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Baked Coconut Lime Chicken is a comforting weeknight dish that brings together the creamy richness of coconut milk and the bright zip of fresh lime. Everything comes together in one skillet, so cleanup is a breeze. Juicy chicken breasts get a quick sear before they soak up a silky fragrant sauce and bake to perfection in the oven.
When I first tasted this creamy coconut lime chicken on a busy Tuesday, my entire kitchen was filled with tropical aromas. Now I reach for this recipe anytime I want a dinner that feels special but fits my schedule.
Ingredients
- Boneless skinless chicken breasts: choose firm fresh fillets for juiciness
- All purpose flour: helps create a light golden crust on the chicken
- Cilantro: for freshness and a pop of herb flavor I love to use extra for garnish as well
- Coconut oil and olive oil: add a subtle double richness while helping chicken brown
- Garlic clove minced: choose a plump fresh clove for the best punch
- Coconut milk: full fat delivers the creaminess that defines the sauce
- Chicken broth: balances the coconut milk with a savory base opt for low sodium if desired
- Brown sugar or coconut sugar: for a hint of sweet roundness
- Limes: pick ones that feel heavy for maximum juice this gives tang and brightness
- Green onion chopped: for garnish fresh and zippy
- Salt and pepper to taste: season well to make all flavors shine
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees so it is ready for baking the chicken through and developing the sauce flavor.
- Sear the Chicken:
- Heat your oven safe skillet on medium with coconut oil and olive oil. Mix flour and cilantro in a bowl then thoroughly dredge each chicken breast so every side is coated. Place chicken in the hot skillet and let brown for about three to four minutes per side until golden edges form. Add minced garlic in the last thirty seconds stirring around the pan to gently cook it.
- Mix the Sauce:
- While the chicken browns whisk together coconut milk chicken broth brown sugar and juice from one lime in a bowl until combined and smooth.
- Bake Everything Together:
- Remove skillet from the heat and evenly pour over the coconut milk mixture covering the chicken fully. Transfer pan to the hot oven and bake for ten to fifteen minutes until the chicken registers one hundred sixty five degrees internal temperature and the sauce thickens.
- Finish and Garnish:
- Take the skillet out and drizzle juice from the second lime over the chicken. Top with chopped green onion more cilantro and a sprinkle of salt and pepper for bright finishing touches.
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Coconut milk is one of my favorite kitchen staples here It creates a creamy blanket for the chicken and always brings memories of beach vacations We once made this as a family during a winter storm and every bite felt like a mini escape
Storage tips
Cool any leftovers completely before transferring to an airtight container and refrigerate for up to three days I find the chicken stays juicy and the flavors deepen with time Reheat gently on the stove with a splash of extra coconut milk or in the oven covered
Ingredient substitutions
If all purpose flour is not an option arrowroot starch or gluten free flour work well For a dairy free twist you can swap the chicken broth for vegetable broth Lime can be substituted with lemon for a different citrus note
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Serving suggestions
Serve this chicken over steamed jasmine rice or fluffy quinoa to soak up every drop of the creamy sauce Roasted vegetables or a crisp cucumber salad make refreshing sides Sometimes I add extra lime wedges on the plate for even more zest
Cultural and historical context
Coconut and lime are classic in many Thai dishes bringing tropical comfort and zingy freshness This recipe is inspired by the flavors of Tom Kha Gai crossing over to a simple weeknight dinner without complicated steps It is a lovely way to bring restaurant style flavors home
Frequently Asked Questions
- → How do I achieve a creamy sauce for this dish?
Use full-fat coconut milk combined with chicken broth, brown sugar, and lime juice to create a rich sauce that thickens as it bakes with the chicken.
- → Can I make this gluten-free?
Yes, substitute arrowroot starch for all-purpose flour to coat the chicken. This also keeps the sauce nice and silky.
- → What kind of chicken works best?
Boneless, skinless chicken breasts work well, but thighs can also be used for added juiciness and flavor.
- → How do I keep the chicken moist?
Pan-sear until golden, but finish cooking in the oven with the coconut milk sauce to lock in moisture without overcooking.
- → How should I garnish the dish?
Top with extra chopped cilantro, green onions, a drizzle of fresh lime juice, and a sprinkle of salt and pepper for brightness.