This Coconut Lime Chicken is a quick entree that earns rave reviews! The light and creamy sauce includes a bright burst of lime flavor you’re going to love.
Half a month prior I purchased a major sack of perfect limes and speedily disregarded them. Don’t you disdain when that occurs? They stalled out behind potentially anything in the fridge and I never saw them. So the next week I purchased another pack. It wasn’t little all things considered. I wound up with a ton of limes simply imploring me to make something. OK, limes, I hear you.
Fortunately I’d had this formula at the top of the priority list for some time and, wow, it was stunning from the absolute first attempt. I made it a couple of times to get the sauce consistency on the money. It isThe sauce in this Skillet Creamy Lime Chicken is rich, coconutty, and limey (I’m genuinely certain that is not a real word.)
I realize I utilize canned coconut milk in a ton of plans and I frequently say “however it will not pose a flavor like coconut”. Well that is not the situation for this formula. It suggests a flavor like coconut (since we utilize a great deal of the coconut milk) and it’s out and out yummy.
The way in to any skillet chicken is to wrench up the warmth when you first add the chicken to the container. That way you can get a great carmelizing on it. Beige chicken downers me out, companions. Additionally when you get some great shading on your chicken that implies you’ll get yummy firm pieces of chicken in the container to scrape up as you make the sauce. It generally makes the sauce more extravagant.
Coconut Lime Chicken is dairy free and oh so good. You’ll really love this creamy sauce!
- 4 chicken breasts
- 2 tbsp cooking fat of choice, (I use coconut oil.)
- 1/4 cup chicken stock
- 1/4 cup lime juice
- 1 1/2 cup canned coconut milk, unsweetened and full fat (should not say lite or low fat)
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 cup fresh chopped cilantro
- Add your cooking fat of choice to a large skillet and heat on medium high heat.
- Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they’ll cook faster and more evenly.
- Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
- Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
- Add chicken stock, lime juice, coconut milk (stir it in the can so that you don’t have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You’ll have a bit of coconut milk remaining in your can. Set it aside because we’ll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
- Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
- Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You’re done!
- Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!