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Coconut Lime Chicken Skillet

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This dish was born from a beachside craving and a love for bold, fresh flavors. Inspired by tropical travels and healthy home cooking, it’s a creamy, zesty, one-pan wonder that checks every box—Whole30, Paleo, gluten-free, and dairy-free. Easy enough for a weeknight, special enough for guests, and comforting with every bite.

Ingredients

Scale

2 tbsp olive oil

2 large chicken breasts, sliced into 4 thin cutlets

½ yellow onion, diced

1 tbsp minced garlic

1 tbsp minced ginger

¼ cup chicken broth

1½ cups canned full-fat coconut cream

¼ cup fresh lime juice (plus wedges for serving)

1 tsp dried basil

½ tsp coriander

¼ cup chopped cilantro (plus more for garnish)

Salt & pepper to taste

Optional: 1 tsp red pepper flakes (plus more for garnish)

Instructions

Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.

Sear chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.

Pour in broth, coconut cream, lime juice, basil, coriander, and red pepper flakes if using. Stir and simmer for 5 minutes.

Return chicken to skillet and coat with sauce. Simmer 5 more minutes.

Top with cilantro and extra lime wedges before serving.

Nutrition

Find it online: https://ketospoonful.com/coconut-lime-chicken-skillet/