Description
This One Pan Coconut Lime Chicken recipe features tender, juicy chicken thighs simmered in a creamy, tangy coconut lime sauce infused with garlic, ginger, and vibrant spices. Perfectly seared and cooked in a single skillet, it’s an easy and flavorful meal served over jasmine rice or cauliflower rice for a satisfying dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless, skinless chicken thighs (or chicken breasts, cut into chunks)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil or avocado oil
Sauce and Garnish
- 1 can (14 oz) full-fat coconut milk
- Juice of 3 fresh limes (about ¼ cup)
- Zest of 2 limes
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar or honey
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon red curry paste (optional, for heat)
- ½ teaspoon red pepper flakes
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
- Toasted coconut flakes (optional)
To Serve
- Jasmine rice or cauliflower rice
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure a nice golden sear. Season both sides evenly with salt, black pepper, and garlic powder. Let the chicken rest at room temperature for about 10 minutes for even cooking.
- Sear the Chicken: Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add the chicken pieces without overcrowding the pan, working in batches if necessary. Sear each side for 4-5 minutes until golden brown and crispy. The chicken will finish cooking in the sauce. Remove and set aside.
- Build the Aromatic Base: Reduce the heat to medium in the same pan, leaving the browned bits intact. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Create the Coconut Lime Sauce: Pour in the coconut milk slowly, scraping up the browned bits from the pan bottom. Stir in lime juice, lime zest, brown sugar, fish sauce, and red curry paste if using. Whisk together until smooth with a pale golden color and flecks of lime zest.
- Bring It All Together: Return the seared chicken to the pan, nestling pieces into the sauce. Sprinkle in red pepper flakes for gentle heat. Bring to a gentle simmer, then reduce heat to medium-low and cover.
- Simmer to Perfection: Let the chicken cook in the sauce for 15-20 minutes until fully cooked (internal temperature 165°F) and the sauce thickens slightly. The chicken should be tender, and the sauce creamy and luscious.
- Final Touches and Serve: Remove from heat and adjust seasoning with extra lime juice, salt, or brown sugar if desired. Garnish with fresh cilantro, sliced green onions, and toasted coconut flakes if using. Serve hot over fluffy jasmine rice or cauliflower rice, with lime wedges on the side.
Notes
- Patting the chicken dry before searing is key to developing a golden crust.
- Don’t overcrowd the pan when searing to ensure even browning.
- Red curry paste is optional and adds a nice depth and heat to the sauce.
- Use full-fat coconut milk for the creamiest sauce.
- The dish can be served over cauliflower rice as a low-carb alternative.
- Adjust the sweetness and acidity of the sauce to your taste by adding more brown sugar or lime juice.
- This recipe can be made with chicken breasts if preferred, although thighs remain juicier.
