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Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe

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3.9 from 30 reviews

This Whole30 coconut lime chicken skillet is a quick and flavorful gluten free, dairy free, and paleo chicken recipe made in one pan. Tender chicken breasts are cooked to perfection in a creamy coconut lime sauce infused with garlic, ginger, cilantro, and spices. Ready in just 30 minutes, it’s perfect for an easy, healthy dinner or meal prep option that the whole family will enjoy.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Chicken and Seasoning

  • 2 tablespoons olive oil
  • 2 large chicken breasts, sliced lengthwise into 4 flat cutlets
  • Salt and pepper, to taste

Aromatics and Sauce

  • 1/2 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 cup chicken broth
  • 1.5 cups canned full-fat coconut cream
  • 1/4 cup lime juice, plus lime wedges for serving
  • 1 teaspoon dried basil
  • 1/2 teaspoon coriander
  • 1/4 cup chopped cilantro, plus more for garnish
  • Optional: 1 teaspoon red pepper flakes, plus more for garnish

Instructions

  1. Heat the skillet: Heat olive oil over medium-high heat in a large cast iron skillet for 4-5 minutes until fully hot. Meanwhile, season the chicken cutlets with salt and pepper on both sides.
  2. Cook the chicken: Place chicken cutlets in the hot skillet and cook undisturbed for about 4 minutes until a brown crust forms. Flip and cook for another 4 minutes until the other side is browned and the chicken is mostly cooked through.
  3. Sauté aromatics: Transfer chicken to a plate. Add diced onion, minced garlic, and minced ginger to the skillet, adding another tablespoon of olive oil if needed. Sauté until the onion is browned and softened, about 10 minutes.
  4. Deglaze skillet: Pour chicken broth into the skillet and scrape up all browned bits from the bottom to incorporate that flavor into the sauce.
  5. Add coconut lime sauce: Stir in the coconut cream, lime juice, dried basil, and coriander, combining well with the onion and broth. Continue scraping the bottom of the pan to release any remaining browned bits.
  6. Simmer sauce: Bring the sauce to a simmer, then reduce heat to medium. Let it simmer for 10 minutes to reduce and thicken slightly.
  7. Finish sauce and re-add chicken: Stir in chopped cilantro and red pepper flakes if using. Nestle the chicken cutlets back into the sauce. Cover and simmer for an additional 5 minutes until the chicken is completely cooked through.
  8. Season and serve: Taste the sauce and adjust salt and pepper as needed. Remove from heat and serve over your choice of basmati rice, cauliflower rice, shredded cabbage, or roasted vegetables. Garnish with extra cilantro, red pepper flakes, and lime wedges.

Notes

  • To keep it Whole30, ensure the chicken broth used is compliant and free from unwanted additives.
  • For extra heat, add more red pepper flakes or a dash of hot sauce.
  • This dish can be meal prepped and reheated gently to maintain sauce creaminess.
  • Substitute coconut cream with canned full-fat coconut milk if desired, but coconut cream provides thicker sauce.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/coconut-lime-chicken-skillet-whole30-paleo-gluten-free-dairy-free-recipe/