Coconut Lime Chicken Skillet

Why You’ll Love This Recipe

This Coconut Lime Chicken Skillet is the ultimate combination of creamy, tangy, and savory flavors. The rich coconut cream balances beautifully with the citrusy lime, creating a sauce that’s both comforting and refreshing. Plus, it’s easy to make in one skillet, meaning less cleanup and more time to enjoy your meal. Whether you’re following a Whole30, Paleo, or gluten-free diet, this dish is versatile enough to fit any meal plan. It’s also a great option for meal prep, ensuring you have healthy lunches or dinners ready to go throughout the week.

Ingredients

• 2 tablespoons olive oil

• 2 large chicken breasts, sliced lengthwise to have 4 flatter cutlets

• 1/2 yellow onion, diced

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• 1/4 cup chicken broth

• 1.5 cups canned full-fat coconut cream

• 1/4 cup lime juice, plus lime wedges for serving

• 1 teaspoon dried basil

• 1/2 teaspoon coriander

• 1/4 cup chopped cilantro, plus more for garnish

• Salt and pepper, to taste

• Optional: 1 teaspoon red pepper flakes, plus more for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil over medium-high heat in a large cast iron skillet. Allow the skillet to heat up for 4-5 minutes.

2. While the skillet is heating, season the chicken cutlets with salt and pepper on both sides.

3. Once the skillet is hot, add the chicken cutlets and cook for about 4 minutes on each side, without moving them, until a brown crust forms. The chicken should be mostly cooked through.

4. Transfer the chicken to a plate and add the diced onion, minced garlic, and minced ginger to the skillet. Add more olive oil if necessary. Sauté for about 10 minutes, until the onion is browned.

5. Pour in the chicken broth, scraping up any browned bits from the skillet’s bottom.

6. Add the coconut cream, lime juice, basil, and coriander. Stir to combine, and continue scraping up the browned bits as you mix.

7. Bring to a simmer, then reduce heat to medium. Simmer for about 10 minutes until the sauce reduces and thickens.

8. Stir in the cilantro and red pepper flakes (if using), and return the chicken cutlets to the skillet, nesting them into the sauce. Cover and simmer for another 5 minutes, until the chicken is cooked through.

9. Taste the sauce and adjust salt and pepper as needed. Serve the chicken over basmati rice, cauliflower rice, or your favorite roasted veggies. Garnish with extra cilantro, red pepper flakes, and lime wedges.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes

Variations

• Spicy Version: Add more red pepper flakes or chopped fresh chilies for an extra kick.

• Vegetarian Option: Swap the chicken for plant-based protein like tofu or tempeh for a vegan alternative.

• Add Veggies: You can easily add vegetables like bell peppers, spinach, or zucchini to the skillet to make it a more substantial meal.

• Coconut-Free: If you’re not a fan of coconut, substitute the coconut cream with heavy cream or a non-dairy alternative that suits your diet.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave in short intervals, stirring in between.

FAQs

1. Can I make this recipe in advance?

Yes! This dish can be made ahead of time and stored in the refrigerator for up to 3 days, making it a great option for meal prep.

2. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add extra flavor and moisture to the dish, and they cook similarly to chicken breasts.

3. Can I use light coconut milk instead of coconut cream?

Coconut cream creates a richer, creamier sauce, but you can use light coconut milk if you prefer a lighter version. The sauce might be a bit thinner.

4. Is this recipe Whole30-approved?

Yes! This recipe is Whole30-approved, as it contains no added sugars, dairy, grains, or legumes.

5. Can I freeze leftovers?

Yes, you can freeze this dish for up to 2-3 months. Just be sure to let it cool completely before storing it in a freezer-safe container.

6. How do I make the sauce thicker?

If the sauce is too thin, you can simmer it longer to allow it to reduce. Alternatively, add a thickening agent like arrowroot powder (mixed with a little water) to help thicken the sauce.

7. Can I use other proteins in this recipe?

Yes, you can use other proteins like shrimp in place of chicken. Just adjust the cooking times accordingly.

8. Can I use fresh ginger instead of minced ginger?

Yes, fresh ginger will work perfectly! You can grate or finely chop it to achieve a similar texture and flavor.

9. How spicy is this dish?

The spice level depends on how much red pepper flakes you add. If you prefer a milder dish, you can omit the red pepper flakes altogether.

10. What can I serve this with?

Serve this dish with basmati rice, cauliflower rice, or roasted vegetables like broccoli or green beans for a well-rounded meal.

Conclusion

This Coconut Lime Chicken Skillet is a simple, flavorful, and nutritious dish that’s perfect for any meal plan. Whether you’re following Whole30, paleo, or gluten-free, it’s a versatile recipe that’s easy to make and delicious to eat. With its creamy coconut sauce, zesty lime, and tender chicken, this dish is sure to become a family favorite!

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