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chicken in a skillet with lime wedges
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4.96 from 21 votes

Creamy Coconut Lime Chicken

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: Thai
Keyword: coconut chicken, coconut lime chicken, coconut milk chicken
Servings: 4
Calories: 464kcal
Author: Erin


  • 2 lb. boneless skinless chicken breasts about 4 total chicken breasts
  • 1/4 cup all purpose flour
  • 1/4 cup cilantro chopped, plus more for topping
  • 2 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1 cup coconut milk
  • 2/3 cup chicken broth
  • 1 tbsp brown sugar or sub coconut sugar
  • 2 limes
  • 1 green onion chopped, for garnish
  • salt and pepper to taste


  • 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!



*Calories are per serving and are an estimation
*Cook times vary depending on thickness of chicken
*Want this to serve more people? Simply slice the chicken breasts in half length-ways so you have 8 total breasts. 
*To make this gluten free/Paleo, use arrowroot starch instead of all purpose flour. 
*To make this Whole30, use arrowroot starch and omit the sugar in the recipe. 


Calories: 464kcal | Carbohydrates: 14g | Protein: 51g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 145mg | Sodium: 416mg | Potassium: 1029mg | Fiber: 1g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 3mg