Creamy Coconut Lime Chicken

Looking for a creamy chicken dish that tastes like sunshine in a skillet? This Creamy Coconut Lime Chicken is your answer. It’s tangy, rich, and subtly tropical—like a mini vacation for your taste buds, no passport required. If your weeknights are a mix of chaos, carpool, and “What’s for dinner?”, this one-pan wonder has you covered.

With just a few fresh ingredients and about 30 minutes, you’ll have a restaurant-worthy dish that’s both comforting and a little exotic—because sometimes, chicken just needs a little lime-scented adventure.

Why You’ll Love This Creamy Coconut Lime Chicken

Let’s face it—chicken breasts can be… well, boring. But not here! In this dish, juicy seared chicken gets bathed in a luscious coconut cream sauce kissed with lime and ginger. It’s the kind of meal that feels indulgent, yet still light enough to not knock you into a food coma.

Here’s why it deserves a spot in your regular dinner rotation:

• One pan means fewer dishes (can I get an amen?).
• Coconut + lime = flavor heaven.
• Green beans add freshness and crunch.
• It’s great for picky eaters and dinner guests.
• Leftovers taste even better the next day (if you’re lucky enough to have any).

Ingredients You’ll Need

Don’t worry, no wild goose chases at the grocery store. Everything here is easy to find:

• 2 tbsp coconut oil or olive oil, divided
• 4 boneless, skinless chicken breasts (1½ to 2 lbs)
• 1¾ tsp kosher salt, divided
• 2 large shallots, sliced
• 12 oz fresh green beans, trimmed
• 3 garlic cloves, minced
• 1½ tsp grated fresh ginger
• ¾ cup low-sodium chicken broth
• 1 (13.5-oz) can coconut cream, shaken well
• 1 heaping tsp lime zest (about 2 limes)
• 1 tbsp fresh lime juice (from 1–2 limes)
• Cilantro, lime wedges, toasted coconut (optional but highly recommended)
• Fresh steamed rice, for serving (optional but delicious)

How to Make Creamy Coconut Lime Chicken

1. Sear the Chicken

Heat 1½ tbsp of oil in a deep skillet over medium-high. Season both sides of the chicken with 1 tsp salt. Sear the chicken until golden and it releases easily from the pan—4 to 6 minutes on the first side, then 4 minutes on the other. Set aside (don’t worry, it’s not cooked through yet).

2. Sauté the Veggies

Lower the heat to medium. Add the remaining ½ tbsp oil, shallots, and ¾ tsp salt. Cook for about 2 minutes, until the shallots start to soften.

Toss in green beans and garlic, and stir until fragrant—just about a minute. Add the ginger, give it a quick mix, then pour in the chicken broth. Scrape up all those golden bits from the bottom of the pan (that’s pure flavor gold right there).

3. Simmer in Coconut Cream

Add the coconut cream and stir. Nestle the chicken back into the pan so it’s cozy among the green beans. Simmer for 7 to 10 minutes, flipping the chicken occasionally, until it reaches 165°F inside.

4. Add the Lime Magic

Once the chicken’s cooked through, turn off the heat. Add lime zest and juice, and stir. Taste and adjust with more lime or salt if needed.

5. Serve & Savor

Garnish with chopped cilantro, a sprinkle of toasted coconut, and lime wedges if you’re feeling extra. Serve over fluffy rice to soak up all that glorious sauce.

Cooking Tips for Busy Weeknights

• No coconut cream? You can use full-fat coconut milk, but the sauce will be a little thinner.
• Short on time? Slice the chicken breasts in half lengthwise to cook faster.
• Want it spicy? Add a pinch of red pepper flakes or a sliced chili with the garlic.
• Don’t skip the zest! It adds a punchy brightness that juice alone just can’t match.

And if your green beans are looking a little tired in the fridge? A quick blanch or sauté brings them right back to life in this saucy setting.

A Little Backstory

This Creamy Coconut Lime Chicken recipe came to the rescue on a rainy Tuesday when my fridge looked bleak and my energy was even bleaker. I threw it together with what I had, hoping for something halfway decent… and ended up licking the spoon while standing over the stove. True story. My kids now call it “that tropical chicken” and ask for it weekly.

FAQs About Creamy Coconut Lime Chicken

Conclusion

Whether you’re cooking for the whole crew or just want to treat yourself after a long day, Creamy Coconut Lime Chicken brings the comfort and the zing. It’s warm, creamy, and packed with flavor—like a tropical hug in a bowl.

Ready to give your chicken dinner a glow-up? 🍽️ Let me know how it turns out—and don’t forget the extra lime wedge!

Discover More Chicken Magic Recipes You’ll Love

If this Creamy Coconut Lime Chicken hit the spot, you’re in for a treat—Chicken Magic Recipes is full of vibrant, flavor-packed dishes that pair perfectly with the tropical notes in this recipe. Here are a few more crowd-pleasing favorites that bring bold sauces, sweet-heat, and one-pan ease to your dinner table:

1. Spicy Brazilian Coconut Chicken – Love that creamy coconut vibe? This fiery South American-inspired version kicks it up a notch and is another must-try for coconut chicken fans.
2. Jalapeño Peach Chicken – If you enjoy a sweet and spicy balance, this juicy, tangy dish delivers with every bite. It’s a fruity twist that complements lime and coconut beautifully.
3. Creamy Pesto Chicken – Craving something herby and indulgent? This creamy, basil-packed chicken dinner is quick, satisfying, and oh-so comforting.
4. Hawaiian Shoyu Chicken – For another island-inspired meal, try this saucy, soy-based chicken that’s sticky, savory, and perfect over rice—just like our coconut lime favorite.

These recipes are perfect next steps if you’re exploring tropical flavors or just want easy weeknight meals that deliver big-time satisfaction. Happy cooking, and don’t forget to share your delicious creations with us! 💛

Creamy Coconut Lime Chicken

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• Author: Aneta
• Total Time: 35 mins
• Yield: 4 servings 1x

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Description

Creamy Coconut Lime Chicken is a quick and vibrant one-pan dinner featuring seared chicken breasts in a zesty, rich coconut cream sauce with lime and fresh green beans. Serve it over rice for a tropical-inspired, family-friendly meal that comes together in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 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 and toasted coconut, for serving (optional)

• Freshly steamed rice, for serving (optional)

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Instructions

1. Sear the Chicken:
   Heat 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Season chicken with 1 teaspoon salt. Sear chicken 4–6 minutes per side until golden brown. Remove from pan and set aside (not fully cooked yet).

2. Sauté the Vegetables:
   Lower heat to medium. Add remaining oil, then shallots and 3/4 teaspoon salt. Cook 1–2 minutes until translucent. Add green beans and garlic; sauté 1 minute. Stir in ginger and pour in broth, scraping up any browned bits.

3. Make the Sauce:
   Add coconut cream and mix well. Return chicken to the skillet, nestling into the sauce. Simmer for 7–10 minutes, flipping occasionally, until chicken reaches 165°F.

4. Finish with Lime:
   Remove from heat. Stir in lime zest and juice. Taste and adjust seasoning as needed. Garnish with cilantro, lime wedges, and serve with rice.

Notes

• You can use full-fat coconut milk if coconut cream isn’t available; the sauce will be slightly thinner.

• Boneless, skinless chicken thighs work just as well.

• Add chili flakes if you’d like a spicy kick.

• Leftovers store well in the fridge for up to 4 days.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: Tropical, American

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 29 g
• Saturated Fat: 18 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 115 mg