Coconut Lime Chicken (Easy Recipe)

This creamy coconut lime chicken recipe makes for a super easy and flavorful weeknight dinner. Make a Thai inspired chicken noodle soup. Or serve it along side a pile of white rice or roasted potatoes to soak up the zesty broth!

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This Thai inspired chicken recipe has the perfect mix of creamy, salty, sweet and sour flavors. The coconut milk and lime combination is one of my favorites, especially in savory dishes.

I served the coconut lime chicken with the broth, thin noodles and spinach to make a chicken noodle soup. The broth is my favorite part of the dish! I like to top it with chopped cashews for a little crunch.

The ingredients are very simple; you may have a few of them in the pantry already! All you need is light coconut milk, chicken broth, yellow onion, low sodium soy sauce, chicken breast, limes, garlic, ginger, smoked paprika, onion powder, brown sugar, salt, black pepper and cooking oil.

Tools to help you cook this chicken recipe:

• Large nonstick skillet
• Measuring cups
• Measuring spoons
• Sharp knife
• Meat thermometer
• Cutting board

Coconut Lime Chicken Recipe

Serves 4

Ingredients

• 2 large boneless skinless chicken breasts; sliced lengthwise into 2-3 smaller pieces per breast (4-6 pieces total)
• 1 tsp onion powder
• 1 tsp smoked paprika
• salt & black pepper
• cooking oil
• half a yellow onion; peeled & minced
• 4 cloves garlic; peeled & finely minced
• 2 tsp fresh ginger; peeled & zested
• 1 1/2 cups chicken broth
• juice from 2 limes (about 2.5 Tbsp)
• 1 Tbsp brown sugar
• 1 Tbsp low sodium soy sauce
• 1 (13.5 oz) can coconut milk light
• Optional garnishes: lime wedges, fresh cilantro, chopped cashews or peanuts

Instructions

• Prepare the ingredients according to the ingredient list.
• In a small bowl, mix together the smoked paprika, onion powder, 1/2 tsp salt and 1/2 tsp black pepper.
• Use 1 1/2 tsp of the seasoning mix (save the remaining for another step) and evenly season the chicken pieces with the seasoning on a plate. Set aside.
• Drizzle 1 Tbsp cooking oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes on each side until browned. Transfer the chicken to a plate and set aside.
• To the same skillet, reduce the heat to medium and add 1 Tbsp cooking oil. Add the minced onions and saute for 4-5 minutes, stirring often, until soft (add 1 Tbsp at a time of water to loosen the brown bits on the pan, creating a paste). Add the remaining seasoning mixture, the minced garlic, zested ginger and cook for 1 minute until fragrant. 
• Increase the heat to medium high, pour in the chicken broth and bring to a simmer. Stir in the lime juice, brown sugar, and low sodium soy sauce. Mix well. Simmer for 8-10 minutes until the broth has reduced, stirring occasionally.
• Mix in the coconut milk and bring the mixture back to a simmer over medium high heat.
• Add the chicken pieces back into the creamy broth and cook for 5 minutes, coating the chicken in the broth. (safe internal temperature for chicken is 165°F (74°C))
• Serve the chicken with the broth. Enjoy as a soup, with noodles, white rice or potatoes. Top with optional garnishes; cilantro, chopped nuts, lime wedges.

Need more chicken recipes?

• Slow cooker Honey mustard chicken
• Creamy mushroom chicken
• Ginger Lime Chicken
• Chicken and mushroom pasta
• Chicken Green Pepper Quesadilla