If you’re craving something creamy, zesty, and utterly satisfying without the fuss of multiple dishes, this One Pan Coconut Lime Chicken is your new go-to. Bursting with tropical flavors and ready in under 30 minutes, this easy skillet meal is a perfect blend of savory, tangy, and slightly sweet. Made with juicy chicken thighs seared to golden perfection, then braised in rich coconut milk with fresh lime and aromatic spices, it’s a dish that’s both comforting and refreshing. Plus, it’s all done in one pan — minimal cleanup, maximum flavor.
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Why You’ll Love This One Pan Coconut Lime Chicken
This one pan coconut lime chicken recipe hits all the right notes: it’s fast, flavorful, and ideal for busy weeknights. The coconut milk creates a luxuriously creamy sauce, while lime adds a bright, citrusy lift that balances the richness. It’s naturally gluten-free, low-carb, and packed with protein — making it great for a variety of diets. The recipe also uses pantry staples and is very forgiving, meaning you can tweak it based on what you have on hand.
Whether you’re feeding your family or impressing guests, this dish brings restaurant-quality flavor to your table with very little effort.
Ingredients Breakdown and Their Roles
• Chicken Thighs (boneless, skinless): The star of the dish — tender, juicy, and flavorful. They hold up well to searing and braising.
• Coconut Milk (full-fat): Adds creaminess and subtle sweetness, forming the base of the sauce.
• Lime Juice & Zest: Brings zingy freshness and cuts through the richness of the coconut.
• Garlic: Infuses the sauce with bold, aromatic flavor.
• Fresh Ginger: Adds warmth and a gentle spice that enhances the tropical flavor profile.
• Chili Flakes or Fresh Chili (optional): For a bit of heat, which balances the creaminess beautifully.
• Onion (or shallot): A savory base note that enriches the sauce.
• Chicken Stock: Helps thin out the sauce slightly and deepens the overall flavor.
• Olive Oil or Coconut Oil: For searing the chicken and sautéing the aromatics.
• Salt & Pepper: Essential seasonings to enhance all other flavors.
• Fresh Coriander (Cilantro): A vibrant, herby garnish that ties everything together.
Substitutions & Swaps You Can Try
• Chicken Breasts: While thighs offer more flavor and moisture, breasts can be used — just avoid overcooking.
• Light Coconut Milk: For a lower-fat option, though the sauce won’t be as creamy.
• Lemon Juice: A substitute for lime if you’re in a pinch, but lime is preferred for its unique sharpness.
• Vegetable Stock: Works well in place of chicken stock for a lighter or vegetarian-friendly version.
• Tofu or Cauliflower: Excellent plant-based alternatives that absorb the coconut lime sauce beautifully.
• Red Pepper Flakes: Swap for fresh chili if you prefer milder heat or omit entirely for a kid-friendly dish.
How to Make One Pan Coconut Lime Chicken
- Sear the Chicken: Heat oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them for 3–4 minutes on each side until golden. Remove from pan and set aside.
- Sauté the Aromatics: In the same pan, add more oil if needed. Sauté chopped onion until soft, then add minced garlic, grated ginger, and chili. Cook until fragrant, about 1 minute.
- Deglaze and Build Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Add the coconut milk, lime juice, and zest. Stir to combine and bring to a simmer.
- Simmer the Chicken: Return the seared chicken thighs to the pan. Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is fully cooked and tender.
- Final Touches: Uncover and let the sauce reduce slightly if it’s too thin. Taste and adjust seasoning. Garnish with chopped coriander before serving.
- Serve and Enjoy: Serve hot with rice, quinoa, or cauliflower rice for a complete meal.
Tips for the Perfect One Pan Coconut Lime Chicken
• Don’t skip searing: It adds a delicious caramelized flavor and keeps the chicken juicy.
• Use full-fat coconut milk: For the creamiest, most luxurious sauce.
• Balance flavors: If the sauce is too rich, add more lime. If too tangy, stir in a little honey or sugar.
• Make it thicker: Let the sauce simmer uncovered for a few minutes at the end to thicken naturally.
• Leftovers: This dish tastes even better the next day. Store in an airtight container in the fridge for up to 3 days.
Serving Suggestions & Flavor Variations
• Serve with: Jasmine rice, coconut rice, quinoa, or even crusty bread to soak up the sauce.
• Toppings: Add toasted coconut flakes or a drizzle of chili oil for extra flair.
