Creamy Coconut Lime Chicken

This baked creamy coconut lime chicken is a delicious weeknight wonder that comes together in just one skillet in under 30 minutes. The chicken gets a quick pan-sear before being bathed in a luscious coconut milk sauce and baked to juicy perfection.

Honestly? Lately, I’ve been all about chicken. Usually, I lean toward salmon or sometimes tofu, but this creamy creamy coconut lime chicken has totally won me over.

This recipe is perfect for busy weeknights — it’s simple but still feels like a treat. The combo of coconut, lime, and chicken hits just the right notes of savory and sweet. Seriously, trust me, you’re going to love how well these flavors come together!

• A quick-baked chicken dish that’s ready in under 30 minutes and pairs beautifully with rice or roasted veggies.
• Simple pantry staples like coconut milk, chicken broth, and cilantro come together to create a creamy, flavorful sauce.
• One skillet is all you need—making prep and cleanup a breeze.

If you want a quick, cozy dinner that’s easy but still special, this creamy coconut lime chicken has got your back. You’ll use just one oven-safe skillet, and it comes together in about 30 minutes. It makes four handsome servings — ideal for family dinners or saving some tasty leftovers.

• Simple and speedy: pan-sear the chicken, whisk up a quick sauce with coconut milk, chicken broth, and lime, then bake until the chicken’s perfectly cooked (165°F internal temp).
• Flavor-packed: creamy coconut milk brightened by fresh lime and fragrant cilantro creates a savory-sweet, tangy sauce you’ll crave.
• Cleanup’s easy: only one skillet means fewer dishes and less fuss.
• Adaptable: swap in boneless skinless thighs or pressed tofu for a plant-based twist, use arrowroot starch instead of flour for gluten-free/Paleo needs, or skip the sugar for Whole30-friendly eats.
• Make-ahead friendly: you can prep the chicken and sauce separately up to 24 hours ahead, store leftovers in the fridge 3–4 days, or freeze up to 2–3 months.

Stick around for the full ingredient list, easy-to-follow steps, helpful tips, and ways to tweak this recipe to what you have on hand.

Fast, Flavorful, and Flexible

• From start to finish in about 30 minutes—perfect for those busy weeknight dinners.
• One skillet means fast prep and easy cleanup, so you won’t dread the dishes after.
• The sauce balances creamy coconut milk with fresh lime to make a taste that’s savory, a little sweet, and just tangy enough.
• Family friendly and flexible — goes great with rice (especially cilantro lime rice), roasted veggies, and adapts easily for dietary needs like gluten free, paleo, or Whole30.
• Uses straightforward pantry staples you likely already have: coconut milk, chicken broth, lime, and cilantro.

What You’ll Need

• 2 lb. boneless skinless chicken breasts (around four breasts)
• 1/4 cup all purpose flour
• 1/4 cup cilantro, chopped (plus extra for garnish)
• 2 tbsp coconut oil
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 cup canned coconut milk (full fat preferred)
• 2/3 cup chicken broth
• 1 tbsp brown sugar (or coconut sugar)
• Juice of 2 limes
• 1 green onion, chopped (for garnish)
• Salt and pepper to taste

How to Make It

1. Preheat oven to 375°F.
2. Place a large oven-safe skillet or Dutch oven over medium heat and add the coconut oil and olive oil.
3. Mix the all-purpose flour and chopped cilantro in a bowl.
4. Dredge each chicken breast in the flour-cilantro mixture to coat.

5. Add the coated chicken to the hot skillet and sear 3–4 minutes per side until golden brown.

6. When the chicken is nearly cooked through, add the minced garlic and cook about 30 seconds.
7. While the chicken cooks, whisk together the coconut milk, chicken broth, brown sugar, and juice of 1 lime.
8. Remove the skillet from the heat and pour the coconut milk mixture evenly over the chicken.
9. Transfer the skillet to the preheated oven and bake 10–15 minutes, until the chicken reaches an internal temperature of 165°F.
10. Remove from the oven and drizzle the remaining lime juice over the chicken.
11. Season with salt and pepper and sprinkle additional chopped cilantro and chopped green onion on top.

