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.