A chicken breasts with lime slices being lifted out of an oblong red Dutch Oven with a creamy sauce and chicken breasts in it topped with sliced lime, fresh cilantro, and sliced chili peppers.

Creamy Coconut Chicken Breasts Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


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.


  • 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


  1. Preheat the oven to 400°F.

  2. In a small bowl combine the coconut milk, salt, garlic powder, and ginger.

  3. 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.

  4. Put the chicken in a baking dish smooth side up. Pour the coconut milk mixture on top.

  5. 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.

  6. 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.

  7. Serve the chicken with the lime slices and pan juices spooned on top.

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