Name: Recipe "Coconut Lime Chicken"
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tbsp avocado oil or olive oil; 1.5 lb boneless skinless chicken breasts (cut into 1-inch cubes); kosher salt and black pepper; 0.5 medium onion (chopped); 3 cloves garlic (minced); 1 tsp fresh ginger (minced); 1 can full fat coconut milk (13.5 oz); 0.33 cup chicken broth; 0.5 tsp lime zest; 2 tbsp fresh lime juice; 0.5 tsp crushed red pepper flakes; 2 tbsp cilantro (chopped); 2 tbsp basil (chopped); rice (for serving, can use cauliflower rice or quinoa); lime wedges (for serving)

Since quick is on the menu, Chicken Piccata, Baked Italian Chicken, or Burger Bowls fit right alongside it.

Why This Coconut Lime Chicken Makes a Quick Weeknight Dinner

This coconut lime chicken comes together in under 30 minutes, making it a go-to when you need a satisfying meal fast. The chicken pieces stay tender and juicy while the creamy coconut lime sauce, bright with fresh ginger and garlic, coats every bite. Serve it over rice with a side of roasted broccoli for a complete dinner that feels special but takes minimal effort.

Three Reasons This Skillet Chicken Dinner Is a Keeper

The creamy coconut lime sauce comes together in the same skillet after browning the chicken, so you get deep flavor with minimal cleanup.
Fresh ginger and lime zest brighten the coconut milk, balancing its richness with a tangy, aromatic finish.
It’s a one-pan meal that fits easily into a busy weeknight schedule.

Key Ingredients for Creamy Coconut Lime Chicken

Coconut milk: Use full-fat canned coconut milk for the creamiest sauce. Shake the can well before opening to incorporate the solids.
Fresh ginger: Grate with a microplane for the best texture. I keep a knob in the freezer so it grates easily and stays fresh.
Lime: You’ll need both zest and juice. Zest the lime before juicing for maximum citrus flavor.

Equipment You’ll Need for This Skillet Chicken

Large deep skillet, A 12-inch cast iron or nonstick skillet gives you room to brown the chicken without crowding.
Microplane, The easiest way to grate fresh ginger and lime zest finely.
Chef’s knife and cutting board, For cubing the chicken and chopping the aromatics.

Handy Tips for This Skillet Chicken Dinner

Cut your chicken breasts into even 1-inch cubes so they cook at the same rate. Use fresh ginger and garlic, the jarred stuff won’t give you the same bright, pungent flavor. Grate the ginger on a microplane so it melts into the sauce. If you’re sensitive to heat, start with 1/4 teaspoon of crushed red pepper and add more to taste.

Pro Tips for Making This Coconut Lime Chicken

When browning the chicken, work in a single layer and avoid overcrowding the pan. If your skillet isn’t large enough, cook the chicken in two batches, overcrowding will steam the meat instead of browning it. Let the sauce simmer for the full 5 minutes after adding the coconut milk and lime; this helps the flavors meld and the sauce thicken slightly. Taste before serving and adjust salt and pepper as needed, since coconut milk can mute seasoning.

Coconut Lime Chicken Variations to Try

You can swap the chicken breasts for boneless skinless thighs, just increase cooking time by a couple of minutes. For extra vegetables, sauté sliced bell pepper or snap peas with the onion. To turn up the heat, add a chopped serrano chile with the garlic or stir in a teaspoon of sriracha at the end. This sauce also works beautifully with peeled shrimp (cook just 2-3 minutes per side) or firm tofu (sear before adding sauce).

Side Dishes That Pair Perfectly With This Skillet Chicken

Serve the chicken and its creamy sauce over steamed jasmine rice or cauliflower rice to soak up every drop. For a vegetable side, roasted broccoli gets a nice char that complements the tangy lime. I also love a simple cucumber edamame salad on the side, its crunch and freshness balance the rich coconut sauce.

How to Store Leftover Coconut Lime Chicken

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, making leftovers even better.

Freezing This Coconut Lime Chicken

This dish freezes well. Let the chicken and sauce cool completely, then transfer to a freezer-safe container or zip-top bag. Squeeze out as much air as possible and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Best Ways to Reheat Coconut Lime Chicken

The best way to reheat is in a skillet over medium heat. Add a splash of chicken broth or water to loosen the sauce and stir until heated through. You can also microwave in 30-second intervals, stirring between each, but the stovetop does a better job of keeping the chicken from drying out.

FAQs About This Coconut Lime Chicken

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well. Cook them a few minutes longer than breasts, until they reach 165°F.

Can I use light coconut milk?

Light coconut milk will produce a thinner, less creamy sauce. For the best texture and flavor, stick with full-fat coconut milk.

Is this recipe gluten-free?

Yes, all ingredients are gluten-free as written. Double-check your chicken broth label to ensure it doesn’t contain any gluten additives.

Can I substitute the fresh herbs?

Fresh cilantro and basil provide the best flavor, but you can use fresh mint or Thai basil in their place. Dried herbs won’t give the same brightness.

How do I thicken the sauce?

If the sauce is too thin after simmering, mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir the slurry into the sauce. Let it simmer for another minute until thickened.

Recipe

Coconut Lime Chicken

Tender, juicy chicken pieces covered in a creamy coconut lime sauce with ginger, garlic, and fresh herbs. You can have this delicious meal on the dinner table in under 30 minutes!

easyGluten-Free

10 min

Prep Time

15 min

Cook Time

25 min

Total Time

Servings

Dinner

Course

Thai

Cuisine

471 kcal

Calories

Ingredients

Servings

2 tbsp avocado oil or olive oil
1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
kosher salt and black pepper
0.5 medium onion, chopped
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 can full fat coconut milk, 13.5 oz
0.33 cup chicken broth

0.5 tsp lime zest
2 tbsp fresh lime juice
0.5 tsp crushed red pepper flakes
2 tbsp cilantro, chopped
2 tbsp basil, chopped
rice, for serving, can use cauliflower rice or quinoa
lime wedges, for serving

Instructions

1
In a large deep skillet, heat

Nutrition (per serving)

471kcal

Calorie breakdown

Protein38%178 kcal

Fat55%255 kcal

Carbohydrates7%32 kcal

How this was calculated — 15 of 15 ingredients matched

avocado oil or olive oilOil, oat265 kcal

boneless skinless chicken breastsChicken, broilers or fryers, breast, meat and skin, raw1170 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

medium onionOnions, raw0 kcal

garlicGarlic, raw22 kcal

fresh gingerGinger root, raw4 kcal

full fat coconut milkMilk, buttermilk, fluid, whole248 kcal

chicken brothChicken, canned, no broth147 kcal

lime zestLime juice, raw1 kcal

fresh lime juiceLime juice, raw8 kcal

crushed red pepper flakesPepper, banana, raw1 kcal

cilantroCoriander (cilantro) leaves, raw7 kcal

basilBasil, fresh7 kcal

riceRice, white, medium-grain, raw, enriched4 kcal

lime wedgesLime juice, raw0 kcal

Serving size ≈ 327 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dairy-free, gluten-free, quick, Skillet, spicy

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