Creamy Coconut Lime Chicken (Dairy Free)
Creamy coconut lime chicken is a Thai inspired dish that comes together in less than 30 minutes and is a one-pan meal the whole family will love. This recipe is dairy-free, gluten-free, and very customizable!
Ingredients
- 2 large chicken breasts about 1 ½ pounds total
- kosher salt and pepper
- 1 tablespoon oil such as avocado oil, coconut oil, or olive oil
- 1 small shallot, diced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- zest of 1 lime
- ¼ cup lime juice
- ¼ cup chicken broth
- 15 ounce can full-fat coconut milk about 1 ½ cups
- 1 teaspoon coconut sugar or brown sugar
- ¼ cup fresh cilantro, chopped optional
Instructions
- Cut each chicken breast in half lengthwise or pound it thin between two pieces of parchment paper or plastic wrap. Season each side with salt and pepper.
- Add a tablespoon of olive oil, avocado oil, or coconut oil to a large skillet over medium heat and sear the seasoned chicken breasts for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.
- Reduce the heat to medium and add the diced shallot. Cook for 2-3 minutes, stirring occasionally. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
- Add the lime zest, lime juice, and chicken broth. Scrape up any of the brown bits on the bottom of the pan before pouring in the coconut milk and sugar.
- Transfer the chicken back into the pan, cover, reduce to medium-low heat. Cook for another couple of minutes or until the internal temperature on a meat thermometer reads 165ºF/74ºC.
- Remove from the heat and sprinkle chopped fresh cilantro over the top. Serve alongside coconut lime rice, white rice, or cauliflower rice, and optional fresh lime wedges.
Notes
How to store: Store in an airtight container in the fridge for up to 5 days.