Name: Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 large chicken breasts, sliced lengthwise to have 4 flatter cutlets; Salt and pepper, to taste; Optional: 1 teaspoon red pepper flakes, plus more for garnish; ½ yellow onion, diced; 1 tablespoon minced garlic; 1 tablespoon minced ginger; ¼ cup chicken broth; 1.5 cups canned full-fat coconut cream; ¼ cup lime juice, plus lime wedges for serving; 1 teaspoon dried basil; ½ teaspoon coriander; ¼ cup chopped cilantro, plus more for garnish

Introduction

This Easy Coconut Lime Chicken Skillet is a flavorful, family-friendly dinner that’s Whole30, Paleo, gluten-free, and dairy-free. Creamy coconut and zesty lime create a delicious sauce that perfectly complements tender chicken cutlets. Ready in under 40 minutes, it’s a simple yet impressive meal for any night.

The image shows a white bowl with three grilled chicken pieces covered in a creamy green herb sauce on the left side. There are two halves of a lime placed on top of the chicken and one lime wedge resting on the edge of the bowl. On the right side of the bowl, there is white rice. The sauce around the chicken has visible herbs and red chili flakes, adding texture and color contrast. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

2 large chicken breasts, sliced lengthwise into 4 flatter cutlets

Salt and pepper, to taste

Optional: 1 teaspoon red pepper flakes, plus more for garnish

½ yellow onion, diced

1 tablespoon minced garlic

1 tablespoon minced ginger

¼ cup chopped cilantro, plus more for garnish

¼ cup chicken broth

1.5 cups canned full-fat coconut cream

¼ cup lime juice, plus lime wedges for serving

1 teaspoon dried basil

½ teaspoon coriander

Instructions

Step 1: Warm olive oil in a large cast iron skillet over medium-high heat for 4-5 minutes. Season chicken cutlets with salt and pepper.

Step 2: Place chicken cutlets in the skillet and cook undisturbed for 4 minutes until golden brown. Flip and cook another 4 minutes. Transfer chicken to a plate.

Step 3: Add diced onion, minced garlic, and minced ginger to the skillet. Sauté until onion is browned and fragrant, about 10 minutes.

Step 4: Pour in chicken broth and scrape up browned bits from the skillet bottom.

Step 5: Stir in coconut cream, lime juice, dried basil, and coriander, mixing well with the browned bits.

Step 6: Bring the sauce to a gentle simmer, reduce heat, and simmer uncovered for 10 minutes to thicken.

Step 7: Stir in chopped cilantro and red pepper flakes, if using. Nestle chicken cutlets back into the sauce, cover, and simmer an additional 5 minutes until chicken is fully cooked.

Step 8: Adjust salt and pepper to taste. Serve hot over rice or vegetables. Garnish with cilantro, red pepper flakes, and lime wedges.

Tips & Variations

For extra heat, add more red pepper flakes or a dash of cayenne pepper to the sauce.

Substitute chicken broth with vegetable broth for a lighter flavor or to make it vegetarian-friendly by using tofu instead of chicken.

Use fresh lime juice for the best bright flavor, and gently reheat leftovers to avoid curdling the coconut cream.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time as needed to ensure they are cooked through.

Is canned coconut cream the same as coconut milk?

Coconut cream is thicker and richer than coconut milk, giving the sauce its creamy texture. If you only have coconut milk, use the thickest variety and reduce any added liquid slightly.