Name: One Pan Coconut Lime Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: Boneless, skinless chicken thighs (about 1.5–2 lbs); Salt and pepper, to taste; 2 tablespoons flour (for dredging); ½ teaspoon paprika (optional); 2 tablespoons coconut oil or neutral cooking oil; 2 tablespoons fresh lime juice; Zest of 1 lime; 2 tablespoons soy sauce; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 jalapeño, finely chopped; 1–2 shallots, thinly sliced; 1–2 teaspoons Sriracha (to taste); 1 tablespoon tomato purée (or paste); 1 can (13.5 oz) full-fat coconut milk; ¼ cup coconut cream; 2 tablespoons chopped spring onions (green onions); 2 tablespoons chopped peanuts (for topping); Fresh cilantro, chopped; Red chili slices (optional, for garnish)

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This One Pan Coconut Lime Chicken is a bold, creamy, and flavor-packed dish I keep coming back to whenever I want something comforting yet vibrant. It’s inspired by Thai flavors and made with juicy chicken thighs simmered in a silky coconut sauce with zesty lime, fragrant garlic, ginger, and a touch of heat. And best of all? It comes together in just one pan and about 30 minutes.

Why You’ll Love This Recipe

I love how this dish delivers big flavor with minimal cleanup. The balance of creamy coconut milk, tangy lime, savory soy, and a bit of spice hits all the right notes. It’s the kind of meal that feels a little exotic, but it’s made with simple, accessible ingredients. The chicken stays tender and juicy thanks to the gentle braise in that luscious sauce, and I can serve it over rice, noodles, or even cauliflower rice for something lighter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Salt and pepper
Flour (for dredging)
Paprika (optional)
Coconut oil or neutral cooking oil
Fresh lime juice and zest
Soy sauce
Garlic, minced
Fresh ginger, minced
Jalapeño, finely chopped
Shallots, thinly sliced
Sriracha (to taste)
Tomato purée (paste)
Full-fat coconut milk
Coconut cream
Spring onions (green onions), chopped
Chopped peanuts
Fresh cilantro
Red chili slices (optional, for garnish)

Directions

Season the chicken thighs with salt, pepper, and a light dusting of flour (plus paprika, if using).
Heat oil in a large skillet over medium-high heat. Sear the chicken thighs for about 3-4 minutes per side until browned. Remove and set aside.
In the same pan, lower the heat and add more oil if needed. Sauté garlic, ginger, jalapeño, and shallots until fragrant.
Stir in tomato purée and a squirt of Sriracha. Cook for another minute.
Add lime juice, zest, and soy sauce to deglaze the pan, scraping up any browned bits.
Pour in coconut milk and coconut cream. Stir to combine.
Return the chicken to the pan. Cover and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and tender.
Uncover and simmer for a few more minutes if the sauce needs thickening.
Serve with chopped peanuts, spring onions, fresh cilantro, and chili slices over rice or noodles.

Servings and timing

This recipe serves 4 and takes about 10 minutes of prep and 20 minutes of cooking time. It’s on the table in 30 minutes flat, which makes it a weeknight win in my kitchen.

Variations

I sometimes swap the chicken thighs for chicken breasts if that’s what I have on hand, just adjusting the cooking time slightly. For a vegetarian version, I use tofu or chickpeas and simmer them in the sauce. When I want it spicier, I add more jalapeño or Sriracha. I’ve also stirred in a handful of spinach or kale at the end for a pop of green.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get even better overnight. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce thickened too much. It also freezes well—I just thaw it overnight before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I can use boneless, skinless chicken breasts, but I make sure not to overcook them as they can dry out faster than thighs.

Is the paprika necessary?

Not really—it’s optional. I sometimes skip it since it’s not a typical flavor in coconut-based sauces, but it does add a bit of color and warmth if I decide to include it.

What’s the difference between coconut milk and coconut cream?

Coconut milk is thinner and more liquid, while coconut cream is thicker and richer. I like using both for the perfect sauce texture and flavor depth.

Can I make it ahead of time?

Yes, I often make this dish a few hours or even a day ahead. It reheats beautifully, and the sauce becomes even more flavorful.

What should I serve with it?

I usually serve it over jasmine rice or basmati rice, but noodles, quinoa, or even mashed potatoes work well too. A side of steamed vegetables also pairs nicely.

Conclusion

This One Pan Coconut Lime Chicken is the kind of dish that tastes like I spent hours on it—but really, it’s all about smart, simple ingredients and letting them work together. Creamy, tangy, and full of flavor, it’s a fast favorite in my house and a perfect choice for nights when I want something both comforting and exciting. I’ll definitely be making this one again and again.