Creamy coconut milk chicken with fresh lime juice, cilantro, and red pepper flakes. Your taste buds are in for a treat!
Serve this coconut lime chicken over Pineapple Rice with a side of Roasted Garlic Green Beans for one incredibly delicious meal.
Coconut Lime Chicken
The best type of meals are sometimes the easiest type of meals that require minimal ingredients and little prep time.
This coconut milk chicken is made with chicken breast that is simmered in the most delicious creamy coconut milk sauce with fresh lime juice, cilantro, and red pepper flakes.
The sweetness of coconut milk combined with freshness of lime juice and spiciness of pepper flakes is seriously one of best flavor combinations. Best way to serve it is over hot cooked rice.
Coconut Milk
Coconut milk is the star of this creamy cilantro lime chicken. It adds creamy richness, nutty, and slightly sweet flavor.
It also thickens naturally so you don’t need any additional thickening agents. Here are few tips when buying coconut milk.
Canned – there are many varieties of coconut milk, such as canned, boxed, refrigerated, and even powdered. Look for canned coconut milk, usually found in the Asian aisle of the grocery store.
Unsweetened – be sure you’re buying unsweetened coconut milk. It’s naturally sweet, whereas sweetened condensed coconut milk and cream of coconut both contain added sugar and are often found near the coconut milk.
Full-Fat – for best results, use full-fat coconut milk. Lite coconut milk has less fat than regular coconut milk and tends to be more watery looking in the can. Plus you want the richness of full-fat coconut milk.
Shake the Can – when you crack open a can, there’s often a layer of the solid white stuff at the top, which is what’s known as “coconut cream.” Before opening the can, vigorously shake it to combine the cream and the liquid together.
Favorite Brand – I love Thai Organic Unsweetened Coconut Milk, which is fairly available at most grocery stores. It only has three ingredients and tastes and looks the best.
I also love the brand Nature’s Promise, which is a Giant grocery store label. You can also make your own coconut milk with only 2-ingredients!
How to Make Coconut Chicken
Step 1: First prep the chicken by slicing each breast in half lengthwise. Place each cutlet between plastic wrap and pound until no more than 1/4-inch thick. Season all over with salt and pepper, to taste.
Step 2: Heat a large sauté pan, preferably a cast-iron or a stainless steel pan over medium/high heat. Add butter and 1 tablespoon of olive oil. When butter is melted and hot, add chicken and sauté until lightly golden, about 1-2 minutes per side.
You want the chicken lightly seared on the outside but still raw on the inside. Remove the chicken to a plate.
Step 3: To the same pan, add the remaining olive oil, white parts of the green onion and garlic. Cook just until the garlic is fragrant, about 30 seconds. Make sure to keep an eye on it as the garlic burns easily.
Stir in chicken stock, lime juice and zest, honey, and red pepper flakes. Simmer until the mixture is reduced by half, about 3-4 minutes while scraping to loosen brown bits from the bottom of the pan. You want the mixture at a simmer and not boil, so if needed, reduce the heat at this point.
Step 4: Stir in coconut milk and season the mixture with salt and pepper to taste. Simmer until reduced and thickened, about 4-5 minutes.
Step 5: Return the chicken to the pan and cook until completely cooked through. It should take no more than 4-5 minutes. Make sure not to overcook the chicken or it will be tough.
Step 6: Lastly, stir in the green parts of the green onion and cilantro. Serve over hot cooked rice.
How to Cook Chicken with Coconut Oil
You can easily make this coconut milk chicken recipe completely dairy-free by simply swapping out the butter for the coconut oil. Use unrefined or virgin coconut oil. It’s going to be the least processed.
In step 2, where the recipe calls for 2 tablespoons of butter, simply use 2 tablespoons of coconut oil. Heat it over medium/high heat with olive oil and proceed with the recipe as directed.
Coconut Milk Recipes
- Coconut Milk Shrimp – newest recipe on Little Broken!
- Coconut Shrimp Lettuce Wraps with Mango Salsa – must for summer grill out!
