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Weeknights get cozy with this chicken dish packed with tropical lime and coconut. The sauce is super creamy, with a punch from fresh lime juice that makes it sing. Everything cooks up in the same pan, so cleaning up doesn’t even take a minute. Sear chicken breasts first, then let them soak up the rich sauce while finishing in the oven until each piece is loaded with flavor and moisture.
The first time I put this together on a wild Tuesday night, the house smelled like vacation. Now it’s my go-to when I’m craving something tasty but don’t have time to fuss.
Vibrant Ingredients
- Boneless skinless chicken breasts: look for juicy, plump cuts for the best bites
- All purpose flour: makes the crust extra crispy
- Cilantro: toss extra on top for a little herbal kick
- Coconut oil and olive oil: using both gives rich browning and more flavor
- Garlic clove minced: pick a fresh clove for a bold, punchy flavor
- Coconut milk: full-fat is best for the creamiest sauce
- Chicken broth: adds a tasty base and brings the coconut milk up a level
- Brown sugar or coconut sugar: a bit goes a long way to balance the tang
- Limes: grab the juiciest for loads of flavor
- Green onion chopped: scatter these for a peppery bite at the end
- Salt and pepper to taste: season well so everything pops
Easy Step-by-Step
- Preheat the Oven:
- Get your oven nice and hot at 375 so you’re ready to go when it’s time to bake.
- Sear the Chicken:
- Warm up your skillet with coconut and olive oils. Mix flour and cilantro in a bowl, roll chicken breasts to coat them, then lay them into your hot skillet. Sear three to four minutes a side. Stir in the minced garlic right at the end and let it get super fragrant.
- Mix the Sauce:
- As chicken’s searing, whisk together coconut milk, broth, sugar, and juice from one lime until smooth.
- Bake Everything Together:
- Slip the skillet off the stove, pour the coconut mixture over the chicken, and slide it into the oven for about ten to fifteen minutes—until the chicken hits one sixty five inside and sauce gets creamy.
- Finish up and Top Off:
- When it’s out, splash it with juice from the last lime, then scatter green onion and cilantro over the top. Add one last pinch of salt and pepper. You’re set!
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I reach for coconut milk all the time because it’s soft and makes dinners feel dreamy, almost like I’m warm on the beach. Our family cooked this up together on a snowy night and honestly, it felt like a mini vacation right at the dinner table.
Saving leftovers
Cool down what’s left, stash it in a sealed container, and stick it in the fridge for up to three days. Honestly, it tastes even better the next day and stays juicy. Warm it gently on the stove with a splash of coconut milk or reheat covered in the oven.
Easy swaps
No regular flour? Use arrowroot or a gluten free mix. If you’re missing chicken broth, veggie broth works just fine. Want to change up the citrus flavor? Lemon will swap in great for lime.
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Serving ideas
Spoon chicken and sauce onto a pile of hot jasmine rice or quinoa. Try roasted veggies on the side or maybe a cucumber salad if you’re feeling fresh. Don’t forget a couple extra lime wedges for that zippy finish.
What makes this fun
Lime and coconut are the stars in Thai classics, bringing those feel-good, bright flavors. This has some Tom Kha Gai vibes but is way faster—it’s all those bold tastes you love from takeout, but here at home without the fuss.
Common Questions
- → What’s the trick for getting a creamy sauce here?
Use full-fat coconut milk, then mix in a bit of chicken broth, lime, and a spoon of brown sugar. Bake everything together so the sauce thickens up perfectly with the chicken.
- → How can I make it gluten-free?
Easy—swap out the regular flour and use arrowroot starch to toss the chicken. That way, your sauce turns out thick and silky too.
- → Which chicken should I pick for this?
Thighs come out super juicy and full of flavor, but chicken breasts do great too if that’s what you like.
- → Any tips to keep chicken from getting dry?
Sear it in a skillet for color, then let it finish soaking in the coconut sauce in the oven. That helps it stay moist and tender.
- → How do I fancy it up at the end?
Toss extra cilantro and some sliced green onion over the top, hit it with a squeeze of lime, and maybe a little more salt and pepper if you want more flavor.