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Baked Coconut Lime Chicken is a tasty weeknight meal that's made in one skillet and comes together in under 30 minutes. Chicken is pan-seared, then coated in a creamy coconut milk sauce and then baked to perfection.
What can I say? I've been on a real chicken kick lately. Normally, I tend to gravitate more towards salmon (hellooooo honey soy salmon) or even tofu (like in my spicy tofu enchiladas), but lately I've been really into chicken, specifically this creamy coconut lime chicken.
See, this recipe is a super easy weeknight meal, and it tastes a little savory and a little sweet. Trust me, coconut, lime and chicken DO pair well together!
Recipe features
- A baked chicken recipe that's ready in under 30 minutes and can be served alongside rice or any type of roasted vegetable.
- Uses easy-to-find ingredients like coconut milk, chicken broth and cilantro to create the most delicious, creamy sauce.
- Is made in one skillet, which makes the prep work and clean up super simple.
Ingredient notes
- Chicken - Boneless, skinless chicken breasts; can use boneless, skinless chicken thighs if you prefer (see notes below)
- Coconut milk - Canned, preferably full fat coconut milk for optimal flavor
- All purpose flour - Can sub arrowroot starch to keep this gluten free
- Brown sugar - Can sub coconut sugar if you prefer
Method
Step 1: First, preheat your oven to 375°, then heat oil in a large, oven-safe skillet or dutch oven over medium heat. While the oil is warming, combine the flour and cilantro in a bowl, then dip each chicken breast into that mixture, placing it directly into the hot skillet.
Step 2: Next, pan-sear the chicken. You'll want to pan-sear it for 3-4 minutes per side, or until it's golden brown.
Step 3: While the chicken is searing, whisk the coconut milk, chicken broth, sugar, and juice from 1 lime together in a bowl.
Step 4: Add the garlic to the skillet and let it simmer for 30 seconds, then remove the skillet from the heat and pour in the coconut milk mixture. Place the entire skillet into the oven and bake the chicken until it's cooked through, about 10-15 minutes.
Step 5: Finally, drizzle the cooked chicken with the remaining lime juice, then sprinkle it with salt, pepper, extra cilantro, and a handful of chopped green onions.
Notes and FAQs
- If your chicken breasts seem too large, or if you want to serve more people, simply slice each chicken breast in half length-ways to create thinner breasts. If you do this, you can cut the bake time in half (bake for 5-8 minutes instead of 10-15).
- The combination of coconut oil and olive oil creates a savory-sweet flavor as you're pan-searing the chicken. If you don't have both, you can use one or the other.
- Want to bulk this up? Feel free to add a few veggies to the skillet before baking (think: spinach, red onion and/or sliced shiitake mushrooms).
- Always taste test the chicken once it's done and adjust seasonings as needed. Want it to have more lime flavor? Add some lime zest on top. Want to increase the coconut-y flavor? Add a little more coconut oil to the sauce.
Can I use chicken thighs instead?
Yup! I'd use boneless, skinless thighs, and you'll follow the same steps, but you'll bake the chicken for less time, probably closer to 5-8 minutes.
What should I serve this with?
This meal is delicious on top of rice, or with a side of vegetables, like Instant Pot broccoli or my easy fried brussels sprouts.
Can this be made gluten free/Paleo? What about Whole30?
Yes -- simply use arrowroot starch instead of all purpose flour to keep this recipe paleo-friendly. For a whole30 version, follow the above steps and omit the sugar.
More chicken recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Creamy Coconut Lime Chicken
Ingredients
- 2 lb. boneless skinless chicken breasts about 4 total chicken breasts
- ¼ cup all purpose flour
- ¼ cup cilantro chopped, plus more for topping
- 2 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 cup coconut milk
- ⅔ cup chicken broth
- 1 tablespoon brown sugar or sub coconut sugar
- 2 limes
- 1 green onion chopped, for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 375°.
- Heat a large, oven-safe skillet or dutch oven over medium heat, then add the coconut oil and olive oil.