Pro Tips for Success

• If your chicken breasts feel too hefty or you want to stretch it for more people, slice each breast in half lengthwise so you have smaller pieces that cook faster. Just cut the baking time down to around 5–8 minutes.
• Using both coconut and olive oil brings a lovely blend of flavors when searing. But if you only have one, go ahead and use just that—it’ll still be great.
• Want to bulk it up? You can toss in some fresh veggies like spinach, sliced red onion, or shiitake mushrooms right into the skillet before baking for an easy one-pan meal.
• Taste your chicken before serving and adjust the seasoning if you want. Need more lime kick? Sprinkle some lime zest on top. Crave more coconut? Add a touch more coconut oil to the sauce.

Can I use chicken thighs instead?

Absolutely! Go for boneless, skinless thighs. The process stays the same, but bake them a little less—around 5 to 8 minutes should do it.

What should I serve this with?

This creamy coconut lime chicken is fantastic over a bed of steamed rice or alongside roasted veggies. Both are easy and so good with the sauce. For a bright, citrusy dessert that keeps the lime theme going, try our No Bake Key Lime Cheesecake.

Can this be made gluten free/Paleo? What about Whole30?

You bet! Just swap the flour for arrowroot starch for gluten-free and Paleo-friendly. For Whole30, use arrowroot starch and skip the sugar completely. If you’d like another easy gluten-free chicken dinner, check out Panda Express Honey Sesame Chicken (Gluten-Free, Dairy-Free).

Made this creamy coconut lime chicken? Please leave a comment and star rating below—your feedback means so much!

Ways to Customize

• Chicken thighs: Swap in boneless, skinless thighs if that’s your jam—they brown well and bake a bit faster (about 5–8 minutes).
• Vegetarian/plant-based: Use firm tofu, pressed and seared, then finish it in the sauce. Adjust the baking time so the tofu is warmed through.
• Extra veggies: Try adding spinach, sliced red onion, bell peppers, or shiitake mushrooms directly to the skillet before baking so it’s a full meal all in one pan.
• Spicy twist: Stir in some red pepper flakes, Sriracha, or finely diced jalapeño into the sauce if you like heat.
• Flavor swaps: Use either coconut sugar or brown sugar as listed. Swap cilantro with basil for a fresh herb change. Add lime zest for extra citrus zing.
• Lighten it up: Use light coconut milk if you want fewer calories—just know the sauce won’t be as rich. You can also cut back a bit on the oils while searing.

Storing and Reheating

Store leftovers in an airtight container once cooled and keep them in the fridge for 3–4 days.

If freezing, place the cooked chicken and sauce in a freezer-safe container or bag for up to 2–3 months. Thaw overnight in the fridge before reheating.

To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally and adding a splash of broth or coconut milk if the sauce gets too thick. Or use the microwave in 30–45 second bursts, covered, until heated through. Make sure chicken reaches 165°F before eating. For another make-ahead chicken that reheats well for weekday lunches, try Ground Sesame Chicken.

If you want to make this in advance, you can sear the chicken and prep the sauce separately, store both in the fridge up to 24 hours, then combine and bake when you’re ready (still aiming for that perfect 165°F internal temp). This assemble-ahead, bake-later method also works well for casseroles like Enchilada Stuffed Shells.

Common Questions Answered

• Can I use chicken thighs? Yes, boneless skinless thighs work great and usually need less oven time (5–8 minutes). Follow the same cooking steps.
• How do I know when the chicken is done? Use an instant-read thermometer; the internal temperature should be 165°F. The juices should run clear, and no pink remains inside.
• Can I make this gluten free/Paleo? Definitely. Just swap the flour for arrowroot or tapioca starch.
• Do I have to use full-fat coconut milk? Full-fat coconut milk gives you the best, creamiest sauce. Light coconut milk works but makes a thinner sauce.
• Can I skip the sugar? Sure! Leaving out the sugar makes this Whole30-compliant, and the lime and coconut still give great balanced flavor.
• Can I finish cooking stovetop instead of oven? Yep! After adding the sauce, cover the pan and simmer on low until chicken hits 165°F, about 8–12 minutes depending on thickness. Keep an eye on the liquid and add broth if it gets dry.