Can I substitute the chicken breasts with thighs?

Absolutely! Boneless, skinless thighs work great and stay super juicy.

How do I store leftovers?

Pop them in an airtight container and refrigerate for up to 4 days. Reheat gently on the stove or microwave until warmed through.

Is coconut cream the same as coconut milk?

Not quite. Coconut cream is thicker and richer, giving the sauce that dreamy texture. But you can use full-fat coconut milk in a pinch—just simmer a bit longer to thicken it up.

Can I add other veggies?

Totally. Snap peas, baby spinach, or even bell peppers would work beautifully here.

Creamy Coconut Lime Chicken - Chicken magic recipes

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.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

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).
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.
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.
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