Creamy Coconut Lime Chicken
Chicken breasts are simmered in a slightly spicy coconut milk based sauce in this quick and easy weeknight dinner the whole family will love!
Servings: 4 -6 servings
Calories: 453kcal
Ingredients
- 4-6 chicken breasts boneless, skinless
- Salt and pepper
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 red bell pepper diced
- 2-3 cloves garlic minced
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon turmeric
- 1 13.6 oz. can coconut milk
- 2 tablespoons lime juice
- 1/2 cup heavy cream
- 1-2 tablespoons chopped fresh cilantro
Instructions
- Season 4-6 chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and mostly cooked through. Remove to a plate and cover to keep warm.
- Add the 1/2 cup diced onion, 1 red bell pepper, diced and 2-3 cloves garlic to the skillet and cook for about 5 minutes, or until vegetables begin to soften.
- In a small bowl, whisk together the 1 cup chicken stock and 1 tablespoon cornstarch. Add to the skillet, along with the 1/4 teaspoon red chili flakes and 1/2 teaspoon turmeric. Bring to a simmer, stirring occasionally, until sauce thickens slightly.
- Stir in the 1 13.6 oz. can coconut milk and simmer for another 3-5 minutes. Stir in the 2 tablespoons lime juice and 1/2 cup heavy cream, then return the chicken to the pan. Season with salt and pepper, to taste. Continue to cook for an additional 5-10 minutes, or until chicken is completely cooked through. Sprinkle with 1-2 tablespoons chopped fresh cilantro before serving.
Video
Nutrition
Serving: 1g | Calories: 453kcal | Carbohydrates: 9g | Protein: 41g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 211mg | Fiber: 1g | Sugar: 3g