One Pan Coconut Lime Chicken: An Easy & Flavorful Weeknight Dinner
This one pan coconut lime chicken recipe offers a truly delightful culinary experience, combining vibrant flavors with incredible ease of preparation. It’s a simple yet profoundly flavorful dish that can be on your table in about an hour, including a crucial marinating step. Each bite delivers a harmonious blend of savory, creamy, tangy, and subtly garlicky notes. The secret to its succulence lies in the coconut milk, which not only tenderizes the chicken but also infuses it with a rich, velvety texture. Fresh lime juice then cuts through this richness, providing a bright, zesty contrast that elevates the entire dish.
The beauty of this coconut lime chicken recipe lies not only in its incredible taste but also in its simplicity. The chicken is first marinated to soak up all the delicious flavors, then perfectly seared to develop a golden-brown crust, and finally simmered in the very same skillet. This “one pan” approach minimizes cleanup, making it an ideal choice for busy weeknights when you crave something special without the fuss. As the chicken simmers, the luxurious coconut-lime sauce gently reduces, thickening to a rich consistency that lovingly clings to every succulent piece of chicken. Serve this culinary masterpiece with fluffy steamed white rice to soak up every last drop of the irresistible sauce, and a few extra lime wedges for an added burst of freshness. It’s a dish that feels elegant enough for guests but is simple enough to become a regular in your weeknight rotation.
Kelsey’s Recipe Highlights: Why You’ll Love This Coconut Lime Chicken
- One-Pan Perfection: This recipe is designed for maximum flavor and minimal fuss. Everything, from searing the chicken to simmering the luscious sauce, happens in a single skillet. This not only saves you time in the kitchen but also makes cleanup incredibly easy, leaving you more time to enjoy your delicious meal. It’s the ultimate solution for a convenient yet gourmet weeknight dinner.
- Ultimate Comfort Food: Prepare to be captivated by the exquisite balance of flavors in this dish. The rich, creamy texture of full-fat coconut milk combines perfectly with the bright, zesty notes of fresh lime, creating a sauce that is both comforting and invigorating. Paired with tender, juicy boneless chicken thighs, it’s a meal that truly satisfies the soul and tastes like a tropical escape.
- Marinated for Maximum Tenderness & Flavor: The secret to truly outstanding chicken lies in a good marinade. Our coconut-lime marinade works wonders, infusing every fiber of the chicken with a complex blend of sweet, savory, and tangy flavors. The acids in the lime juice, along with the fats in the coconut milk, gently break down the chicken fibers, ensuring each piece is exceptionally juicy and tender, never dry. This crucial step guarantees a deeply flavorful and succulent result.
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Ingredients for Your Creamy Coconut Lime Chicken
Crafting this incredible One Pan Coconut Lime Chicken requires a selection of fresh, high-quality ingredients. Each component plays a vital role in building the layered flavors and ensuring a perfectly tender dish. Here’s what you’ll need:
- Boneless Skinless Chicken Thighs: These are the star of the show. Chicken thighs are naturally more forgiving and flavorful than breasts, staying incredibly moist and tender throughout the cooking process. Their rich dark meat holds up beautifully to the creamy sauce.
- Coconut Milk: Full-fat canned coconut milk is absolutely essential for achieving the luxurious richness and creamy consistency that defines this dish. It provides a beautiful base for both the marinade and the simmering sauce. Don’t confuse it with coconut water or the carton-style coconut beverage, which are too thin.
- Fresh Lime Juice and Zest: The dynamic duo of fresh lime juice and zest is what gives this dish its signature bright, tangy, and aromatic flavor. The juice tenderizes while the zest provides intense citrus oil that truly elevates the overall profile, perfectly balancing the creaminess of the coconut.
- Garlic: Freshly minced garlic delivers a pungent, savory kick that is fundamental to the marinade and subsequently the rich sauce. It adds a depth of flavor that can’t be replicated.
- Brown Sugar: A touch of brown sugar is used to balance the acidity of the lime and the saltiness of the soy sauce, adding a subtle sweetness that rounds out the flavors beautifully and helps achieve that lovely golden-brown sear on the chicken.
- Soy Sauce: This staple ingredient brings a crucial salty, umami depth to the marinade, enhancing the savory qualities of the chicken and integrating all the flavors into a cohesive whole.
- Salt, Black Pepper, and Ground Ginger: These foundational seasonings enhance the overall flavor profile. Ground ginger adds a warm, subtly spicy note that complements the other ingredients wonderfully, especially the garlic and lime.
- Vegetable Oil: Used for searing the chicken to a beautiful golden-brown. Any neutral high-heat oil like canola or avocado oil will also work.
- Optional Garnishes: Fresh Cilantro, Green Onions, Lime Wedges: These fresh additions are highly recommended for a vibrant finish. Chopped cilantro and green onions add a burst of color and fresh herbaceous notes, while extra lime wedges allow for a final squeeze of brightness at the table. Serve with fluffy white rice (such as jasmine or basmati) for a complete meal.
See the recipe card below for precise quantities and measurements.
Step-by-Step Instructions for Coconut Lime Chicken
Creating this delicious One Pan Coconut Lime Chicken is straightforward. Follow these steps to achieve a perfectly tender, flavorful chicken dish with a rich, creamy sauce:
1. Prepare the Marinade: In a medium-sized bowl, combine the coconut milk, fresh lime juice, fragrant lime zest, minced garlic, brown sugar, soy sauce, salt, black pepper, and ground ginger. Whisk vigorously until all ingredients are thoroughly combined and the mixture is smooth. Ensure that any coconut cream has been fully incorporated and the brown sugar is dissolved. This meticulous mixing is key to a uniform and potent marinade.
2. Marinate the Chicken: Crucially, reserve 1 cup of the prepared coconut-lime mixture and set it aside to be used later for the sauce. Place the boneless skinless chicken thighs into a large, sealable Ziploc bag. Pour the *remaining* coconut-lime marinade over the chicken. Seal the bag, pressing out any excess air, and gently massage it to ensure the chicken is thoroughly coated. Marinate in the refrigerator for a minimum of 30 minutes to allow flavors to meld, or for up to 4 hours for deeper flavor and tenderness. Avoid marinating overnight, as the lime’s acidity can alter the chicken’s texture too much.
3. Prepare Chicken for Searing: Remove the chicken from the Ziploc bag and discard the used marinade (it’s important for food safety to not reuse raw chicken marinade unless boiled, as noted in the FAQ). Gently pat the chicken thighs thoroughly dry with paper towels. Removing excess moisture is a critical step; a dry surface ensures a beautiful, deep golden-brown sear, which adds incredible flavor and texture. If the chicken is too wet, it will steam rather than sear.
4. Sear the Chicken: Heat the vegetable oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat until shimmering. Carefully arrange the chicken thighs in a single layer in the hot skillet, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until they are beautifully golden brown and reach an internal temperature of 165°F (74ºC) when checked with a meat thermometer. A good sear is essential for developing rich flavor. Once cooked, remove the chicken to a plate and set it aside to rest.
5. Prepare the Sauce: Carefully pour the 1 cup of reserved coconut-lime mixture into the skillet. Bring it to a gentle simmer over medium heat and cook for 3-4 minutes, stirring occasionally, until the sauce has slightly thickened to a luxurious, creamy consistency. As it simmers, be sure to scrape up any delicious browned bits (fond) from the bottom of the pan – these tiny pieces add immense depth and flavor to your sauce. For a lighter-colored sauce, you can wipe out the skillet before adding the mixture, but incorporating the fond is highly recommended for flavor.
6. Combine Chicken and Sauce: Gently return the seared chicken thighs to the skillet with the thickened coconut-lime sauce. Turn each piece of chicken to ensure it’s thoroughly coated in the rich, aromatic sauce. Allow it to warm through for a minute or two.
