Name: One Pan Coconut Lime Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ lbs boneless, skinless chicken thighs; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon paprika (optional); 2 tablespoons all-purpose flour; 2 tablespoons coconut oil (or neutral cooking oil); 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 small jalapeño, finely diced (adjust for heat preference); 1 shallot, finely chopped; 1 tablespoon tomato paste; 1 teaspoon Sriracha sauce (or more, to taste); 1 tablespoon soy sauce; 1 can (13.5 oz) full-fat coconut milk; ¼ cup coconut cream; ¼ cup chopped spring onions (scallions); ¼ cup fresh cilantro leaves; ¼ cup chopped peanuts; Fresh red chili slices or red pepper flakes (optional)

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Delight in the harmonious blend of creamy coconut and zesty lime with this One Pan Coconut Lime Chicken recipe. Tender, pan-seared chicken thighs are simmered in a luscious coconut milk sauce infused with fresh ginger, garlic, and a hint of spice, creating a dish that’s both comforting and vibrant. Perfect for busy weeknights, this meal comes together in just 30 minutes, offering a delightful escape to tropical flavors without leaving your kitchen.

Why You’ll Love This Recipe

Quick and Easy: With a total cooking time of 30 minutes and only one pan required, this recipe is ideal for those seeking a hassle-free meal without compromising on taste.
Rich and Vibrant Flavors: The combination of creamy coconut milk, tangy lime, and aromatic spices creates a balanced and indulgent sauce that elevates simple chicken thighs to a gourmet experience.
Family-Friendly: The mild spice level and familiar flavors make this dish a hit with both adults and children, ensuring a crowd-pleasing dinner option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Salt and freshly ground black pepper
Paprika (optional)
All-purpose flour
Coconut oil or neutral cooking oil
Fresh lime juice and zest
Minced garlic
Fresh ginger, grated
Jalapeño, finely diced
Shallots, finely chopped
Tomato paste
Sriracha sauce
Soy sauce
Full-fat coconut milk
Coconut cream
Spring onions (scallions), chopped
Fresh cilantro (coriander) leaves
Chopped peanuts
Fresh red chili or red pepper flakes (optional, for garnish)

Directions

Prepare the Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season both sides with salt, freshly ground black pepper, and paprika if using. Lightly dust each piece with all-purpose flour, shaking off any excess.
Sear the Chicken: In a large skillet or sauté pan, heat the coconut oil over medium-high heat. Add the seasoned chicken thighs and sear for approximately 3-4 minutes per side, or until golden brown. Once seared, remove the chicken from the pan and set aside.
Deglaze the Pan: Reduce the heat to medium and pour the fresh lime juice into the hot pan, scraping the bottom with a wooden spoon to release any browned bits, which will add depth to the sauce.
Sauté Aromatics: Add the minced garlic, grated ginger, and finely diced jalapeño to the pan. Sauté for about 1 minute until fragrant. Then, stir in the chopped shallots and cook for an additional 2 minutes until they become translucent.
Build the Sauce: Incorporate the tomato paste, Sriracha sauce, and soy sauce into the pan, stirring well to combine with the aromatics. Pour in the full-fat coconut milk and coconut cream, stirring until the mixture is smooth and well blended.
Simmer with Chicken: Return the seared chicken thighs to the pan, nestling them into the sauce. Sprinkle in the fresh lime zest. Cover the pan with a lid and let the dish simmer over low heat for 10-15 minutes, or until the chicken is cooked through and tender.
Garnish and Serve: Once cooked, garnish the dish with chopped spring onions, fresh cilantro leaves, and chopped peanuts. For an extra kick, add sliced fresh red chili or a sprinkle of red pepper flakes if desired. Serve hot over steamed rice or your preferred side.

Servings and Timing

Servings: This recipe yields 4 servings.
Preparation Time: Approximately 10 minutes.
Cooking Time: Approximately 20 minutes.

Variations

Protein Alternatives: Substitute chicken thighs with boneless, skinless chicken breasts, shrimp, or firm tofu for a different protein option. Adjust cooking times accordingly to prevent overcooking.
Vegetable Additions: Enhance the nutritional value by adding vegetables such as bell peppers, snap peas, or baby spinach. Incorporate them during the sautéing of aromatics to ensure they are tender-crisp when the dish is finished.
Spice Level Adjustment: Modify the heat by increasing or decreasing the amount of jalapeño and Sriracha sauce. For a milder version, omit the jalapeño and use a mild chili sauce.
Herb Substitutions: If cilantro isn’t to your liking, fresh basil or parsley can be used as alternative garnishes to provide a different herbal note.

Storage and Reheating

Refrigeration: Allow the dish to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Place cooled chicken and sauce in a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the dish gently on the stovetop over medium heat until heated through, stirring occasionally. If the sauce has thickened too much, add a splash of water or chicken broth to achieve the desired consistency.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, light coconut milk can be