Creamy Coconut Lime Chicken (Print Version)
# Ingredients:
→ Main Components
01 -
2 pounds boneless skinless chicken breasts (approximately 4 breasts)
02 -
1/4 cup all purpose flour
03 -
1/4 cup fresh cilantro, chopped, plus additional for garnish
→ Cooking Fats
04 -
2 tablespoons coconut oil
05 -
1 tablespoon olive oil
→ Aromatics & Seasonings
06 -
1 garlic clove, minced
07 -
Salt and pepper, to taste
08 -
1 green onion, chopped, for garnish
→ Sauce
09 -
1 cup coconut milk
10 -
2/3 cup chicken broth
11 -
1 tablespoon brown sugar or coconut sugar
12 -
2 limes, juiced and divided
# Instructions:
01 -
Preheat oven to 190°C (375°F). Heat a large oven-safe skillet or Dutch oven over medium heat. Add coconut oil and olive oil, stirring gently to combine.
02 -
Mix all purpose flour and chopped cilantro in a bowl. Dredge each chicken breast in the mixture until evenly coated. Place coated chicken directly into the hot skillet. Sear for 3 to 4 minutes per side or until lightly browned.
03 -
When chicken is nearly browned, add minced garlic to the skillet and sauté for 30 seconds until fragrant.
04 -
While chicken sears, whisk together coconut milk, chicken broth, brown sugar, and juice of 1 lime in a separate bowl.
05 -
Remove skillet from heat. Pour coconut milk mixture over the chicken breasts. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until internal temperature of chicken reaches 74°C (165°F).
06 -
Remove skillet from oven. Drizzle remaining lime juice over chicken. Season with salt and pepper, and top with additional chopped cilantro and green onions before serving.
# Notes:
01 -
For a gluten-free dish, substitute all purpose flour with arrowroot starch. For Whole30, omit sugar and use arrowroot starch instead of flour.
02 -
Slicing chicken breasts in half lengthwise increases portion yield.
03 -
Cooking time may vary by chicken thickness; always check for doneness at 74°C (165°F).