Creamy Coconut Lime Chicken Breasts – a one pan, Whole 30 approved dish made with only a handful of ingredients. Dairy Free + Paleo
This coconut lime chicken is for everyone out there who gets unbeleivably bored eating plain old chicken day in and day out but can’t be bothered with making anything too fancy for dinner.
Oh hey, that’s me!
I’ve said it before and (to be honest I can be a broken record at times) I’ll say it again: while I’ve never been the biggest fan of chicken Mike can’t get enough of it. He’s all about the white meat while I couldn’t care less. So naturally that means I have to constantly try to come up with new ways to dress it up and make it something really worth eating. That being said I’m still happily noshing away on this honey mustard chicken salad – bacon, avocado, mustard….just load me up. While I could wax on about how much I love that salad today it’s all about this coconut lime chicken, and I promise it’s just as good!
Coconut Lime Chicken
Some nights I like to go down to the kitchen, take inventory of everything edible and make something based on what we have in – Chopped style. And then some nights after a long day of work I have no more brain cells left for thinking about anything food related. On those nights, I take to Pinterest.
The inspiration from this recipe came from one I found on Pinterest from Sally’s Baking Addiction: Skillet Chicken with Creamy Cilantro Lime Chicken.
I made it dinner one night after a quick “chicken breast recipes” search. I saw the original recipe and knew it was right up our ally. Plus the “one skillet” bit sold me because I’m all about not washing dishes.
I’ve since made this recipe again and again, with a few tweaks here and there to make it dairy free version. I’ve also added a little extra chili peppers for some added punch. Feel free to leave those out if spice isn’t your thing. Serve this chicken over a bowl or rice/cauliflower rice to soak up all of that coconut lime sauce. It’s fantastic.
How did people decide on what to make for dinner before Pinterest?
Don’t forget to #asaucykitchen on instagram if you try this coconut lime chicken! We love seeing what you make! You can also post your pictures to my facebook page!
Sarah Nevins | A Saucy Kitchen
Yields 4 chicken breasts
Creamy Coconut Lime Chicken Breasts - a one pan, Whole 30 approved dish made with only a handful of ingredients. Dairy Free + Paleo + Gluten Free
5 minPrep Time
30 minCook Time
35 minTotal Time
- 4 skinless, boneless chicken breasts, about 1 1/2 pounds
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon coconut oil
- 1/2 cup red onion, chopped (it came out to 1/2 onion for me)
- 1 red chili, chopped optional
- 1 cup organic chicken stock*
- 2 tablespoons lime juice (about 1 large lime)
- 1 tablespoon chopped cilantro
- 1/2 teaspoon red chili flakes
- 1/2 cup full fat coconut milk from a can or coconut cream *
- 1 tablespoon arrow root starch for paleo or corn starch mixed into 1 tablespoons water optional* see notes
- Place the skin breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
- Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
- Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
- Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
- Serve with rice or cauliflower rice with the sauce spooned over the top.
- Add an extra sprinkling of cilantro & chillies and enjoy!
If you need this recipe to strict Whole 30 make sure to check the labels on your chicken stock for hidden sugars.
Notes about thickening: A few people have had issues with the sauce thickening - this could come down to what type of coconut milk you used. Not all coconut milks are the same and some come out thicker/thinner than others. Aim to use a thicker, full fat coconut milk from a can. You can use just coconut cream as well if you have it on hand. If your sauce doesn't thicken the way you want it to you can add the starch and water mixture to do the trick for you.
Recipe expectations: While the sauce should reduce down and get thicker as your simmer it, it's not supposed to be really thick like gravy so keep that in mind as you cook.
Nutrition info if divided between four servings Calories:395 Fat: 24 grams Carbs: 6.1 grams Protein: 37.8grams
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