- Cilantro Lime Coconut Rice – pairs so well with grilled chicken or seafood
- Easy Chicken Vegetable Curry – easy and quick one-pan meal
If you make this Coconut Milk Chicken, don’t forget to leave feedback and a rating.
Print
Coconut Milk Chicken with Cilantro Lime
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main
- Method: Simmer
- Cuisine: Thai
Description
Creamy cilantro lime chicken with coconut milk, fresh lime juice, cilantro, and red pepper flakes. Your taste buds are in for a treat!
Ingredients
- 1 1/2 pounds boneless, skinless, chicken breasts
- 2 Tbsp. olive oil
- 2 Tbsp. butter*
- 2 green onions, green and whites sliced + separated
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 2 Tbsp. fresh lime juice
- Zest of 1 lime
- 2 Tbsp. honey
- 1/2 tsp. red pepper flakes
- 1 (14 oz.) can unsweetened coconut milk, full fat
- 2–3 Tbsp. fresh chopped cilantro
- Kosher salt and fresh black pepper
Instructions
- Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season each cutlet all over with salt and pepper.
- Heat a large heavy-duty sauté pan over medium-high heat, preferably a cast-iron or a stainless steel pan. Melt butter with 1 Tablespoon of oil. When hot, add chicken cutlets and sauté until lightly golden, about 1-2 minutes per side. You want the chicken just lightly seared on the outside and not cooked through. Transfer to a plate.
- To the same pan, add the remaining 1 Tablespoon of olive oil and cook the white parts of the green onions and garlic until just fragrant, about 30 seconds. Make sure not to burn the garlic.
- Stir in chicken stock, lime juice, lime zest, honey, and red pepper flakes. Simmer until reduced by half, about 3-4 minutes, while stirring and scraping to loosen browned bits from the bottom of the pan. If needed, reduce the heat so the mixture is at a simmer and not a boil.
- Stir in coconut milk and season with salt and pepper, to taste. Simmer until reduced and thickened, about 4-5 minutes.
- Return the chicken to pan and cook until the chicken is cooked through, approximately 4-5 minutes.
- Stir in green parts of green onions and cilantro.
Notes
- To make it dairy-free, use coconut oil in place of butter.
Keywords: dairy free, quick, easy, chicken breast, summer
Lacey says
I made this chicken and paired it with the pineapple rice as suggested. It was the perfect meal for a celebration of me finishing my second year of grad school, and my husband accepting an offer for his new dream job. It’s a new favorite of mine, but since we have several people in the house, I double the recipe, and it worked out just fine.
★★★★★
Katya says
Thank you Lacey! I’m so happy to hear you enjoyed it. And congratulations!
SABRINA says
wondering where all the carbs are coming from in the nutritional information? Honey and onions would add some and maybe the lime juice but wouldn’t expect it to add 12.2 per serving when is serves 6. Just curious. It looks keto friendly when just looking at ingredients
Katya says
We use an online nutrition calculator to figure out the nutrition info and it’s only a rough estimate. So I can’t answer with certainty. I would recommend that you calculate the nutrition information yourself for more accurate numbers.
Midori says
I love anything coconut milk with chicken and prefer without curry as I make a lot of curry food. I wanted to give this a try and read most of the comments. After browning the chicken in Butter and 1 T oil putting the chicken on the side as directed, I removed the cooked juices from the pan and set aside. I added 1/2 chopped white onion, 1 chopped white potato blanched and saute it with the green onions and garlic. The juices saved from the chicken made about 1/2 cup so I added 1/2 of chicken stock and mixed in 1 T corn starch for thickening before adding into saute mix in the pan. This helped thicken the coconut and added much more flavor to this recipe!
★★★★
Mike says
Really good, family enjoyed it… Added fresh ginger to the recipe… Thank you for the recipe
Katya says
Thanks for feedback Mike!
Jeannie says
Perfect as is!! I really enjoyed making AND eating this! I followed your recipe exactly and it was delicious! Served with Jasmine Rice… yum! Thank you!
★★★★★
Karen Mahoney says
It was really good, thanks for sharing! Pretty easy, but I did embellish a bit – I added a little corn starch to thicken the sauce and I didn’t do cutlets, I pounded the chicken but left if a bit thicker and cut up into big chunks and sauteed a bit longer, also cooked the sauce a bit longer after adding the milk and added some green chilies, yum!
★★★★
Linda says
Made this today for the first time. I have to say it is very good, love to try different things in food. Love how easy it was to make very flavorful husband liked it that is a win win. I will be making this again.
★★★★★
Katya says
I’m so happy to hear that! Thank you Linda.
Amy says
I have made this so many times and it is always a hit for dinner with the family. I tend to omit the red pepper flakes for the kids but it is always delicious and i love how simple and easy it is to put together.
★★★★★
Katya says
Thank you Amy!
Christina says
Omg this was delicious! I rarely comment but this was so good I had to!
★★★★★
Katya says
Thank you so much for your comment Christina! So appreciate it.
Chloe says
Unreal! I also wilted baby spinach in at the end, and stirred in some well cooked broccoli for some extra greens. The flavours were incredible!
★★★★★
Katya says
Love that! Thank you.
Carmen says
Simple and tasty. I added a tablespoon of sofrito which has cilantro and it was quite savory.
★★★★
Tiffany Deitrich says
So delicious! The whole family loved it! Thank you for this amazing recipe.
★★★★★
Katya says
I’m so happy to hear that! Thank you for taking the time to leave me feedback.
Broderick says
Made this recipe a 2 times and it was delicious. I also made some cilantro lime rice to go with it and it’s really good.
★★★★★
Dawn says
mine didn’t thicken – any idea? I was simmering for double the time and it would not thicken.
Katya says
Did you use full fat coconut milk in a can?
Annie says
I’m having the same problem. Definitely using full fat but it’s super runny even after simmering for ages. Still great flavour though. Any suggestions?
Katya says
It shouldn’t be watery. Are you using canned coconut milk? Also keep in mind after you let the chicken rest in the pan, the juices will settle and the sauce will thicken a little more.
Annie says
Thanks for getting back to me!
Yeah I’m using canned coconut milk.
I’ll try leaving the chicken in for a bit longer!
Lizzy says
Everyone loved this!
I’ll change some things next time, though. I felt that there was just soooo much oil. I left out 1 Tbsp entirely & thought there was still too much. I think the chicken will sear enough with just the butter!
I think I’d like it better with just a bit less of the red pepper flakes.
I’ll definitely have pineapple on the side next time, too!
Thank you; it was great!
Kayla says
Taste so fireeee ! I used watery coconut milk so it wasn’t as thick but it was still rich and yummy, thank you 🙂
★★★★★
Katya says
Thank you!
Antonia says
This recipe is PURE FIRE!!! I’m looking forward to make this! Do you know if I can use something else instead of broth? In my house we don’t use any kind of powdered or store-bought broth, so I’d need a replacement for that. Maybe water would work?
Thanks!
Katya says
You can use little white wine or milk (dairy or non-dairy such as almond). Let me know how it turns out for you.
Deborah says
This is easy and delicious!!!!!! It will be one of my go to’s!
★★★★★
Katya says
Thank you!!
Noelle says
This is one of my favorite meals that I have ever cooked. It’s incredible! I’ve never left a review on a recipe before, but this just tasted SO GOOD. My husband and I scarfed the whole dish down within maybe 15 minutes. We served it over plain white rice and spooned the sauce on top. We don’t like bland food at our house, and this recipe has great flavor – the red pepper flakes add the perfect amount of spice and you can taste the honey, lime, etc all together. Thanks for this recipe, Katya! We’re adding this to our favorites list!
★★★★★
Katya says
Thank you Noelle! So happy to hear you all enjoyed it.
Carolyn says
I made the Coconut Milk Chicken with Cilantro Lime today for lunch. Served it over rice. It’s delicious and I’ll definitely be making this again!
★★★★★
Katya says
Thank you Carolyn!
Chantelle says
Should the chicken stock and butter be regular (salted) or unsalted? Sorry I’m not a cook and trying to make sure I don’t mess this up!
Katya says
You can use salted or unsalted!
Cristina Peliza says
Best meal I have ever made! If I could give more than five stars, I would …. absolutely delicious! I added some prawns to the dish too and it was tasty!
★★★★★
Katya says
Thank you! I so appreciate the feedback.
Natalie says
I’ve just cooked this for my family and it is unbelievably tasty! Best recipe I have followed, timings are super helpful and easy to follow
★★★★★
Katya says
Thank you! So happy to hear that.
Michelle White says
Would rate this recipe above 5 stars if I could. This recipe is delicious, refreshing and hits all the right notes! Easy to make and even easier to enjoy with your family. Skip step one, let set in the pan on low for 10-15 minutes when complete (while you are setting the table, waiting for your family to join you at the table), chicken breast will be tender enough to cut with a fork. Perfect paired with riced cauliflower. There is a reason why this recipe has a perfect 5 star rating!
★★★★★
Katya says
Thank you Michelle! I so appreciate your feedback.
LIndsay says
YUM YUM YUM! Just made this, and it was so good, I’m coming back to leave a comment. Definitely will be making this in our regular rotation of meals. Even my dogs were drooling over the smell of it!
★★★★★
Bitel says
Made this the other night with the pineapple rice, and it was so good!! My fiancé told me to put it into a regular rotation because he loved it so much. Thank you!
★★★★★
Katya says
Thank you! So glad you enjoyed it.
Nancy B. Kennedy says
Love this recipe and will definitely make it again! I made it in the crockpot, cut the chicken into large chunks, and added a dollop of Thai red curry paste. I didn’t have the scallions, so I just used regular onions and browned them in a cast iron pan for a little color. I thickened the sauce with some cornstarch at the end. So good… thank you!
Katya says
I love that! Thank you for sharing Nancy.
Apple says
Omg! This was so delicious! I might have to triple the recipe – everyone wanted seconds. It was simple to make. I added a splash of my fish sauce and I want to say that it married all of the ingredients just perfectly.
Thanks for sharing this recipe!!
★★★★★
Katya says
That’s so great to hear! Thank you.
Makenzie says
Delicious. Mine didn’t reduce but I mixed in some rice and that took care of the extra liquid.
★★★★★
Brittany says
This was delicious! I recently discovered how amazing coconut milk is and found this dish. Typically when I use recipes I have to add A LOT more seasoning than directed, but this was perfect as is. Great recipe!
★★★★★
Katya says
Thank you!
Nicole says
I forgot to rate this recipe! (Nicole)
★★★★★
Katya says
Thank you!!
Nicole says
I made this as written except for the honey since I was all out. I used real maple syrup in its place. I really liked how the pan deglazed, instructions well written. It was delicious. Tangy & bright, creamy, savory, sweet…I kept pouring on the sauce. At the end I did add a bit more lime zest & juice because I really wanted to drive home that brightness. Would be amazing over jasmine rice but I lean more low-carb these days (shoutout to dr. Eric Berg!) so I will use cauliflower “rice”. I will keep this in my rotation.
Katya says
So happy you enjoyed it!
Amanita says
Turned out great! 🙂 simple and delicious. Definitely a go-to now! My fiancé said this is restaurant style food — BAM!
★★★★★
Katya says
Thank you!
Barbara says
I was looking for a recipe to use up an oddball can of coconut milk I had in the pantry. Don’t ask me why I had because I really don’t like coconut. This was FABULOUS! And remember I don’t like coconut and I loved this. In fact I just added coconut milk to my shopping list yo make this again. Those were nervous about the red pepper flake, don’t be. It does not make this dish hot or spicy it is a perfect balance to the creamy coconut milk. Loved the serving suggestions that I read in the comments above. I really don’t remember what size I serve with it the first time I made it. The chicken stock the shell. When I make it this time I’m just going to use a box of the Zatarain’s Caribbean rice.
★★★★★
Katya says
Thank you for the review Barbara! I’m so happy you had an oddball can of coconut milk 🙂
Jenny says
I made this last night…it is EXCELLENT! Savory and creamy! I made it with a side of coconut jasmine rice. I ladled the sauce atop the rice and OMG….delicious! It was great to eat something with a different and unique flavor. My family loved it. Leftovers were yummy too! I made two variations – used 1/2 of the cilantro (because it’s really strong) and added 3 extra garlic cloves (because I LOVE garlic). This is on the monthly rotation. Thanks for sharing!
★★★★★
Katya says
Thank you Jenny! I so appreciate your feedback.
Cat says
Typically I prefer reading comments as opposed to leaving them, but this has been my favorite dish of quarantine, if not the year. The flavors are fantastic together. The acid from the lime juice/zest and the creaminess of the coconut are a perfect match, made even better with a little heat from the red pepper flakes. I doubled the garlic and onion with clearly satisfying results. Served it over white jasmine rice. I’m working on tailoring it to the Instant Pot and will be testing that next week. Thank you!!
★★★★★
Katya says
Thanks so much Cat! Let me know how the instant pot version works out for you.
Jennifer says
Absolutely delicious! I made this tonight for dinner tonight and it was devoured. If you didn’t care for cilantro maybe some fresh wilted spinach in its place. This recipe is a keeper & I will make this again & again. Thank you for such a delicious dinner and I loved using the coconut milk!
★★★★★
Katya says
Love that you added spinach! Thank you for the feedback Jennifer. So happy to hear you enjoyed the recipe.
Jennifer says
Holy smokes this was damn good!!!! I made it tonight, no changes but thighs for breasts. The sauce is exquisite! Silky, creamy, coconut…my picky boyfriend who hates cilantro loved it! We ate it all between the two of us. Could easily make it vegan by using chick peas and veggie broth, which I might try. The flavor is the sauce on anything….yum! I made a basmati rice pilaf with black beans and lime juice and a kale salad with lemon vinaigrette. Absolutely delicious recipe going in my rotation. Thank you!!!!
★★★★★
Katya says
Thank you Jennifer! So happy you enjoyed it.
Candace says
My family enjoyed this recipe. My son asked me to promise to make it again, because it’s the first time in a long time he went back for seconds!
★★★★★
Katya says
That’s so awesome! Thanks for your feedback Candace.
Vanessa says
Thanks for sharing! Does it keep long?
Katya says
2-3 days
Suzanne says
This looks so good! What a perfect combination of flavors- spicy, sour & creamy!!
Gayle Trunfio says
Just made this tonight for dinner. It’s sooooo good. Seriously, I scoffed down half! My changes: substituted chicken tenders for chicken breasts and dry minced onion for scallions, and omitted both red pepper flakes & cilantro (substituted with parsley) as I don’t like either. I had jotted down the sauce ingredients on a piece of paper and accidentally combined it all together (oops). It took a bit for the sauce to thicken but it turned out great. Served over sauteed zoodles (half zucchini, half summer squash) with thinly sliced red bell pepper and grated carrot.
Katya says
That sounds lovely Gayle! Thank you for the your review.
Queralona says
Brilliant recipe!! Made for a hearty weekday lunch for the family. I will keep it in our menu rota for sure. Thanks for sharing it.
★★★★★
Nicole says
It was so good that I made it two nights in a row. Delicious paired with white rice. Something I can see myself making regularly, because it was pretty straight forward and didn’t take too long. Highly recommend!
★★★★★
Katya says
That’s so awesome! Thank you Nicole.
Glenda says
I cooked this tonight and it was absolutely fantastic.
If this dish is this good eating it immediately after it’s finished,,, I can only imagine how delicious it would have been had there been leftovers for the second day.
I definitely will be cooking this dish again 😋😋😋😋
★★★★★
Katya says
Thank you Glenda! So happy to hear you enjoyed the chicken recipe.
Lindsay says
So good! I’m not a great cook, but was pleasantly surprised when I was able to do this and it was FANTASTIC! Thanks!
★★★★★
Katya says
Thank you Lindsay!
Eva-Lynn Moses says
Stuck in the house and noticed I had a can of coconut milk, so I looked online for a chicken recipe and found this one. I had almost all of the ingredients, except red pepper flakes, so used some Mexican seasoning instead. The only other difference is I breaded the cutlets with some Parmesan cheese and Panko bread crumbs and sautéed them until about 120 degrees. Then I put chicken in baking dish and poured sauce over it and baked it at 350 degrees until done. It was delicious! Thank you for this recipe!!
★★★★★
Katya says
I love that you crisped up the chicken. I bet it was delicious! Thank you for your lovely review.
Kasia says
Can you replace chicken broth with something else?
Katya says
Veggie stock or milk
Jo says
My sauce was very runny and not thick like it looks like in your picture- any tips? My can of coconut milk was separated- should I have used just the fat part and not the liquid?
Katya says
Did you use full fat coconut milk? I ask just because lite coconut milk tends to be more watery and not as rich. Also, it’s normal for the cream to separate from the liquid in coconut milk. You want to use an entire can of milk.
Heather Sullivan says
This was full of flavor! Thank you so much. I turned it into a soup.
★★★★★
Gayle Trunfio says
Love that idea, soup sounds delicious. Care to share your recipe? Thanks!
Terri says
This was delicious!!! So excite to have such a flavorful, easy go-to. Only had lite coconut milk, so followed Kristen’s instructions below, and it was perfect – 1/4 c half and half and added some cornstarch at the very end to thicken. It really is so yummy. Thank you Katya for sharing!
★★★★★
Kitt says
Thank you for this incredibly delicious and healthy recipe.
★★★★★
Katya says
You’re welcome Kitt. Happy to hear you enjoyed it.
MARSHA says
Delicious! I used boneless skinless chicken breasts as is and more cilantro! Didn’t use pepper flakes. Served with cauliflower rice. Will make this for a family dinner this week.
★★★★★
Marsha says
Correction: I used boneless skinless tenders as is.
Katya says
Thank you Marsha! So happy you enjoyed the chicken.
Kristen says
Delicious!! It was amazing paired with your pineapple rice recipe! I used light coconut milk since it’s what I had on hand. I added about 1/4 cup half & half to enhance the creaminess, and took 5 extra minutes to reduce down. Removed the chicken when it was done cooking, and sifted some cornstarch into the sauce to thicken. Can’t wait to make this again!
★★★★★
Katya says
Thank you Kristen! So happy to hear you loved it.
Heather says
This was soooo good! I loved it as the recipe was but my family thought it was a tad too sweet. I did not agree, but may make it with half the honey next time to try to please the masses. Thanks so much for sharing this – it made my night!!
★★★★★
Katya says
Thank you Heather! I appreciate your feedback.
Roxanne says
Mindblowing! It’s such a hit with family and friends. Thank you for this fantastic recipe!
★★★★★
Katya says
I’m so happy to hear that! Thanks for your feedback.
Roxanne says
I’m getting into meal prepping to save time on weeknights. I was wondering if I could prepare and freeze the coconut mixture 2-3 days in advance, and add the chicken on the night I want to eat this dish. Would that work?
Katya says
Coconut milk does not freeze well from my experience. It tends to turn grainy and separate. So, unfortunately, I would not recommend freezing the sauce.
Roxanne says
Aha. Thank you. I will just make this fresh then.
Kaitlin says
Are you supposed to use 3 cans of coconut milk?
Katya says
You only need one can
Holly Caswell says
Don’t know why it won’t let me hit 5 stars. Followed this recipe exactly and is one of my families new favorite. I use basmati rice though is a perfect choice. My husband and son’s are not coconut fans and they love this dish. I can taste the coconut but they swear they can not taste it even though they know it’s in there! So I would say this very flavorful dish is great even for picky eaters!
★★★★
Katya says
Thank you Holly. So happy to hear you enjoyed the chicken in coconut.
Vicki says
Have you tried making this in an insta-pot? My chicken is frozen but want to try this.
Katya says
I have not but if you try it, let me know how it works out.
Beth says
This was quick, easy, and delicious!! I will make this one again
★★★★★
Katya says
Thank you!
Maddie says
I made this and added in some broccoli and when the sauce was reducing. Served with some Cauliflower rice for a super balanced and delicious meal!
Katya says
Love that! Thank you.
