coconut Milk Sauce

When making the cream sauce with coconut milk, make sure the heat isn’t too high. It needs a gentle simmer — not a full boil — or else the coconut milk will separate or curdle instead of turning creamy. If the sauce begins to simmer too aggressively, lower the stove heat.

Creamy Coconut Lime Chicken Recipe

This Thai-inspired coconut lime chicken recipe features juicy chicken breasts in a creamy coconut milk sauce. Made in one pan in 35 minutes!

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

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Serves 4 servings

1x2x3x

• Heat the cooking oil in a large skillet over medium-high heat.

  2 tablespoons cooking oil

• Season the chicken breasts generously with salt and pepper on both sides, then add to the skillet.

  2 large boneless, skinless chicken breasts, kosher salt, ground black pepper

• Sear chicken for 5 to 6 minutes per side, until golden brown and cooked through to 165℉. Remove the chicken from the pan and set it aside on a plate.

• In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

  1 tablespoon fresh ginger, 3 cloves garlic

• Pour in the coconut milk, chicken broth, soy sauce, garlic powder, and ground cumin.

  13.5 ounces full-fat coconut, ½ cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon garlic powder, ½ teaspoon ground cumin

• Stir the sauce, scraping the bottom of the pan to release any browned bits. Let it simmer for 5 minutes until it begins to thicken.

• Add the chopped cilantro, lime juice, and lime zest.

  ½ cup fresh cilantro, 2 tablespoons lime juice, 1 tablespoon lime zest

• Optional step: If you prefer a thicker sauce, whisk the cornstarch with ¼ cup of the warm sauce in a small bowl to create a slurry. Pour the slurry back into the skillet and stir until thickened.

  2 tablespoons cornstarch

• Place the chicken and any accumulated juices back into the skillet.

• Spoon the sauce over the chicken and simmer for 2 more minutes, or until heated through. Garnish with additional cilantro and lime wedges, if desired.

*You can easily swap chicken breasts for boneless, skinless chicken thighs. Thighs are more forgiving and stay very juicy in the coconut sauce.
**If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger instead. But fresh ginger provides a much brighter, zingier flavor.
***Full-fat coconut milk provides the velvety, rich mouthfeel that makes this dish feel like a restaurant-quality meal. But lite coconut milk can be used if preferred.
****If you need a gluten-free option for soy sauce, tamari or coconut aminos work perfectly here.
Becky’s Top Tips:

• Always zest your lime before you juice it. It is nearly impossible to zest a squeezed lime! The zest holds all the essential oils and provides a more intense lime flavor than the juice alone.
• Don’t rush the sear when cooking your chicken. Getting a deep, golden-brown crust on the chicken in Step 3 is vital. That sear provides the flavor base for the entire sauce.
• Scrape and deglaze the pan! Those little brown bits (the fond) left behind after searing the chicken are flavor gold. Don’t let them go to waste. Stir them into the coconut milk as you go.
• Adjusting heat while cooking the sauce. If the sauce is simmering too aggressively and looks like it’s breaking (separating), turn the heat down to low. Coconut milk likes a gentle simmer rather than a rolling boil.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This dish does not freeze well.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Creamy Coconut Lime Chicken Recipe

Amount Per Serving

Calories 345
Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 19g119%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 3g

Cholesterol 36mg12%

Sodium 584mg25%

Potassium 489mg14%

Carbohydrates 9g3%

Fiber 0.4g2%

Sugar 0.4g0%

Protein 15g30%

Vitamin A 160IU3%

Vitamin C 6mg7%

Calcium 32mg3%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Main Course

Cuisine: Thai

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How to Make Coconut Lime Chicken Step by Step

Prep: Gather the list of ingredients to make this one pan coconut lime chicken recipe. Cut the chicken breasts in half to create 4 thinner pieces. This helps them cook through quickly! Then grate the ginger, mince the garlic, and chop the cilantro. Finally, zest and juice 2 limes. For best results, let the chicken come up to room temperature before cooking.

Sear the Chicken: Heat 2 tablespoons of cooking oil in a skillet over medium heat. Generously season the 4 boneless chicken breast pieces with salt and pepper on both sides. Place the chicken in the skillet, and sear for 5-6 minutes per side, until golden brown. Set aside.

Bloom the Aromatics: In the same skillet, sauté 3 minced cloves of garlic and 1 tablespoon of grated ginger for 30 seconds, until fragrant.

Make the Sauce: Then pour in 1 can of full-fat coconut milk, ½ cup of chicken broth, 2 tablespoons of soy sauce, 1 teaspoon of garlic powder, and ½ teaspoon of ground cumin. Stir everything together, and scrape the bottom of the pan to deglaze. Bring the sauce to a gentle simmer for 5 minutes, until it starts to thicken. If the sauce begins to simmer aggressively, turn down the heat.

Add the Lime: After simmering for a few minutes, add in ½ cup of chopped fresh cilantro, 2 tablespoons of lime juice, and 1 tablespoon lime zest.

Thicken the Sauce: This is an optional step. If you prefer a thicker sauce, remove ¼ cup of the warm sauce from the pan, then combine it with 2 tablespoons of cornstarch in a small bowl to create a slurry. Pour the slurry back into the sauce, and simmer until thickened to your desired consistency.

Final Simmer: Place the cooked chicken breasts (along with any accumulated juices) back into the skillet. Spoon the coconut sauce over the chicken and simmer for 2 more minutes, until heated through.

Serve: Garnish with additional cilantro and lime wedges, if desired. I like to serve coconut lime chicken over jasmine or basmati rice to help soak up the creamy sauce!

How to Store, Freeze, and Reheat

Store leftover creamy coconut lime chicken in an airtight container, in the refrigerator for up to 4 days. The sauce may thicken or “solidify” slightly when cold, so simply reheat it on the stove over low heat with a splash of water or chicken broth. This recipe does not freeze well, because the coconut milk sauce tends to separate and becomes grainy.