Description
This One-Pan Coconut Lime Chicken is a quick and easy dinner recipe that delivers a burst of flavor. Boneless, skinless chicken thighs are seared and simmered in a creamy coconut milk sauce, with the zesty addition of lime juice and zest. Ready in just 30 minutes, it’s a one-pan wonder that’s perfect for busy weeknights. Serve it with rice, quinoa, or steamed vegetables for a delicious, versatile meal.
Ingredients
- 4 skinless, boneless chicken thighs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes (optional)
- 1 can (400 ml) full-fat coconut milk
- Juice and zest of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the Chicken: Season the chicken thighs with salt and pepper.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
- Sauté Aromatics: In the same skillet, sauté chopped onion for 2-3 minutes until translucent. Add garlic and cook for 1 more minute.
- Add Spices: Stir in ginger, turmeric, cumin, and chili flakes (if using). Toast the spices for about 1 minute.
- Add Coconut Milk and Lime: Pour in coconut milk, lime juice, and lime zest. Stir to combine and bring to a gentle simmer.
- Return Chicken to Skillet: Add the seared chicken back into the skillet. Cover and simmer for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
- Garnish and Serve: Sprinkle fresh cilantro on top before serving.
Notes
- For extra flavor, you can adjust the chili flakes to your preferred spice level.
- If you prefer a vegetarian version, tofu or vegetables like bell peppers or zucchini can replace the chicken.
