Description
This one pan coconut lime chicken is a quick, creamy, and flavorful dish that’s perfect for busy weeknights. Juicy chicken breasts or thighs are seared to golden perfection and then simmered in a rich coconut milk sauce, infused with zesty lime and aromatic spices. The best part? It all comes together in one pan, making cleanup a breeze!
Serve it with rice, quinoa, or roasted vegetables for a complete meal. This dish is gluten-free, dairy-free, and can be adapted for keto and paleo diets.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (or 4 boneless thighs)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup full-fat coconut milk (shake well before using)
- Juice of 1 lime (about 2 tablespoons)
- Zest of 1 lime
- ½ teaspoon red pepper flakes (optional, for spice)
- ½ teaspoon ground cumin
- ½ teaspoon honey (optional, for balance)
- ¼ teaspoon salt (adjust to taste)
- 2 tablespoons fresh cilantro or Thai basil, chopped (for garnish)
Instructions
Step 1: Prepare & Sear the Chicken
- Pat the chicken dry with a paper towel and season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 4-5 minutes per side, until golden brown. Remove and set aside.
Step 2: Make the Coconut Lime Sauce
- In the same skillet, add garlic and ginger, cooking for about 30 seconds until fragrant.
- Pour in the coconut milk, lime juice, lime zest, red pepper flakes, cumin, and honey. Stir well.
- Bring to a gentle simmer, scraping up any browned bits from the pan for extra flavor.
Step 3: Simmer & Serve
- Return the seared chicken to the skillet, nestling it into the sauce.
- Reduce heat and simmer for 8-10 minutes, until the chicken is fully cooked (165°F internal temperature).
- Garnish with fresh cilantro or Thai basil before serving.
Notes
✔️ Thicker Sauce: Let the sauce simmer longer to reduce naturally, or mix 1 teaspoon cornstarch with 2 teaspoons water and stir in.
✔️ Extra Creamy: Use full-fat coconut milk for the richest flavor.
✔️ Make it Spicy: Add more red pepper flakes or Thai chilies for extra heat.
✔️ Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of coconut milk if needed.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg