One Pan Coconut Lime Chicken

Your New Favorite One Pan Coconut Lime Chicken

Ever have one of those days? You know—you’re exhausted, hungry, and staring into the fridge like it’s a magic 8-ball waiting to show you dinner. Well, friend, let me introduce you to your new dinner BFF: One Pan Coconut Lime Chicken. It’s got everything we love—juicy chicken thighs, a creamy coconut-lime sauce, just the right kick of heat, and (drumroll, please)… only one pan to wash. Yes, ma’am, miracles do exist!

This dish is bright, bold, and rich in flavor, but still easy enough to whip up after a long day at work or between soccer practice drop-offs. And if you’re anything like me—always juggling a million things but still wanting a meal that tastes like you slaved for hours—this one’s going to steal your heart (and your taste buds).

Why You’ll Love This One Pan Coconut Lime Chicken

• Quick & easy – You’ll go from fridge to table in under 45 minutes.
• One pan = fewer dishes – Because the sink should not be your weekend plan.
• Flavor explosion – That creamy coconut milk, zingy lime, and subtle heat from jalapeño? Chef’s kiss!
• Dinner party-worthy – Looks fancy, tastes fancy, but secretly sooo easy.
• Weeknight approved – Even picky eaters will be licking their plates.

Ingredients You’ll Need

Here’s the simple lineup (yes, pantry staples + fresh flair!):

For the Chicken:

• 8 boneless, skinless chicken thighs
• 2 tsp sea salt flakes
• 1 tsp ground pepper
• 1 tbsp flour (gluten-free works too)
• 1 tsp sweet paprika (optional but tasty!)
• 1 tbsp coconut oil
• 1 tbsp light olive oil or rapeseed oil

For the Sauce:

• 2 tbsp lime juice
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 green jalapeño, finely diced
• 2 shallots, finely diced
• 1 tbsp tomato paste
• 1 tsp Sriracha (or more if you’re feelin’ spicy)
• 2 tbsp light soy sauce
• 14 oz (400g) full-fat coconut milk
• 3 tbsp coconut cream (optional but ultra-creamy)
• Zest of 1 lime

To Serve:

• 2 tbsp salted peanuts, roughly chopped
• 5 spring onions, finely diced
• Red pepper flakes
• Fresh chopped cilantro (coriander)
• Lime wedges

How to Make One Pan Coconut Lime Chicken

Step 1: Prep the Chicken

Trim off any extra fat from the chicken thighs and pat them dry. Season both sides with salt, pepper, and paprika, then lightly dust with flour. This gives the chicken a golden crust and helps thicken your sauce later—double win!

Step 2: Sear It Up

Heat your coconut oil and olive oil in a large pan over medium-high heat. Sear the chicken for a few minutes on each side until golden and crispy. Don’t worry about cooking it through just yet—you’ll finish it in the sauce. Remove and set aside.

Step 3: De-glaze & Sauté

Add the lime juice to the hot pan and scrape up all those delicious golden bits stuck to the bottom (that’s flavor central right there). Turn the heat to medium-low and stir in garlic, ginger, and jalapeño. After a minute or two, add the shallots and let them soften.

Step 4: Build the Flavor

Stir in tomato paste, Sriracha, and soy sauce. The kitchen will already smell amazing at this point—promise!

Step 5: Make It Creamy

Pour in the coconut milk and optional coconut cream. Stir well, bring to a gentle simmer, and nestle those golden chicken thighs back into the sauce. Sprinkle in the lime zest, cover, and let it all simmer for 10–15 minutes on low heat until the chicken is fully cooked and tender.

Step 6: Garnish & Serve

Top with chopped peanuts, fresh cilantro, spring onions, and a sprinkle of red pepper flakes. Serve it up with lime wedges on the side and let everyone squeeze their own for that final pop of citrus.

Cooking Tips & Tricks

• No thighs? No problem. You can use chicken breasts, but keep an eye on the cook time—they tend to dry out faster.
• Spice it your way. Want it milder? Skip the jalapeño. Need more fire? Double the Sriracha, baby.
• Serving ideas? This pairs beautifully with jasmine rice, cauliflower rice, or even spooned over mashed potatoes.
• Leftovers? Even better the next day—the sauce thickens and deepens in flavor. It’s lunch-worthy.

Aneta’s Little Storytime

So this recipe actually came to life after a very chaotic Thursday. The kind where I forgot to defrost dinner and had zero motivation. But I did have coconut milk, chicken thighs, and a couple limes. I threw everything in a pan, crossed my fingers—and magic happened. Now it’s on weekly rotation, and even my picky eater son asks for “the creamy chicken with the sauce.” It’s the little victories, right?

FAQs About One Pan Coconut Lime Chicken

Time to Bring the Zing

This One Pan Coconut Lime Chicken is one of those magical meals that hits all the right notes—tangy, creamy, a little spicy, and deeply comforting. Plus, it’s just as great for a cozy weeknight in as it is for impressing guests (who will think you secretly took a cooking class).

Whether you’re cooking for your family, your friends, or just treating yourself (yes, you deserve it!), this is a dish you’ll come back to again and again.

Go ahead, grab that pan—and let the coconut lime magic begin!

Discover More Delicious Chicken Magic Recipes

If you loved this One Pan Coconut Lime Chicken, here are a few more flavor-packed dishes to keep your meal plan exciting—and your taste buds on their toes. These recipes not only complement the tropical zest of this dish but also expand your weeknight dinner game with ease, balance, and boldness:

• Craving something equally bold but with a Southern twist? Try the ultra-creamy, flavor-loaded Jalapeño Buffalo Chicken Casserole—perfect for spice lovers and game-day cravings.
• For a fun handheld option that’s big on flavor and light on fuss, these BBQ Chicken Coleslaw Wraps are a guaranteed crowd-pleaser (and a great way to use leftover chicken too).
• Looking to keep it low-carb and comforting? The Low Carb Chicken Casserole is a creamy, cheesy dream—without the carb coma.
• Want to keep the coconut vibe going? You must check out this aromatic Brazilian Coconut Chicken—it’s rich, spiced, and downright addictive.

Whether you’re sticking with one pan or branching into casseroles and wraps, there’s a chicken dish here for every mood and moment. Keep exploring, and let the chicken magic continue!

One Pan Coconut Lime Chicken

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• Author: Aneta
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This One Pan Coconut Lime Chicken is creamy, zesty, and full of bold flavor—perfect for busy weeknights or an impressive dinner. Tender chicken thighs simmer in a rich coconut milk sauce infused with lime, garlic, ginger, and a hint of heat. It’s a tropical-inspired meal made easy in just one pan!

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Ingredients

Scale 1x2x3x

For the Chicken:

• 8 chicken thighs, skinless and boneless

• 2 tsp sea salt flakes

• 1 tsp ground pepper

• 1 tbsp flour (gluten-free optional)

• 1 tsp sweet paprika (optional)

• 1 tbsp coconut oil

• 1 tbsp light olive oil or rapeseed oil

For the Sauce:

• 2 tbsp lime juice

• 3 garlic cloves, minced

• 1 tbsp minced ginger

• 1 green jalapeño, finely diced

• 2 shallots, finely diced

• 1 tbsp tomato paste

• 1 tsp Sriracha (or to taste)

• 2 tbsp light soy sauce

• 400g (14 oz) full-fat coconut milk

• 3 tbsp coconut cream (optional)

• Zest of 1 lime

To Serve:

• 2 tbsp salted peanuts, chopped

• 5 spring onions, finely sliced

• Red pepper flakes (optional)

• Fresh cilantro, chopped

• Lime wedges

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Instructions

1. Trim any excess fat from the chicken thighs and pat them dry. Season both sides with salt, pepper, and paprika, then lightly coat with flour.

2. Heat coconut oil and olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden. Transfer to a plate.

3. Add lime juice to the pan to deglaze, scraping up any brown bits. Reduce heat to medium.

4. Add garlic, ginger, and jalapeño. Cook for 1 minute, then stir in shallots.

5. Mix in tomato paste, Sriracha, and soy sauce.

6. Pour in coconut milk and coconut cream, stir well, and bring to a simmer.

7. Return chicken to the pan, sprinkle in lime zest, cover, and cook on low for 10–15 minutes until the chicken is cooked through.

8. Garnish with chopped peanuts, spring onions, red pepper flakes, and fresh cilantro. Serve with rice and lime wedges.

Notes

To make this dish milder, omit the jalapeño and reduce Sriracha.
For a lower-carb option, serve with cauliflower rice.
Chicken breasts can be used but may need a slightly shorter cook time.
Leftovers can be stored in the fridge for up to 3 days and taste even better the next day!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: One-pan, skillet
• Cuisine: Fusion, Asian-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 720 mg
• Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 145 mg