Creamy coconut milk chicken recipe with fresh lime juice, cilantro, and red pepper flakes. Your taste buds are in for a treat! 

Close up side view coconut milk chicken. this recipe
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Featured Comment: “Delicious and easy to make. It is a favorite for my hard-to-feed teen boys, and I love it, too. Serve with brown rice and broccoli for a quick, scrumptious, and healthy dinner.” ~Emmy

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 the freshness of lime juice and the spiciness of pepper flakes is seriously one of the best flavor combinations. The best way to serve it is over hot cooked rice.

Serving Tip: Serve this coconut lime chicken over Pineapple Rice with a side of Roasted Garlic Green Beans for one incredibly delicious meal. 

What You’ll Need for Making Chicken in Coconut Milk

All the ingredients for coconut milk chicken can be easily found at your nearby grocery store. For complete details on ingredients and quantities, please refer to the recipe card below.

Ingredients for coconut lime chicken
  • Chicken breast: I like to use boneless, skinless chicken breasts, and slice them into ¼-inch thick strips. If preferred, chicken tenders or boneless, skinless chicken thighs can be used.
  • Olive oil and butter: These combine to sear the chicken and infuse it with rich flavor. Then, we add more oil to sauté the green onions and garlic.
  • Green onions: Use both the green and white parts.
  • Garlic: Use fresh garlic for the best flavor.
  • Chicken stock: Use store-bought or homemade chicken stock to form the base of the sauce.
  • Lime: Both lime juice and lime zest are used to add a vibrant, refreshing taste.
  • Honey: Adds a touch of sweetness to balance out the spice. Do not omit.
  • Red pepper flakes: Use as little or as much as you like to add a bit of spice.
  • Unsweetened coconut milk: Unsweetened canned milk is what you want. For best results, use full-fat coconut milk.
  • Cilantro: Adds a bright, herbaceous taste.

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 a 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.

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 One Pan Coconut Lime 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.
Step by step on how to prepare chicken
Step by step on how to prepare creamy coconut milk sauce

Tips for Making Coconut Milk Chicken

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.

Variations of Chicken and Coconut Milk

This coconut milk chicken recipe can be adjusted to suit your preferences. Here are a few ideas to get you started:

  • Veggies: Add extra nutrients and bulk by sautéeing zucchini, bell pepper, mushrooms, or tomatoes with the garlic.
  • Spice: Enhance the spice by including a pinch of cayenne pepper or diced chili peppers.
  • Fish Sauce: Add a slightly salty taste and extra depth with a tablespoon of fish sauce.
  • Tomato Paste: Add a richer flavor by stirring tomato paste into the coconut sauce.
  • Coconut Oil: Make this recipe dairy-free by replacing the butter with coconut oil.

What to Serve with One Pan Coconut Lime Chicken

This recipe pairs well with a variety of side dishes. However, if you’re looking for inspiration, some of our favorite side ideas include:

Storing Leftover Coconut Lime Chicken

This recipe is best enjoyed right away while it’s still warm and fresh. However, if you have leftovers, you can transfer them to an airtight container. They will stay fresh in the fridge for up to 4 days.

How to Reheat Coconut Milk Chicken

Reheat the coconut chicken in a skillet over medium heat. Add an extra splash of stock as needed to freshen the sauce back up.

Close up coconut chicken in white cream sauce

More Like This Coconut Milk Chicken Recipe

Close up of coconut lime sauce over chicken

Video: How to Make Coconut Milk Chicken with Cilantro Lime

If you try Coconut Milk Chicken, please leave a star rating and let me know how you like the recipe in the comments below.

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Close up side view coconut milk chicken

Chicken and Coconut Milk with Cilantro and Lime

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 83 reviews
  • Author: Katya
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Simmer
  • Cuisine: Thai
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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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in coconut milk and season with salt and pepper, to taste. Simmer until reduced and thickened, about 4-5 minutes.
  6. Return the chicken to pan and cook until the chicken is cooked through, approximately 4-5 minutes.
  7. Stir in green parts of green onions and cilantro.

Notes

  1. To make it dairy-free, use coconut oil in place of butter.

Nutrition

  • Serving Size: 1 cutlet with sauce
  • Calories: 428
  • Sugar: 9 g
  • Sodium: 93.5 mg
  • Fat: 30.9 g
  • Carbohydrates: 12.2 g
  • Protein: 28.1 g
  • Cholesterol: 93.5 mg

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