Creamy Coconut Lime Chicken (Dairy-Free & So Easy)

Ever find yourself staring into the fridge at a pack of chicken breasts, willing them to magically turn into something exciting? I’ve been there more times than I can count, especially on those busy weeknights. That’s exactly why this Creamy Coconut Lime Chicken is my new go-to. It’s a one-pan wonder that feels indulgent and tropical but is secretly healthy, dairy-free, and comes together in no time. It’s the kind of meal that makes everyone at the table ask for seconds without realizing it’s also a healthy dinner recipe.

Top Reasons To Make It

• It’s incredibly quick, making it a perfect weeknight solution for your easy meals rotation.
• The creamy sauce is completely dairy-free, relying on rich coconut milk and bright lime juice.
• You only need one pan, which means less cleanup and more time to relax.
• It’s a fantastic healthy dinner idea that doesn’t sacrifice any flavor.
• It’s super versatile! You can use fresh chicken breasts or leftover shredded chicken from a rotisserie chicken.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts: The main event, sliced thin for quick cooking.
• 1 tbsp avocado or olive oil: For searing the chicken to golden perfection.
• 1 small yellow onion, diced: Adds a sweet, savory base to the sauce.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 tbsp fresh ginger, grated: Brings a warm, zesty kick.
• 1 (13.5 oz) can full-fat coconut milk: Creates the luxuriously creamy, dairy-free base.
• Juice and zest of 2 limes: For the bright, tangy flavor that makes this dish sing.
• 1 tbsp coconut aminos or soy sauce: Adds a touch of savory umami depth.
• 1 tsp ground coriander: Offers a subtle, citrusy warmth.
• Fresh cilantro and lime wedges: For a pop of fresh color and flavor at the end.
• Salt and black pepper to taste: To season everything perfectly.

Instructions

1. Pat the chicken breasts dry with a paper towel and slice them into ½-inch thick cutlets. Season generously on both sides with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer (you may need to do this in batches). Cook for 4-5 minutes per side, until golden brown and cooked through. Transfer to a clean plate.
3. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes, until softened. Add the garlic and ginger and cook for another minute until fragrant.
4. Pour in the coconut milk, lime juice and zest, coconut aminos, and coriander. Give it a good stir, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 2-3 minutes.
5. Return the cooked chicken to the skillet, spooning the sauce over the top. Let everything heat through for another 2-3 minutes. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
6. Garnish with plenty of fresh cilantro and serve immediately with lime wedges on the side.

Serving Ideas & Pairings

This dish is so versatile. For a simple, healthy dinner, I love it over a bed of fluffy quinoa or brown rice to soak up all that amazing sauce. But honestly, it’s also fantastic with cilantro-lime cauliflower rice for a lighter option. A simple side of steamed broccoli or snap peas adds a nice crunch. And if you’re really hungry, a warm, soft tortilla on the side is never a bad idea. So good.

Variations & Substitutions

• Using Shredded Chicken: This is one of my favorite shredded chicken recipes. Just stir in 3-4 cups of pre-cooked shredded rotisserie chicken at the end to warm through.
• Protein Swap: Not a chicken person? Firm tofu or large shrimp work beautifully here.
• Spice Level: Like a little heat? Add a pinch of red pepper flakes with the garlic. Honestly, if you hate heat, skip it entirely.
• Herb Swap: If cilantro isn’t your thing, fresh basil or chopped scallions make a great topping.
• Veggie Boost: Feel free to add a handful of spinach or chopped bell peppers when you add the sauce.

Cooking Method Notes

The stovetop skillet method is my favorite for getting that perfect sear on the chicken and a beautifully emulsified sauce. But if you’re short on time, you can absolutely use pre-cooked chicken. Just sauté your aromatics, build the sauce, and stir in your shredded rotisserie chicken to warm through. It becomes one of the easiest quick and easy dinner recipes in your arsenal.

Storage & Reheating

Let the dish cool completely before storing it in an airtight container in the refrigerator. It will keep for 3-4 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce back up. I don’t recommend freezing this one, as the coconut milk can separate and become grainy when thawed.

Frequently Asked Questions

• Can I use light coconut milk? You can, but the sauce won’t be nearly as rich, creamy, or luxurious. Full-fat is definitely the way to go for the best results.
• What’s the best way to get juicy chicken? The key is not to overcook it! Using thin cutlets and a hot pan ensures a quick sear without drying out the meat. They’ll be so, so tender.
• Is this one of those healthy chicken recipes? Absolutely! It’s packed with lean protein, healthy fats from the coconut milk, and has no dairy or refined sugars.
• My sauce is too thin. How can I thicken it? If you’d like a thicker sauce, mix one teaspoon of cornstarch with two teaspoons of cold water and whisk it into the simmering sauce. Let it cook for a minute until it thickens up.
• What can I use instead of coconut aminos? An equal amount of soy sauce or tamari works perfectly as a substitute.