Ana Maria Rio says
Hi Katya, this looks so appetizing and the reviews are great! I am making it today but I dont want to serve with rice, what else would be a less carb option side dish?
Many thanks,
Ana Maria
Katya says
Hi Ana: Cauliflower rice or cauliflower mash is a good low-carb option. I have a recipe for the mash: https://www.littlebroken.com/cauliflower-mash-ricotta-roasted-garlic/ Let me know how it turns out for you.
Biya says
Hello, can we make this recipie with coconut cream?
Katya says
I would imagine it will work but you’ll have to add extra stock so the sauce is not too thick.
Winnie says
This recipe looks amazing!!! Can’t wait to try. Just wondering do you think marinating the chicken in salt and pepper the night before will enhance the flavour even more? Or will it be the same as doing it day of?
Katya says
If you season it the day of it should be fine. Just make sure to season the chicken thoroughly for best results.
Meredith says
I love the way you did the ingredients photo. Such a great idea to show everything in one shot! Great job.
Anna says
Made it for dinner tonight. Amazing! My husband and kids loved it! Thank you so much. Will make it again
Katya says
Thank you!
Anonymous says
AMAZING. I dont comment on recipes but this was great. I doubled the sauce because I like food with more gravy. It tasted just like restaurant style, and it was so easy to make. The ingredients weren’t anything uncommon either. My husband loved it too. Thanks for the awesome recipe 😀 Will definitely be in my permanent recipe rotation.
★★★★★
Katya says
Thank you!
Alicia says
HI can I make this the night before?
Katya says
You can!
Rachel says
Clap clap clap!
Fantastic!
I dredged the chicken in flour to give it a little coating and skipped the cilantro (because we don’t like it) and we LOVED this!! Definitely saving to add to our rotation. Delish.
★★★★★
Katya says
Thank you Rachel!
Amy says
Very good recipe. My 15 year old even liked it. Next time I plan on doubling the sauce, it didnt seem to go very far. Be sure to finish with a healthy squeeze of fresh lime. Yumm
★★★★★
Katya says
Thank you Amy!
Tish says
I know u said Full Fat Coconut milk but I only have lite at the moment and want to make it. Can it still be done? Or is there anything else I can add? I don’t have regular milk either 🙁
Katya says
Light coconut milk is watered down version of full-fat coconut milk and honestly, I’m not sure how it will turn out. Half and half or some type of cream might work if you add it with the light coconut cream. Let me know how it turns out for you.
JHill says
This recipe is amazing and comes together so quickly! Absolutely delicious and perfectly seasoned. Thank you for this recipe!
★★★★★
Katya says
So happy you enjoyed it! Thank you for feedback.
Suzie says
This looks so good! Is there any reason why you couldn’t use thin sliced chicken breasts instead of going through the trouble of halving and pounding regular chicken breasts?
Katya says
You totally can!
Jenel says
This was delicious! Definitely has the feel (and taste) of a fancy meal but was super easy.
★★★★★
Katya says
Thank you Janet! So glad you enjoyed it. Appreciate the feedback.
Leah M DAgostino says
Restaurant quality perfection. I couldn’t have it better at my favorite Thai place. Amazing.
★★★★★
Katya says
Thank you Leah! It makes so happy to hear that.
Shanea says
Seriously yummy! So creamy with the brightness of the lime and cilantro at the end. I also like the balance of the pepper flakes and honey. I followed the recipe but only had one big chicken breast. It turned out perfectly because I had more than enough sauce to poor over my rice and make it creamy like. I’ll make this recipe again and again. Great for summer because it’s rich but so light at the same time!
★★★★★
Katya says
Thank you Shanea for the feedback! I’m happy you enjoyed this coconut milk chicken. And extra sauce is always so good.
Jennifer says
I made this last night and it turned out delicious!
Katya says
That’s great to hear. Thank you!
Annika brown says
I make a lot of your recipes, but this was the first one where my husband was really impressed… having it twice in one week because he can’t stop talking about it!
Thank you again!!!
Katya says
That is such a big compliment! Thank you Annika. So glad you are enjoying this recipe.
Valya of Valya’s Taste of Home says
Looks super delicious! ????
★★★★★