Making Coconut Lime Chicken brings such joy—it’s creamy, zesty, and full of tropical flavor. It’s one of those recipes that looks fancy but is surprisingly simple.

I love how the coconut milk blends with fresh lime juice to make a smooth and flavorful sauce. With juicy chicken and a pop of lime zest, every bite tastes fresh and comforting at the same time.

Adding garlic, ginger, and just a bit of lime zest makes the flavor deeper and the result just melts in your mouth! You’ll love it for sure, and for a perfect weekday dinner or weekend meal with friends, this dish is a real crowd-pleaser. I like to serve it over fluffy rice and with a spoonful of sauce, some fresh cilantro on top, this Coconut Lime Chicken is super easy to make and feels like a mini vacation in a bowl.

Is Coconut Lime Chicken Healthy?

Yes! Coconut Lime Chicken is a healthy option for most people. It’s made with lean chicken breast, heart-healthy coconut milk, and fresh lime juice. It’s full of protein and healthy fats, with no heavy cream or processed ingredients. You can control the sodium and sugar, and even use light coconut milk if you want a lower-calorie version. It’s wholesome and satisfying without feeling heavy.

Perfect for

Perfect for busy weeknights when you need a flavorful dinner in 30 minutes. It cooks in one pan and doesn’t make a mess.

Perfect for tropical-themed dinners or summer nights. The lime and coconut give a beachy, light vibe that’s so refreshing.

Perfect for meal prep. Make it once and enjoy leftovers for lunch or dinner—it reheats well and stays creamy.

Perfect for special diets too. It’s gluten-free, dairy-free, and easy to make paleo or low-carb with small changes.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp oil (coconut or olive oil)
• 1 can (13.5 oz) coconut milk
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger (optional)
• Salt and pepper, to taste
• Fresh cilantro or lime wedges for garnish

Kitchen Equipment You’ll Need

• Large skillet or sauté pan
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Zester or grater for lime
• Wooden spoon or spatula
• Tongs (optional)

How to make Coconut Lime Chicken

Step 1:

Season chicken breasts with salt and pepper. In a large skillet, heat oil over medium heat. Sear the chicken for 4–5 minutes on each side until golden. Remove and set aside.

Step 2:

In the same skillet, add garlic and ginger (if using). Sauté briefly, then pour in the coconut milk, lime juice, and lime zest. Stir to combine and bring to a simmer.

Step 3:

Return the chicken to the skillet. Reduce heat and simmer for 10–12 minutes, or until chicken is cooked through and the sauce thickens slightly.

Step 4:

Garnish with chopped cilantro or extra lime wedges. Serve with rice, noodles, or roasted vegetables.

Helpful tips

• Use full-fat coconut milk for a richer sauce that’s extra creamy and coats the chicken beautifully.
• Sear the chicken until golden—it adds flavor, helps lock in moisture, and gives a delicious texture.
• Add lime zest at the end for a burst of citrus that brightens everything and makes the flavor pop.
• Don’t boil the sauce too hard or it can separate—simmer gently instead to keep it smooth.
• Let the chicken rest a few minutes after cooking to keep it juicy and allow the flavors to settle.
• Add a splash of chicken broth if the sauce gets too thick or if reheating for leftovers.
• Garnish with fresh herbs, lime wedges, or red chili flakes for color and a final flavor boost.

Optional Ingredients

• Chili flakes – For a touch of heat that balances the creaminess.
• Fish sauce – Just a splash adds depth and a Thai-style twist.
• Honey – A small drizzle makes the lime pop and adds gentle sweetness.
• Shredded coconut – Toast some and sprinkle on top for texture.
• Basil or mint – Swap for cilantro or add as an extra garnish.
• Turmeric – Adds golden color and a bit of earthiness to the sauce.

What to Pair with Coconut Lime Chicken?

To make the meal feel complete, serve it over steamed jasmine rice. The rice soaks up the sauce beautifully and keeps the flavors balanced.

Pair it with roasted or sautéed vegetables like green beans, snap peas, or carrots. Their crisp texture adds contrast and helps make the plate more colorful and satisfying.

For a lighter meal, try it over cauliflower rice or with a green salad on the side. The cool greens pair nicely with the warm, creamy chicken and offer a refreshing contrast.

Add a chilled drink like iced lime water, coconut water, or a light white wine. It lifts the tropical flavors and keeps things fresh, perfect for warm-weather meals or laid-back dinners.

Variations and Substitutions

No coconut milk? Use cashew cream or almond milk with a bit of coconut extract. It won’t be as rich but still tastes great.

Prefer chicken thighs? Go for it! They’re extra juicy and flavorful—just cook a bit longer.

Make it vegetarian? Use tofu or chickpeas instead of chicken. The sauce works beautifully on plant-based proteins.

No fresh lime? Use bottled lime juice and lemon zest. It still brings that tangy brightness.

Want it low-carb? Serve with cauliflower rice or zucchini noodles instead of regular rice.

Add more veggies? Toss in bell peppers, spinach, or mushrooms while simmering the sauce.

Make it spicy? Add fresh chili or a spoon of Thai red curry paste for a kick.

Use it as a marinade? Let the raw chicken soak in the coconut-lime mix for 1–2 hours before cooking for extra depth.

How to Store

Let leftovers cool completely before storing. Place in an airtight container and refrigerate for up to 4 days. The sauce may thicken in the fridge, so add a splash of water or broth when reheating.

You can also freeze it! Store cooled chicken and sauce in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQ

Can I use light coconut milk instead of full-fat?

Yes, light coconut milk works, but the sauce will be thinner and less creamy.

Is this dish spicy?

Not by default, but you can easily add chili flakes or hot sauce if you want heat.

Can I use bottled lime juice?

Yes, bottled lime juice is fine. Fresh lime zest will still boost the flavor.

What cut of chicken works best?

Boneless, skinless breasts or thighs both work well. Thighs stay juicier.

Can I use this recipe for meal prep?

Definitely. It reheats well, and the sauce stays flavorful the next day.

What can I use instead of lime?

Try lemon juice and zest. It changes the flavor slightly, but still tastes great.

How do I make it vegetarian?

Swap the chicken for tofu or chickpeas and cook them in the same sauce.

Coconut Lime Chicken Recipe

Recipe by Wasian CookeryCourse: MainCuisine: TropicalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Coconut Lime Chicken is a creamy, zesty dish made with tender chicken, coconut milk, and fresh lime. It’s full of tropical flavor and easy to make in just one skillet.

Ingredients

• 4 boneless, skinless chicken breasts

• 1 tbsp oil (coconut or olive oil)

• 1 can (13.5 oz) coconut milk

• 2 tbsp fresh lime juice

• 1 tsp lime zest

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger (optional)

• Salt and pepper, to taste

• Fresh cilantro or lime wedges for garnish

Directions

• Season chicken breasts with salt and pepper. In a large skillet, heat oil over medium heat. Sear the chicken for 4–5 minutes on each side until golden. Remove and set aside.
• In the same skillet, add garlic and ginger (if using). Sauté briefly, then pour in the coconut milk, lime juice, and lime zest. Stir to combine and bring to a simmer.
• Return the chicken to the skillet. Reduce heat and simmer for 10–12 minutes, or until chicken is cooked through and the sauce thickens slightly.
• Garnish with chopped cilantro or extra lime wedges. Serve with rice, noodles, or roasted vegetables.