Coconut Lime Chicken Recipe : Easy 30-Minute Creamy Dinner

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When you need a quick dinner idea that doesn’t compromise on flavor, this Coconut Lime Chicken is your answer. Tender chicken breasts are seared to golden perfection, then simmered in a luscious coconut cream sauce infused with lime, garlic, and ginger. Fresh green beans add color and crunch, making this a complete one-pan meal that’s ready in just 30 minutes. Whether you’re looking for simple chicken recipes for busy weeknights or an elegant dish to impress guests, this recipe delivers every time.

The combination of creamy coconut and bright citrus creates a balanced sauce that’s neither too heavy nor too light. The aromatics shallots, garlic, and fresh ginger build layers of flavor, while the lime zest and juice add that signature zing that makes this dish unforgettable. Plus, cooking everything in one skillet means minimal cleanup, which is always a win in our book.

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Why You’ll Love This Coconut Lime Chicken

This recipe checks all the boxes for a winning dinner. It’s quick enough for weeknight cooking but impressive enough for entertaining. The coconut cream sauce is naturally dairy-free, making it suitable for various dietary preferences. The chicken stays incredibly moist thanks to the gentle simmering method, and the green beans cook right in the sauce, absorbing all those incredible flavors.

You only need one frying pan to make this entire dish, which means less time washing dishes and more time enjoying your meal. The ingredients are straightforward and easy to find at any grocery store, yet the final result tastes like something you’d order at a Thai-fusion restaurant.

Essential Ingredients

Here’s what you’ll need to create this flavorful dish:

Ingredient	Quantity	Notes
Refined coconut oil or olive oil	2 tablespoons (divided)	Refined coconut oil won’t add coconut flavor
Skinless, boneless chicken breasts	4 (1.5-2 pounds)	Pound to even thickness if needed
Kosher salt	1¾ teaspoons (divided)	Plus more to taste
Large shallots	2, peeled and sliced	Can substitute with 1 small onion
Fresh green beans	12 ounces, trimmed	Look for crisp, bright green beans
Garlic cloves	3, minced	Fresh garlic is essential
Fresh ginger	1½ teaspoons, grated	Use a peeler to remove skin easily
Low-sodium chicken broth	¾ cup	Helps deglaze the pan
Coconut cream	1 (13.5-ounce) can	Shake well before opening
Fresh lime zest	1 heaping teaspoon	From about 2 limes
Fresh lime juice	1 tablespoon	From 1-2 limes, plus more to taste
Fresh cilantro	Optional, for garnish	Adds freshness and color
Lime wedges & toasted coconut	Optional, for serving	Extra garnish for presentation
Steamed rice	Optional, for serving	Perfect for soaking up the sauce

Make sure to use a quality cutting board and sharp chef’s knives when prepping your ingredients for the best results.

Step-by-Step Instructions

Sear the Chicken

Start by heating 1½ tablespoons of oil in a large, deep skillet (11 inches or larger) over medium-high heat. While the oil heats, season both sides of the chicken breasts with 1 teaspoon of kosher salt. Using a quality frying pan ensures even heat distribution for perfect browning.

Once the oil shimmers, gently swirl it to coat the bottom of the skillet. Add the chicken breasts in a single layer don’t crowd the pan. If you have a splatter guard, now’s the time to use it. Let the chicken cook undisturbed until it develops a beautiful golden-brown crust and releases easily from the pan, about 4 to 6 minutes.

Use kitchen utensils or tongs to flip each breast carefully. Cook the second side until browned, approximately 4 minutes. The chicken won’t be fully cooked at this point that’s intentional. Transfer the seared chicken to a plate and cover with foil to keep warm. Lower the heat to medium and resist the urge to wipe out the pan; those browned bits are pure flavor.

Cook the Vegetables

Add the remaining ½ tablespoon of oil to the same skillet, followed by the sliced shallots and ¾ teaspoon of salt. Sauté until the shallots begin to turn translucent and soften, about 1 to 2 minutes. Stir frequently to prevent burning.

Add the trimmed green beans and minced garlic to the pan. Toss everything together until the garlic becomes fragrant, roughly 1 minute. The beans will start to brighten in color. Add the grated ginger and stir briefly, then pour in the chicken broth. Use a wooden spoon or spatula to scrape the bottom of the pan, releasing all those delicious stuck-on bits (fond) that formed when you seared the chicken. This step adds incredible depth to your sauce.

Create the Coconut Cream Sauce

Give your can of coconut cream a good shake before opening this ensures the cream is well mixed. Pour the coconut cream into the skillet and stir to combine it with the broth and vegetables. The mixture will look rich and creamy.

Nestle the partially cooked chicken breasts back into the pan among the green beans, trying to submerge them as much as possible in the sauce. Bring the mixture to a gentle simmer. Cook for 7 to 10 minutes, turning the chicken occasionally and stirring the sauce. The chicken is done when it registers 165°F in the thickest part when checked with a meat thermometer.

Finish with Lime

Turn off the heat. Add the lime zest and lime juice, stirring to distribute the citrus throughout the sauce. Taste the sauce and adjust the seasoning you might want to add more lime juice for extra brightness or a pinch more salt to enhance all the flavors.

