One Pan Coconut Lime Chicken

One Pan Coconut Lime Chicken is a vibrant, creamy, and tangy dish that transforms everyday ingredients into a bold and comforting meal. With tender chicken thighs braised in a luscious coconut-lime sauce, this one-pan wonder delivers tropical flavor in just 30 minutes—making it perfect for weeknight dinners or when I want something cozy and crave-worthy without the stress.

Why You’ll Love This Recipe

I love this dish because it’s simple, flavorful, and a real crowd-pleaser—even my pickiest eaters go back for seconds. The coconut milk brings a silky richness, balanced perfectly by the brightness of fresh lime and the warmth of garlic, ginger, and jalapeño. I don’t need to hunt for exotic ingredients, and cleanup is a breeze with just one pan. It’s fusion comfort food at its best—creamy, zesty, and ready in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 boneless, skinless chicken thighs
Salt and pepper, to taste
1 tablespoon flour
1/2 teaspoon paprika (optional)
1 tablespoon coconut oil (or neutral oil)
Zest and juice of 2 limes
1 tablespoon soy sauce
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small shallot, finely chopped
1 small jalapeño, deseeded and chopped
1 teaspoon sriracha (optional)
1 tablespoon tomato paste
1 cup full-fat coconut milk
1/4 cup coconut cream
Chopped green onions, cilantro, and peanuts, for garnish
Sliced red chili, for garnish (optional)

Directions

I start by patting the chicken thighs dry and seasoning them with salt, pepper, flour, and a touch of paprika if I’m using it.

In a large skillet, I heat coconut oil over medium-high heat. I sear the chicken for about 4–5 minutes on each side, until golden. Then I remove the chicken and set it aside.

In the same pan, I reduce the heat and add garlic, ginger, shallots, and jalapeño. I sauté for 2–3 minutes until fragrant.

Next, I stir in the sriracha and tomato paste, letting them cook for about a minute before pouring in the lime juice, lime zest, and soy sauce.

I add the coconut milk and coconut cream, stirring to combine. I bring the sauce to a gentle simmer.

I return the chicken to the skillet, cover partially, and let it braise in the sauce for 10–15 minutes until the chicken is fully cooked and tender.

Just before serving, I spoon the sauce over the chicken and garnish with chopped peanuts, green onions, cilantro, and sliced chili.

I usually serve it with jasmine rice or rice noodles to soak up every drop of that creamy sauce.

Servings and timing

This recipe serves 4 people generously. It takes about 10 minutes to prep and 20 minutes to cook, so dinner’s on the table in 30 minutes. It’s perfect for busy nights when I still want something warm and homemade.

Variations

I sometimes swap chicken thighs for chicken breasts or drumsticks, adjusting the cooking time accordingly. For extra heat, I leave some seeds in the jalapeño or add a splash more sriracha. When I’m in the mood for more veggies, I throw in bell peppers or baby spinach toward the end of cooking. For a lighter version, I use light coconut milk, though it makes the sauce a bit thinner.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. It also reheats well in the microwave—just cover to avoid splatters and stir halfway through.

FAQs

Can I use bone-in chicken for this recipe?

Yes, I sometimes use bone-in thighs or drumsticks. I just add an extra 10–15 minutes of cooking time and make sure the chicken is fully cooked through.

What’s the difference between coconut milk and coconut cream?

Coconut milk is thinner and used as the base of the sauce, while coconut cream is thicker and adds richness. I use both for a velvety texture, but if I only have one, I adjust the consistency as needed.

Can I make this dish ahead of time?

Absolutely. The flavors deepen as it sits, so I often make it a day in advance and reheat it gently. It’s perfect for meal prep or make-ahead dinners.

Is it very spicy?

It has a gentle heat, but I control the spice by adjusting the jalapeño and sriracha. When I’m cooking for kids, I leave out the chili completely and it’s still delicious.

Can I freeze this?

Yes. I let the chicken cool completely, then store it in a freezer-safe container for up to 2 months. I thaw it overnight in the fridge and reheat it slowly on the stovetop.

Conclusion

One Pan Coconut Lime Chicken is my secret weapon for a stress-free, flavor-packed meal that tastes like something special. The creamy coconut sauce, tangy lime, and tender chicken make every bite feel like comfort food with a tropical twist. It’s quick, satisfying, and always earns a spot in my weekly rotation.

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