This One Pan Coconut Lime Chicken is creamy, zesty, and bursting with bold yet balanced flavors. Tender chicken thighs are pan-seared until golden, then gently simmered in a rich coconut milk sauce infused with lime, garlic, and ginger. It’s a comforting, restaurant-quality meal that comes together in just 30 minutes using simple pantry ingredients.
Why You’ll Love This Recipe
Ready in just 30 minutes from start to finish
Made in one pan for easy cleanup
Rich, creamy coconut sauce with bright lime flavor
Family-friendly with adjustable spice level
Perfect for serving with rice, noodles, or low-carb sides
Uses simple, easy-to-find ingredients
The combination of creamy coconut milk and fresh lime juice creates a perfectly balanced sauce that is both comforting and refreshing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken
8 skinless and boneless chicken thighs
2 teaspoons sea salt flakes
1 teaspoon ground black pepper
1 tablespoon all-purpose flour (or gluten-free flour)
1 teaspoon sweet paprika (optional)
1 tablespoon coconut oil
1 tablespoon light olive oil or rapeseed oil
2 tablespoons fresh lime juice
3 garlic cloves, minced
1 tablespoon freshly minced ginger
1 green jalapeño, finely diced
2 shallots, finely diced
1 tablespoon tomato paste
1 teaspoon Sriracha sauce (adjust to taste)
2 tablespoons light soy sauce
400 g (14 oz) full-fat coconut milk
3 tablespoons coconut cream (optional, for extra richness)
Zest of 1 lime
To serve
2 tablespoons salted peanuts, roughly chopped
5 spring onions, finely diced
Red pepper flakes, to taste
Fresh coriander (cilantro), chopped
Lime wedges
Directions
Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season both sides with salt, pepper, and paprika if using. Lightly dust with flour.
Heat the coconut oil and olive oil in a large skillet over medium-high heat. Sear the chicken thighs for several minutes on each side until golden brown. Remove from the pan and set aside.
Pour the lime juice into the hot pan and use a wooden spoon to scrape up any browned bits from the bottom.
Reduce the heat to medium. Add the minced garlic, ginger, and diced jalapeño. Stir for about 30 seconds until fragrant. Add the shallots and cook for 2–3 minutes until softened.
Stir in the tomato paste, Sriracha, and soy sauce. Cook for another minute to deepen the flavors.
Pour in the coconut milk and coconut cream. Stir well to combine.
Return the chicken thighs to the pan. Add the lime zest, cover with a lid, and simmer over low heat for 10–15 minutes or until the chicken is fully cooked and tender.
Taste and adjust seasoning if needed.
Garnish with chopped spring onions, peanuts, coriander, red pepper flakes, and serve with lime wedges.
Using chicken breasts
You can substitute chicken thighs with boneless, skinless chicken breasts. Butterfly the breasts for even cooking by slicing horizontally without cutting all the way through, then open and flatten before cooking.
Add vegetables
Enhance the dish by adding vegetables such as edamame beans, peas, or green beans during the final few minutes of simmering. Baby spinach can be stirred in just before serving.
Make it spicier
Increase the Sriracha or add extra red pepper flakes for more heat.
Low-carb option
Serve over cauliflower rice or alongside steamed broccoli, spinach, or green beans instead of traditional rice or noodles.
Extra citrus
Add additional lime zest or a squeeze of fresh lime juice before serving for a brighter finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and sauce in a skillet over medium heat until hot and gently bubbling. If the sauce has thickened too much, add a small splash of water or coconut milk to loosen it.
This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use bone-in chicken thighs?
Yes. Bone-in thighs work well but may require an additional 5–10 minutes of cooking time to ensure they are fully cooked through.
Can I make this dish dairy-free?
It is naturally dairy-free since the creaminess comes from coconut milk and coconut cream.
What can I serve with coconut lime chicken?
It pairs beautifully with jasmine rice, basmati rice, rice noodles, or steamed vegetables.
Can I prepare this ahead of time?
Yes. The flavors deepen as it sits, making it an excellent make-ahead meal for the next day.
Is this recipe very spicy?
No, it is mildly spiced. You can easily adjust the heat level by increasing or reducing the Sriracha and jalapeño.
Can I skip the flour?
Yes. The flour helps with browning and slightly thickens the sauce, but it can be omitted or replaced with a gluten-free alternative.
What type of coconut milk should I use?
Full-fat coconut milk is recommended for the richest flavor and creamiest texture.
Why is my sauce too thin?
Allow it to simmer uncovered for a few extra minutes to reduce and thicken naturally.
Can I use bottled lime juice?
Fresh lime juice is strongly recommended for the best flavor, but bottled can be used in a pinch.
How do I know when the chicken is fully cooked?
The internal temperature should reach 75°C (165°F), and the juices should run clear when pierced.
Conclusion
One Pan Coconut Lime Chicken is the perfect balance of creamy, tangy, and savory flavors. With its simple ingredient list, quick cooking time, and impressive taste, this dish is ideal for both busy weeknights and relaxed family dinners. Serve it with your favorite sides, customize the spice level to your preference, and enjoy a vibrant meal that feels special yet effortless.
A creamy and zesty one-pan chicken dish featuring golden-seared chicken thighs simmered in a rich coconut milk sauce infused with fresh lime, garlic, and ginger. Ready in 30 minutes, this comforting meal delivers bold, balanced flavors with minimal cleanup.
