If you're craving something vibrant, creamy, and loaded with flavor, this Coconut Lime Chicken Skillet is about to become your new favorite. It’s a tropical fusion of bright lime and creamy coconut milk that clings beautifully to tender chicken. What I love most about this dish is that it comes together fast enough for those quick weeknight meals, but it still feels special enough to serve when you’re hosting. Think of it as the lovechild of your favorite thai coconut chicken and a caribbean recipe you’d order on vacation—but made right in your kitchen.
Zesty Coconut Lime Chicken Skillet
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Caribbean, Thai
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.
- 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
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.
Pairings
- Coconut rice and chicken: Serve this over fragrant jasmine rice cooked with coconut milk for a perfectly creamy and slightly sweet base that soaks up all that luscious sauce.
- Steamed vegetables: Broccoli, snap peas, or bok choy add freshness and crunch.
- Tropical drinks: Pair with a cold mango lassi or a mojito for a laid-back vacation vibe.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Thighs add more richness and stay juicier, making them ideal for this coconut milk chicken dish. Just adjust the cooking time as they may take slightly longer to cook through.
2. Is this similar to Chinese coconut chicken or shrimp dishes?
Not quite—those tend to be sweeter and sometimes breaded. But if you love a good chinese coconut shrimp recipe or coconut chicken recipe, this is a lighter, fresher take.
3. Can I make it spicy?
Absolutely. Add sliced Thai chilies or a spoonful of red curry paste to make it more like some bold thai chicken recipes.
4. Can I turn this into a curry?
Totally. Toss in a tablespoon of curry powder or paste and add veggies like bell peppers or peas to lean into coconut milk chicken curry territory—great for fans of chicken curry recipes.
5. Is this part of belle vitale recipes or more Caribbean?
This has hints of both. You get the creamy richness typical of caribbean recipes, but the lime, fish sauce, and coconut milk nod to thai chicken recipes you’d find on belle vitale menus.
