Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts. Adjust cooking time as breasts cook faster than thighs.

Can I freeze this dish?

It’s not recommended as coconut milk may separate upon thawing, affecting the dish’s texture.

Low Carb Coconut Lime Chicken

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.

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

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.