• Make it spicy: Stir in Thai red curry paste or extra chili flakes for a fiery version.
• Add veggies: Snap peas, baby spinach, or bell peppers can be added during the simmer for a more complete meal.
• Make-ahead tip: The sauce can be made in advance and stored separately. Just reheat with freshly seared chicken for quick assembly.
A Tropical Twist for Any Season
This one pan coconut lime chicken isn’t just quick and easy — it’s a flavorful escape to the tropics any time of year. Whether it’s a warm summer night or a chilly winter evening, the creamy coconut and bright lime bring a burst of sunshine to your plate. It’s ideal for weeknights, but elegant enough for entertaining. Serve it up and watch it become a regular in your rotation.
Wrapping It All Up
This one pan coconut lime chicken is the kind of recipe that proves weeknight dinners don’t have to be boring or bland. With bold flavors, a creamy tropical sauce, and minimal cleanup, it’s a true hero dish for busy households. The ingredients are simple, the process is straightforward, and the result is restaurant-worthy flavor without the hassle.
Whether you’re meal prepping, feeding your family, or hosting friends, this recipe delivers every time. The citrusy lime cuts through the richness of the coconut milk, while the tender chicken thighs soak up every drop of the luscious sauce. Once you make this once, it’s sure to become a regular in your rotation.
Frequently Asked Questions About One Pan Coconut Lime Chicken
Can I make one pan coconut lime chicken dairy-free?
Absolutely. The recipe is naturally dairy-free thanks to coconut milk. Just be sure to use a certified dairy-free chicken stock or broth if you have dietary restrictions.
How do I know when the chicken is cooked through?
Use a meat thermometer to check doneness — the internal temperature should reach 165°F (74°C). Alternatively, slice into the thickest part; the juices should run clear and the meat should be opaque and tender.
What should I do if the sauce is too thin or watery?
Let the sauce simmer uncovered for a few extra minutes to allow it to reduce and thicken. You can also stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water) to achieve a creamier consistency if needed.
More Relevant Recipes
- Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch
- Creamy Coconut Lime Chicken Recipe: A Delicious and Easy Weeknight Meal
- Honey Lime Chicken & Avocado Rice Stack: A Perfect Summer Meal
One Pan Coconut Lime Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This creamy, zesty One Pan Coconut Lime Chicken is a quick and flavorful weeknight dinner made in just 30 minutes. Chicken thighs are seared and then simmered in a rich coconut lime sauce infused with garlic, ginger, and chili for a tropical-inspired dish that’s dairy-free and gluten-free.
Ingredients
- 6 boneless, skinless chicken thighs: tender and juicy, perfect for searing and simmering
- 1 can (14 oz / 400 ml) full-fat coconut milk: provides creaminess and subtle sweetness
- Juice and zest of 2 limes: adds zesty brightness and balance
- 3 garlic cloves, minced: infuses bold, aromatic flavor
- 1 tbsp fresh ginger, grated: adds warmth and complexity
- 1/2 tsp chili flakes or 1 fresh red chili, finely chopped (optional): gives a gentle heat
- 1 small onion or 2 shallots, finely chopped: savory base for the sauce
- 1/2 cup (120 ml) chicken stock: deepens the sauce’s flavor and helps with consistency
- 2 tbsp olive oil or coconut oil: for searing and sautéing
- Salt and pepper, to taste: essential for seasoning
- 2 tbsp fresh coriander (cilantro), chopped: garnish that adds freshness
Instructions
- Heat oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper.
- Sear the chicken for 3–4 minutes on each side until golden brown. Remove and set aside.
- In the same pan, add more oil if needed. Sauté chopped onion until softened.
- Add minced garlic, grated ginger, and chili. Cook for about 1 minute until fragrant.
- Pour in chicken stock to deglaze the pan, scraping up browned bits.
- Add coconut milk, lime juice, and zest. Stir and bring to a simmer.
- Return chicken thighs to the pan. Reduce heat, cover, and simmer for 15 minutes until chicken is cooked through.
- Uncover and let the sauce reduce slightly if needed. Adjust seasoning to taste.
- Garnish with chopped coriander and serve hot with rice or your choice of side.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Chicken breasts can be substituted, but avoid overcooking.
- To thicken sauce, simmer uncovered or add a cornstarch slurry.
- This dish freezes well for up to 2 months.
- Balance the sauce with extra lime for brightness or honey for sweetness if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tropical / Fusion
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 375
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
