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One Pan Coconut Lime Chicken

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A creamy, tangy, and mildly spicy Thai-inspired one-pan chicken dish cooked in a rich coconut lime sauce, perfect for a flavorful and easy weeknight meal.

Ingredients

8 skinless, boneless chicken thighs

2 tsp sea salt flakes

1 tsp ground black pepper

1 tbsp flour (can use gluten-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 jalapeño, 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 (14 oz) full-fat coconut milk

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 (optional)

Fresh coriander (cilantro), chopped

Lime wedges

Instructions

  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.

Notes

  • Substitute chicken thighs with boneless, skinless chicken breasts, butterflied for even cooking.
  • Add vegetables like edamame, peas, green beans, or baby spinach near the end of cooking for extra nutrition and color.
  • Adjust spice level by varying the amount of Sriracha and red pepper flakes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a pan, adding water if the sauce thickens too much.
  • Use gluten-free flour and soy sauce to make this recipe gluten-free.
  • Not recommended to freeze due to coconut milk separation.
  • Check chicken doneness by internal temperature reaching 75°C (165°F) or clear juices.
  • Light coconut milk can be used but results in a less creamy sauce.
  • For a vegetarian version, substitute chicken with tofu or tempeh.
  • Try garnishing with basil or mint for a different flavor.

Nutrition

Find it online: https://recipesbyjanet.com/one-pan-coconut-lime-chicken/