Coconut Milk Chicken Recipe
Creamy coconut milk chicken recipe with fresh lime juice, cilantro, and red pepper flakes. Your taste buds are in for a treat!
Jump to:
- Coconut Lime Chicken
- What You’ll Need for Making Chicken in Coconut Milk
- How to Make One Pan Coconut Lime Chicken
- Tips for Making Coconut Milk Chicken
- Variations of Chicken and Coconut Milk
- What to Serve with One Pan Coconut Lime Chicken
- Storing Leftover Coconut Lime Chicken
- Video: How to Make Coconut Milk Chicken with Cilantro Lime
- Chicken and Coconut Milk with Cilantro and Lime
- You May Also Like…
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.
- 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.
- 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 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.
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:
- Steamed White Rice or Coconut Lime Rice
- Rice Noodles
- Roasted Vegetables
- Roasted Broccoli
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.
More Like This Coconut Milk Chicken Recipe
- Coconut Milk Shrimp – try this version but with shrimp instead.
- 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
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.
PrintChicken and Coconut Milk with Cilantro and 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.
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
Taste so fireeee ! I used watery coconut milk so it wasn’t as thick but it was still rich and yummy, thank you 🙂
Thank you!
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!
You can use little white wine or milk (dairy or non-dairy such as almond). Let me know how it turns out for you.
This is easy and delicious!!!!!! It will be one of my go to’s!
Thank you!!
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!
Thank you Noelle! So happy to hear you all enjoyed it.
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!
Thank you Carolyn!
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!
You can use salted or unsalted!
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!
Thank you! I so appreciate the feedback.
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
Thank you! So happy to hear that.
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!
Thank you Michelle! I so appreciate your feedback.
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!
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!
Thank you! So glad you enjoyed it.
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!
I love that! Thank you for sharing Nancy.
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!!
That’s so great to hear! Thank you.
Delicious. Mine didn’t reduce but I mixed in some rice and that took care of the extra liquid.
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!
Thank you!
I forgot to rate this recipe! (Nicole)
Thank you!!
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.
So happy you enjoyed it!
Turned out great! 🙂 simple and delicious. Definitely a go-to now! My fiancé said this is restaurant style food — BAM!
Thank you!
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.
Thank you for the review Barbara! I’m so happy you had an oddball can of coconut milk 🙂
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!
Thank you Jenny! I so appreciate your feedback.
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!!
Thanks so much Cat! Let me know how the instant pot version works out for you.