Happy Monday, cats! I’m going big in the fusion recipe department today with this coconut lime skillet chicken. It’s another Asian-influenced recipe with a Southern twist. There’s a Southeast Asian swirl of lime, cilantro and coconut milk, but the chicken breasts are pan-fried in a cast iron skillet. Chinese people do not eat entire hunks of chicken breast. It’s like a New Yorker eating pizza with a fork. It’s just not done.
I, for one, love pan-fried chicken breasts. I think that browning chicken breast in a cast iron pan that’s shimmering with oil is pretty much the best way to make chicken breast in a hurry and to keep it juicy. For this recipe, I add splashes of fresh lime juice, cilantro and creamy coconut milk to mix in with the pan juices of the chicken for a heavenly sauce. The best part of this recipe is that you can easily make it Whole30/paleo too (click here for an explanation of what Whole30 is and here for the lowdown on paleo diets)!
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What I love about this skillet chicken, which was inspired by this recipe from Sally’s Baking Addiction, is that it’s creamy without being too rich. The acidity in the lime and the freshness of the cilantro keep the whole dish feeling light and just ever-so-influenced by Asian flavors. We had our skillet chicken with a simple side salad and mashed potatoes for a filling, easy weeknight meal.
When it came time for my kids to try the coconut lime skillet chicken, Meimei wasn’t impressed by my liberal use of what she calls “green stuff.” While she’ll eat broccoli, lettuce and cucumbers with aplomb, she’s completely anti-herb. Luckily, I’d anticipated this outright rejection, so I skipped the cilantro in this recipe until the very end and had spooned out a portion of chicken for her before garnishing it with the dreaded leaf. I’d advise you to do the same if you’re dealing with a little dictator in your house.
After all, we all know that cilantro is Kryptonite for toddlers.
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- 4 boneless, skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup low sodium chicken broth
- ¼ cup full-fat coconut milk
- 1 teaspoon lime zest (about the zest from one lime)
- juice from 1 lime
- ¼ cup minced red onion
- ¼ cup chopped cilantro
- 2 tablespoons unsalted butter, cubed (or use ghee for Whole30/paleo compliant)
- Preheat oven to 375 degrees.
- Rinse chicken breasts and pat dry with paper towels. Season with salt and pepper on both sides of the chicken.
- Heat a cast iron skillet (or other large ovenproof skillet) large enough to fit all of the chicken breasts over medium-high heat. Add olive oil and heat until it's shimmering but not smoking.
- Add chicken breasts, one at a time, making sure to jiggle the pan with each add so that the chicken breast doesn't stick to the bottom of the pan too much. Sear the chicken breasts about 3 minutes per side until thoroughly browned. Remove the chicken breasts to a plate and keep warm.
- Add onion, 1 tablespoon cilantro, chicken broth, lime juice, lime zest to the pan, scraping the bottom of the pan with a spatula to make sure you get all of the browned bits up into the sauce. Reduce the heat to medium low and let the sauce simmer for at least 10 minutes until the liquid is reduced to about ¼ cup (it'll also look glossy and just slightly thicker). Add the coconut milk and butter and stir until the butter is melted.
- Nestle the chicken breasts into the sauce and slide the entire pan into the oven. Roast the chicken for about 5-10 minutes longer until the juices of the chicken run clear when you cut into it with a knife. Garnish with more cilantro and serve in the pan (optional: slice up some extra limes and serve).
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