Description
Tropical flavors dance in this irresistible Coconut Lime Chicken, blending zesty citrus with rich coconut cream. Succulent chicken emerges perfectly seasoned, promising a delightful culinary escape you’ll savor with every delectable bite.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Sauce and Flavor Enhancers:
- 1 can (13.5 ounces / 400 milliliters) coconut milk
- 2 tablespoons lime juice (freshly squeezed)
- 2 teaspoons lime zest
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon paprika
Cooking and Seasoning:
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Warm a spacious iron skillet over medium-high temperature, drizzling olive oil across the surface.
- Liberally coat chicken breasts with a blend of aromatic spices – introducing salt, pepper, paprika, and ground ginger for robust flavor profiles.
- Create a golden sear on chicken pieces, cooking approximately 4-5 minutes per side until exterior develops a rich, caramelized crust.
- Transfer seared chicken to a separate plate, preserving the flavorful pan remnants.
- Reduce skillet heat and introduce minced garlic, allowing its fragrance to bloom for roughly 60 seconds without burning.
- Pour creamy coconut milk into the skillet, whisking vigorously to integrate pan drippings and release concentrated flavors.
- Brighten the sauce with fresh lime juice and zest, stirring continuously to create a harmonious, tangy coconut base.
- Gently nestle seared chicken back into the simmering sauce, ensuring each piece is partially submerged.
- Cover skillet and allow chicken to poach for 10-12 minutes, guaranteeing thorough cooking and maximum flavor absorption.
- Once chicken reaches safe internal temperature, remove from heat and garnish with vibrant chopped cilantro.
- Present alongside fluffy rice or crisp steamed vegetables for a complete, elegant meal.
Notes
- Select boneless, skinless chicken breasts of uniform thickness to ensure even cooking and prevent dry spots.
- Pat chicken dry before seasoning to help achieve a golden-brown sear and lock in moisture.
- Use full-fat coconut milk for a richer, creamier sauce that provides better coating and depth of flavor.
- For a low-carb version, swap rice with cauliflower rice or serve over zucchini noodles to reduce carbohydrate content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 23 g
- Saturated Fat: 16 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg