Sear the chicken: Heat 1 ½ tablespoons of oil in a large (11 inches or larger), deep skillet over medium-high heat. Meanwhile, season the chicken on both sides with 1 teaspoon of kosher salt. Gently swirl the oil in the pan to coat the bottom of the skillet, then add the chicken breasts in a single layer. If you have a splatter guard, use it. Let cook on one side, until golden brown and the chicken releases from the pan, 4 to 6 minutes. Use tongs to flip the chicken and cook until browned on the other side, about 4 minutes. Transfer the chicken to a plate and cover with foil—it will not be cooked through. Lower the heat to medium; do not wipe out the pan.

Cook the vegetables: Add the remaining ½ tablespoon of oil to the pan followed by the shallots and ¾ teaspoon salt and sauté until beginning to turn translucent, 1 to 2 minutes. Add the green beans and garlic and toss until fragrant, about 1 minute. Add the ginger and stir, then add the broth. Scrape the bottom of the pan to release any stuck-on bits.

Add the coconut cream and finish cooking the chicken: Add the coconut cream and stir to combine. Add the chicken back to the pan, nestling it among the green beans so it is as submerged as possible. Bring to a simmer and cook, turning the chicken occasionally and stirring the sauce, until the chicken registers 165°F in the thickest parts, 7 to 10 minutes.

Add the lime and serve: Turn off the heat. Add the lime zest and the lime juice and stir. Taste, adding more juice and/or salt as needed. Top with fresh cilantro and serve sprinkled with coconut and lime wedges on the side, if desired, along with rice. Store leftovers in an airtight container in the fridge for up to 4 days. Love the recipe? Leave us stars and a comment below!