Description
Learn how to make a flavorful Coconut-Lime Chicken Skillet with this easy recipe. Perfect for a quick and delicious weeknight meal!
Ingredients
Scale
- 2 tablespoons olive oil (30 ml)
- 2 large chicken breasts, sliced lengthwise to have 4 flatter cutlets
- 1/2 yellow onion, diced
- 1 tablespoon (15 ml) minced garlic
- 1 tablespoon (15 ml) minced ginger
- 1/4 cup chicken broth (60 ml)
- 5 cups canned coconut cream (360 ml)
- 1/4 cup lime juice (60 ml), plus lime wedges for serving
- 1 teaspoon (5 ml) dried basil
- 1/2 teaspoon (3 ml) coriander
- 1/4 cup chopped cilantro (15 g), plus more for garnish
- Salt and pepper, to taste
- Optional: 1 teaspoon (5 ml) red pepper flakes, plus more for garnish
Instructions
- Warm the olive oil over medium-high heat in a large cast iron pan. Allow the pan to heat thoroughly for about 4-5 minutes. Meanwhile, season both sides of the chicken pieces with salt and pepper.
- Once the pan is hot, lay the chicken cutlets in the skillet and let them cook for approximately 4 minutes without moving, until a golden crust forms. Turn each piece over and cook for another 4 minutes to get a crust on the other side, ensuring the chicken is mostly cooked.
- Remove the chicken from the pan and place it on a plate. Add the chopped onion, minced garlic, and minced ginger to the skillet. Add more oil if necessary. Cook the onions, garlic, and ginger until the onions are browned, about 10 minutes.
- Pour the chicken broth into the pan and use a spatula to scrape up any browned bits from the bottom.
- Introduce the coconut cream, lime juice, basil, and coriander into the pan, mixing them with the onion and broth. Continue to scrape up any remaining browned bits from the pan’s base as you stir.
- Allow the mixture to come to a gentle boil, then lower the heat to medium. Let it simmer for 10 minutes so the sauce can thicken and reduce.
- After 10 minutes, add the cilantro and red pepper flakes, if desired, to the sauce and stir. Return the chicken cutlets to the skillet, nestling them into the sauce. Cover and let it simmer for another 5 minutes until the chicken is fully cooked.
- Sample the sauce and adjust the seasoning with salt and pepper to your liking. Remove from heat and serve with your choice of basmati rice, cauliflower rice, shredded cabbage, or roasted vegetables like broccoli or green beans. Top with more chopped cilantro, red pepper flakes, and lime wedges.
Notes
- Marinate chicken in lime juice, garlic, and ginger for 30 minutes before cooking for enhanced flavor.
- Add coconut milk towards the end of cooking to make the sauce creamier.
- Increase red pepper flakes or add cayenne pepper for a spicier kick in the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Calories: 450
- Fat: 30g
- Protein: 35g
Keywords: coconut lime chicken, paleo skillet recipe, dairy-free chicken skillet, gluten-free coconut lime, whole30 dinner idea