Juicy chicken breasts baked in a sweet and creamy coconut sauce make for a quick and easy dinner. The recipe has only a few ingredients and is delicious and simple.
Creamy Coconut Chicken is made by baking chicken breasts in a mixture of sweet coconut milk, garlic powder, ginger, and tangy lime. It’s delicious served over rice or with a salad made with mango or pineapple and red onion. I love to garnish it all with cilantro and sliced red chilies. There are more details about this recipe below, or you can jump down to the recipe by clicking here.
Simple Coconut Sauce
This recipe is really just some basic baked chicken breasts dressed up with a simple sauce before baking. That simple sauce packs a lot of oomph though. The sauce ingredients are:
- Coconut milk
- Garlic powder
- Ground ginger
- Lime juice and lime zest
That’s it. Just mix them up, pour the mix over the chicken, and bake.
Garnishes For Coconut Chicken
Most definitely, Coconut Lime Chicken Breasts are plenty flavorful right out of the oven. Because of their Asian flavor profile though, it’s nice to garnish them with some more bright flavors. I like to add some chiles and cilantro. Other good garnishes include toasted coconut flakes, sliced scallions, or red pepper flakes.
How To Serve Coconut Chicken Breasts
I go with rice for this one. It’s just such a natural flavor combination. It would also be great over rice noodles. Ramen would be another really tasty choice as a base to spoon this sauce over.
Enjoy! – Christine
Juicy chicken breasts cooked in a creamy coconut sauce are a quick and easy dinner. The recipe has 5 ingredients and is delicious and simple. Enjoy them as-is or garnish them with some sliced chiles, cilantro, green onions, or coconut flakes.
Listen to me explain briefly about how to make these Coconut Chicken Breasts, with some great tips along the way, by clicking the play button below:
- 2/3 cup coconut milk
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground ginger
- 3 limes
- 4 (7-8 oz.) boneless skinless chicken breasts
Preheat the oven to 400°F.
In a small bowl combine the coconut milk, salt, garlic powder, and ginger.
Zest 2 of the limes, then squeeze the limes to get 2 tablespoons of juice. Add the zest and juice to the coconut milk mixture. Slice the remaining lime and set aside.
Put the chicken in a baking dish smooth side up. Pour the coconut milk mixture on top.
Basted the chicken with the coconut juices every 8-10 minutes until the chicken is not yet browned but is cooked through (that’s 165F as read on an instant-read thermometer or cut into it to make sure it’s no longer pink inside), about 25-30 minutes total.
Tuck the lime slices on and around the chicken. Turn on the broiler and broil until the chicken is lightly browned, 2 to 3 minutes.
Serve the chicken with the lime slices and pan juices spooned on top.
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