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Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe

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4 from 21 reviews

This Whole30 coconut lime chicken skillet is a flavorful, gluten-free, dairy-free, and paleo-friendly recipe made in one pan. Tender chicken breasts are cooked to perfection and simmered in a creamy coconut lime sauce infused with onion, garlic, ginger, cilantro, and spices. Ready in about 30 minutes, it’s an ideal healthy dinner for the family or a convenient meal prep option for lunches throughout the week.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Chicken and Seasoning

  • 2 tablespoons olive oil
  • 2 large chicken breasts, sliced lengthwise to have 4 flatter cutlets
  • Salt and pepper, to taste
  • Optional: 1 teaspoon red pepper flakes, plus more for garnish

Vegetables and Aromatics

  • 1/2 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 cup chopped cilantro, plus more for garnish

Liquids and Spices

  • 1/4 cup chicken broth
  • 1.5 cups canned full-fat coconut cream
  • 1/4 cup lime juice, plus lime wedges for serving
  • 1 teaspoon dried basil
  • 1/2 teaspoon coriander

Instructions

  1. Heat the Skillet and Prepare Chicken: Warm olive oil in a large cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season the chicken cutlets on both sides with salt and pepper.
  2. Brown the Chicken: Place the chicken cutlets in the hot skillet and cook undisturbed for about 4 minutes, until a golden brown crust forms. Flip and cook the other side for another 4 minutes until an even crust forms and the chicken is mostly cooked through. Transfer the chicken to a plate.
  3. Sauté Aromatics: Add diced onion, minced garlic, and minced ginger to the skillet. Add a tablespoon of oil if the pan is dry. Sauté until the onion is browned and fragrant, about 10 minutes.
  4. Deglaze the Pan: Pour in the chicken broth and use a spoon or spatula to scrape up the browned bits from the skillet bottom, incorporating them into the liquid.
  5. Add Coconut Cream and Seasonings: Stir in the coconut cream, lime juice, dried basil, and coriander. Continue scraping up browned bits as you mix everything together.
  6. Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce heat to medium. Let it simmer uncovered for 10 minutes to reduce and thicken.
  7. Finish Sauce and Reheat Chicken: Stir in chopped cilantro and red pepper flakes, if using. Nestle the chicken cutlets back into the sauce. Cover and simmer an additional 5 minutes, or until the chicken is fully cooked through.
  8. Season and Serve: Taste the sauce and adjust salt and pepper as needed. Serve hot over basmati rice, cauliflower rice, shredded cabbage, or roasted vegetables like broccoli or green beans. Garnish with extra cilantro, red pepper flakes, and lime wedges.

Notes

  • For a spicier dish, increase the amount of red pepper flakes.
  • This recipe pairs well with cauliflower rice for a lower-carb option or basmati rice for a heartier meal.
  • Use full-fat coconut cream for the creamiest sauce; canned coconut milk may be too thin.
  • Ensure the skillet is well-heated before adding chicken to get a good sear and crust.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stove or in the microwave.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/coconut-lime-chicken-skillet-whole30-paleo-gluten-free-dairy-free-recipe/