Add the oil to a large skillet and heat on medium high heat.

If your chicken breasts are really thick I recommend slicing them horizontally to create thin cutlets. This way they’ll cook faster and more evenly.

Add your chicken breasts to the hot pan. Add salt, garlic powder, and black pepper to the side facing up. Sauté the chicken until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.

Remove chicken from the skillet and set aside on a plate. Lower heat to medium.

Add chicken stock, lime juice, coconut milk (stir it in the can so that you don’t have any separation), minced garlic, salt, and pepper to the skillet. You’ll have a bit of coconut milk remaining in your can. Set it aside because we’ll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.

Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes. Taste and add more salt or pepper as desired.

Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!