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One Pan Coconut Lime Chicken

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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.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One-Pan
  • Cuisine: Asian-inspired
  • Diet: Halal

Ingredients

  • 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
  • 2 tablespoons light soy sauce
  • 400 g (14 oz) full-fat coconut milk
  • 3 tablespoons coconut cream (optional)
  • 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

Instructions

  1. Pat chicken thighs dry and season with salt, pepper, and paprika if using. Lightly dust with flour.
  2. Heat coconut oil and olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown. Remove and set aside.
  3. Deglaze the pan with lime juice, scraping up browned bits.
  4. Reduce heat to medium. Add garlic, ginger, and jalapeño; sauté 30 seconds. Add shallots and cook 2–3 minutes until softened.
  5. Stir in tomato paste, Sriracha, and soy sauce. Cook 1 minute.
  6. Pour in coconut milk and coconut cream. Stir to combine.
  7. Return chicken to the pan. Add lime zest, cover, and simmer on low for 10–15 minutes until chicken reaches 75°C (165°F).
  8. Taste and adjust seasoning if needed.
  9. Garnish with spring onions, peanuts, coriander, red pepper flakes, and serve with lime wedges.

Notes

  • Bone-in chicken thighs may require an additional 5–10 minutes of cooking time.
  • Omit flour for a gluten-free option or use gluten-free flour.
  • Add vegetables like spinach, peas, or green beans during the final minutes of cooking.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • If sauce thickens when reheating, add a splash of water or coconut milk to loosen.

Nutrition

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