Enjoy this quick one-skillet dinner made with pantry friendly ingredients! You’ll love how much flavor is packed into this super easy coconut lime chicken recipe.
This post is sponsored by BUBBL’R.
Coconut Lime Chicken
Craving takeout these days? I know I am (I’m looking at you Cheesecake Factory Coconut Lime Chicken), then I think you’ll love my take on this delicious copycat recipe!
This Thai-inspired recipe is one of those recipes that might look a little intimidating because of the spices in the ingredient list, but the steps couldn’t be any simpler. It’s got tons of flavor, and is sure to wow anyone you make it for – it legitimately tastes like you went out to eat. Those are my favorite kinds of recipe – all the flavor without the high price tag!
I’ve partnered up with BUBBL’R to bring you this simple dinner that’s full of bold flavors. I love pairing it with a can of their lemon lime twist’r. The lime flavors in the dish pair so perfectly with that drink flavor! You can find out where to buy BUBBL’R here.
This recipe is so delicious as-is, but there are tons of ways you can add to it if you want to intensify one of the flavors.
Don’t like sweet flavors? Cut down on the honey by a couple of tablespoons.
Like things spicy? Add in more sambal oelek (Asian chili sauce).
Love a prominent lime flavor? Add more lime juice and add in lime zest. Or serve it with fresh lime wedges so people can control the acid in their serving.
Prefer chicken thighs? Swap out the chicken breasts for chicken thighs – it would be delicious! You could also cut the chicken breasts into chunks or bites instead of cutlets or tenders if you prefer.
Want a more authentic Thai flavor? Add in some fish sauce.
Happen to find lemongrass at the store? Definitely add it in!
Love bold flavors and spice? Add in more ginger.
What to Serve It With
I love serving this over white rice – it’s the perfect side to soak up all of the incredible sauce. Brown rice, quinoa, or vermicelli would also be great!
If you’re looking for a healthier side, or a low carb side, I think broccoli would pair really well. You could also try using cauliflower rice.
How to Make it Gluten Free
Since this recipe swaps cornstarch for flour, and uses Tamari in place of soy sauce, it’s naturally gluten free as it’s written.
How to Make it Dairy Free
To make this recipe dairy free, the only ingredient you need to substitute is the butter. You can replace it with either vegan butter or additional coconut oil.
Looking for more creative ways to make chicken? Be sure to check out our entire chicken recipe section.
Some reader favorites are:
- Sweet and Sour Chicken
- French Onion Chicken
- Melt In Your Mouth Chicken
- Chicken Stuffed Peppers
- Chicken Tinga Tacos
- 2 large chicken breasts (washed and dried)
- 1/4 cup cornstarch
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika powder
- 2 Tablespoons unsalted butter
- 3 Tablespoons coconut oil
Coconut Lime Sauce:
- 3 green onions (chopped, white and green parts separated)
- 1 Tablespoon freshly grated ginger
- 6 medium garlic cloves (minced)
- 1 13.5-ounce can coconut cream or milk
- 1/3 cup honey
- 1 1/2 Tablespoons sambal oelek (Asian chili sauce, more or less depending on spice preference)
- 1 Tablespoon Tamari (or soy sauce if not needing gluten free)
- 1/2 teaspoon dried basil
- 1/4 cup freshly squeezed lime juice
- 1 1/2 teaspoons cornstarch
- Cut the chicken breasts in half horizontally to create a total of 4 filets. Cover with saran wrap, and use a meat mallet to pound to an even thickness.
- Combine the cornstarch, salt, ground ginger, garlic powder, onion powder, turmeric powder, black pepper, and paprika, and whisk together on a large plate.
- Dredge the chicken in the dry seasoning blend, and shake off any excess coating. Place on a dry plate or cutting board and set to the side.
- Heat a large cast iron skillet over medium-high heat. Add the butter and coconut oil, swirl to coat the pan. Turn the heat down to medium, and add the chicken filets. Saute for 3 - 5 minutes per side, or until the chicken is golden and the internal temperature reads 165 F on a meat thermometer. Remove the chicken to a plate, but don’t wipe out the pan.
Coconut Lime Sauce:
- If the pan is too dry, add a bit more coconut oil. Add the white portions of the green onions to the pan, and saute for 1 minute. Add the ginger and garlic, and saute for 30 seconds (or until aromatic). Reduce heat to low.
- Add the coconut cream, honey, sambal oelek, Tamari, and dried basil to the pan. Stir until fully mixed.
- In a small bowl, whisk together the cornstarch and lime juice. Add to the pan, and bring to a simmer. Simmer for 1 - 2 minutes to thicken.
- Return the chicken to the pan to warm through.
- Garnish with the remaining green parts of the green onions, and with additional fresh herbs of choice. My favorites are basil and cilantro.
If you can’t find coconut cream, look for a full-fat can of coconut milk that feels solid when you shake it. The ones that feel like they have a lot of liquid moving around in them won’t give nearly the same results.
Amount Per Serving: Calories: 562Total Fat: 34.6gCarbohydrates: 39.8gNet Carbohydrates: 38.6gFiber: 1.2gSugar: 25.3gProtein: 23.7g
Nutrition information isn’t always accurate. This was calculated assuming coconut milk instead of coconut cream was used since it's most commonly available.
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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Try making this incredibly flavorful and surprisingly easy Coconut Lime Chicken recipe!