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Coconut Lime Chicken Skillet Recipe

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3.9 from 12 reviews

This Coconut Lime Chicken Skillet is a flavorful, paleo, Whole30-compliant, gluten-free, and dairy-free dish featuring tender chicken cutlets simmered in a creamy coconut lime sauce infused with garlic, ginger, and fresh herbs. Quickly cooked in a cast iron skillet, it’s perfect for a healthy weeknight dinner and pairs wonderfully with rice or vegetables.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 2 large chicken breasts, sliced lengthwise into 4 flatter cutlets

Produce

  • 1/2 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 cup chopped cilantro, plus more for garnish
  • Lime wedges, for serving

Pantry

  • 2 tablespoons olive oil
  • 1/4 cup chicken broth
  • 1.5 cups canned full-fat coconut cream
  • 1/4 cup lime juice
  • 1 teaspoon dried basil
  • 1/2 teaspoon coriander
  • Salt and pepper, to taste
  • Optional: 1 teaspoon red pepper flakes, plus more for garnish

Instructions

  1. Heat the skillet: Heat the olive oil over medium-high heat in a large cast iron skillet for 4-5 minutes to ensure it is hot and ready for searing.
  2. Season and cook chicken: Season the chicken cutlets with salt and pepper on both sides. Place them in the hot skillet without moving for about 4 minutes to develop a brown crust. Flip and cook another 4 minutes until the other side is browned and chicken is mostly cooked.
  3. Sauté aromatics: Transfer chicken to a plate. Add diced onion, minced garlic, and ginger to the skillet. Add more oil if needed and sauté until the onions are browned, about 10 minutes.
  4. Deglaze skillet: Pour chicken broth into the skillet and scrape up all the browned bits from the bottom to incorporate flavor into the sauce.
  5. Add coconut lime sauce ingredients: Stir in coconut cream, lime juice, dried basil, and coriander, continuing to scrape the skillet bottom to mix flavory browned bits with the sauce.
  6. Simmer sauce: Bring the sauce to a simmer, reduce heat to medium, and let it reduce and thicken for 10 minutes.
  7. Finish sauce and reheat chicken: Add chopped cilantro and red pepper flakes (if using). Nestle chicken cutlets back into the sauce, cover, and simmer an additional 5 minutes until chicken is fully cooked through.
  8. Season and serve: Taste sauce and adjust salt and pepper as needed. Remove from heat. Serve the chicken and sauce over basmati rice, cauliflower rice, shredded cabbage, or roasted vegetables like broccoli or green beans. Garnish with extra cilantro, red pepper flakes, and lime wedges.

Notes

  • You can substitute chicken thighs for a juicier option.
  • Adjust red pepper flakes to control heat level or omit for no spice.
  • For a lower fat version, use light coconut milk but sauce will be less creamy.
  • This dish pairs well with cauliflower rice for a paleo-friendly side.
  • Make sure to fully brown the chicken to lock in flavor and texture.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Paleo, Gluten-Free, Whole30
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/coconut-lime-chicken-skillet-recipe/