This creamy, zesty and delicious one pan Coconut Lime Chicken cooks in just 30 minutes! Skinless and boneless chicken thighs are first pan seared then braised in coconut milk until tender and packed with flavor.
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Put the lime in the coconut and make this delicious one pan chicken dish! This Thai-inspired recipe is easy and quick, cooks all in one pan and will make your taste buds dance with pleasure!
It is a hit with our whole family, fussy kids included, so I know you will love it too. That creamy coconut sauce is, mmm-mmm-mmm, chef’s kiss! I found myself “tasting it” a few too many times, to make sure it was delicious you understand. Quality control is very important to me 😉
Coconut Lime Chicken Ingredients
More good news – you don’t need to have a pantry full of exotic spices to make this recipe. The ingredients list is mercifully short but each item on the list brings on the flavor!! Let’s take a look at what you will need to add on your grocery list:
- Chicken thighs: I have used skinless and boneless chicken thighs as they cook quickly and are (bonus) inexpensive. You can use skin-on and bone-in chicken if you prefer, adding a few minutes to the cooking time.
- Salt, pepper, flour and a little paprika* to season the chicken. The paprika sticks out like a sore thumb in this Asian fusion recipe so I am going to call it optional!
- Coconut oil or neutral cooking oil to pan fry the chicken.
- Lime juice and zest balances the creaminess of the sauce while soy sauce adds our salty / umami element.
- Freshly minced garlic, ginger, jalapeno and shallots.
- A little Sriracha and concentrated tomato purée (paste) for color and a hint of spice.
- Full fat coconut milk and coconut cream make up our braising liquid and sauce.
- Spring onions, chopped peanuts, cilantro (coriander) and chili to serve.
HOW TO MAKE COCONUT LIME CHICKEN
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Trim the chicken thighs of any fat and pat dry. Season with salt, pepper, paprika if using and lightly dust with a little flour on both sides.
Heat the coconut oil / oil in a large pan and sear the chicken over medium high heat for a few minutes per side until golden. Transfer the chicken to a plate.
Add the lime juice to the hot pan and use a wooden spoon to scrape and browned bits stuck to the bottom loose (that’s where the tasty is!). Turn the heat down and add the garlic, ginger and diced jalapeno. Stir in the shallots, cook for a couple of minutes then add the tomato paste, Sriracha and soy sauce.
Pour the coconut milk and cream into the pan and give everything a good stir. Place the chicken thighs back into the pan, add the lime zest and cover with a lid. Simmer over low heat for 10-15 minutes or until the chicken is cooked through.
Garnish the dish with finely chopped spring onions, peanuts and coriander leaves plus some chopped chili or red pepper flakes for a bit of spice.
SERVING SUGGESTIONS
Coconut lime chicken is delicious served with rice or noodles. Want to keep the dish strictly low-carb? Add a side of steamed spinach, broccoli or beans or serve it over cauliflower rice.
TIPS AND VARIATIONS
Using Chicken Breasts – you can replace the chicken thighs with chicken breasts, no problem! You may want to butterfly the chicken breasts first so that they cook quickly and evenly. To do this you have to slice through the side of the chicken without cutting all the way through. Open up the chicken breast and press it flat before cooking.
Adding vegetables – we should all be eating a variety of different veggies and you can sneak a few into this coconut lime chicken dish! Edamame beans, peas and green beans all cook quickly so they can be added into the sauce just a few minutes before the end of the cooking time. You could also stir in some baby spinach if you like.
Control the heat! – this is a mild tasting dish that balances the creamy sweetness of the coconut with the acidity of the lime juice. If you would like to add a bit more spice you can increase the amount of Sriracha and add a pinch red pepper flakes when serving.
STORING AND REHEATING
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan until the sauce is bubbling and hot all the way through. If the sauce is too thick you can add a little water to thin it out.
RELATED RECIPES
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One Pan Coconut Lime Chicken
Equipment & Tools
Ingredients
For the chicken
- 8 chicken thighs , skinless and boneless
- 2 tsp sea salt flakes
- 1 tsp ground pepper
- 1 tbsp flour (can use fluten-free flour)
- 1 tsp sweet paprika (optional)
- 1 tbsp coconut oil
- 1 tbsp light olive oil or rapeseed oil
- 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 (14oz) cococnut milk , full-fat
- 3 tbsp coconut cream (optional)
- 1 lime zest only
To serve
- 2 tbsp salted peanuts , roughly chopped
- 5 spring onions , finely diced
- red pepper flakes
- fresh coriander (cilantro), chopped
- lime wedges
Instructions
- Trim the chicken thighs of any fat and pat dry. Season with salt, pepper, paprika and lightly dust with a little flour on both sides.8 chicken thighs, 2 tsp sea salt flakes, 1 tsp ground pepper, 1 tbsp flour, 1 tsp sweet paprika
- Heat the coconut oil / oil in a large pan and sear the chicken over medium high heat for a few minutes per side until golden. Transfer the chicken to a plate.1 tbsp coconut oil, 1 tbsp light olive oil or rapeseed oil
- Add the lime juice to the hot pan and use a wooden spoon to scrape and browned bits stuck to the bottom loose (that's where the tasty is!).2 tbsp lime juice
- Turn the heat down and add the garlic, ginger and diced jalapeno. Stir in the shallots, cook for a couple of minutes then add the tomato paste, Sriracha and soy sauce.3 garlic cloves, 1 tbsp minced ginger, 1 green jalapeno, 1 tbsp tomato paste, 1 tsp Sriracha, 2 tbsp light soy sauce, 2 shallots
- Pour the coconut milk and cream into the pan and give everything a good stir. Place the chicken thighs back into the pan, add the lime zest and cover with a lid. Simmer over low heat for 10-15 minutes or until the chicken is cooked through.400 g (14oz) cococnut milk, 3 tbsp coconut cream, 1 lime
- Garnish the dish with finely chopped spring onions, peanuts and coriander leaves plus some chopped chili or red pepper flakes for a bit of spice.2 tbsp salted peanuts, 5 spring onions, red pepper flakes, fresh coriander, lime wedges
Kit says
Hi – How many shallots? I see shallots in the instructions but not in the ingredient list!
Lucy Parissi says
Hi Kit – thanks so much for picking this up! Its two large shallots, have updated the recipe. Hope you enjoy!