How to Cook Chicken in Coconut Milk
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
- Coconut Milk Chicken Ingredients
- How to Make One Pan Coconut Lime Chicken
- Tips for Making Coconut Milk Chicken
- Coconut Milk Chicken Recipe Variations
- What to Serve with One Pan Coconut Lime Chicken
- How to Store Coconut Milk Chicken
- Video: How to Make Coconut Milk Chicken with Cilantro Lime
- One Pan Coconut Lime Chicken
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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 types of meals are sometimes the easiest type of meals that require minimal ingredients and little prep time, and this coconut lime chicken definitely fits the bill! After all, there’s a reason it has remained one of the most popular recipes on the blog for years.
With minimal prep time and a quick cooking time, you can have the entire dish on the table in just 40 minutes, and the flavor is truly out of this world. Even better, all the ingredients combine and cook in a single pan, meaning cleanup is quick and easy, too.
Serve the dish over rice to soak up every last bite of sauce, and I can guarantee you won’t have a single drop leftover! My family asks me to make it again and again, but they aren’t the only ones.
With a five-star rating and over 80 reviews, readers love it, too! Take a look at what they’re saying:
“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
“I made the Coconut Milk Chicken with Cilantro Lime and it was a triumph. Have shared the recipe with my children who will enjoy it as much as we did tonight. Great recipe thanks.” – Mandy
“Restaurant quality perfection. I couldn’t have it better at my favorite Thai place. Amazing.” – Leah
Coconut Milk Chicken Ingredients
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
See the recipe card for full information on ingredients and quantities.
Step 1: Slice each breast in half lengthwise. Place between plastic wrap and pound until no more than 1/4-inch thick.
Step 2: Season all over with salt and pepper, to taste.
Step 3: Heat a large sauté pan, preferably a cast-iron. 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. Remove.
Step 4: 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.
Step 5: Stir in chicken stock, lime juice and zest, honey, and red pepper flakes. Simmer until the mixture is reduced by half.
Step 6: Stir in coconut milk and season the mixture with salt and pepper to taste. Simmer until reduced and thickened, about 4-5 minutes.
Step 7: Return the chicken to the pan and cook until completely cooked through. It should take no more than 4-5 minutes.
Step 8: Lastly, stir in the green parts of the green onion and cilantro. Serve 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.
Tips for Making Coconut Milk Chicken
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 Chicken Recipe Variations
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
How to Store Coconut Milk 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.
Print
One Pan Coconut Lime Chicken
- 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
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Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
YUM!
Can I substitute lemon if I don’t have lime?
Looks and smells amazing, I am in the final steps of this! Seems like my sauce isn’t thickening though?
Make sure you’re using full fat coconut milk.
I made this tonight, with the pineapple rice, and it is absolutely amazing!!! I thought I’d gotten out boneless, skinless chicken breasts, but I actually got out breast tenderloins. They were perfect to just lightly brown and continue on… no pounding necessary. This had a flavor profile that I was unfamiliar with but can say that it’s a taste that I can certainly add into a regular meal rotation. Thanks, so much, for both of these recipes!
Thank you! I appreciate the feedback. So glad you enjoyed the recipe.
I had coconut milk on hand and found your recipe in my search. Glad I did! Made this with your pineapple rice – both were a family hit!
thank you!
I’ve made this multiple times and it remains a favorite! This was my first recipe using coconut milk so I wasn’t sure what to expect, but the combo of sweet, spicy, and citrus is SO GOOD! I also love that it uses simple ingredients, most of which are always in my pantry. The suggestion to serve with pineapple rice and roasted green beans is spot on – One of my favorite meals.
That’s so great! Thank you.
We Loved it!!! My husband is doing Keto so I skipped the honey. I also added one cup of thinly sliced baby bella mushrooms along with the coconut milk. Great recipe!!
I love the addition of mushrooms! Thank you.
Can I use water or white wine if I don’t have chicken or vegetable stock?
I think white wine would work.
This was so good! Everyone here loved it, and that is rare :). I only had light canned coconut milk, so my sauce wasn’t thick, but it tastes so good that I don’t care at all. We can’t have dairy, so I omitted the butter and the oil was plenty. And my son can’t have honey so I subbed maple syrup. I mixed in steamed broccoli and wilted some spinach at the end. So, so delicious!
Thank you Traci! So happy to hear you enjoyed the chicken recipe.
Delicious and savory!
I love coconut milk and I love lime, so this receipt was appealing to me. However, I was hesitate because the lack of seasoning. I just made it and it is delicious with lots of flavor. I will make again, but add more fire; I love spicy. Thank you.
Thank you!
Can I cut chicken into cubes and add mashroom?
You can cut the chicken into cubes. You’ll have to adjust the cooking time so the chicken is not dry. I would not add the mushrooms.
I was just about to do (cube the chicken & add mushrooms, but did not) the same thing. I did add fresh from the bag baby kale and spinach. This recipe is tops, second time making it and it’s a winner. Will add a pinch more pepper flakes.
Looks like a great recipe!! I have not cooked using coconut milk. Does this dish have a coconut flavor to it? My husband does not like anything with a coconut taste so I’m afraid to try it. Thanks<3
Thank you! I would say the coconut taste is not too strong but you can definitely still taste it.
Is this spicy? If making for a toddler would you omit the red pepper flakes or just reduce amount to still get the flavor vs spice?
I would cut down the chili flakes to 1/4 teaspoon if serving to kids.
This was delicious! My only challenge was the coconut milk appears to have separated. Any tips to prevent this in the future?
Did you use full fat coconut milk (and not lite)? Also cooking the sauce over higher heat can break down the milk.
My wife is a picky eater and she rarely likes chicken. After trying it with this recipe, she’s asked me to make it more! Great recipe and the best part IT’S QUICK TO MAKE!
That’s great! Thank you Vito.
My husband is not a picky eater but at times he is with special foods like my coconut crushed chicken tenders and anything curry based. But I wanted to try something healthy! This recipe was a hit! My husband absolutely loved this! My husband bought me 2 coconut milk cans the following day and requested I make it again! It was a hit and there were NO leftovers! (Yay for my Tupperware) The sides I found that compliment the chicken is mashed potatoes and vegetables! Will be using this website more often now!
That’s so great! So happy to hear it was a hit.
I’m thinking of making this with leftover white-meat turkey… do you think it will work?
With cooked turkey meat or raw? It could possibly work.
Can i use lemon juice and basil (instead of lime juice and cilantro)
I think it should be okay! I haven’t tried it with lemon juice but it’s most similar to the flavor and acidity of lime.
Loved this! I’m always looking for coconut recipes without curry in it. Even my picky 7 year old eat it.
That’s so great! Thank you Aileen.