Description
A simple, zesty, and creamy chicken dish featuring tender chicken thighs simmered in a luscious coconut cream and fresh lime sauce. Perfect for a quick, flavorful weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup coconut cream (240 ml)
- Juice of 2 fresh limes
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 small onion, finely chopped
- ½ cup chicken broth (120 ml)
- 2 tbsp olive oil
- Salt and pepper, to taste
- A handful fresh cilantro, chopped (optional)
Instructions
- Prep your ingredients: mince garlic, grate ginger, chop onion, and juice limes. Season chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs for about 4 minutes per side until golden but not fully cooked. Transfer to a plate.
- Reduce heat to medium. In the same pan, sauté onion, garlic, and ginger until onion softens and mixture is fragrant, about 3 minutes.
- Add coconut cream, chicken broth, and fresh lime juice to the pan. Scrape browned bits from the bottom. Bring to a gentle simmer, then return chicken to the pan. Cover and cook for 8-10 minutes until chicken reaches 165°F (74°C).
- Taste sauce and adjust salt and pepper if needed. Sprinkle chopped cilantro over the top before serving.
Notes
If coconut cream is unavailable, use full-fat coconut milk but simmer longer to thicken. Use fresh lime juice for best flavor. Let chicken rest covered in sauce for 5 minutes after cooking to meld flavors and keep juicy. Adjust sauce thickness by adding broth or simmering uncovered. Use an instant-read thermometer to ensure chicken is cooked to 165°F (74°C).
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Cuisine: Tropical / Fusion
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350
- Fat: 22
- Carbohydrates: 8
- Fiber: 1.5
- Protein: 30
Keywords: coconut lime chicken, creamy chicken recipe, easy chicken dinner, coconut cream chicken, lime chicken, weeknight dinner, tropical chicken recipe