One Pan Coconut Lime Chicken

Why You’ll Love This Recipe

This One Pan Coconut Lime Chicken is a delightful fusion of Thai-inspired flavors, offering a creamy, tangy, and mildly spicy dish that's both comforting and exciting. The combination of tender chicken thighs simmered in a rich coconut sauce, accented with lime, ginger, and a hint of heat from jalapeño and Sriracha, makes it a standout meal. Plus, it's all prepared in a single pan, minimizing cleanup—a win for busy weeknights.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 8 skinless, boneless chicken thighs

• 2 teaspoon sea salt flakes

• 1 teaspoon ground black pepper

• 1 tablespoon flour (can use gluten-free flour)

• 1 teaspoon sweet paprika (optional)

• 1 tablespoon coconut oil

• 1 tablespoon light olive oil or rapeseed oil

• 2 tablespoon lime juice

• 3 garlic cloves, minced

• 1 tablespoon minced ginger

• 1 green jalapeño, finely diced

• 2 shallots, finely diced

• 1 tablespoon tomato paste (purée)

• 1 teaspoon Sriracha (or more to taste)

• 2 tablespoon light soy sauce

• 400 g (14 oz) full-fat coconut milk

• 3 tablespoon coconut cream (optional)

• 1 lime, zest only

To serve:

• 2 tablespoon salted peanuts, roughly chopped

• 5 spring onions, finely diced

• Red pepper flakes (optional)

• Fresh coriander (cilantro), chopped

• Lime wedges

Directions

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

2. Heat the coconut oil and olive oil in a large pan over medium-high heat. Sear the chicken thighs for a few minutes on each side until golden brown. Transfer the chicken to a plate.

3. Add lime juice to the hot pan, using a wooden spoon to scrape up any browned bits from the bottom.

4. Lower the heat and add the minced garlic, ginger, and diced jalapeño. Stir in the diced shallots and cook for 2 minutes.

5. Add the tomato paste, Sriracha, and soy sauce, stirring to combine.

6. Pour in the coconut milk and coconut cream, stirring well. Return the chicken thighs to the pan and add lime zest. Cover and simmer over low heat for 10-15 minutes, or until the chicken is cooked through.

7. Garnish with chopped spring onions, peanuts, coriander, and red pepper flakes. Serve with lime wedges on the side.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Chicken Breasts: Substitute chicken thighs with boneless, skinless chicken breasts. Consider butterflying them to ensure even cooking.

• Vegetables: Add edamame beans, peas, green beans, or baby spinach in the last few minutes of cooking for added nutrition and color.

• Spice Level: Adjust the amount of Sriracha and red pepper flakes to suit your preferred spice level.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a pan over medium heat until the sauce is bubbling and the chicken is heated through. If the sauce has thickened too much, add a splash of water to reach desired consistency.

FAQs

How can I make this dish spicier?

Increase the amount of Sriracha or add a pinch of red pepper flakes when serving to boost the heat.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out more easily. Consider butterflying them to ensure even cooking.

Is this recipe gluten-free?

Yes, if you use gluten-free flour to dust the chicken and ensure your soy sauce is gluten-free.

Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare the sauce and refrigerate it. When ready to serve, reheat the sauce and add freshly cooked chicken.

What can I serve with this dish?

It pairs well with steamed rice, noodles, or low-carb options like cauliflower rice or steamed vegetables.

Can I freeze leftovers?

It's not recommended to freeze this dish, as the coconut milk may separate upon reheating.

How do I know when the chicken is fully cooked?

The internal temperature should reach 75°C (165°F). Alternatively, the juices should run clear when pierced.

Can I use light coconut milk?

Light coconut milk can be used, but the sauce may be less rich and creamy.

Is there a vegetarian version of this recipe?

Yes, you can substitute the chicken with tofu or tempeh for a vegetarian alternative.

Can I add other herbs for garnish?

Feel free to experiment with herbs like basil or mint for a different flavor profile.

Conclusion

One Pan Coconut Lime Chicken is a flavorful, easy-to-make dish that brings a taste of Thai-inspired cuisine to your table. With its creamy coconut sauce, zesty lime, and tender chicken, it's sure to become a family favorite. The best part? It's all cooked in one pan, making cleanup a breeze. Enjoy this delicious meal any night of the week!