One-Pan Coconut-Lime Chicken
If our creamy Tuscan chicken is a mainstay at your house, this recipe is going to be just the thing to shake up your weeknight dinner routine. We paired quick-cooking chicken cutlets with a spicy-sweet coconut milk sauce that’s out-of-this-world tasty. Tomatoes (and tomato paste) bring it back down to Earth, so you can make this over and over (and over!) again. Not convinced? Did we mention this comes together in just one pan, in less than 30 minutes?!
Coconut Lime Chicken
INGREDIENTS
4 skinless, boneless chicken breast
2 tablespoons extra virgin olive oil
1/2 yellow onion, thinly sliced
3 cloves garlic, minced
Juice from 2 limes
1/4 cup chicken broth
1 1/2 cups full fat coconut milk
1/2 teaspoon red chili flakes
1/2 teaspoon ground ginger
3 tablespoons fresh cilantro, chopped
Kosher salt and freshly ground pepper, to taste
PREPARATION
Heat a large skillet over medium heat.
While skillet heats, place chicken breasts between two pieces of parchment or wax paper and pound them until even in thickness. Season each side with salt and pepper.
Add olive oil to skillet. Once hot, add chicken to pan and cook until golden brown, 3-4 minutes per side.
Remove chicken from skillet and set aside.
Add onion to pan and cook until onion starts to soften and turn translucent, about 4 minutes. Add garlic and cook one minute more.
Add chicken stock, coconut milk, and lime juice to the skillet. Stir to combine, scraping up any bits stuck to the bottom of the pan.
Stir in chili flakes, ginger, and cilantro, and add chicken back to the pan. Cover and reduce heat to low.
Simmer until chicken has cooked through, about 5 minutes.
Serve garnished with additional lime slices or cilantro, if desired. Enjoy!
Adapted
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