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Creamy Caribbean lime chicken with coconut milk and jerk spices served over fluffy basmati rice, garnished with fresh cilantro and lime wedges in a vibrant Caribbean-style bowl

Caribbean Creamy Lime Chicken & Rice

Creamy Caribbean lime chicken made with coconut milk, zesty lime, and bold jerk spices—an easy one-pan dinner served over fluffy basmati rice and packed with vibrant island flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine carribean Inspired
Servings 4 people
Calories 867 kcal

Equipment

  • Large skillet or sauté pan (preferably non-stick or cast iron)
  • Medium mixing bowl
  • Sharp chef’s knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Citrus zester or fine grater (for lime zest)
  • Juicer (optional, for fresh lime juice)
  • Serving bowls or plates for presentation

Ingredients
  

For the Chicken

  • 1½ lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp Caribbean jerk seasoning
  • 1 tsp dried thyme
  • 1 tbsp all-purpose flour

For the Creamy Lime Sauce

  • 1 tbsp butter
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1 cup chicken broth
  • 1 13.5 oz coconut milk can of full-fat coconut milk
  • 1 lime zest
  • 11/2 limes juice
  • 1 tsp honey or brown sugar
  • ½ tsp turmeric optional, enhances golden color
  • ½ cup cilantro fresh and chopped

For Serving

  • 3 cups rice white basmati rice cooked
  • Fresh lime wedges
  • Extra cilantro for garnish

Optional Homemade Caribbean Seasoning Blend

  • Use this blend for a more vibrant golden-yellow sauce and balanced Caribbean flavor. Store-bought blends vary widely in color salt level, and heat, so this homemade version helps recreate the rich golden hue shown in the photos.

Homemade Seasoning

  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1½ tsp turmeric ground
  • 1 tsp thyme dried
  • 1 tsp allspice ground
  • ½ tsp smoked paprika
  • ½ tsp cayenne adjust to taste
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp black pepper
  • To Use: Mix all ingredients together and use 1 tablespoon for this recipe. Store leftovers in an airtight jar for up to 6 months.

Instructions
 

Prepare the Rice

  • Cook the basmati rice according to the package directions, allowing enough to make 3 cups cooked rice. Keep warm while preparing the chicken.

Season the Chicken

  • Pat the chicken pieces dry. Toss with the salt, black pepper, 1 tablespoon Caribbean jerk seasoning, dried thyme and flour until lightly coated.
  • If using the homemade seasoning blend, mix its ingredients together first. Measure out 1 tablespoon for the chicken and store the remaining blend for another meal.

Brown the Chicken

  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary.
  • Cook for 4–5 minutes, turning occasionally, until lightly golden. Transfer to a plate. The chicken will finish cooking in the sauce.

Cook the Onion and Garlic

  • Reduce the heat to medium and add the butter to the same skillet. Stir in the diced onion and cook for 3–4 minutes, until softened.
  • Add the minced garlic and cook for another 30 seconds, stirring so it doesn’t burn.

Make the Coconut Lime Sauce

  • Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet.
  • Stir in the coconut milk, lime zest, honey and optional turmeric. Bring to a gentle simmer.

Finish Cooking the Chicken

  • Return the chicken and any collected juices to the skillet. Simmer gently, uncovered, for 6–10 minutes, stirring occasionally, until the chicken reaches 165°F (74°C) and the sauce lightly coats a spoon.
  • If the sauce becomes too thick, add a small splash of chicken broth.

Add the Lime and Cilantro

  • Reduce the heat to low. Stir in the lime juice gradually, tasting as you go—you may prefer slightly less depending on the size and tartness of your limes.
  • Fold in the chopped cilantro. Taste and adjust the seasoning.

Serve over Rice

  • Divide the warm rice among serving bowls. Spoon the creamy Caribbean lime chicken and sauce over the top.
  • Finish with extra cilantro and serve with lime wedges, if desired.

Notes

  • Bold Caribbean flavor base: This creamy lime chicken recipe gets its signature taste from jerk seasoning, garlic, thyme, and warm island spices.
  • Coconut milk is essential: Use full-fat coconut milk for a rich, creamy texture and authentic Caribbean-style sauce.
  • Fresh lime = key flavor driver: Fresh lime juice and zest balance the richness and brighten the entire dish.
  • Color depends on seasoning: Different jerk seasoning brands vary in spice level and color—this directly affects the final look of the sauce.
  • Homemade seasoning option: For consistent flavor and vibrant golden color, use the homemade Caribbean seasoning blend provided on this site.
  • Turmeric boosts golden hue: A small amount of turmeric enhances the signature yellow color of the creamy sauce without overpowering flavor.
  • Perfect one-pan dinner: Everything comes together in one skillet for easy cleanup and maximum flavor development.
  • Searing builds depth: Browning the chicken first locks in juices and creates a richer, restaurant-style sauce base.
  • Sauce thickens naturally: Simmering allows the coconut milk, lime, and spices to emulsify into a silky, creamy texture.
  • Best served fresh: Serve immediately over basmati rice for the best texture, flavor, and presentation.

Nutrition

Calories: 867kcalCarbohydrates: 132gProtein: 49gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 118mgSodium: 1357mgPotassium: 1067mgFiber: 7gSugar: 4gVitamin A: 1188IUVitamin C: 37mgCalcium: 125mgIron: 4mg
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