​​​​​​​​​​​​​​​ One Pan Coconut Lime Chicken Recipe

What makes this recipe truly special isn’t just its amazing taste—it’s the beautiful simplicity of cooking everything in one pan. The chicken becomes incredibly tender while absorbing all those gorgeous coconut and citrus flavors, and the sauce naturally reduces into something absolutely divine. Plus, cleanup is a breeze, which means more time to actually enjoy your delicious creation.

This One Pan Coconut Lime Chicken brings together Thai-inspired flavors in a way that’s approachable for home cooks of any skill level. The balance of creamy coconut, tangy lime, and aromatic herbs creates a dish that’s both comforting and exotic—perfect for those nights when you want something special without the fuss.

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken thighs (or chicken breasts, cut into chunks)
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder

For the Coconut Lime Sauce:

• 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

For Garnish and Serving:

• ¼ cup fresh cilantro, chopped
• 2 green onions, sliced
• 1 lime, cut into wedges
• Toasted coconut flakes (optional)
• Jasmine rice or cauliflower rice for serving

Substitution Notes: If you can’t find fish sauce, soy sauce works beautifully as an alternative. For those avoiding refined sugars, maple syrup makes an excellent substitute for brown sugar. Light coconut milk can be used, though the sauce won’t be quite as rich. For a dairy-free and lighter version, you can substitute chicken with firm tofu or extra vegetables like bell peppers and zucchini.

Timing

This delightful One Pan Coconut Lime Chicken comes together surprisingly quickly, making it perfect for busy weeknight dinners or when you’re entertaining guests without wanting to spend all day in the kitchen.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

The beauty of this timing is that most of the work happens hands-off while everything simmers together. You can use the cooking time to prepare rice, set the table, or even start on a simple side salad. For even quicker preparation, you can marinate the chicken in the morning before work, then simply combine everything in the pan when you get home.

Make-Ahead Tip: The sauce can be prepared up to two days in advance and stored in the refrigerator. The flavors actually develop and become even more delicious over time.

How to Make It

1. Prepare the Chicken

Pat the chicken thighs completely dry with paper towels—this step is crucial for getting a nice golden sear. Season both sides generously with salt, pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes while you prepare the sauce ingredients. This helps ensure even cooking throughout.

2. Sear the Chicken

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil shimmers and moves easily around the pan, carefully add the chicken pieces. Don’t overcrowd the pan—work in batches if necessary. Sear for 4-5 minutes on each side until golden brown and crispy. The chicken doesn’t need to be fully cooked at this stage; it’ll finish cooking in the sauce. Transfer the seared chicken to a plate and set aside.

3. Build the Aromatic Base

In the same pan (don’t clean it—those browned bits are pure flavor gold), reduce heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning. You’ll know it’s ready when your kitchen fills with that incredible aromatic smell.

4. Create the Coconut Lime Sauce

Slowly pour in the coconut milk, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the lime juice, lime zest, brown sugar, fish sauce, and red curry paste (if using). Whisk everything together until smooth and well combined. The sauce should have a beautiful pale golden color with flecks of lime zest throughout.

5. Bring It All Together

Return the seared chicken to the pan, nestling each piece into the creamy sauce. Sprinkle in the red pepper flakes for a gentle heat that complements the coconut beautifully. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cover the pan.

6. Simmer to Perfection

Let everything cook together for 15-20 minutes, until the chicken is completely cooked through (internal temperature of 165°F) and the sauce has thickened slightly. The chicken will be incredibly tender, and the sauce will have reduced to a luxurious consistency that coats the back of a spoon.

7. Final Touches and Serve

Remove from heat and taste the sauce, adjusting with additional lime juice for brightness, salt for depth, or a touch more brown sugar for sweetness. Garnish generously with fresh cilantro, sliced green onions, and toasted coconut flakes if desired. Serve immediately over fluffy jasmine rice with lime wedges on the side.

