30-Min Amazing Coconut Lime Chicken Recipe

Introduction

This 30-Minute Amazing Coconut Lime Chicken Joy combines tender chicken with a creamy, tangy sauce that’s bursting with flavor. It’s a quick and satisfying meal perfect for busy weeknights but special enough to impress guests.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
• 1 tablespoon avocado oil or coconut oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (13.5 ounce) can full-fat unsweetened coconut milk
• 1/4 cup chicken broth
• 2 tablespoons fresh lime juice
• 1 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes (optional)
• Fresh cilantro and lime wedges for serving

Instructions

1. Step 1: Season the chicken breasts on both sides with salt and pepper.
2. Step 2: Heat the oil in a large skillet over medium-high heat.
3. Step 3: Sear the chicken for 3 to 4 minutes per side until golden brown. Remove the chicken to a plate; it does not need to be fully cooked now.
4. Step 4: Reduce heat to medium. Add the shallot and cook for 2 minutes until soft.
5. Step 5: Add the garlic and ginger. Sauté for 1 minute until fragrant.
6. Step 6: Stir in the coconut milk, chicken broth, lime juice, turmeric, and red pepper flakes. Scrape up any browned bits from the pan.
7. Step 7: Bring the sauce to a simmer. Return the chicken and any accumulated juices to the skillet.
8. Step 8: Simmer gently for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
9. Step 9: Stir in chopped fresh cilantro just before serving.
10. Step 10: Serve hot over steamed jasmine rice with extra lime wedges on the side.

Tips & Variations

• For more heat, increase the red pepper flakes or add a diced fresh chili when cooking the shallots.
• If you prefer a thicker sauce, let it simmer a few minutes longer uncovered to reduce further.
• Swap chicken breasts for thighs for juicier meat that stays tender in the sauce.
• Use lime zest along with juice to boost the citrus aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop over low heat or in the microwave, adding a splash of broth or coconut milk if the sauce feels too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut cream instead of coconut milk?

Yes, coconut cream will make the sauce richer and thicker. You may want to add extra chicken broth to balance the consistency.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free, making this recipe safe for those avoiding gluten.

30-Min Amazing Coconut Lime Chicken Recipe

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★★★★★

4.6 from 135 reviews

This 30-minute Amazing Coconut Lime Chicken Joy is a flavorful and creamy chicken dish featuring tender seared chicken breasts simmered in a luscious coconut milk and lime sauce with aromatic spices. Perfectly balanced with turmeric, garlic, ginger, and a hint of heat from red pepper flakes, it’s served with fresh cilantro and lime wedges for a bright finish. A quick and easy weeknight meal that delivers rich tropical flavors and comforting warmth.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Southeast Asian-inspired)

Ingredients

Scale 1x2x3x

Chicken

• 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
• Salt and pepper, to taste
• 1 tablespoon avocado oil or coconut oil

Sauce

• 1 shallot, minced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (13.5 ounce) can full-fat unsweetened coconut milk
• 1/4 cup chicken broth
• 2 tablespoons fresh lime juice
• 1 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes (optional)

Garnish

• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Season the Chicken: Season the chicken breasts on both sides with salt and pepper to enhance their natural flavor.
2. Heat the Oil: In a large skillet, heat the avocado or coconut oil over medium-high heat to prepare for searing.
3. Sear the Chicken: Place the chicken in the hot skillet and sear for 3 to 4 minutes per side until golden brown. Remove from skillet to a plate; chicken need not be fully cooked at this point.
4. Sauté Shallot: Lower the heat to medium, add the minced shallot to the skillet, and cook for 2 minutes until softened and fragrant.
5. Add Garlic and Ginger: Add the minced garlic and grated ginger; sauté for about 1 minute until aromatic.
6. Create the Sauce: Stir in the coconut milk, chicken broth, fresh lime juice, ground turmeric, and red pepper flakes (if using). Scrape any browned bits from the pan to enrich the sauce.
7. Simmer Chicken in Sauce: Bring the sauce to a gentle simmer, then return the chicken along with any juices back into the skillet.
8. Cook Until Done: Simmer gently for 8 to 10 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C) and the sauce thickens slightly.
9. Add Cilantro: Stir in chopped fresh cilantro right before serving for a burst of freshness.
10. Serve: Serve the chicken hot over steamed jasmine rice with extra lime wedges on the side for added tang.

Notes

• Use chicken thighs as an alternative for a juicier, more flavorful dish.
• If coconut milk is too thick, dilute with a little extra chicken broth to reach desired sauce consistency.
• Adjust red pepper flakes according to your preferred spice level or omit for milder flavor.
• Serve with jasmine rice to soak up the delicious coconut lime sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Coconut lime chicken, creamy coconut chicken, turmeric chicken recipe, quick chicken dinner, coconut milk chicken, easy stovetop chicken, ginger garlic chicken, lime chicken recipe