Name: One Pan Coconut Lime Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 8 chicken thighs (boneless, skinless); 2 tsp sea salt flakes; 1 tsp ground pepper; 1 tbsp flour (or gluten-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 jalapeño, finely diced; 2 shallots, finely diced; 1 tbsp tomato paste; 1 tsp Sriracha (or to taste); 2 tbsp light soy sauce; 400 g (14 oz) full-fat coconut milk; 3 tbsp coconut cream (optional); Zest of 1 lime; 2 tbsp salted peanuts, chopped; 5 spring onions, finely diced; Red pepper flakes; Fresh cilantro, chopped; Lime wedges

Description

Creamy, zesty, and packed with bold flavor, this One Pan Coconut Lime Chicken is an easy weeknight dinner made in one skillet with juicy chicken, coconut milk, lime, and spices.

Ingredients

Scale

For the chicken

8 chicken thighs (boneless, skinless)
2 tsp sea salt flakes
1 tsp ground pepper
1 tbsp flour (or gluten-free flour)
1 tsp sweet paprika (optional)
1 tbsp coconut oil
1 tbsp light olive oil or rapeseed oil
2 tbsp lime juice

For the sauce

3 garlic cloves, minced
1 tbsp minced ginger
1 green jalapeño, finely diced
2 shallots, finely diced
1 tbsp tomato paste
1 tsp Sriracha (or to taste)
2 tbsp light soy sauce
400 g (14 oz) full-fat coconut milk
3 tbsp coconut cream (optional)
Zest of 1 lime

To serve

2 tbsp salted peanuts, chopped
5 spring onions, finely diced
Red pepper flakes
Fresh cilantro, chopped
Lime wedges

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Instructions

Trim excess fat from the chicken thighs and pat dry. Season with salt, pepper, paprika, and lightly coat with flour.
Heat coconut oil and olive oil in a large pan over medium-high heat. Sear chicken for a few minutes per side until golden. Remove and set aside.
Add lime juice to the pan and scrape up browned bits with a wooden spoon.
Reduce heat and add garlic, ginger, and jalapeño. Cook for 1 minute until fragrant.
Stir in shallots and cook for 2 minutes, then add tomato paste, Sriracha, and soy sauce.
Pour in coconut milk and coconut cream. Stir well until smooth.
Return chicken to the pan, add lime zest, cover, and simmer on low for 10–15 minutes until cooked through.
Garnish with spring onions, peanuts, cilantro, and red pepper flakes. Serve with lime wedges.

Notes

Adjust spice level by reducing or increasing jalapeño and Sriracha.
Use full-fat coconut milk for the creamiest sauce.
Sauce can be thickened by simmering uncovered for a few extra minutes.
Perfect served with rice, quinoa, or naan bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 Serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 18 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 145 mg