Zesty Coconut Lime Chicken Skillet
Equipment
- Large skillet Preferably non-stick or cast iron to get a nice sear on the chicken without sticking.
- Tongs or spatula To flip and handle the chicken easily.
- Microplane or zester For that fresh lime zest.
- Citrus juicer Optional, but makes juicing limes easier.
- Cutting board & sharp knife. For prepping the aromatics and garnishes.
Ingredients
- 4 boneless skinless chicken breasts (or thighs if you prefer richer flavor)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Zest of 1 lime
- Juice of 2 limes
- 1 can 13.5 oz full-fat coconut milk
- 2 cloves garlic minced
- 1 small shallot finely diced
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon honey or brown sugar optional, to balance tartness
- 1 tablespoon fresh cilantro chopped (plus more for garnish)
- Red pepper flakes or sliced red chili optional for heat
Instructions
Prep the chicken
- Pat the chicken breasts dry and season with salt, pepper, garlic powder, and ground ginger on both sides.
Sear it up
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
Make the coconut lime sauce
- In the same skillet, reduce heat to medium. Sauté the garlic and shallot for about 2 minutes until fragrant. Add lime zest, lime juice, and coconut milk. Stir in fish sauce and honey. Let it simmer for 5-7 minutes, stirring occasionally, until it thickens into a creamy coconut sauce.
Finish and serve
- Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for 2-3 minutes more. Sprinkle chopped cilantro and optional red pepper flakes or sliced chilies on top before serving.