Creamy Coconut Cilantro-Lime Chicken

Directions

Prep the chicken: Preheat the oven to 400° degrees F. Season both sides of the chicken breasts with salt and pepper.

Cook: In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side; flipping once. (You want the chicken nice and browned on the outside. It doesn’t have to be cooked all the way through yet). Remove the chicken to a plate and cover tightly with foil; set aside.

Sauté the onion: Add the onion and sauté for about a minute just to break it down. Add the garlic and stir constantly, for about 30 seconds, or until it becomes fragrant.

Make the sauce: Deglaze the pan with the chicken broth, scraping up the browned bits from the pan and then stir in the cilantro, lime juice, lime zest and salt and pepper to taste.

Boil gently: Once it comes to a boil, turn the heat down a bit and allow it to boil gently, uncovered, for 10 minutes or until the liquid is reduced to about 1/2 cup. (Just eyeball it. Make sure you don’t let it reduce too much though).

Add the butter and milk: Next, reduce the heat to medium-low, and add the butter and coconut milk. Stir until the butter has melted. Be sure to check all the flavors, and adjust accordingly.

Put it together: Add the chicken back to the pan and spoon some of the sauce over each piece. Place the skillet in the preheated oven and bake uncovered until the chicken is completely cooked through, about 5-10 minutes.

Make a veggie: During this time, you can steam one of your favorite veggies to serve on the side.