Craving something fresh and flavorful? Creamy Coconut Lime Chicken with Cilantro Rice brings a taste of the tropics to your dinner table. Tender chicken simmered in a rich coconut-lime sauce (with a hint of garlic and ginger) creates a silky, zesty main dish. This vibrant one-pan recipe is accented by fluffy cilantro-lime rice, making it both comforting and light. As one recipe creator enthuses, “Trust me, coconut, lime and chicken DO pair well together!” thealmondeater.com. With bright lime zest, fragrant cilantro, and creamy coconut milk, every bite bursts with flavor. Not only is this dish delicious, it’s also nutritious and simple to prepare, making it a perfect weeknight meal or crowd-pleasing dinner party dish.
7 Reasons to Love This Coconut Lime Chicken
- Tropical, Zesty Flavor: Fresh lime juice and zest give the sauce a bright, tangy kick, while coconut milk adds sweetness. Using both lime zest and juice maximizes that citrus zing themodernproper.com. Combined with cilantro and aromatic garlic and ginger, each bite tastes like a vacation in a bowl.
- Silky Creamy Sauce: Full-fat coconut milk creates a luxuriously rich, dairy-free cream sauce. A touch of brown sugar or honey (optional) balances the tart lime, yielding a sauce that’s sweet, sour and savory at once. For an even thicker, restaurant-style sauce, you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) at the end of cooking themodernproper.com.
- One-Pan Convenience: This recipe is made in one large skillet or dutch oven, so cleanup is a breeze taylorrecipe.com. Simply sear the seasoned chicken, sauté the aromatics, then pour in the coconut-lime sauce and simmer the chicken right in the same pan. No extra pots needed!
- Quick & Easy: Total cook time is only about 30–40 minutes, so it’s perfect for busy weeknights taylorrecipe.com. Prep the rice (or use a rice cooker) while the chicken simmers, and dinner will be on the table in under an hour. Minimal prep and simple steps mean even beginner cooks can pull this off.
- High Protein & Nutritious: Chicken thighs or breasts are a lean, protein-packed choice that keeps you full and satisfied. This dish pairs protein with whole-grain rice and fresh herbs, making a balanced meal. For extra nutrition, load up on cilantro (an herb rich in antioxidants) and stir in vegetables like bell peppers or spinach if you like. It’s both hearty and healthy taylorrecipe.com.
- Family-Friendly & Versatile: The mild, fragrant sauce appeals to kids and adults alike taylorrecipe.com. You can easily adjust the heat by adding red pepper flakes or a squeeze of extra lime. Serve it over cauliflower rice or quinoa for a low-carb twist, or with tortilla chips on the side for scooping the sauce. Leftovers even make a great filling for wraps or tacos the next day!
- Elevates Any Meal: Not only is this recipe delicious on its own, it’s a great base for serving suggestions. Top the chicken with extra fresh cilantro and lime slices for brightness. Pair it with a simple green salad or steamed vegetables to round out the meal. For another creamy chicken dinner, check out our Lemon Garlic Chicken Thighs with Spinach and Rice taylorrecipe.com or Creamy Garlic Tuscan Chicken taylorrecipe.com – they all share that rich, saucy comfort-food vibe.
Ingredients
Here’s what you’ll need to make Creamy Coconut Lime Chicken with Cilantro Rice (serves 4):
- Chicken: 1.5–2 lbs boneless, skinless chicken (thighs or breasts), cut into pieces
- Salt & Pepper: to taste (season the chicken well)
- Oil: 1–2 tablespoons neutral oil (olive, avocado or coconut oil) for sautéing
- Aromatics: 3–4 cloves garlic (minced) and 1 small onion (diced) – or use scallions for a milder onion flavor
- Ginger: 1-inch piece fresh ginger (grated or finely chopped) for an extra zing (optional)
- Red Pepper Flakes: 1/4–1/2 teaspoon (optional, for heat)
- Lime: Zest and juice of 1–2 limes (about 2 tablespoons juice + 1 teaspoon zest)
- Coconut Milk: 1 can (13.5–14 oz) full-fat coconut milk (shake well before opening) – the creamier, the better thealmondeater.com themodernproper.com
- Chicken Broth: 1/2–1 cup low-sodium chicken broth (to thin the sauce slightly)
- Brown Sugar or Honey: 1–2 teaspoons (balances the tart lime; optional)
- Cilantro: A generous handful (about 1 cup chopped) fresh cilantro leaves, divided (half for cooking, half for garnish) themodernproper.com
- Seasonings: 1 teaspoon ground cumin or coriander (optional, for earthiness), plus more salt & pepper to taste
- Rice: 1 cup long-grain rice (basmati or jasmine) – yields about 3 cups cooked. See Tips for cilantro rice (page 3).
Optional: For extra crunch and freshness, serve with chopped red bell peppers, shredded cabbage, or a squeeze of additional lime. A small spoonful of sour cream or Greek yogurt on top can also add creaminess if desired.
How to Make Creamy Coconut Lime Chicken with Cilantro Rice
- Cook the Rice: In a saucepan, combine 1 cup rice, 1.5 cups water (or broth), and a pinch of salt. BBring to a boil, then cover and reduce the heat to low. Simmer for 12–15 minutes (or as directed on the package) until the rice is tender. Remove from heat, fluff with a fork, and stir in the juice of half a lime and half of the chopped cilantro (reserve the rest for garnish) onceuponachef.com. Keep warm until serving.
