Description
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
- 3/4 cup low-sodium chicken broth
- 1 (13.5-ounce) can coconut cream, shaken well
- 1 heaping teaspoon freshly grated lime zest (from about 2 limes)
- 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.
- This dish is naturally dairy-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