- Combine the flour and cilantro in a bowl, then dip each chicken breast into the mixture until coated, placing it directly into the hot skillet. Pan-sear the chicken for 3-4 minutes per side, or until slightly browned. Once the chicken is almost done, add the minced garlic and let it cook down for 30 seconds or so.
- While the chicken is searing, mix the coconut milk, broth, sugar, and juice from 1 lime in a bowl.
- Remove skillet from the heat, then pour the coconut milk mixture over top of the chicken. Place the skillet into the oven and bake the chicken for 10-15 minutes, or until the chicken reaches an internal temperature of 165°.
- Remove skillet from the oven, and drizzle the remaining lime juice (juice from 1 lime) over the chicken. Sprinkle everything with salt, pepper, extra chopped cilantro and chopped green onions and enjoy!
Video
Notes
Nutrition
UPDATE NOTE: This post was originally published in April 2016. It was updated with new text and photos in September 2020.
Luann Rouff says
Just made this. Simple and delicious! Definitely a keeper. Thank you!
Erin says
Thanks Luann -- so happy you enjoyed it!
Adrienne says
Delicious! I love the sauce this makes. I added some zucchini, mushrooms and chopped spinach as well to use up some veggies I had in the fridge. I also used boneless skinless chicken thighs because that is what I had on hand. Everything cooked up nicely and the chicken stayed moist and tender.
#TAEcookingchallenge
Jody says
Super yummy! Loved it! And the chicken turned out so tender!
Erin says
So happy you enjoyed it!
Curtis (and Cheryl) Ford says
I really loved this recipe because of the combination of the lime and coconut in the sauce! This was an easy weeknight recipe to make and now will become part of my list of recipes I make frequently. I made double the recipe so there would be leftovers and served the chicken with rice and green beans. It had so much flavor and was an instant hit! #TAEcookingchallenge
Angel says
Yall really dont season your food like no seasonings? At all? Like not even a little bit? lol. Great recipe but add salt and pepper at the bare minimum.
Erin says
LOL! I do have salt and pepper to taste in the ingredients, but I suppose I could be more specific about it. I'm glad you liked the chicken otherwise!
Pam says
I added extra garlic, extra lime and used full fat coconut milk and this was still very bland boring chicken. If I was going to try to “fix” I would add salt to the flour at the beginning and either some peppers or sun dried tomato. Unfortunately I won’t be making again.
Jules says
I must be blind because I see nowhere in this recipe for where the coconut oil is being used??
Erin says
You're going to use a combination of coconut oil and olive oil to pan-sear the chicken before baking it!
T says
I had high hopes for this, as it looks delicious, but my husband, mom and I all agreed that it was "just chicken". With no marinating in advance, it really barely took on any of the flavors that it was cooked in. Would not make again unless I somehow used those flavors for a marinade.
Andra Crawford says
Easy, new to the fam, and turned out beautifully. This is my FAVORITE place to find recipes! HANDS DOWN! It also helps because I have a husband with a nut allergy and a daughter with a milk protein allergy. Thank you for the inspiration! ❤️
Erin says
Thanks for your kind comment, Andra!
Kate dasilva says
This meal was so delicious! I served it over jasmine rice that was cooked with olive oil and more minced garlic (I love garlic 😅)
Definitely a keeper!! Thank you!!
LaVonne says
Yum! I followed the recipe, cutting it by half which still leaves enough for leftovers. Served it over Latin rice. This is a keeper!
Erin says
So glad you liked the chicken!
A says
Okay saw this recipe after I made dinner. Cornish Hen (Purdue) with some Coconut Almond milk and two half leftover lemon and lime with a few sprigs of Swiss Chard. I stuffed the breast of the hen with the lime and lemon wedges and put the Swiss Chard in. I put it in a Corning white casserole dish, the one that gets really hot. I poured 1/4 cup coconut almond milk over the hen and baked it at 400 degrees for 1.5 hours. The result? A real smooth lemon lime chicken with a sweet coconut broth. Really good!
Erin says
I'm so happy you enjoyed it, and I love the addition of swiss chard!