7. Garnish and Serve: For a vibrant finish, garnish your One Pan Coconut Lime Chicken generously with freshly chopped cilantro and thinly sliced green onions, if desired. Serve immediately with fluffy cooked white rice (such as jasmine or basmati) and extra lime wedges on the side for squeezing over each serving. Enjoy this irresistible, easy-to-make tropical delight!
Flavorful Substitutions for Your Coconut Lime Chicken
This One Pan Coconut Lime Chicken recipe is wonderfully adaptable! Don’t have all the ingredients on hand, or simply want to try a variation? Here are some excellent substitutions that will still yield a delicious meal:
- Chicken Thighs: While boneless, skinless chicken thighs are recommended for their superior moisture and flavor, you can absolutely use boneless chicken breasts or even chicken tenders. If using chicken breasts, consider slicing them into thinner cutlets to ensure even cooking and to prevent them from drying out. You’ll also need to reduce the cooking time slightly, so keep a close eye on them with a meat thermometer to avoid overcooking.
- Coconut Milk: For the richest, creamiest sauce, full-fat canned coconut milk is the top choice. However, if you’re looking for a lighter option, light coconut milk can be used. Be aware that the sauce will be a bit thinner and less decadent, but it will still carry the wonderful flavors of lime and spices. Always use canned coconut milk for best results, as carton-based coconut beverages are too watery.
- Lime: Fresh lime juice and zest provide the most vibrant and authentic flavor. In a pinch, bottled lime juice can be used, but it won’t offer the same bright, zesty punch or aromatic quality as freshly squeezed and zested limes. If using bottled, you might need a little extra to achieve the desired tang.
- Soy Sauce: For a gluten-free alternative that maintains the crucial umami depth, tamari or coconut aminos are excellent substitutes for regular soy sauce. They offer a similar savory profile without the gluten.
- Brown Sugar: If you prefer a natural sweetener, honey or maple syrup can be used in place of brown sugar. Start with slightly less and taste, as their sweetness levels can vary. These alternatives will still help balance the acidity and contribute to browning.
- Vegetable Oil: Any neutral-flavored oil with a high smoke point will work well for searing. Canola oil, avocado oil, or even grapeseed oil are good choices if you don’t have vegetable oil.
- Rice: This dish pairs beautifully with a variety of sides. Beyond steamed white rice, consider fragrant jasmine rice or basmati rice for an elevated experience. For a low-carb alternative, cauliflower rice makes an excellent choice, soaking up all that delicious sauce.
Essential Equipment for This One Pan Chicken Recipe
One of the beauties of this Coconut Lime Chicken recipe is that it doesn’t require a lot of specialized kitchen tools. With a few basic items, you’ll be able to whip up this flavorful dish with ease:
For preparing the marinade and getting the chicken ready, you will need a medium-sized mixing bowl to combine all your marinade ingredients smoothly. A sturdy whisk will ensure that the coconut cream is fully incorporated and the sugar dissolves, creating a homogenous marinade. To efficiently marinate the chicken, a gallon food storage bag is ideal, as it allows the chicken to lay flat, maximizing surface contact with the marinade and ensuring even flavor distribution in your refrigerator.
For the cooking phase, the “one-pan” aspect means you’ll cook everything stovetop in a single, reliable large skillet. A heavy-bottomed skillet, such as cast iron or stainless steel, is best as it retains heat well and provides an excellent sear. Finally, to get the most aromatic flavor from your fresh limes, you’ll definitely want a citrus zester for the finely grated lime zest.
Kelsey’s Top Tips for Perfect Coconut Lime Chicken
Achieving restaurant-quality Coconut Lime Chicken at home is easier than you think with these expert tips:
Marinate for Maximum Flavor and Tenderness: Marinating chicken in a coconut milk and lime mixture is about more than just infusing flavor; it’s a vital step for enhancing texture. Coconut milk, with its natural fats, helps to keep the chicken incredibly juicy and creates a rich, creamy base that carries the flavors deeply into each bite. The lime juice acts as a natural tenderizer due to its acidity, gently breaking down the meat fibers just enough to make them tender without becoming mushy. Even a quick 30-minute marinade makes a significant difference, but letting it sit for up to 4 hours will yield an even more flavorful and succulent chicken. This step is non-negotiable for the best results.
