Description
This Creamy Coconut Lime Chicken recipe features tender chicken cutlets simmered in a luscious coconut milk sauce infused with fresh lime zest, juice, cilantro, and green onions. Perfectly balanced with a hint of sweetness from brown sugar and a touch of heat from optional red pepper flakes, this dish is a tropical-inspired comfort meal served over fluffy rice.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts (about 1¾ pounds), cut in half horizontally to create 4 cutlets
- 1 ½ teaspoons kosher salt, divided
- 2 teaspoons brown sugar, divided
- ½ teaspoon granulated garlic
- 2 tablespoons vegetable oil, divided
Sauce
- 1 small sweet onion, sliced into ¼ inch-thick rounds
- 3 garlic cloves, minced
- 2 (13.5-ounce) cans full-fat coconut milk
- ¼ cup chopped fresh cilantro, plus more for serving
- ½ teaspoon lime zest
- 2 tablespoons fresh lime juice (from 2 limes)
- 3 green onions, thinly sliced, plus more for serving
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
To Serve
- Cooked rice
- Red pepper flakes (optional)
Instructions
- Season the Chicken: Season the chicken cutlets all over with 1 teaspoon of kosher salt, 1 teaspoon of brown sugar, and the granulated garlic. Set aside.
- Brown the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets. Cook until browned on both sides, about 8 minutes total. Transfer the browned chicken to a plate.
- Cook Onion and Garlic: Reduce the skillet heat to medium. Add the remaining tablespoon of oil. When the oil is hot, add the sliced onion and cook, stirring occasionally, until tender and translucent, about 6 minutes. Add the minced garlic and cook for about 1 minute more, until fragrant.
- Add Sauce Ingredients: Stir in the coconut milk, chopped cilantro, lime zest, lime juice, sliced green onions, remaining ½ teaspoon kosher salt, and remaining 1 teaspoon brown sugar. Mix well and increase the heat to high to bring the mixture to a boil.
- Simmer Chicken in Sauce: Once boiling, reduce the heat to medium-low and return the browned chicken to the skillet, submerging them in the sauce.
- Thicken Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Pour the slurry into the sauce and stir to combine. Let the sauce simmer gently until the chicken is fully cooked through and the sauce thickens enough to coat the back of a spoon, about 15 minutes.
- Serve: Serve the creamy coconut lime chicken and sauce over cooked rice. Garnish with extra fresh cilantro, sliced green onions, and red pepper flakes if desired.
Notes
- To ensure even cooking, pound chicken breasts to an even thickness before cutting into cutlets.
- Full-fat coconut milk provides the best creamy texture; light coconut milk will result in a thinner sauce.
- Adjust lime juice and zest to taste for more tang or subtle citrus flavor.
- Red pepper flakes add a nice kick but are optional for a milder dish.
- This dish pairs well with jasmine or basmati rice to complement the creamy sauce.
Nutrition
- Serving Size: 1 chicken cutlet with sauce and rice (about 1/4 of recipe)
- Calories: 490
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
