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One Pan Coconut Lime Chicken Recipe

One Pan Coconut Lime Chicken Recipe
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★★★★★

5.2 from 25 reviews

A flavorful and creamy one-pan coconut lime chicken recipe that combines tender chicken thighs with a rich coconut milk sauce, zesty lime, and a hint of spice from jalapeno and red pepper flakes. This easy, gluten-free, and dairy-free dish is perfect for weeknight dinners and packed with vibrant, tropical flavors.

Ingredients

Scale

Chicken and Seasoning

  • 8 chicken thighs, skinless and boneless
  • 2 tsp sea salt flakes
  • 1 tsp ground pepper
  • 1 tbsp flour (can use gluten-free flour)
  • 1 tsp sweet paprika (optional)

Oils and Sauces

  • 1 tbsp coconut oil
  • 1 tbsp light olive oil or rapeseed oil
  • 2 tbsp lime juice
  • 1 tbsp tomato paste (purée)
  • 1 tsp Sriracha (or more to taste)
  • 2 tbsp light soy sauce

Aromatics and Vegetables

  • 3 garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 green jalapeno, finely diced
  • 2 shallots, finely diced

Coconut and Garnishes

  • 400 g (14 oz) coconut milk, full-fat
  • 3 tbsp coconut cream (optional)
  • 1 lime, zest only
  • 2 tbsp salted peanuts, roughly chopped
  • 5 spring onions, finely diced
  • Red pepper flakes, to taste
  • Fresh coriander (cilantro), chopped
  • Lime wedges, for serving

Instructions

  1. Season the Chicken: Trim the chicken thighs of any fat and pat them dry with paper towels. Season both sides generously with sea salt flakes, ground pepper, and sweet paprika if using. Lightly dust each piece with flour, either regular or gluten-free, to help create a slight crust when cooking.
  2. Sear the Chicken: Heat the coconut oil and light olive or rapeseed oil in a large pan over medium-high heat. Once hot, add the chicken thighs and sear for a few minutes on each side until they develop a golden brown crust. Remove the chicken from the pan and set aside on a plate.
  3. Deglaze the Pan: Add the lime juice to the hot pan. Use a wooden spoon to scrape up and loosen all the browned bits stuck to the bottom of the pan—these add fantastic flavor to your sauce.
  4. Sauté Aromatics: Reduce the heat to medium-low and add minced garlic, ginger, and finely diced jalapeno to the pan. Stir in the diced shallots and cook for about two minutes until soft. Then mix in the tomato paste, Sriracha, and soy sauce to build the sauce’s rich flavor base.
  5. Add Coconut Milk and Simmer: Pour the full-fat coconut milk and optional coconut cream into the pan, stirring everything together to combine. Return the chicken thighs to the pan, sprinkle over the lime zest, and cover with a lid. Allow to simmer gently over low heat for 10-15 minutes until the chicken is cooked through and tender.
  6. Garnish and Serve: Just before serving, garnish the dish with finely chopped spring onions, roughly chopped salted peanuts, fresh coriander leaves, and a sprinkle of red pepper flakes or chopped chili for extra heat. Serve with lime wedges on the side to add an extra fresh zing.

Notes

  • For a gluten-free version, use gluten-free flour in the seasoning step.
  • You can adjust the level of spiciness by varying the amount of jalapeno and Sriracha.
  • Chicken thighs provide the best flavor and tenderness, but chicken breasts can be used if preferred; just reduce the cooking time slightly.
  • Serve this dish with steamed rice or cauliflower rice to soak up the delicious sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: coconut lime chicken, one pan chicken recipe, coconut milk chicken, easy dinner, gluten-free chicken recipe, spicy chicken, weeknight meal

Find it online: https://victoriablair.com/one-pan-coconut-lime-chicken-recipe/