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.