Nutritional Information

This One Pan Coconut Lime Chicken delivers a satisfying balance of protein, healthy fats, and essential nutrients in each serving. Based on six servings, each portion contains approximately:

• Calories: 320-350
• Protein: 28-32g
• Carbohydrates: 8-10g
• Fat: 20-24g
• Fiber: 1-2g

The coconut milk provides healthy medium-chain fatty acids, which are easily metabolized by the body for energy. Chicken thighs offer high-quality protein along with important minerals like selenium and phosphorus. Fresh lime juice contributes vitamin C and natural citric acid, which aids in iron absorption.

The ginger and garlic provide natural anti-inflammatory compounds, while the fresh herbs add antioxidants and additional vitamins. This dish is naturally low in carbohydrates and can easily fit into various eating plans including keto, paleo, and gluten-free diets.

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.

Healthier Alternatives for the Recipe

Transform this already nutritious One Pan Coconut Lime Chicken to meet various dietary needs and health goals without sacrificing any of the incredible flavor.

For Lower Calories: Use light coconut milk instead of full-fat, which reduces the calorie content by about 100 calories per serving while still maintaining that creamy texture. You can also use skinless chicken breasts instead of thighs, though you’ll want to reduce the cooking time slightly to prevent drying out.

Dairy-Free and Paleo-Friendly: This recipe is naturally both! Just ensure your fish sauce doesn’t contain any additives, or substitute with coconut aminos for a completely clean version.

For Keto Dieters: Replace the brown sugar with a sugar-free alternative like erythritol or stevia. The dish is already quite low in carbs, making it perfect for ketogenic eating plans.

Vegetarian Version: Substitute the chicken with extra-firm tofu, tempeh, or a mix of hearty vegetables like eggplant, bell peppers, and zucchini. Use soy sauce instead of fish sauce and reduce the cooking time to about 10-12 minutes.

Lower Sodium Option: Reduce or eliminate the fish sauce and use low-sodium soy sauce if needed. The lime juice and fresh herbs provide plenty of flavor to compensate for the reduced salt content.

Serving Suggestions

This versatile One Pan Coconut Lime Chicken pairs beautifully with a variety of sides and can be adapted for different occasions and seasons.

Classic Pairings: Serve over fluffy jasmine rice or brown rice to soak up every drop of that incredible sauce. Cauliflower rice makes an excellent low-carb alternative that still captures all the flavors perfectly.

Vegetable Sides: Light, fresh vegetables complement the rich coconut sauce beautifully. Try steamed broccoli, sautéed snap peas, or a crisp cucumber salad with rice vinegar dressing. Grilled asparagus or roasted Brussels sprouts add a nice textural contrast.

Bread and Grains: Warm naan bread or coconut rice make this feel like a special restaurant meal. Quinoa pilaf or wild rice also work wonderfully for added nutrition and texture.

Seasonal Variations: In summer, serve alongside a tropical fruit salad with mango and pineapple. During cooler months, roasted root vegetables like sweet potatoes or butternut squash create a cozy, satisfying meal.

Beverage Pairings: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the citrus notes beautifully. For non-alcoholic options, try coconut water with lime or a refreshing iced green tea.

Common Mistakes to Avoid

Even with this straightforward recipe, a few simple missteps can impact your final results. Here’s how to ensure perfect One Pan Coconut Lime Chicken every time.

Skipping the Searing Step: Don’t rush straight to the simmering phase. That initial sear on the chicken creates incredible depth of flavor and helps prevent the meat from becoming mushy during the longer cooking process. Take the extra few minutes—it’s worth it.

Using Cold Chicken: Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator. Let it sit out for 10-15 minutes before cooking for best results.

Overcrowding the Pan: If your pan is too small or you’re doubling the recipe, work in batches when searing the chicken. Overcrowding creates steam instead of that beautiful golden crust you’re after.

Cooking at Too High Heat: Once you add the coconut milk, keep the heat at medium-low to prevent the sauce from breaking or curdling. Coconut milk is delicate and needs gentle treatment to maintain its creamy texture.

Adding Lime Juice Too Early: Fresh lime juice can become bitter when cooked for too long. Add most of it toward the end of cooking, reserving some for a final fresh squeeze before serving.

