This creamy pan of Cilantro Lime Coconut Chicken is out of this world. It has made it’s way into our dinner plans several times since its inception, and I can’t stop making it. I never thought I’d put Mexican flavors in the same sentence as comfort food but I am, and I just did.
Speaking of comfort food, it’s all I want lately. Somewhere between getting sick twice in three weeks and finishing up a big project at work, it’s made me want comfort food and only comfort food. Since eating mashed potatoes every night is a bad choice, I’ve been defaulting to this simple chicken recipe. It doesn’t get easier than turning on the rice maker and kicking back while the chicken bakes in the oven.
Back to getting sick twice in three weeks which is so not fair. I am seriously over tissues, coughing, and all things medicated! Not to mention the higher blood sugar levels! I quit. I threw a toddler-sized fit and QUIIIIIT. I think Daniel is over it too, since I have been a krabby patty. But as always, he is such a great support, and a big help when I need it.
We can get back to the food now that I’ve vented to all of you. Thank you for lending your ears (eyes?). This recipe is perfect to cook in a cast iron skillet. You move from sautéing to baking without even blinking. If you don’t have one, you can always just transfer the sauce to a casserole dish no problem-o.
I love me some cilantro. I know it can be a “controversial” herb. Something about a percentage of people, with a particular gene, that causes those people to taste soap when they eat cilantro? I’m no scientist, but that is the saddest thing I’ve ever heard. I wish all those people could taste what I do when eating a cilantro-packed taco. I die. So delish. Same with this Cilantro Lime Coconut Chicken. I could eat it all day, every day.
In the event you don’t know what to make for dinner, I’d give this one a shot. You will not regret it. You will be wrapped up in eating this warm, creamy, slightly sweet chicken with sticky rice and left with only one dish to clean up.
Coconut Lime Cilantro ChickenPrint Recipe
- 5 chicken breast fillets (thinly sliced)
- 1/4 cup butter
- 1 small sweet onion
- 2 teaspoons salt
- 1 teaspoon freshly cracked pepper
- 1/4 cup flour
- 1 cup whole milk
- 1 clove of garlic
- 2 teaspoons honey
- 1 medium-large lime
- 1 can coconut cream
- 2 teaspoons chicken bouillon
- 1 cup cilantro, chopped
- Cooked white rice to serve with the chicken
Preheat the oven to 350 degrees.
Melt butter in a large cast iron skillet over medium/high heat. Add minced onions and salt and cook until onions are transparent. Add in the flour and let it cook 1 minute and add whole milk. Let the milk thicken for about a minute or two. Mix in minced garlic, zest of the lime, juice of the lime, chicken bouillon, and honey. Whisk in the coconut milk and cook for 3-5 minutes. Submerse the chicken into the sauce.
Place the skillet in the oven and bake for 25-30 minutes until the chicken registers at least 165 degrees. Mix in the cilantro and serve over rice.