One Pan Coconut Lime Chicken Recipe
If you are craving a dish that bursts with tropical flavors, creamy textures, and a delightful zing, look no further than this One Pan Coconut Lime Chicken. It’s a vibrant, soul-satisfying meal that combines tender chicken thighs simmered in a luscious coconut and lime sauce infused with garlic, ginger, and just the right amount of spice. The beauty of this dish lies in its simplicity and how effortlessly everything comes together in one pan, making it a perfect recipe for busy weeknights or anytime you want something comforting yet exciting.
Ingredients You’ll Need
The magic of this One Pan Coconut Lime Chicken starts with a handful of simple, fresh ingredients. Each component plays a crucial role: the chicken provides hearty protein, coconut milk adds richness and creaminess, while lime juice and zest brighten up the whole dish with fresh acidity and that unmistakable zing. Aromatics like garlic, ginger, and shallots build layers of flavor, and spicy elements kick it up just enough to make each bite memorable.
- 8 chicken thighs (skinless and boneless): These cook quickly and stay juicy and tender throughout the simmer.
- 2 tsp sea salt flakes: Essential for seasoning the chicken to bring out its natural flavors.
- 1 tsp ground pepper: Adds a subtle warm spice that complements the other ingredients.
- 1 tbsp flour (can use gluten-free flour): Lightly dusts the chicken for a slight crust and helps thicken the sauce.
- 1 tsp sweet paprika (optional): Adds a mild smokiness and beautiful color to the chicken.
- 1 tbsp coconut oil: Brings a lovely coconut aroma and helps with browning the chicken.
- 1 tbsp light olive oil or rapeseed oil: Balances richness and prevents sticking during cooking.
- 2 tbsp lime juice: Gives the sauce its refreshing, citrusy brightness.
- 3 garlic cloves (minced): Infuses warmth and depth to the dish’s base.
- 1 tbsp minced ginger: Adds a zesty, slightly peppery kick that livens up the coconut sauce.
- 1 green jalapeno (finely diced): Brings a gentle heat and vibrancy.
- 2 shallots (finely diced): Offers a mild, sweet onion flavor that softens as it cooks.
- 1 tbsp tomato paste (purée): Adds richness and a subtle umami depth.
- 1 tsp Sriracha (or more to taste): Delivers a smoky and spicy boost that pairs beautifully with coconut and lime.
- 2 tbsp light soy sauce: Adds savory saltiness and a hint of complexity.
- 400 g (14oz) coconut milk (full-fat): The star ingredient that creates the luscious, creamy sauce.
- 3 tbsp coconut cream (optional): For extra richness and a silkier sauce texture.
- 1 lime (zest only): Provides zingy aroma and bright notes just before serving.
- 2 tbsp salted peanuts (roughly chopped): Adds a crunchy texture contrast.
- 5 spring onions (finely diced): Freshness and mild onion flavor to garnish.
- Red pepper flakes: Sprinkle for an optional bold and fiery kick.
- Fresh coriander (cilantro), chopped: Herbaceous brightness that finishes the dish beautifully.
- Lime wedges: Serve on the side for an extra burst of citrus at the table.
How to Make One Pan Coconut Lime Chicken
Step 1: Prepare and Season the Chicken
Start by trimming any excess fat from the chicken thighs and patting them dry to ensure a nice sear. Season the chicken evenly on both sides with sea salt flakes, ground pepper, and if you like, the sweet paprika for a hint of color and mild smoky flavor. Then, lightly dust each piece with flour which will help create a thin, golden crust and thicken the sauce as it cooks. This simple prep sets the stage for that incredible flavor profile you’re aiming for.
Step 2: Sear the Chicken
Heat the coconut oil and olive or rapeseed oil in a large pan over medium-high heat. Once shimmering, add the chicken thighs and sear them for a few minutes on each side until they develop a gorgeous golden-brown crust. This step locks in the juices and builds layers of caramelized flavor, the hallmark of any fantastic One Pan Coconut Lime Chicken recipe. After they’re browned, transfer the thighs to a plate and set aside to keep warm.