Forgetting to Taste and Adjust: This dish should have a perfect balance of creamy, tangy, and slightly sweet flavors. Always taste before serving and adjust with more lime juice, salt, or a touch of sugar as needed.

Storing Tips for the Recipe

Proper storage ensures your One Pan Coconut Lime Chicken tastes just as delicious as leftovers, and with the right techniques, you can even make components ahead of time for quicker meals later.

Refrigerator Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop and meld together, making day-two portions even more delicious. Make sure to let the dish cool completely before refrigerating to prevent condensation.

Freezer Storage: This dish freezes beautifully for up to 3 months. Portion it into individual freezer-safe containers for easy single servings, or freeze the entire batch in a larger container. Leave about an inch of space at the top to allow for expansion.

Reheating Instructions: For best results, thaw frozen portions overnight in the refrigerator first. Reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of coconut milk or chicken broth if the sauce has thickened too much. You can also reheat individual portions in the microwave, using 30-second intervals and stirring between each.

Make-Ahead Preparation: The coconut lime sauce can be prepared up to 2 days in advance and stored separately in the refrigerator. Raw seasoned chicken can be stored for up to 24 hours before cooking. For meal prep, store the cooked chicken and sauce together, and prepare fresh rice when ready to serve.

Pro Storage Tip: Add a fresh squeeze of lime juice and a sprinkle of cilantro when reheating to brighten up the flavors and make leftovers taste freshly made.

Conclusion

This One Pan Coconut Lime Chicken truly delivers on its promise of maximum flavor with minimum effort. The way the creamy coconut milk melds with bright lime juice and aromatic spices creates something that tastes like it took hours to develop, when in reality, you’ll have dinner on the table in just 35 minutes.

What I love most about this recipe is how it brings that perfect balance of comfort and excitement to your dinner table. It’s familiar enough to become a family favorite, yet exotic enough to impress guests or make any weeknight feel special. The fact that everything cooks in one pan means less cleanup and more time to enjoy the incredible flavors you’ve created.

Don’t hesitate to make this recipe your own by adjusting the spice level, trying different garnishes, or experimenting with the serving suggestions. Cooking should be joyful and personal, and this versatile dish provides the perfect canvas for your creativity.

Give this One Pan Coconut Lime Chicken a try this week—I have a feeling it’s going to become a regular rotation in your kitchen. When you do make it, I’d love to hear about any delicious variations you discover along the way!

FAQs

Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work wonderfully in this recipe. Cut them into evenly-sized chunks and reduce the cooking time to about 12-15 minutes to prevent them from drying out. Thighs tend to stay more tender during longer cooking, but breasts will be delicious too with careful timing.

What if I can’t find fish sauce?
Soy sauce makes an excellent substitute and is much easier to find in most grocery stores. Use the same amount called for in the recipe. For the most authentic flavor, look for fish sauce in the Asian foods aisle—it keeps forever and adds incredible umami depth to many dishes.

How can I make this recipe spicier?
There are several ways to amp up the heat! Add more red curry paste, include fresh sliced jalapeños or Thai chilies with the garlic and ginger, or finish with a drizzle of sriracha. Start with small amounts and taste as you go—you can always add more heat, but you can’t take it away.

Can I make this in a slow cooker?
Yes, though you’ll miss out on the beautiful seared chicken flavor. If you want to use a slow cooker, quickly sear the chicken in a skillet first, then transfer everything to your slow cooker and cook on low for 4-6 hours. The texture will be more tender but less texturally interesting.

What’s the best way to get the sauce consistency just right?
The sauce should coat the back of a spoon but still be pourable. If it’s too thin, simmer uncovered for a few extra minutes to reduce it. If it’s too thick, add a splash of coconut milk or chicken broth. Remember that the sauce will thicken slightly as it cools.

Can I prep this recipe for meal planning?
This dish is fantastic for meal prep! Cook the entire recipe as directed, then portion it into containers with rice. It reheats beautifully and the flavors actually improve after a day or two. You can also prep all the ingredients ahead of time and store them separately until ready to cook.

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