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Chicken with coconut and lime tastes like comfort food after a long day. The combo of creamy coconut milk and lively lime perks up even simple dinners. Everything goes in one pan, which means less mess. I give chicken breasts a good sear, then they hang out in a dreamy sauce that bakes up perfectly in the oven.
The first time I made this chicken with creamy coconut and lime on a rushed Tuesday, my kitchen smelled like a beach getaway. Now it’s my go-to whenever I crave a cozy meal that won’t eat up my whole evening.
Ingredients
- Salt and pepper to taste: sprinkle on to make all the flavors sing
- Green onion chopped: adds punchy, fresh flair right at the end
- Limes: look for ones that feel heavy—those are super juicy and tangy
- Brown sugar or coconut sugar: a small scoop gives that sweet roundness
- Chicken broth: use it for a savory backdrop (low sodium keeps it lighter if you want)
- Coconut milk: the full fat stuff makes your sauce just so creamy and lush
- Garlic clove minced: a fresh, plump clove brings serious depth
- Coconut oil and olive oil: helps get that tasty brown on the chicken plus some extra richness
- Cilantro: gives a green, herby hit—I always toss extra on top
- All purpose flour: lets your chicken develop a crisp golden crust
- Boneless skinless chicken breasts: grab fresh ones for the best juicy texture
Step-by-Step Instructions
- Finish and Garnish:
- Once the skillet’s out of the oven, drizzle juice from your second lime over the top. Scatter on plenty of green onion, extra cilantro, and a pinch more salt and pepper for a flavor boost.
- Bake Everything Together:
- Turn off the burner and coat all the chicken with your coconut milk mix. Slide the whole pan in the oven and bake for ten to fifteen minutes. You want the sauce to thicken up and chicken to hit 165 degrees inside.
- Mix the Sauce:
- As the chicken gets brown, whisk coconut milk, chicken broth, brown sugar, and one lime’s juice in a bowl so it's smooth.
- Sear the Chicken:
- Heat up your ovenproof skillet with both oils on medium. Mix flour and cilantro in a bowl, dredge each chicken piece so it’s coated everywhere. Lay the chicken in the hot skillet and sear three to four minutes a side until edges look golden. Toss in the garlic for the last half-minute, stirring it all over.
- Preheat the Oven:
- Crank your oven to 375. You want that nice steady heat to cook the chicken all the way and bring out the sauce flavor.
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Coconut milk is my go-to when I want a creamy hug for chicken. It’s the secret to that lush, rich sauce—reminds me of sunny vacations. One winter, my whole family made this together while snow piled up outside. Every forkful felt like a little escape.
Storage tips
Let any leftovers cool off before popping them in a sealed container. Stick them in the fridge—they’ll be good for three days. Honestly the chicken gets even tastier over time. Warm it back up gently on the stove with a splash more coconut milk, or in a covered dish in the oven.
Ingredient substitutions
No all purpose flour? No problem—arrowroot starch or gluten free flour are great swaps. If you want to keep things dairy free, switch out chicken broth for veggie broth. Or try lemon instead of lime for a different spin on that citrus kick.
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Serving suggestions
Spoon the chicken and creamy sauce over hot jasmine rice or a pile of quinoa. I love roasted veggies or a chilled cucumber salad on the side. Sometimes I throw extra lime wedges on everyone’s plate so they can squeeze on more brightness.
Cultural and historical context
Coconut and lime are big players in a lot of Thai food, giving dishes that tropical warmth and citrusy wake-up. This dish takes cues from Tom Kha Gai but keeps it simple for busy nights. It brings big, restaurant-style flavor to your own kitchen.
FAQs About the Recipe
- → What's the trick for a rich, creamy sauce here?
Go for full-fat coconut milk, then mix it with chicken broth, brown sugar, and lime juice. Let it bake with the chicken so it gets nice and thick.
- → Is there an easy gluten-free swap?
Yep! Coat your chicken in arrowroot starch instead of flour—it’ll help the sauce stay smooth and keep things gluten free.
- → Which cut of chicken should I pick?
Boneless, skinless breasts are great, but boneless thighs turn out extra juicy and flavor-packed if you want a switch.
- → How do I make sure my chicken stays juicy?
Give it a quick golden sear on the stove, then finish baking it in the coconut milk sauce. That way it stays juicy and won’t dry out.
- → What should I add on top when serving?
Spoon over chopped cilantro and green onion, splash a little more lime juice, and maybe dust with extra salt and pepper to make it pop.