Coconut Lime Chicken
This Coconut Lime Chicken is a simple skillet dinner made with juicy chicken breasts simmered in a creamy coconut milk sauce with fresh lime, garlic, and ginger.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 large red onion chopped
- 3 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1 13.5 oz can full-fat coconut milk
- zest of 1 lime
- juice of 1 lime
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown. Remove from the skillet and set aside.
- Add the chopped onion to the same skillet and cook for 3 to 4 minutes, scraping up any browned bits. Stir in the garlic and ginger and cook for 30 seconds.
- Pour in the coconut milk and bring to a gentle simmer.
- Stir in the lime zest and lime juice.
- Return the chicken to the skillet and simmer for 5 to 8 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has slightly thickened.
- Stir in the chopped cilantro and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months and thaw overnight before reheating.
Reheat gently over medium-low heat with a splash of coconut milk or water to loosen the sauce.
Serve with jasmine rice, coconut rice, quinoa, or roasted vegetables.