One Pan Coconut Lime Chicken Recipe

Why You’ll Love This Recipe

This One Pan Coconut Lime Chicken is an absolute delight for your taste buds. The combination of tender, boneless chicken thighs and a luscious coconut lime sauce makes it irresistibly rich and refreshing. You’ll love how quick and easy it is to make – ready in just 35 minutes! Plus, it’s all made in one pan, which means minimal cleanup afterward. The savory spices, combined with a hint of sweetness from the coconut milk, create a perfectly balanced dish that works well with a variety of sides.

Ingredients

For the chicken:

• 8 chicken thighs, skinless and boneless

• 2 tsp sea salt flakes

• 1 tsp ground pepper

• 1 tbsp flour (can use gluten-free flour)

• 1 tsp sweet paprika (optional)

• 1 tbsp coconut oil

• 1 tbsp light olive oil or rapeseed oil

• 2 tbsp lime juice

• 3 garlic cloves, minced

• 1 tbsp minced ginger

• 1 green jalapeno, finely diced

• 2 shallots, finely diced

• 1 tbsp tomato paste (purée)

• 1 tsp Sriracha, or more to taste

• 2 tbsp light soy sauce

• 400 g (14oz) coconut milk, full-fat

• 3 tbsp coconut cream (optional)

• 1 lime zest only

To serve:

• 2 tbsp salted peanuts, roughly chopped

• 5 spring onions, finely diced

• Red pepper flakes

• Fresh coriander (cilantro), chopped

• Lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Trim the chicken thighs of any fat and pat them dry. Season with salt, pepper, paprika, and lightly dust with a little flour on both sides.

2. Heat the coconut oil and olive oil in a large pan over medium-high heat. Sear the chicken thighs for a few minutes per side until golden, then transfer to a plate.

3. Add the lime juice to the hot pan and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan.

4. Reduce the heat and add the garlic, ginger, and diced jalapeno. Stir in the shallots and cook for a couple of minutes.

5. Add the tomato paste, Sriracha, and soy sauce, mixing everything together.

6. Pour in the coconut milk and cream, then stir well. Return the chicken thighs to the pan and add the lime zest. Cover with a lid and simmer over low heat for 10-15 minutes, or until the chicken is fully cooked.

7. Garnish with chopped spring onions, peanuts, coriander, and a sprinkle of red pepper flakes for added spice. Serve with lime wedges.

Servings and Timing

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

• Servings: 4

Variations

• Chicken Breasts: You can easily substitute chicken thighs with boneless, skinless chicken breasts. Butterfly the breasts to ensure even and quick cooking.

• Vegetables: Add edamame beans, peas, or green beans into the sauce just a few minutes before finishing the cooking time. Baby spinach can also be stirred in for a pop of green.

• Spice Level: Increase the amount of Sriracha or add red pepper flakes when serving if you prefer more heat.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or coconut milk to help restore the sauce’s consistency.

FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts can be substituted, though you may want to butterfly them to ensure they cook evenly.

How can I make this dish spicier?

You can add more Sriracha during cooking or sprinkle red pepper flakes when serving.

Can I add vegetables to this dish?

Yes! Quick-cooking veggies like edamame, peas, or green beans work well. You can also stir in some baby spinach.

What can I serve this with?

This coconut lime chicken pairs perfectly with rice, noodles, or steamed vegetables. For a low-carb option, serve it over cauliflower rice.

Can I use light coconut milk instead of full-fat?

While full-fat coconut milk gives a richer flavor, light coconut milk can be used for a lighter version of the dish.

Can I freeze the leftovers?

Yes, you can freeze the coconut lime chicken for up to 2 months. Thaw in the refrigerator overnight before reheating.

How long does it take to cook the chicken through?

It typically takes 10-15 minutes to fully cook the chicken thighs in the sauce.

Can I substitute coconut cream with something else?

Coconut cream can be replaced with extra coconut milk if needed. The dish will still be creamy but less rich.

Is this recipe gluten-free?

Yes, this recipe can be made gluten-free by using a gluten-free flour for dusting the chicken.

How can I make this dish more tangy?

To enhance the tanginess, you can add a bit more lime juice or even a splash of rice vinegar for extra acidity.

Conclusion

One Pan Coconut Lime Chicken is a flavorful, quick, and easy dish that brings together the creamy richness of coconut milk with the bright zing of lime. Perfect for weeknight dinners, this dish is both comforting and refreshing, and the best part is it’s made in just one pan! Whether you serve it with rice, noodles, or steamed veggies, it’s guaranteed to be a hit at the dinner table.

Print