Coconut Cilantro Chicken
This Coconut Cilantro Chicken features tender, golden-seared chicken breasts baked in a rich coconut lime sauce and finished with fresh cilantro and green onions. It's creamy, citrusy, and full of bright, herby flavor—perfect for serving with rice or roasted veggies.
Ingredients
- 2 lb boneless skinless chicken breasts about 4
- ¼ cup all-purpose flour
- ¼ cup chopped cilantro plus more for topping
- 2 Tbsp coconut oil
- 1 Tbsp olive oil
- 1 clove garlic minced
- 1 cup coconut milk
- ⅔ cup chicken broth
- 1 Tbsp brown sugar or coconut sugar
- 2 limes juiced
- 1 green onion chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Heat coconut oil and olive oil in an oven-safe skillet.
- Mix flour and cilantro.
- Dredge chicken in the mixture and sear 3–4 min per side.
- Add garlic and cook 30 sec.
- Mix coconut milk, broth, sugar, and juice from 1 lime.
- Pour sauce into skillet, transfer to oven, and bake 10–15 min until chicken reaches 165°F.
- See full steps with tips & photos → https://p4pd.org/coconut-cilantro-chicken/
Notes
- Use full-fat coconut milk for a creamier sauce.
- For a spicier kick, add red pepper flakes or sliced chili before baking.
- Leftovers store well in the fridge for up to 3 days—reheat gently on the stovetop.
- This dish pairs beautifully with jasmine rice or coconut rice.