Description

This creamy coconut milk chicken recipe features tender chicken cutlets simmered in a luscious sauce made from coconut cream, fresh lime juice, and aromatic spices. Cooked entirely in one skillet, it’s a quick and flavorful dish perfect for weeknight dinners. The recipe offers easy substitutions to accommodate gluten-free and keto diets, providing a deliciously creamy and tangy meal with minimal fuss.

Ingredients

Chicken and Seasonings

2 large boneless skinless chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets)
1 teaspoon salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon coconut oil, or olive oil

Sauce and Aromatics

1 medium onion, diced
5 cloves garlic, minced
2 teaspoon fresh ginger, grated
1 serrano chili pepper, or jalapeño, diced (optional)
1½ cups low-sodium chicken broth
¼ cup fresh lime juice, plus more to taste
1 tablespoon brown sugar (see notes)
2 teaspoon soy sauce (use tamari or coconut aminos for gluten-free)
1 (15 ounce) can coconut cream, or full-fat coconut milk

Garnish

Fresh cilantro, chopped
Red pepper flakes

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Instructions

Prepare Chicken: Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. Season both sides evenly with salt, paprika, garlic powder, and onion powder to infuse flavor.
Sear Chicken: Melt the coconut oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 3-5 minutes on each side until golden brown and nearly cooked through. Remove the chicken from the skillet and place on a clean plate; set aside.
Sauté Aromatics: Add one more tablespoon of coconut oil to the same skillet over medium heat. Add the diced onion and sauté for 4-5 minutes, stirring frequently until softened. Stir in the minced garlic, grated ginger, and diced chili pepper if using; cook for an additional minute, stirring continuously to release their aroma.
Simmer Sauce: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to medium-low and stir in lime juice, brown sugar, and soy sauce. Mix thoroughly and allow the sauce to simmer and reduce for about 5 minutes to develop flavor concentration.
Add Coconut Cream: Stir in the coconut cream fully incorporating it into the sauce. Optional: to thicken the sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water and stir it into the simmering mixture. Repeat as needed until your desired thickness is achieved.
Finish Cooking Chicken: Return the chicken cutlets to the skillet. Cover and cook for another 1-2 minutes until the chicken is cooked through and warmed in the creamy sauce.
Serve: Garnish with freshly chopped cilantro, red pepper flakes, and additional fresh lime juice to taste. Serve hot and enjoy this rich and tangy coconut milk chicken dish.

Notes

For a gluten-free option, substitute regular soy sauce with tamari or coconut aminos.
Brown sugar can be omitted or replaced with a keto-friendly sweetener for a low-carb version.
Use full-fat coconut cream for a richer sauce; light coconut milk will yield a thinner consistency.
If you prefer less heat, omit the serrano or jalapeño pepper.
To thicken the sauce naturally, allow it to simmer a bit longer instead of adding cornstarch.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Fusion (Southeast Asian-inspired)