Coconut Lime Chicken Recipe – Zesty & Creamy!

Coconut Lime Chicken is a tender, flavorful dish with juicy chicken breasts in a creamy coconut-lime sauce, bursting with tropical taste. It’s perfect for weeknight dinners, meal prep, or a special meal with a summer vibe. I made this for a family gathering, and everyone loved the bright, creamy flavors! This recipe takes about 30 minutes and uses one skillet for easy cleanup. Let’s make this delicious chicken together!

Why You’ll Love This Coconut Lime Chicken Recipe

This recipe is quick, ready in about 30 minutes, and packed with creamy, tangy flavors. The coconut milk and lime make it feel like a tropical escape. You only need a skillet and a few basic tools, so prep is simple. It’s great for dinners, lunches, or meal prep. I love how the sauce pairs with rice! You can adjust the lime or add veggies to make it your own.

Ingredients for Coconut Lime Chicken Recipe

For the Chicken:

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• ½ tsp ground cumin

For the Coconut Lime Sauce:

• 1 cup canned coconut milk (full-fat for creaminess)
• ¼ cup fresh lime juice (from 2-3 limes)
• 1 tbsp soy sauce (low-sodium preferred)
• 1 tbsp honey
• 1 tsp minced garlic
• 1 tsp grated fresh ginger
• ¼ cup chopped fresh cilantro

For Garnish (Optional):

• Lime wedges
• Extra cilantro
• 1 tbsp toasted coconut flakes

Substitutions: Use chicken thighs for a juicier option. Swap lime juice for lemon juice for a milder citrus flavor. Replace honey with maple syrup or brown sugar. Use tamari instead of soy sauce for gluten-free.

Equipment Needed

• Large non-stick skillet
• Tongs
• Small bowl
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons
• Juicer or citrus reamer

These are common kitchen tools you likely have. A non-stick skillet makes cooking the chicken easy.

How to Make Coconut Lime Chicken Recipe

Season the Chicken

Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and cumin. This gives the chicken a savory base flavor.

Cook the Chicken

Heat olive oil in a large skillet over medium heat; add chicken and cook for 5-6 minutes per side until golden and cooked through. Remove chicken to a plate and cover to keep warm.

Prepare the Coconut Lime Sauce

In the same skillet, add coconut milk, lime juice, soy sauce, honey, garlic, and ginger; whisk until smooth. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

Combine Chicken and Sauce

Return the cooked chicken to the skillet, spooning the sauce over each piece. Simmer for 2-3 minutes to coat the chicken and blend flavors.

Add Cilantro

Stir in chopped cilantro for a fresh, herbal touch. Remove from heat to avoid overcooking the chicken.

Garnish and Serve

Serve chicken with extra sauce spooned over, garnished with lime wedges, cilantro, and toasted coconut flakes, if using. Pair with rice or veggies for a complete meal.

Tips for a Great Coconut Lime Chicken Recipe

Use full-fat coconut milk for a creamy sauce; I tried light once, and it was too thin. Don’t overcook the chicken to keep it juicy. Shake the coconut milk can before opening to mix it well. I added extra lime juice for a tangier sauce, and it was a hit. Pat chicken dry before seasoning for a nice sear. Prep the sauce ingredients ahead to save time. I served this with rice, and it soaked up the sauce perfectly.

Pro Tip: Boost the Flavor

Add ¼ tsp red pepper flakes to the sauce for a subtle spicy kick. I tried this, and it gave the dish a bold, exciting twist.

Variations and Substitutions

Add ½ cup sliced bell peppers or snap peas to the sauce for extra veggies; I tried bell peppers, and they added crunch. Use shrimp or tofu instead of chicken for a different protein. Swap cilantro for parsley or basil if you prefer. Serve over quinoa or cauliflower rice for a low-carb option.

Storage Instructions

Store leftover chicken and sauce in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat for 5-7 minutes, stirring occasionally, or microwave for 1-2 minutes.

Can You Freeze Coconut Lime Chicken?

Yes, freeze chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet for best texture.

FAQs About Coconut Lime Chicken Recipe

Here are answers to common questions about this dish.

1. Can I use chicken thighs instead of breasts?
   Yes, thighs are juicier; cook for 6-7 minutes per side. I used thighs, and they were tender.
   
2. What if I don’t have fresh ginger?
   Use ½ tsp ground ginger; it’s less bold but works. I tried ground ginger, and it was still tasty.
   
3. Can I make this ahead?
   Prep and cook the chicken and sauce a day ahead; reheat gently before serving. I did this for meal prep, and it saved time.
   
4. Why is my sauce too thin?
   Simmer longer to thicken, or use less coconut milk. I simmered mine extra, and it was perfect.
   

How to Serve Coconut Lime Chicken

Serve warm with jasmine rice, coconut rice, or roasted vegetables for a balanced meal. Pair with a chilled coconut water or light beer for a tropical vibe.

Nutrition Info for Coconut Lime Chicken

Per serving (1 chicken breast with sauce, 4 servings):

• Calories: 350 kcal
• Protein: 27g
• Carbohydrates: 8g
• Fiber: 1g
• Sugars: 5g
• Fat: 23g
• Saturated Fat: 15g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Coconut Lime Chicken Recipe is a creamy, tropical dish perfect for weeknight dinners or special meals. Its tangy sauce and tender chicken make it a crowd-pleaser. Share your favorite side dish for this chicken in the comments below!