We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice chicken breasts in half lengthwise and season both sides with salt, pepper, paprika, garlic powder, and thyme.
Heat olive oil in a sauté pan over medium heat and cook chicken on both sides until browned. Remove from pan.
Add onion and garlic to pan and sauté until fragrant.
Pour in chicken broth to deglaze pan, scraping any brown bits from the bottom.
Mix in coconut milk, lime zest, and juice, and bring to a simmer until slightly thickened and reduced.
Add red pepper flakes for spice, if desired.
Add chicken back to pan, spooning sauce over top until heated through.
Want to keep this recipe for later? We can email it to you!
For a spicier dish, increase the amount of red pepper flakes.
Ensure the chicken is cooked through by checking its internal temperature reaches 165°F (75°C).
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used, but adjust cooking time as they may take longer to cook through.
Is there a substitute for coconut milk?
You can use heavy cream or a dairy-free alternative like almond milk, but the flavor will differ.
Can I prepare this dish ahead of time?
Yes, you can prepare the sauce and chicken separately, then combine and reheat before serving.
How can I make this dish less spicy?
Simply omit the red pepper flakes to reduce the spice level.
What can I serve with coconut lime chicken?
This dish pairs well with rice, quinoa, or a fresh salad.