Step 3: Build the Flavor Base
Pour the lime juice into the hot pan and use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom — this is where all the flavor magic happens! Reduce the heat to low and add the minced garlic, ginger, and finely diced green jalapeno. Sauté until fragrant, then stir in the shallots. Let them soften for a couple of minutes to awaken their natural sweetness. Finally, mix in the tomato paste, Sriracha, and soy sauce to create a deeply flavorful base that perfectly complements the coconut milk.
Step 4: Simmer with Coconut Milk
Pour in the full-fat coconut milk and optional coconut cream, giving everything a thorough stir to combine. Nestle the seared chicken thighs back into the pan, sprinkle the lime zest over the top to brighten up the sauce, and cover with a lid. Allow it to simmer gently over low heat for 10 to 15 minutes, or until the chicken is tender and cooked through. The sauce will thicken slightly and embrace the chicken in its creamy, tangy warmth — absolute heaven in every bite!
Step 5: Garnish and Serve
Once cooked, remove the lid to let some of the sauce reduce if desired. Before serving, sprinkle the dish with freshly chopped spring onions, roughly chopped salted peanuts for a wonderful crunch, and vibrant coriander leaves to add freshness. If you love a bit of heat, add some chopped chili or red pepper flakes on top for that extra kick that pulls everything together in delicious harmony.
How to Serve One Pan Coconut Lime Chicken
Garnishes
Garnishes are what make this dish truly shine. Freshly chopped spring onions bring a subtle pop of freshness, while salted peanuts introduce a delightful crunch that contrasts the creamy sauce. Bright coriander leaves add an herbal lift that lightens every forkful. And don’t forget the lime wedges on the side — a generous squeeze just before eating enhances the bright citrus notes and elevates the entire experience.
Side Dishes
This One Pan Coconut Lime Chicken pairs perfectly with light, fluffy rice — jasmine or basmati work beautifully — as they soak up the luscious coconut sauce. For a wholesome touch, serve it alongside steamed veggies like tender green beans, snap peas, or even a crisp cucumber salad for cool contrast. If you’re feeling adventurous, a side of coconut saffron rice or fragrant turmeric quinoa will complement the tropical flavors wonderfully.
Creative Ways to Present
Want to impress at your next dinner party? Serve the chicken in individual shallow bowls nestled over a bed of rice, allowing the creamy sauce to pool invitingly around. Top each plate with a sprinkle of peanuts, coriander, and a red chili slice for a pop of color. For a casual family meal, simply spoon it over rice on a large serving platter and let everyone add lime wedges and garnishes to their liking. Either way, the vibrant colors and beautiful aromas will have everyone craving seconds.
Make Ahead and Storage
Storing Leftovers
One of the greatest perks of this One Pan Coconut Lime Chicken is how well it keeps. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making it perfect for meal prep or busy evenings when you want a quick and satisfying dinner that tastes like you just cooked it fresh.
Freezing
This dish freezes very well if you want to keep it on hand for longer. Allow it to cool completely before transferring to a freezer-safe container or heavy-duty freezer bag. Properly stored, the chicken and sauce will maintain their delicious flavor and texture for up to 2 months. To enjoy later, simply thaw overnight in the refrigerator.
Reheating
Reheat the chicken gently in a pan over low heat with a splash of water or coconut milk to loosen the sauce, stirring occasionally until warmed through. You can also microwave it on medium power, covered loosely to retain moisture. Avoid overheating to keep the chicken tender and prevent the coconut sauce from separating. Garnish fresh again with spring onions and peanuts for the best dining experience.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they tend to dry out more easily than thighs. To keep them juicy, cook for a shorter time and keep a close eye during the simmer step. Consider pounding breasts to even thickness for more consistent cooking.
Is it possible to make this recipe dairy-free?
Yes! This recipe is naturally dairy-free since it relies on coconut milk and coconut cream for creaminess. Just be sure to use gluten-free flour if needed to keep it allergen-friendly.
How spicy is the One Pan Coconut Lime Chicken?
The heat level is customizable. The diced jalapeno and Sriracha provide a mild to moderate warmth, but you can always reduce or omit these ingredients if you prefer a milder dish. For spice lovers, add more chili or red pepper flakes at the end for an extra kick.
Can I prepare this dish without the coconut cream?
Definitely! Coconut cream adds extra richness, but the full-fat coconut milk alone creates a wonderfully creamy sauce. Feel free to skip the cream if you want a slightly lighter version without sacrificing flavor.
What is the best way to ensure the chicken is cooked through?
Simmer the chicken covered over low heat for 10 to 15 minutes until the internal temperature reaches 165°F (74°C). The meat should be tender and juices run clear. If unsure, cut into the thickest part to check for doneness before serving.
Final Thoughts
This One Pan Coconut Lime Chicken has quickly become one of my absolute favorite go-to meals because it feels like a little tropical vacation on a plate. It’s packed with fresh, vibrant flavors, creamy texture, and just enough spice to keep things exciting. Plus, the fact that it all cooks in one pan means less cleanup and more time to enjoy your delicious creation. I truly can’t recommend this recipe enough — give it a try and watch it become a beloved staple in your kitchen!
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One Pan Coconut Lime Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
This One Pan Coconut Lime Chicken recipe features tender, juicy chicken thighs simmered in a creamy, flavorful coconut milk sauce infused with lime, garlic, ginger, and a touch of spice. It’s an easy, fuss-free dinner packed with vibrant tropical flavors, perfect for a weeknight meal or casual dinner party. The addition of crushed peanuts, fresh coriander, and spring onions adds texture and freshness to the dish.
Ingredients
Chicken and Seasoning
- 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)
Oils
- 1 tbsp coconut oil
- 1 tbsp light olive oil or rapeseed oil
Sauce and Flavorings
- 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 (14 oz) full-fat coconut milk
- 3 tbsp coconut cream (optional)
- 1 lime, zest only
Garnishes
- 2 tbsp salted peanuts, roughly chopped
- 5 spring onions, finely diced
- red pepper flakes (to taste)
- fresh coriander (cilantro), chopped
- lime wedges (for serving)
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season both sides with sea salt flakes, ground pepper, and sweet paprika if using. Lightly dust with flour on both sides to create a slight coating that will help with browning.
- Sear the Chicken: Heat the coconut oil and a splash of your chosen light olive or rapeseed oil in a large pan over medium-high heat. Place the chicken thighs in the pan and sear them for a few minutes on each side until they develop a golden-brown crust. Transfer the seared chicken to a plate and set aside.
- Deglaze the Pan: Pour the lime juice into the hot pan to deglaze, and use a wooden spoon to scrape up all the delicious browned bits stuck to the pan’s bottom. These bits are packed with flavor and will enrich the sauce.
- Sauté Aromatics: Reduce the heat to medium-low and add the minced garlic, ginger, and diced jalapeno to the pan. Stir together and cook briefly until fragrant. Next, add the finely diced shallots and cook for another couple of minutes until softened. Then stir in the tomato paste, Sriracha, and soy sauce to build the sauce layers.
- Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and add the optional coconut cream if using. Stir to combine everything evenly. Nestle the chicken thighs back into the pan and sprinkle over the lime zest. Cover the pan with a lid and let the chicken gently simmer over low heat for 10-15 minutes, or until fully cooked through and tender.
- Garnish and Serve: Once cooked, garnish the dish generously with the finely chopped spring onions, roughly chopped salted peanuts, fresh coriander leaves, and a pinch of red pepper flakes or chopped chili for some heat. Serve hot with lime wedges on the side for an extra splash of citrus.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier and more flavorful.
- Using gluten-free flour makes this recipe suitable for gluten-sensitive diets.
- Adjust the amount of Sriracha and jalapeno to control the spiciness to your taste.
- For a richer sauce, add the optional coconut cream; otherwise, just coconut milk works well.
- This recipe is perfect served with steamed rice or warm flatbread to soak up the delicious sauce.
- To make it vegan, substitute chicken with firm tofu or chickpeas and use a vegan-friendly soy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Cooking, Searing, Simmering
- Cuisine: Fusion (Tropical/Asian-inspired)
Nutrition
- Serving Size: 1 chicken thigh with sauce (approx. 250g)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: One Pan Chicken, Coconut Lime Chicken, Easy Chicken Dinner, Coconut Milk Chicken, Lime Chicken Recipe, Spicy Chicken Thighs, Gluten-free Chicken Recipe, Low Lactose Dinner
