Description
This Coconut Chicken is a creamy, flavor-packed skillet dinner made with tender golden chicken breasts simmered in a rich coconut lime sauce. Sweet chili sauce, honey, garlic, ginger, and fresh lime juice create the perfect balance of sweet, savory, and tangy flavors. It’s an easy weeknight meal that feels restaurant-worthy but comes together in just 35 minutes.
Ingredients
Scale
For the Chicken
- 2 large chicken breasts, sliced into 4 fillets
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
For Cooking
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 green onions, chopped (white and green parts separated)
- 2 teaspoons fresh grated ginger (or 3/4 teaspoon ground ginger)
- 4 garlic cloves, minced
Coconut Sauce
- 1 (13.5-ounce) can full-fat coconut milk
- 2 teaspoons cornstarch
- 1/4 cup sweet chili sauce
- 3–4 tablespoons honey
- 1/4 cup fresh lime juice
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Asian chili sauce
- 1 teaspoon dried basil
Optional Garnishes
- Chopped cilantro
- Sliced green onions
- Sliced Fresno or jalapeño peppers
- Lime wedges
Instructions
- In a medium bowl, whisk together the coconut milk, cornstarch, sweet chili sauce, honey, lime juice, soy sauce, chili sauce, and dried basil. Set aside.
- Slice chicken breasts horizontally into 4 thinner fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
- In a shallow dish, combine flour, salt, ginger, garlic powder, coriander, turmeric, and pepper.
- Dredge chicken in the seasoned flour mixture, shaking off excess.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate.
- Reduce heat to medium. Add the white parts of the green onions and cook for 1 minute.
- Stir in garlic and fresh ginger and cook for 30 seconds until fragrant.
- Reduce heat to low. Stir the coconut sauce and pour into the skillet. Scrape up any browned bits from the bottom of the pan.
- Simmer for 1–2 minutes until the sauce thickens slightly.
- Return chicken to the skillet and spoon sauce over the top. Warm through for 1–2 minutes.
- Garnish with cilantro, green onions, and sliced peppers if desired.
- Serve immediately over steamed rice.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Adjust sweetness by adding more or less honey.
- For extra heat, add additional Asian chili sauce.
- Boneless skinless chicken thighs can be substituted for chicken breasts.
- Leftovers keep well in the refrigerator for up to 3 days.
- Serve with jasmine rice, basmati rice, noodles, or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken fillet with sauce
- Calories: 485 kcal
- Sugar: 16 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg