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Creamy coconut lime chicken with chili oil served over jasmine rice with fresh cilantro, lime wedges, and a silky coconut sauce.
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Creamy Coconut Lime Chicken with Chili Oil

A rich, silky coconut-lime sauce coats tender pan-seared chicken, finished with chili oil for the perfect balance of creamy, tangy, savory, and spicy. This dinner tastes restaurant-level but comes together fast — amazing with jasmine rice or noodles.
Course dinner, Main Course, Meal Prep, Skillet Meals, Weeknight Meals
Cuisine American Contemporary, Asian-inspired, Fusion, Thai-Inspired
Keyword asian fusion chicken, chili oil chicken, coconut chicken skillet, coconut lime chicken recipe, coconut milk chicken, creamy chicken recipes, creamy coconut lime chicken, easy chicken dinners, lime chicken, skillet chicken dinner, spicy coconut chicken, spicy creamy chicken, sugar cloud baking dinner recipes, weeknight chicken recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 430kcal
Cost $15 for entire recipe

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Zester or microplane (for lime zest)
  • Tongs or spatula (for turning chicken)
  • Mixing spoon or silicone spatula
  • Small bowl (optional, for mixing sauce ingredients)
  • Serving spoons

Ingredients

For the Chicken

  • 1 ½ lbs boneless skinless chicken breasts or boneless skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1–2 tbsp olive oil or avocado oil

For the Coconut Lime Sauce

  • 1 tbsp butter
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 can full-fat coconut milk 13.5–14 oz
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp fish sauce optional but recommended
  • Zest of 1 lime
  • 1 tbsp fresh lime juice plus more to taste
  • ¼ tsp salt plus more to taste
  • ¼–½ cup low-sodium chicken broth optional for thinning

For Garnish

  • 1-2 tbsp chili oil store-bought or homemade
  • Fresh cilantro
  • Lime wedges
  • Sesame seeds optional

Instructions

Season and Cook the Chicken

  • Pat the chicken dry with paper towels.
  • If using thick chicken breasts, slice them in half horizontally or pound them to an even thickness so they cook evenly.
  • Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.
  • Heat olive oil or avocado oil in a large skillet over medium-high heat.
  • Sear the chicken for 4–6 minutes per side, depending on thickness, until golden brown and cooked through. The chicken should reach 165°F internally.
  • Transfer the chicken to a plate and loosely tent with foil.

Make the Coconut Lime Sauce

  • Reduce the heat to medium.
  • In the same skillet, melt the butter.
  • Add the garlic and ginger. Sauté for about 1 minute, stirring often, until fragrant. Do not let the garlic burn.
  • Stir in the coconut milk, soy sauce, honey, optional fish sauce, lime zest, and 1 tablespoon fresh lime juice.
  • Bring the sauce to a gentle simmer, not a hard boil.
  • Simmer uncovered for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
  • Taste and adjust with more lime juice for brightness, more honey for sweetness, or more soy sauce or salt for savory depth.
  • If the sauce becomes too thick, add low-sodium chicken broth a splash at a time until it reaches your desired consistency.

Combine

  • Return the chicken and any plate juices to the skillet.
  • Spoon the coconut lime sauce over the chicken.
  • Simmer gently for 2–3 minutes, just until the chicken is hot and coated in the sauce. Avoid boiling at this stage so the chicken stays tender and the coconut sauce stays smooth.
  • Drizzle chili oil over the chicken right before serving.

Serve

  • Serve hot over jasmine rice, coconut rice, rice noodles, roasted vegetables, or garlic mashed potatoes.
  • Top with fresh cilantro, lime wedges, sesame seeds, and extra chili oil if desired.

Notes

Use the right chicken

For the best creamy coconut lime chicken, use boneless chicken thighs or thin chicken breast cutlets. If using thick chicken breasts, slice them in half horizontally or pound them to an even thickness so they cook evenly and stay juicy.

Choose full-fat coconut milk

Use full-fat coconut milk for the richest, smoothest coconut lime sauce. Light coconut milk can be used, but the sauce will be thinner and less creamy.

Add lime juice gradually

Start with 1 tablespoon of fresh lime juice, then add more to taste at the end. Lime strength can vary, and adding it gradually keeps the coconut lime sauce bright without making it too sour.

Simmer gently

Do not boil the coconut milk sauce aggressively. Keep it at a gentle simmer so the sauce stays creamy and does not separate.

Add savory depth

Fish sauce is optional, but it adds deep savory flavor and makes the sauce taste more balanced. If you skip it, add a little extra soy sauce to taste.

Adjust the chili oil

Chili oil can vary in spice level and saltiness, so start with 1 tablespoon and add more if you want extra heat.

Fix the sauce texture

If the sauce is too thick, thin it with a splash of low-sodium chicken broth. If it is too thin, simmer uncovered for a few extra minutes until it lightly coats the back of a spoon.

Store and reheat properly

For meal prep, store leftover creamy coconut lime chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.