- Season & Sear Chicken: Meanwhile, pat the chicken pieces dry and season with salt and pepper. (For added flavor and a light crust, lightly coat the chicken in a mixture of all-purpose flour and chopped cilantro before cooking, as suggested by thealmondeater.com.) Heat oil in a large skillet over medium-high heat. Place the chicken in a single layer (working in batches if needed) and cook without stirring for 3–4 minutes, until the bottom is golden brown. Flip and cook another 3–4 minutes until seared. Remove chicken to a plate – it will finish cooking in the sauce later.
- Sauté Aromatics: In the same skillet (add a bit more oil if dry), reduce heat to medium and sauté the onion for 2–3 minutes until softened. Add the garlic, ginger, and red pepper flakes (if using); sauté for 30–60 seconds until aromatic. Don’t let the garlic burn. This step builds the flavor base, similar to classic garlic-butter chicken recipes taylorrecipe.com.
- Deglaze & Build Sauce: Pour in the chicken broth and scrape up any browned bits from the pan bottom. Stir in the coconut milk, lime juice, lime zest, brown sugar, and cumin. Bring the mixture to a gentle simmer. The sauce will be thin at first – don’t worry, it will thicken.
- Simmer Chicken: Return the chicken (and any accumulated juices) to the pan. Nestle the pieces into the coconut-lime sauce. Reduce heat to low, cover the skillet, and let everything simmer for about 8–10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F usda.gov). Occasionally spoon sauce over the chicken. If using chicken breasts, check for doneness a little earlier (they cook faster), or cover and simmer a few minutes longer for thighs.
- Finish the Sauce: Taste the sauce and adjust seasoning with salt, pepper or more lime if needed. If you want a thicker sauce, dissolve 1 teaspoon cornstarch in 1 tablespoon water and stir it into the simmering sauce (the recipe from The Modern Proper also uses cornstarch to thicken the coconut sauce themodernproper.com). Then stir in the remaining chopped cilantro and let it wilt into the sauce, turning it bright green and fragrant.
- Serve: Spoon the tender chicken and creamy coconut-lime sauce over the cilantro rice. Garnish with extra cilantro, lime wedges, or thinly sliced scallions. The rice will soak up the delicious sauce with every bite. Leftover rice and sauce reheat well together in a pan or microwave for a quick meal later.
Recipe Tips, Swaps & Serving Ideas
- Use Chicken Thighs: Boneless, skinless thighs stay juicier and more forgiving than breasts (and are often cheaper). Either works in this recipe. If using large breasts, pound them thinner or cut into pieces so they cook evenly. Thighs may need a minute or two longer to reach 165°F usda.gov.
- Spice It Up: For a Thai-inspired kick, stir in 1 tablespoon red curry paste or 1/2 teaspoon cayenne when adding the aromatics. A diced jalapeño or serrano pepper in the aromatics also adds heat. For smoky flavor, a pinch of smoked paprika can be included with the cumin.
- Herb Variations: If you’re not a cilantro fan, try swapping parsley for the cilantro. The lime-coconut base pairs well with either green herb. You can also add fresh basil or mint for an extra layer of aroma.
- Add Veggies: Make it a one-pan meal by tossing in vegetables like bell peppers, broccoli florets, or snap peas along with the chicken. They’ll cook in the sauce for a few minutes and soak up the flavors. Spinach or kale can be stirred in at the end (as in many Tuscan chicken recipes) taylorrecipe.com.
- Cilantro Rice Shortcut: For even more coconut flavor, cook the rice in part coconut milk (up to 1 cup) and part broth. Then fluff it and fold in the lime juice and cilantro onceuponachef.com. This mimics a Chipotle-style cilantro lime rice at home onceuponachef.com.
- Serving Ideas: This coconut chicken goes great with steamed or roasted vegetables (green beans, carrots, or zucchini). You can also serve it over cauliflower rice or quinoa for a low-carb or extra-fiber option. Leftover chicken and sauce make a delicious sandwich filling or taco meat with a crunchy slaw.
- Make It Ahead: The sauce actually tastes even better the next day as the flavors meld. Cook everything ahead and refrigerate; gently reheat on the stove, adding a splash of water or broth if the sauce thickens too much.
More Recipes & Helpful Cooking Guides
Looking for more flavor-packed chicken recipes? Our Creamy Lemon Garlic Chicken Thighs with Spinach and Rice is another easy, one-pan meal with a rich citrus-garlic sauce taylorrecipe.com. For an Italian-style option, try the 30-Minute Creamy Garlic Tuscan Chicken, which simmers chicken in a buttery parmesan cream sauce with sun-dried tomatoes and spinach taylorrecipe.com. Both recipes use similar techniques of searing chicken and building a creamy sauce – so if you enjoy those, you’ll love this coconut-lime chicken too.
When cooking chicken, remember food safety! Always cook poultry to an internal temperature of at least 165°F for safety usda.gov. A tip from Serious Eats: use a good instant-read thermometer to ensure accuracy. For seasoning ideas, see Food Network’s guide to chicken marinades and spices taylorrecipe.com.
Final Thoughts on Creamy Coconut Lime Chicken
Creamy Coconut Lime Chicken with Cilantro Rice is a fabulous dish that’s easy enough for a weeknight but tasty enough to serve guests. It combines bold tropical flavors, tender chicken, and a creamy sauce – check out the 7 Reasons above if you need more convincing! Give this recipe a try and let us know what you think. Leave a comment below or share your own variations. We’d love to hear how your family enjoyed this zesty coconut lime chicken – and don’t forget to save this recipe for later!