Low Carb Coconut Lime Chicken

Name: Low Carb Coconut Lime Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 skinless boneless chicken thighs; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil (or coconut oil); 2 garlic cloves (minced); 1/4 cup canned coconut milk; 1 juice of 1/2 a lime; 1.25 cups canned coconut milk; 1/4 tsp red pepper flakes; 1 tbsp soy sauce; 1/4 cup chopped cilantro; 1 zest of 1 lime; fresh chopped cilantro and sliced limes for garnish

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Treat yourself to this flavorful Low Carb Coconut Lime Chicken! Tender chicken cooked in a creamy coconut lime sauce, infused with zesty lime and aromatic cilantro. Perfect for a healthy, diabetic-friendly meal that's both easy to make and delicious. Serve with this Cilantro Lime Cauliflower Rice Recipe.

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Why you'll love this creamy coconut lime chicken recipe
Ingredients needed
Steps by step instructions
How to make low carb coconut lime chicken?
Recipe tips and variations
Storage
Frequently asked questions
Low carb salads to serve with this recipe
📖 Recipe Card

Looking for delicious ways to serve this coconut milk chicken? Check out some of these other tasty, low carb side dish recipes:

Why you'll love this creamy coconut lime chicken recipe

Flavorful and Low Carb: Enjoy a deliciously creamy coconut lime sauce that’s low in carbs, making it perfect for those watching their carbohydrate intake.
Diabetic Friendly: With minimal sugars and a balance of healthy fats from coconut milk, this dish helps maintain stable blood sugar levels.
One-Pan Wonder: Simplify your cooking with this one-pan coconut lime chicken recipe—easy prep, minimal cleanup, and all the flavors meld together beautifully in one skillet.
Healthy Ingredients: Packed with nutritious ingredients like lean chicken thighs, coconut milk for creamy texture, and fresh cilantro and lime for vibrant flavor. This recipe is also dairy-free gluten free.
Quick and Easy: Ready in no time! With simple steps and common pantry ingredients, you can whip up a satisfying meal in under 30 minutes.

Ingredients needed

Made with chicken thighs this creamy coconut milk chicken will feel like you are eating restaurant-quality food.

Boneless Skinless Chicken Thighs: Tender and flavorful, chicken thighs are ideal for absorbing the creamy coconut lime sauce.
Garlic: Adds depth of flavor and aroma to the dish, complementing the coconut and lime.
Cilantro: Freshness and a hint of citrusy flavor that brightens the dish.
Lime Zest and Juice: Adds a zesty, tangy element that balances the richness of the coconut milk.
Full Fat Coconut Milk: Creates a creamy sauce base that’s dairy-free and adds a subtle sweetness.
Red Pepper Flakes: Provides a touch of spiciness, enhancing the overall flavor profile.
Soy Sauce: Adds depth of umami flavor and complements the coconut and lime flavors.
Salt, Black Pepper, Olive Oil (Coconut Oil)

See the printable recipe card at the bottom of this post for a complete list of quantities.

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Steps by step instructions

How to make low carb coconut lime chicken?

STEP 1: Heat olive oil in a skillet over medium heat. Season chicken thighs with salt and pepper, then brown them on both sides in the hot skillet. Remove chicken from skillet and set aside.

STEP 2: In the same skillet over medium heat, add minced garlic, ¼ cup of coconut milk and juice from ½ a lime, cook briefly until fragrant. Once garlic is softened, stir in the remaining coconut milk from the can, red pepper flakes, soy sauce, and chopped cilantro. Allow the sauce to simmer over low-medium heat for about 10 minutes.

Step 1: Brown the chicken

Step 2: Make the sauce

STEP 3: Return the chicken thighs to the coconut milk sauce in the skillet, flipping them to coat with the sauce. Cover the skillet with a lid and cook for 10-15 minutes, or until the chicken is cooked through.

STEP 4: Remove the lid and top the chicken with lime zest. Serve immediately, garnished with freshly chopped cilantro and lime slices. Enjoy over Cilantro Lime Cauliflower Rice for a complete meal.

Chicken thighs in a pan with sauce and fresh cilantro.

Step 3: Return chicken to skillet.

Step 4: Garnish and serve

Skillet with coconut lime chicken and a serving dish with the same served on a bed of cauliflower rice.

Recipe tips and variations

Enjoy some variations of this recipe to give these low carb salami cups a little twist.

Coconut Milk: Shake the can of coconut milk well before opening to ensure it’s thoroughly mixed. This helps achieve a creamy sauce consistency.
Garlic: Adjust the cooking time for garlic carefully; it should be fragrant and golden but not burnt to maintain the sauce’s flavor.
Simmering: Allow the sauce to simmer gently to meld the flavors without boiling, which can cause the coconut milk to separate.
Spicy Kick: Increase the amount of chili pepper flakes or add diced jalapeños for a spicier version.
Creamier Texture: Stir in a tablespoon of coconut cream towards the end of cooking for an even richer sauce.
Citrus Twist: Substitute lime with lemon for a slightly different citrus flavor profile.
Herb Swap: Use fresh parsley or basil instead of cilantro for a different herbaceous note.

Storage

Store leftover coconut lime chicken in an airtight container in the refrigerator for up to 3-4 days.

To reheat, gently warm in a skillet over low heat, stirring occasionally, or microwave in short intervals, stirring between, until heated through. Avoid overheating to maintain the chicken’s juiciness and the sauce’s creamy consistency.