Creamy Coconut Lime Chicken is a quick one-skillet dinner featuring pan-seared chicken breasts baked in a rich coconut milk and lime sauce with fresh cilantro.
1. Preheat oven to 375°F.
2. Heat a large oven-safe skillet or Dutch oven over medium heat and add the coconut oil and olive oil.
3. Combine the flour and chopped cilantro in a bowl. Coat each chicken breast in the mixture and place directly into the hot skillet.
4. Pan-sear the chicken for 3–4 minutes per side until lightly browned.
5. Add the minced garlic and cook for about 30 seconds until fragrant.
6. While the chicken is searing, whisk together the coconut milk, chicken broth, brown sugar, and the juice of 1 lime in a bowl.
7. Remove the skillet from the heat and pour the coconut milk mixture over the chicken.
8. Transfer the skillet to the oven and bake for 10–15 minutes until the chicken reaches an internal temperature of 165°F.
9. Remove from the oven and drizzle the juice from the remaining lime over the chicken.
10. Season with salt and pepper, then top with extra chopped cilantro and green onions before serving.
Calories are per serving and are estimates.
Cooking time may vary depending on the thickness of the chicken breasts.
To serve more people, slice the chicken breasts in half lengthwise to create 8 thinner pieces.
For a gluten-free or Paleo option, replace the flour with arrowroot starch.
For Whole30, use arrowroot starch and omit the sugar.
Find it online: https://paulakitchen.com/creamy-coconut-lime-chicken/