This Coconut Cilantro Chicken is a vibrant, flavor-packed dish that transforms simple ingredients into a dinner that feels anything but ordinary.
Pan-seared chicken breasts are coated in a silky coconut milk sauce infused with lime juice, garlic, and fresh cilantro.
It all comes together in one skillet—making this dish perfect for busy weeknights when you still want something bold and comforting.
Why You’ll Love This Recipe
One-pan simplicity – Easy cleanup, big flavor
Creamy & citrusy – Coconut milk and lime make a dreamy combo
Fresh herbs – Cilantro adds brightness to the rich sauce
Weeknight-friendly – Ready in about 30 minutes
Versatile – Great with rice, quinoa, noodles, or veggies
Crowd-pleasing – Impressive enough for guests, easy enough for a weeknight
What You’ll Need (Ingredient Highlights)
Chicken breasts – Boneless and skinless for quick cooking
All-purpose flour – Lightly coats the chicken for a subtle crust
Cilantro – Fresh and herbaceous, both in the coating and as garnish
Coconut oil + olive oil – For rich, layered sauté flavor
Garlic – Adds aromatic depth
Coconut milk – Full-fat for maximum creaminess
Chicken broth – Balances and extends the sauce
Brown sugar or coconut sugar – A touch of sweetness
Limes – Their juice brightens the whole dish
Green onion – For a fresh finishing touch
Salt & pepper – For balance and seasoning
Pro Tips Before You Start
Use full-fat coconut milk – For the richest, creamiest sauce
Don’t overcrowd the pan – Sear in batches if needed
Zest your limes first – Adds extra zing if you want a citrus boost
Bake just until done – Overcooked chicken dries out, aim for 165°F
Let it rest a few minutes – So the juices stay in the chicken
How to Make Coconut Cilantro Chicken
Step 1: Preheat and Heat the Skillet
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet or Dutch oven over medium heat.
Add 2 Tbsp coconut oil and 1 Tbsp olive oil.
Step 2: Coat and Sear the Chicken
In a shallow bowl, mix ¼ cup flour and ¼ cup chopped cilantro.
Dredge 4 boneless skinless chicken breasts in the flour mixture, coating both sides.
Place the coated chicken directly into the hot skillet.
Sear for 3–4 minutes per side until lightly browned.
Step 3: Add Garlic
As the chicken finishes searing, add 1 minced garlic clove to the skillet.
Sauté for about 30 seconds until fragrant.
Step 4: Mix the Sauce
In a separate bowl, whisk together:
1 cup coconut milk
⅔ cup chicken broth
1 Tbsp brown sugar (or coconut sugar)
Juice from 1 lime
Step 5: Bake It
Remove the skillet from heat. Pour the coconut milk mixture over the chicken.
Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temp of 165°F (74°C).
Step 6: Finish and Garnish
Remove the skillet from the oven.
Drizzle with juice from the second lime, and season with salt and pepper to taste.
Top with more chopped cilantro and green onions before serving.
What to Serve It With
Steamed jasmine rice – Soaks up that flavorful coconut sauce
Coconut or lime rice – For even more tropical flair
Roasted veggies – Try sweet potatoes, zucchini, or broccoli
Quinoa or couscous – Light and protein-rich bases
Rice noodles – For a Thai-inspired twist
Variations / Substitutions
Use chicken thighs – Boneless, skinless thighs stay juicy and flavorful
Add heat – Stir in a pinch of red pepper flakes or diced jalapeño
Make it dairy-free – It already is! Just be sure your broth is dairy-free too
Brighten it up – Add lime zest or a splash of fish sauce for umami
Vegetarian version – Use tofu or tempeh instead of chicken
Storage & Reheating Tips
Refrigerator – Store leftovers in an airtight container for up to 3 days
Freezer – Freeze in individual portions for up to 3 months
Reheat gently – Warm over low heat or in the microwave with a splash of broth or water to loosen the sauce
Meal prep tip – Double the recipe and portion into containers with rice for ready-to-go lunches
FAQs
Can I make this without an oven-safe skillet?
Yes—sear in a regular skillet, then transfer to a baking dish for the oven.
Is the coconut flavor strong?
Not overpowering. The lime and cilantro balance it out nicely.
Can I use light coconut milk?
You can, but the sauce will be thinner and less creamy.
What if I don’t like cilantro?
Try fresh basil or parsley instead for a different herb profile.
Can I grill the chicken instead?
You could, but you’d need to make the sauce separately and pour over after grilling.
Can I use frozen chicken breasts?
Yes, but thaw them completely before cooking for even results.
Does this work with bone-in chicken?
Yes, but you’ll need to adjust the baking time (longer) and ensure it reaches 165°F.
Final Thoughts
This Coconut Cilantro Chicken is a celebration of bold, fresh flavors in a simple, fuss-free recipe.
The creamy coconut milk sauce is perfectly balanced by lime and cilantro, and the whole dish comes together in just one skillet.
It’s ideal for weeknights, dinner parties, or anytime you want something special with minimal effort.