Don’t Skimp on the Sear: Before adding the sauce, ensure your chicken gets a beautiful golden-brown sear on both sides. This browning, known as the Maillard reaction, creates incredible depth of flavor and a pleasing texture that significantly enhances the final dish. A hot skillet and a single layer of chicken are key to achieving this perfect crust. Patting the chicken dry before searing is essential to prevent steaming.
Let the Chicken Rest: After cooking to temperature, allowing the chicken to rest for a few minutes off the heat is crucial for retaining its juices. This brief resting period allows the muscle fibers to relax and reabsorb moisture, ensuring every bite is tender and juicy. The timing works out perfectly because you’ll be simmering the creamy coconut sauce during this resting time. Once the sauce is ready, the chicken can return to the pan to be coated.
Scrape Up the Fond: When you pour the reserved coconut-lime mixture into the skillet to make the sauce, don’t forget to actively scrape up any browned bits (known as fond) from the bottom of the pan. These caramelized fragments are packed with intense flavor from the seared chicken and marinade. Incorporating them into the sauce will add an unparalleled depth and complexity that truly elevates the dish.
Taste and Adjust: Always taste your sauce before combining it with the chicken for the final simmer. Adjust seasonings like salt, pepper, or a squeeze of extra lime juice as needed. The balance of sweet, savory, and tangy is what makes this dish so good, so ensure it hits all the right notes for your palate.
Did you make this recipe? Your feedback is invaluable! I’d absolutely love to hear what you think of this One Pan Coconut Lime Chicken. Please take a moment to leave a rating and review—it truly helps me create high-quality recipes for you and lets other home cooks know what to expect. Your experience helps build our community!
📖 Recipe: One Pan Coconut Lime Chicken
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One Pan Coconut Lime Chicken
Kelsey Smith
10
minutes
20
minutes
30
minutes
1
hour
6
servings
Equipment
-
Mixing bowls
-
Whisk
-
Gallon food storage bag
-
Large skillet
-
Citrus zester
Ingredients
-
2
pounds
boneless skinless chicken thighs -
1
can (13.5-ounce)
coconut milk -
2
limes
juiced and zested -
3
cloves
garlic
minced -
2
tablespoons
brown sugar -
1
tablespoon
soy sauce -
½
teaspoon
salt -
¼
teaspoon
black pepper -
¼
teaspoon
ground ginger -
1 ½
tablespoons
vegetable oil
Instructions
-
In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, brown sugar, soy sauce, salt, pepper, and ground ginger until smooth and well combined, making sure the coconut cream is fully incorporated and the sugar is dissolved.
-
Reserve 1 cup of the coconut-lime mixture for the sauce and set to the side to use at the end.
-
Place chicken thighs in a large Ziploc bag and pour in the remaining coconut-lime mixture. Seal bag and massage to coat chicken. Marinate for 30 minutes or up to 4 hours in the refrigerator.
-
Remove chicken from bag and discard the used marinade. Lightly pat chicken dry with paper towels to remove excess moisture. If the chicken is too wet, it will not allow the chicken to sear.
-
Heat vegetable oil in a large skillet over medium-high heat. Arrange the chicken thighs in a single layer, spreading them out in the skillet to ensure they cook evenly. Cook the chicken for 5-7 minutes per side until golden brown or until they reach an internal temperature of 165°F (74ºC). Remove chicken to a plate and set aside.
-
Pour the reserved coconut-lime mixture into the skillet. Bring to a simmer and cook for 3-4 minutes until slightly thickened, scraping up any browned bits from the bottom of the pan—this adds extra flavor to the sauce. For a lighter-colored sauce, you can wipe out the skillet before adding the mixture, but it’s totally optional.