Serve and Garnish

Transfer the chicken and vegetables to serving plates or a large platter. Spoon the creamy coconut sauce generously over everything. Top with fresh cilantro if using, and serve with lime wedges and toasted coconut on the side for added texture and flavor. This dish pairs beautifully with freshly steamed rice, which soaks up every drop of that incredible sauce.

Pro Tips for Perfect Results

Pound for Even Cooking: Chicken breasts often have thick and thin ends. Use a meat tenderizer to pound them to an even thickness (about ¾ inch) before cooking. This ensures they cook evenly and stay juicy.

Don’t Skip the Sear: That golden-brown crust isn’t just for looks it adds tremendous flavor to the final dish. Make sure your pan is hot before adding the chicken, and resist moving it around until it’s ready to flip.

Use Fresh Citrus: Pre-bottled lime juice just can’t compete with fresh. The zest adds aromatic oils that make this dish pop. A peeler or fine grater works perfectly for zesting.

Coconut Cream vs. Coconut Milk: This recipe specifically calls for coconut cream, which is thicker and richer than coconut milk. If you can only find coconut milk, use the full-fat version and reduce it slightly in the pan before adding the chicken back.

Make It Your Own: Feel free to swap the green beans for snap peas, broccoli florets, or bell peppers. Just adjust cooking times as needed to ensure the vegetables are tender-crisp.

Storage and Reheating

Store leftover Coconut Lime Chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers especially delicious. To reheat, warm gently in a frying pan over medium-low heat, adding a splash of chicken broth or water if the sauce has thickened too much. You can also microwave individual portions, though stovetop reheating preserves the texture better.

Equipment You’ll Need

Having the right tools makes cooking easier and more enjoyable. For this recipe, you’ll want:

• A large, deep frying pan (11 inches or larger)
• Sharp chef’s knives for prepping ingredients
• A quality cutting board
• Kitchen utensils including tongs and a wooden spoon
• A peeler for the ginger
• Measuring cups and spoons set for accuracy
• Mixing bowls for prep work

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe. They’re even more forgiving since they stay moist and tender. The cooking time will be similar, but always check for an internal temperature of 165°F.

Is this recipe spicy?
Not at all. The ginger adds warmth rather than heat, and the lime provides brightness. If you want to add some kick, stir in a pinch of red pepper flakes with the ginger or serve with sriracha on the side.

Can I make this ahead?
You can prep the ingredients ahead trim the green beans, slice the shallots, mince the garlic and ginger but the dish is best cooked fresh. The chicken can become tough if cooked twice.

What can I serve with this besides rice?
This coconut lime chicken pairs wonderfully with quinoa, cauliflower rice for a low-carb option, rice noodles, or even mashed potatoes. A simple side salad with a citrus vinaigrette also complements the rich sauce.

Can I freeze this?
While you can freeze it, the coconut cream sauce may separate slightly upon thawing. If you do freeze it, store in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, whisking the sauce as it warms.

Do I have to use shallots?
Shallots have a milder, slightly sweeter flavor than onions, but you can substitute with one small yellow onion or three scallions if that’s what you have on hand.

Why This Recipe Works

The magic of this dish lies in the technique and ingredient balance. Searing the chicken first creates flavorful browning (the Maillard reaction) that enhances the entire dish. Cooking the aromatics next allows them to bloom in the residual oil and pick up those browned bits from the pan.

The coconut cream provides richness and body to the sauce while staying dairy-free. The chicken broth thins it just enough to create a silky consistency rather than a heavy, cloying sauce. The lime both zest and juice is added at the very end to preserve its bright, fresh flavor. If added too early, citrus can become bitter when cooked for too long.

Green beans add nutritional value, color, and textural contrast, making this a complete meal in one pan. They cook quickly and absorb the sauce beautifully without becoming mushy.

Make It a Complete Meal

While this Coconut Lime Chicken is satisfying on its own, here are some serving suggestions to round out your dinner:

• Steamed jasmine rice or basmati rice to soak up the sauce
• Cauliflower rice for a lighter, low-carb option
• Coconut rice to double down on the tropical flavors
• A crisp cucumber salad with rice vinegar for refreshing contrast
• Garlic naan or crusty bread for scooping up every last drop of sauce

The Perfect Weeknight Winner

What makes this recipe truly special is how it delivers restaurant-quality results with minimal effort. You don’t need any fancy techniques or hard-to-find ingredients just good quality basics and about 30 minutes of your time. The one-pan approach means you can have dinner on the table quickly without facing a mountain of dishes afterward.

This Coconut Lime Chicken has become a staple in countless kitchens because it’s reliable, delicious, and versatile. You can easily double the recipe for meal prep or entertaining, and it’s equally appropriate for a casual family dinner or a date-night meal at home.

The creamy coconut sauce with its bright lime finish creates a flavor profile that’s both comforting and exciting. Each bite offers tender, juicy chicken, crisp-tender green beans, and a sauce so good you’ll want to lick the plate. Try it once, and it’ll quickly become part of your regular dinner rotation.

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