Creamy Coconut Lime Chicken – Easy Recipe

Escape to a tropical paradise with this incredibly easy Creamy Coconut Lime Chicken! Tender chicken simmers in a luscious, fragrant sauce bursting with the exotic flavors of coconut milk and bright lime. Perfect for a weeknight dinner, this dish is both comforting and vibrant, promising a delightful meal with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tbsp olive oil or coconut oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 red bell pepper, deseeded and sliced (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup chicken broth
• 2 tbsp fresh lime juice (from 1-2 limes)
• 1 tbsp brown sugar or maple syrup (optional, for balance)
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or quinoa, for serving

Instructions

1. Heat olive oil in a large skillet or pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant. If using, add sliced red bell pepper and cook for 3-5 minutes until slightly tender.
3. Pour in the coconut milk, chicken broth, lime juice, brown sugar (if using), salt, and pepper. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
4. Return the cooked chicken to the skillet. Reduce heat to medium-low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
5. Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice to your preference.
6. Garnish generously with fresh chopped cilantro.
7. Serve hot over cooked rice, quinoa, or with naan bread.