-
Return chicken to the skillet, turning to coat with the sauce.
-
Garnish with chopped cilantro, and green onions, if desired. Serve with lime wedges and cooked rice.
Video
Notes
Serving ideas: This Coconut Lime Chicken is fantastic served with a variety of sides. Beyond white rice, consider jasmine, basmati, or even a side of quick coconut rice. For a fresh contrast, a simple cucumber salad with a light vinaigrette or steamed green beans would complement the richness perfectly. Don’t forget those fresh garnishes like chopped cilantro, green onions, and extra lime wedges for a burst of freshness!
Storage: Leftover One Pan Coconut Lime Chicken can be stored in an airtight container in the refrigerator for up to 3 days. This makes it an excellent option for meal prepping!
Reheating: To reheat, gently warm the chicken and sauce in a skillet over medium heat until it’s hot throughout, stirring occasionally to prevent sticking. Alternatively, you can microwave it in short intervals, stirring in between, until heated evenly.
Freezing: If you’re looking to extend its shelf life, cooked Coconut Lime Chicken and its sauce freeze wonderfully. Store them together in a freezer-safe container or heavy-duty freezer bag for up to 3 months. To thaw, simply transfer it to the refrigerator overnight. Reheat gently on the stovetop or in the microwave.
Marinating Time: A minimum of 30 minutes is enough to infuse a good amount of flavor, but for truly tender and deeply flavorful chicken, marinating for up to 4 hours is ideal. Be cautious about marinating overnight (longer than 4-6 hours), as the acidity from the lime juice can start to break down the chicken’s proteins too much, potentially leading to a slightly mushy texture.
Coconut Milk Tips: Always use full-fat canned coconut milk for the best results in terms of creaminess and flavor. Before opening, make sure to shake the can very well to mix the thick coconut cream with the liquid. If it’s still separated, whisk the contents thoroughly in a bowl before measuring for the marinade. This ensures a consistent sauce.
Nutrition
Calories:
362
kcal
Carbohydrates:
9
g
Protein:
31
g
Fat:
23
g
Saturated Fat:
14
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
4
g
Trans Fat:
0.1
g
Cholesterol:
144
mg
Sodium:
506
mg
Potassium:
553
mg
Fiber:
1
g
Sugar:
4
g
Vitamin A:
48
IU
Vitamin C:
8
mg
Calcium:
40
mg
Iron:
4
mg
Course:
Main Course
Cuisine:
American
Keyword:
chicken, coconut milk, lime, one pan
Tried this recipe?
Rate it to let me know how it was!
This One-Pan Coconut-Lime Chicken is truly a perfect summer dinner, though I enjoy it year-round. The exquisite combination of bright, zesty citrus and a rich, creamy sauce hits just the right spot, offering a meal that feels wonderfully fresh yet deeply comforting at the same time. I particularly love using juicy chicken thighs for this recipe because they are incredibly forgiving and notoriously difficult to overcook, ensuring a moist and tender result every time.
To complete the meal and create a balanced culinary experience, I typically serve this vibrant chicken dish with a side of perfectly cooked jasmine rice, fluffy basmati rice, or even a fragrant coconut rice to complement the sauce. For a refreshing counterpoint, a quick and easy cucumber salad adds a delightful crunch and tang, rounding out the meal beautifully.
Frequently Asked Questions About Coconut Lime Chicken
Yes, you can certainly use boneless, skinless chicken breasts or even chicken tenders as a substitute for thighs. However, chicken breasts tend to be leaner and can dry out more easily. To ensure they stay moist and flavorful, consider slicing them into thinner cutlets before marinating and reduce the cooking time slightly. Always use a food thermometer to check for an internal temperature of 165°F (74ºC).
