Ready in Just 30 Minutes! A zesty, creamy main dish perfect for chicken dinners or weeknight meals.
Story & Keywords
When the craving for something tropical hits, this Coconut Lime Chicken delivers huge flavor in minimal time. The juicy chicken thighs are simmered in a creamy coconut sauce, uplifted by fresh lime juice and zest for a tangy finish, all on one pan—making it delicious and easy to clean up. Whether you’re looking for new chicken dinner recipes, a lime chicken twist, or an impressive yet simple main dish, this recipe promises comfort and zing with every bite.
Featured in: Chicken Thighs Dinner, Lime Chicken, Poultry Recipes, Chicken Dishes Recipes, Chicken Dinner Recipes, Main Dish Recipes.
Ingredients
- 2 lbs skinless, boneless chicken thighs
- Salt & pepper, to season
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon soy sauce or coconut aminos
- Zest and juice of 2 limes
- 1/2 teaspoon red pepper flakes (optional)
- Fresh cilantro, chopped to garnish
- Lime wedges, to serve
Instructions
- Pat chicken thighs dry, season each side with salt and pepper.
- In a large skillet, heat olive oil on medium-high. Sear chicken thighs on both sides until golden, about 4 minutes per side. Remove and set aside.
- Reduce heat to medium, add garlic and ginger, sauté 1 minute until fragrant.
- Pour in coconut milk, soy sauce, lime zest, lime juice, and red pepper flakes. Stir, scraping up any browned bits.
- Return chicken and its juices to the pan. Cover and simmer on medium-low for 15 minutes until chicken is cooked and tender.
- Uncover, cook 2-3 minutes more to thicken sauce if desired.
- Sprinkle with fresh cilantro and serve with lime wedges over rice or steamed vegetables.
Tips & Variations
- Add baby spinach or snap peas to sauce for extra color and nutrition.
- Try chicken breasts in place of thighs—just decrease simmer time.
- Turn up the heat with diced jalapeño or extra chili flakes.
Serving Ideas
- Serve this skillet meal over rice, cauliflower rice, or quinoa to catch all the sauce.
- Pair with roasted vegetables or a crisp salad for balance.
FAQ
- Can I use light coconut milk? Yes, but the sauce will be slightly less rich and creamy.
- Can I make this ahead? Absolutely! Flavors intensify overnight. Gently reheat and enjoy.
- How do I store leftovers? Refrigerate in an airtight container for 3 days, or freeze for up to 2 months.
- Can I add other vegetables? Yes! Try bell peppers or greens stirred in near the end.
One Pan Coconut Lime Chicken
Creamy, zesty chicken thighs simmered in a coconut-lime sauce. Ready in 30 minutes for the ultimate weeknight dinner!
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 2 lbs skinless, boneless chicken thighs
- Salt & pepper to taste
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can full-fat coconut milk (14 oz)
- 1 tbsp soy sauce or coconut aminos
- Zest and juice of 2 limes
- 1/2 tsp red pepper flakes optional
- Fresh cilantro chopped, to garnish
- Lime wedges for serving
Instructions
- Pat chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs 4 minutes per side until golden. Remove and set aside.
- Lower heat to medium. Add garlic and ginger. Sauté 1 minute until fragrant.
- Stir in coconut milk, soy sauce, lime zest, lime juice, and red pepper flakes. Mix well.
- Return chicken and juices to skillet. Cover and simmer 15 minutes on medium-low, or until chicken is tender and cooked through.
- Uncover and simmer 2-3 minutes more to thicken the sauce if desired. Sprinkle with cilantro and serve hot with lime wedges.
Notes
Add baby spinach or snap peas in the last minutes of cooking for color and nutrition. Use chicken breasts instead of thighs—reduce simmer time slightly.
