One Pan Coconut Lime Chicken

Golden-brown chicken breasts in a creamy peanut sauce evoke the flavors of Coconut Lime Chicken, garnished with chopped peanuts, green onions, and cilantro. A spoon rests in the sauce, highlighting its rich color and inviting texture.

5 from 10 votes

This creamy, zesty and delicious one pan Coconut Lime Chicken cooks in just 30 minutes! Skinless and boneless chicken thighs are first pan seared then braised in coconut milk until tender and packed with flavor.

Prep Time10

Cook Time25

Total Time35

Course: Main

Cuisine: Asian

Keyword: Coconut Lime Chicken

Servings:

Calories: 651kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the chicken

8 chicken thighs , skinless and boneless
2 tsp sea salt flakes
1 tsp ground pepper
1 tbsp flour (can use fluten-free flour)
1 tsp sweet paprika (optional)
1 tbsp coconut oil
1 tbsp light olive oil or rapeseed oil
2 tbsp lime juice
3 garlic cloves , minced
1 tbsp minced ginger
1 green jalapeno , finely diced
2 shallots , finely diced
1 tbsp tomato paste (purée)
1 tsp Sriracha , or more to taste
2 tbsp light soy sauce
400 g (14oz) cococnut milk , full-fat
3 tbsp coconut cream (optional)
1 lime zest only

To serve

2 tbsp salted peanuts , roughly chopped
5 spring onions , finely diced
red pepper flakes
fresh coriander (cilantro), chopped
lime wedges

Instructions

Trim the chicken thighs of any fat and pat dry. Season with salt, pepper, paprika and lightly dust with a little flour on both sides.
8 chicken thighs, 2 tsp sea salt flakes, 1 tsp ground pepper, 1 tbsp flour, 1 tsp sweet paprika
Heat the coconut oil / oil in a large pan and sear the chicken over medium high heat for a few minutes per side until golden. Transfer the chicken to a plate.
1 tbsp coconut oil, 1 tbsp light olive oil or rapeseed oil
Add the lime juice to the hot pan and use a wooden spoon to scrape and browned bits stuck to the bottom loose (that's where the tasty is!).
2 tbsp lime juice
Turn the heat down and add the garlic, ginger and diced jalapeno. Stir in the shallots, cook for a couple of minutes then add the tomato paste, Sriracha and soy sauce.
3 garlic cloves, 1 tbsp minced ginger, 1 green jalapeno, 1 tbsp tomato paste, 1 tsp Sriracha, 2 tbsp light soy sauce, 2 shallots
Pour the coconut milk and cream into the pan and give everything a good stir. Place the chicken thighs back into the pan, add the lime zest and cover with a lid. Simmer over low heat for 10-15 minutes or until the chicken is cooked through.
400 g (14oz) cococnut milk, 3 tbsp coconut cream, 1 lime
Garnish the dish with finely chopped spring onions, peanuts and coriander leaves plus some chopped chili or red pepper flakes for a bit of spice.
2 tbsp salted peanuts, 5 spring onions, red pepper flakes, fresh coriander, lime wedges

Video

Notes

Using Chicken Breasts – you can replace the chicken thighs with chicken breasts, no problem! You may want to butterfly the chicken breasts first so that they cook quickly and evenly. To do this you have to slice through the side of the chicken without cutting all the way through. Open up the chicken breast and press it flat before cooking.
Adding vegetables – we should all be eating a variety of different veggies and you can sneak a few into this coconut lime chicken dish! Edamame beans, peas and green beans all cook quickly so they can be added into the sauce just a few minutes before the end of the cooking time. You could also stir in some baby spinach if you like.
Control the heat! – this is a mild tasting dish that balances the creamy sweetness of the coconut with the acidity of the lime juice. If you would like to add a bit more spice you can increase the amount of Sriracha and add a pinch red pepper flakes when serving.
Serving suggestions – coconut lime chicken is delicious served with rice or noodles. Want to keep the dish strictly low-carb? Add a side of steamed spinach, broccoli or beans or serve it over cauliflower rice.
Storing and reheating instructions – store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan until the sauce is bubbling and hot all the way through. If the sauce is too thick you can add a little water to thin it out.

Nutrition