Light coconut milk is acceptable if you’re aiming for a dish with fewer calories and fat. However, it’s important to note that the sauce will be noticeably thinner and less rich in consistency and flavor compared to using full-fat coconut milk. For the most luxurious, creamy sauce and a more satisfying meal, full-fat canned coconut milk is highly recommended as it contributes significantly to the dish’s overall texture and mouthfeel.
For food safety reasons, it is generally not recommended to reuse marinade that has come into contact with raw chicken directly. However, you can safely transform the used chicken marinade into a sauce, but only if you boil it first to kill any harmful bacteria. To do this, bring the used marinade to a rolling boil over high heat and let it actively cook for at least five minutes, stirring occasionally. This ensures it’s safe to use as a sauce or glaze. In this specific recipe, we reserve a portion of the fresh marinade before it touches the raw chicken, ensuring our sauce is always safe and fresh.
If you find your sauce is thinner than desired, there are a few ways to thicken it. You can simply continue to simmer it gently over medium heat, allowing more of the liquid to evaporate and the sauce to naturally reduce and thicken. Another option is to create a cornstarch slurry: whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly whisk this into the simmering sauce. Continue to simmer for another minute or two until it reaches your desired consistency.
This versatile chicken dish pairs wonderfully with a variety of sides. Fluffy white rice (like jasmine or basmati) is a classic choice, perfect for soaking up the creamy sauce. Other excellent options include quinoa, couscous, or a low-carb cauliflower rice. For vegetables, consider steamed green beans, roasted broccoli, a light cucumber salad, or even a simple side salad with a vinaigrette to cut through the richness. The key is to choose sides that complement the tropical flavors without overpowering them.
Important Food Safety Guidelines
Ensuring food safety is paramount when cooking any poultry, especially chicken. Please follow these guidelines to prepare and enjoy your One Pan Coconut Lime Chicken safely:
- Use a Food Thermometer: The most accurate way to determine if chicken is safely cooked is by using a food thermometer. Insert it into the thickest part of the chicken, ensuring it doesn’t touch bone. Chicken should reach an internal temperature of 165°F (74ºC) to be safe to eat.
- Discard Used Marinade (or Boil Thoroughly): Marinade that has come into contact with raw chicken should never be consumed without being thoroughly cooked. If you used the marinade for raw chicken, either discard it entirely or bring it to a rolling boil for at least 5 minutes before using it as a sauce, as explained in the FAQ. For this recipe, we reserve a portion of the fresh marinade for the sauce to avoid this risk.
- Cool Leftovers Quickly: Cooked chicken should not be left at room temperature for more than two hours. Promptly refrigerate any leftovers in shallow, airtight containers to cool them quickly and inhibit bacterial growth.
- Reheat Thoroughly: When reheating leftovers, always ensure they reach an internal temperature of at least 165°F (74ºC). Reheat gently on the stovetop or in the microwave until steaming hot throughout.
- Wash Hands and Surfaces: Practicing good kitchen hygiene is crucial. Always wash your hands thoroughly with soap and warm water before and after handling raw chicken. Additionally, clean and sanitize all cutting boards, utensils, countertops, and any other surfaces that came into contact with raw chicken to prevent cross-contamination.
For more comprehensive information and guidelines on safe food handling and preparation, please refer to USDA.gov.
More Delicious Chicken Recipes You’ll Love
If you’re a fan of succulent chicken thighs and delicious chicken breast dishes, and you enjoyed the simplicity and flavor of this One Pan Coconut Lime Chicken, you’re in for a treat! Make sure to explore some of my other favorite chicken recipes that are perfect for any occasion, from quick weeknight meals to comforting family dinners. You absolutely have to try my vibrant buffalo chicken thighs for a spicy kick and my incredibly convenient sheet pan chicken thighs and green beans for an easy, healthy meal all cooked on one tray.
- Slow Cooker Chicken Thighs and Vegetables with Herbs
- Sheet Pan Chicken Thighs and Green Beans
- Buffalo Chicken Thighs
- 4-Ingredient Crockpot Chicken