A fragrant, vibrant, and comforting chicken dish cooked entirely in one skillet, this creamy coconut lime chicken delivers bright citrus, warm ginger, tender chicken, and a velvety coconut sauce perfect for spooning over rice.
Why You’ll Love This Recipe
This dish is the definition of a weeknight win: fast, flavorful, and made with simple ingredients you can easily keep on hand. The creamy coconut sauce is rich without being heavy, the lime adds welcome brightness, and the green beans bring color and freshness. Everything cooks in one pan, making cleanup effortless.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons refined coconut oil or olive oil, divided
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
1 3/4 teaspoons kosher salt, divided, plus more to taste
2 large shallots, peeled and sliced
12 ounces fresh green beans, trimmed
3 garlic cloves, minced
1 1/2 teaspoons grated or finely minced fresh ginger
1 tablespoon fresh lime juice (from 1 to 2 limes), plus more to taste
Fresh cilantro, for garnish (optional)
Lime wedges and toasted coconut, for serving (optional)
Freshly steamed rice, for serving (optional)
Directions
Sear the chicken:
Heat 1 1/2 tablespoons of oil in a deep skillet over medium-high heat. Season the chicken breasts with 1 teaspoon of kosher salt. Add the chicken in a single layer and sear until golden brown, 4 to 6 minutes. Flip and cook the second side for about 4 minutes. Transfer the chicken to a plate and cover; it will finish cooking later. Reduce heat to medium.
Cook the vegetables:
Add the remaining 1/2 tablespoon oil to the skillet. Add the sliced shallots and 3/4 teaspoon salt. Sauté for 1 to 2 minutes, until beginning to soften. Add green beans and garlic and cook for 1 minute. Stir in the ginger, then pour in the chicken broth, scraping up any browned bits from the bottom.
Add coconut cream and finish cooking:
Pour in the coconut cream and stir. Return the chicken to the skillet, nestling it among the green beans so it is mostly submerged. Simmer gently for 7 to 10 minutes, turning the chicken occasionally, until it reaches 165°F in the thickest part.
Add the lime and serve:
Turn off the heat. Stir in the lime zest and lime juice. Taste and adjust seasoning with more lime juice or salt. Garnish with cilantro and serve with lime wedges, toasted coconut, and rice if desired.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Replace green beans with broccoli, cauliflower, or sliced bell peppers.
Use boneless, skinless chicken thighs instead of breasts; cut into 1-inch pieces.
Add a mild or spicy chile pepper with the garlic to introduce heat.
Serve over rice, quinoa, couscous, or noodles.
Storage/Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, adding a splash of broth if the sauce thickens too much.
FAQs
How can I prevent the coconut cream from separating?
Ensure the pan is not too hot when adding it and stir well after shaking the can thoroughly.
Can I use coconut milk instead of coconut cream?
Yes, but the sauce will be thinner and less rich. Coconut cream gives the best texture.
Can this recipe be made ahead?
Yes. The dish reheats well, though the green beans may soften slightly.
What can I use instead of shallots?
You can substitute a small yellow onion or red onion.
How do I know the chicken is fully cooked?
Use a thermometer to confirm it reaches 165°F in the thickest part.
Can I make this dish spicier?
Add sliced fresh chiles or a pinch of crushed red pepper flakes.
Is this recipe dairy-free?
Yes, coconut cream provides richness without any dairy.
Can I freeze this dish?
You can freeze it, but coconut-based sauces sometimes change texture. Reheat gently and stir well.
What sides pair best with coconut lime chicken?
Rice, noodles, or roasted vegetables all complement the creamy sauce.
Can I swap the protein?
Yes, you can make this with shrimp or firm tofu; adjust cooking times accordingly.
Conclusion
This creamy coconut lime chicken combines comforting richness with bright, refreshing flavors in a simple one-skillet recipe. With tender chicken, vibrant aromatics, and a silky coconut sauce, it’s the ideal weeknight dinner—quick to prepare, easy to customize, and delicious every time.
Creamy Coconut Lime Chicken is a one-skillet dish featuring seared chicken breasts simmered in a fragrant, citrusy coconut sauce with green beans, shallots, ginger, and garlic. It’s rich, vibrant, and perfect served over rice.
Ingredients
2 tablespoons refined coconut oil or olive oil, divided
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
1 3/4 teaspoons kosher salt, divided, plus more to taste
2 large shallots, peeled and sliced
12 ounces fresh green beans, trimmed
3 garlic cloves, minced
1 1/2 teaspoons grated or finely minced fresh ginger
1 tablespoon fresh lime juice (from 1 to 2 limes), plus more to taste
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)
Toasted coconut, for serving (optional)
Freshly steamed rice, for serving (optional)
Instructions
Heat 1 1/2 tablespoons of oil in a deep skillet over medium-high heat. Season the chicken breasts with 1 teaspoon kosher salt. Sear chicken in a single layer for 4 to 6 minutes until golden brown. Flip and cook another 4 minutes. Transfer to a plate and cover; reduce heat to medium.
Add remaining 1/2 tablespoon oil to the skillet. Add shallots and 3/4 teaspoon salt. Sauté for 1 to 2 minutes. Add green beans and garlic and cook for 1 minute. Stir in ginger, then pour in chicken broth, scraping up browned bits.
Pour in the coconut cream and stir well. Return the chicken to the skillet, nestling it among the green beans. Simmer gently for 7 to 10 minutes, turning the chicken occasionally, until fully cooked through (165°F internal temp).
Turn off heat. Stir in lime zest and lime juice. Taste and adjust seasoning as needed. Garnish with cilantro and serve with lime wedges, toasted coconut, and rice if desired.
Notes
Use chicken thighs or tofu as an alternative protein.
Broccoli or bell peppers can replace green beans.
Add chiles or red pepper flakes for extra heat.
Coconut milk may be used instead of coconut cream but will yield a thinner sauce.
