Skillet Coconut Lime Chicken
With minimal prep, Skillet Coconut Lime Chicken will become a weeknight go-to dinner. It's creamy and indulgent while being light and refreshing.
Servings 4 servings
Calories 537kcal
Ingredients
- 4 medium chicken breasts boneless, skinless
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon ground cumin
- ⅓ cup flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2-3 minced garlic clove
- ⅓ cup chicken broth
- ¾ cup coconut milk
- 2 tablespoons brown sugar
- juice of half a lime
- fresh cilantro
- Lime wedges, for serving
Instructions
- Season the chicken breasts with cumin, salt, and pepper.
- Dredge the seasoned chicken in flour.
- Heat one tablespoon of olive oil and one tablespoon of butter in a large skillet over medium-high heat.
- Place the chicken cutlets into the hot skillet and cook for 4-6 minutes per side, or until the chicken is cooked through and lightly browned.
- Set the chicken aside on a plate to rest.
- Add the remaining oil and butter to the skillet to melt.
- Add the minced garlic and cook for one minute until the garlic is fragrant.
- Add the broth to the pan and scrape off any browned bits. Stir in coconut milk and lime juice.
- Return the cooked chicken to the skillet and simmer the sauce for 2-3 minutes or until the sauce thickens.
- Remove from heat and spoon the sauce over the top of the chicken and garnish with fresh cilantro.
- Serve over rice with a lime wedge.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 537kcal | Carbohydrates: 17g | Protein: 50g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 489mg | Potassium: 998mg | Fiber: 1g | Sugar: 7g | Vitamin A: 247IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg
