Creamy Coconut Lime Chicken — Dairy Free & Healthy
This creamy coconut lime chicken hits all the right notes—bright, rich, and comforting without being heavy. It’s weeknight-easy but feels restaurant-worthy, and it’s naturally dairy free thanks to coconut milk. The sauce is silky and tangy, with a hint of garlic and ginger for depth.
Serve it with rice, cauliflower rice, or a crisp salad, and you’ve got a balanced meal that tastes fresh and satisfying.
Ingredients
Method
- Prep the chicken: Pat chicken dry and cut into cutlets or bite-size pieces for faster cooking. Season all over with salt and pepper.
- Heat the pan: Warm oil in a large skillet over medium-high heat until shimmering.
- Brown the chicken: Sear chicken 3–4 minutes per side (less for pieces, more for cutlets) until golden. Transfer to a plate. It doesn’t need to be fully cooked yet.
- Soften aromatics: Reduce heat to medium. Add onion or shallot with a pinch of salt and cook 2–3 minutes until translucent. Stir in garlic and ginger for 30 seconds until fragrant.
- Add spices: Sprinkle in coriander, cumin, and red pepper flakes if using. Toast 20–30 seconds to wake up the flavors.
- Build the sauce: Stir in chicken broth and scrape up browned bits. Add coconut milk, lime zest from 1 lime, and juice from 1–2 limes (start with 1 and adjust later). Simmer gently.
- Thicken (optional): If you want a thicker sauce, whisk arrowroot or cornstarch with 1 tablespoon water. Stir into the pan and simmer 1 minute.
- Return the chicken: Nestle chicken back into the sauce and simmer 3–6 minutes, or until cooked through (165°F/74°C). Taste and adjust salt, pepper, and lime.
- Finish and serve: Remove from heat. Scatter chopped cilantro or basil on top. Serve over rice, quinoa, or steamed veggies, spooning plenty of sauce over everything.
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This recipe brings the best of both worlds: comfort and lightness. The coconut milk creates a lush, velvety sauce without any cream or cheese. Fresh lime juice and zest brighten everything, cutting through the richness for a clean, vibrant finish.
- Dairy free by design: Coconut milk gives you creaminess without dairy.
- Weeknight friendly: Ready in about 30 minutes with simple steps.
- Balanced flavor: Lime, garlic, and ginger make it lively, not heavy.
- Versatile: Works with chicken breasts or thighs, and pairs with many sides.
- Meal-prep ready: The flavors keep well and even improve by the next day.
Shopping List
- Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- Coconut milk: 1 can (13.5–14 oz) full-fat coconut milk
- Lime: 2 limes (you’ll use zest and juice)
- Aromatics: 3–4 cloves garlic, minced; 1 tablespoon fresh ginger, grated
- Onion or shallot: 1 small onion or 2 shallots, finely chopped
- Broth: 1/2 cup low-sodium chicken broth
- Oil: 1–2 tablespoons avocado or olive oil
- Seasoning: 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, pinch of red pepper flakes (optional)
- Fresh herbs: Cilantro or basil for garnish
- Thickener (optional): 1–2 teaspoons arrowroot or cornstarch
- Salt and pepper: To taste
How to Make It
- Prep the chicken: Pat chicken dry and cut into cutlets or bite-size pieces for faster cooking.
Season all over with salt and pepper.
- Heat the pan: Warm oil in a large skillet over medium-high heat until shimmering.
- Brown the chicken: Sear chicken 3–4 minutes per side (less for pieces, more for cutlets) until golden. Transfer to a plate. It doesn’t need to be fully cooked yet.
- Soften aromatics: Reduce heat to medium.
Add onion or shallot with a pinch of salt and cook 2–3 minutes until translucent. Stir in garlic and ginger for 30 seconds until fragrant.
- Add spices: Sprinkle in coriander, cumin, and red pepper flakes if using. Toast 20–30 seconds to wake up the flavors.
- Build the sauce: Stir in chicken broth and scrape up browned bits.
Add coconut milk, lime zest from 1 lime, and juice from 1–2 limes (start with 1 and adjust later). Simmer gently.
- Thicken (optional): If you want a thicker sauce, whisk arrowroot or cornstarch with 1 tablespoon water. Stir into the pan and simmer 1 minute.
- Return the chicken: Nestle chicken back into the sauce and simmer 3–6 minutes, or until cooked through (165°F/74°C).
Taste and adjust salt, pepper, and lime.
- Finish and serve: Remove from heat. Scatter chopped cilantro or basil on top. Serve over rice, quinoa, or steamed veggies, spooning plenty of sauce over everything.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
The flavors deepen by day two.
- Freezer: Freeze up to 2 months. Thaw overnight in the fridge for best texture.
- Reheating: Warm gently on the stove over low heat or in the microwave at 50–70% power. Add a splash of broth or water if the sauce thickens too much.
Health Benefits
- Protein-rich: Lean chicken supports muscle repair and keeps you full longer.
- Healthy fats: Coconut milk provides satisfying fats, helping with satiety and flavor without dairy.
- Bright, anti-inflammatory ingredients: Lime, garlic, and ginger add antioxidants and support digestion.
- Lower-sugar, gluten free: No added sugar, and naturally gluten free when thickened with arrowroot or cornstarch.
What Not to Do
- Don’t boil the sauce hard: A rolling boil can cause the coconut milk to separate.
Keep it to a gentle simmer.
- Don’t add all the lime at once blindly: Limes vary. Start with less and add more to taste so the sauce stays balanced, not sour.
- Don’t skip seasoning the chicken: Salt and pepper on the chicken build flavor from the start.
- Don’t overcrowd the pan: Sear in batches if needed. Crowding prevents browning and dulls the flavor.
- Don’t overcook the chicken: Pull it when it hits 165°F/74°C for juicy results.
Recipe Variations
- Thai-inspired twist: Add 1–2 teaspoons red curry paste with the aromatics and finish with fresh basil.
- Veg boost: Stir in baby spinach, snap peas, or sliced bell peppers during the final simmer.
- Extra silky: Blend half the sauce with a handful of cilantro before adding the chicken back in.
- Citrus swap: Use lemon or a mix of lime and orange for a softer citrus profile.
- Lower fat: Use light coconut milk and reduce the broth slightly to keep the sauce flavorful.
- Spicy version: Add sliced chili, more red pepper flakes, or a dash of hot sauce to taste.
- Sheet pan shortcut: Roast seasoned chicken at 425°F (220°C) until done, then pour over warmed coconut-lime sauce from the stovetop.
FAQ
Can I use chicken thighs instead of breasts?
Yes.
Thighs stay extra juicy and are very forgiving. Cook time may be slightly longer, but the flavor is excellent with the coconut and lime.
Will light coconut milk work?
It will, though the sauce will be thinner and less rich. If using light coconut milk, consider a small amount of thickener or simmer a bit longer to reduce.
How do I prevent the sauce from curdling?
Keep the heat to a gentle simmer, not a hard boil.
Add lime juice after the sauce has come together and adjust to taste at the end.
What can I serve this with?
Steamed jasmine rice, coconut rice, quinoa, cauliflower rice, or sautéed greens all work well. A crunchy side salad with cucumbers and herbs is a fresh contrast.
Can I make it ahead?
Yes. Make the sauce and chicken, cool, and store for up to 4 days.
Reheat gently and brighten with a squeeze of fresh lime before serving.
Is it okay to add vegetables?
Absolutely. Quick-cooking veggies like spinach, peas, or thinly sliced bell peppers are great in the final few minutes of simmering.
How can I make it nut free and soy free?
It’s naturally nut free and soy free as written. Just use a soy-free broth and check labels on spices if you’re very sensitive.
Wrapping Up
Creamy Coconut Lime Chicken is the kind of meal you’ll cook on repeat—fast, flavorful, and better-for-you.
It’s bright yet cozy, with a sauce that begs to be spooned over something. Keep limes and coconut milk on hand, and dinner is basically handled. Once you’ve made it once, you’ll know exactly how tangy and creamy you like it, and it will only get better from there.
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