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Why You’ll Love This Recipe

  • Quick and Easy: Everything cooks in one pan, cutting down on cleanup and preparation time.

  • Burst of Fresh Flavors: The zingy lime paired with creamy coconut delivers a delicious tropical twist.

  • Healthy and Light: Made with wholesome ingredients and packed with protein.

  • Versatile: Pairs well with rice, quinoa, or steamed vegetables for a complete meal.

Ingredients

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

  • 4 boneless, skinless chicken thighs or breasts

  • Salt and pepper, to taste

  • 1 tablespoon olive oil or coconut oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 cup coconut milk (full fat for creaminess)

  • Zest and juice of 2 limes

  • 1 tablespoon honey or maple syrup

  • 1/2 teaspoon chili flakes (optional, for a mild kick)

  • Fresh cilantro or parsley, chopped (for garnish)

Directions

  1. Season the Chicken: Pat the chicken dry and season both sides with salt and pepper.

  2. Brown the Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown. Remove chicken from the pan and set aside.

  3. Sauté Aromatics: In the same pan, add the chopped onion and garlic. Cook for 2-3 minutes until fragrant and softened.

  4. Add Coconut Milk and Lime: Pour in the coconut milk, lime zest, and lime juice. Stir in the honey and chili flakes, if using.

  5. Simmer the Chicken: Return the chicken to the pan, spoon some sauce over each piece, and reduce the heat to medium-low. Cover and simmer for 10-15 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).

  6. Finish and Garnish: Taste the sauce and adjust seasoning if needed. Garnish with chopped cilantro or parsley before serving.

Servings and Timing

  • Servings: 4

  • Preparation Time: 10 minutes

  • Cooking Time: 25 minutes

  • Total Time: 35 minutes

Variations

  • Spicy Version: Add more chili flakes or a dash of sriracha for extra heat.

  • Vegetable Boost: Add sliced bell peppers, spinach, or snap peas during the simmering step for added nutrition.

  • Creamier Sauce: Stir in a spoonful of cream cheese or Greek yogurt before serving.

  • Citrus Twist: Substitute lime with lemon or add a splash of orange juice for a sweeter flavor.

  • Herb Variations: Use fresh basil or mint instead of cilantro for a different herbal note.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Freezing: Freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months.

  • Reheating: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of coconut milk or water if the sauce has thickened.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both work well. Chicken thighs are juicier and more forgiving, but breasts can be used for a leaner option.

Is canned coconut milk best for this recipe?

Full-fat canned coconut milk is preferred for creaminess, but light coconut milk can be used for fewer calories.

Can I prepare this dish ahead of time?

You can marinate the chicken in lime juice and spices ahead of time, but it’s best to cook fresh for optimal flavor and texture.

What can I serve with this chicken?

Serve with steamed rice, quinoa, or roasted vegetables to soak up the delicious sauce.

Can I make this recipe dairy-free?

Yes! It’s naturally dairy-free when using coconut milk.

How spicy is this dish?

The heat level depends on the amount of chili flakes added. You can omit them for a milder flavor.

Can I add other vegetables?

Yes, vegetables like bell peppers, zucchini, or green beans can be added for a one-pan meal.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge and consume within 3 days.

Can I double the recipe?

Yes, just use a larger pan or cook in batches.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free.

Conclusion

One Pan Coconut Lime Chicken is a wonderfully easy and flavorful dish that brings a taste of the tropics to your dinner table. Its creamy, tangy sauce perfectly complements tender chicken, making it a crowd-pleaser for any night of the week. With minimal cleanup and flexible ingredients, it’s a recipe you’ll return to again and again.

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One Pan Coconut Lime Chicken

One Pan Coconut Lime Chicken

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  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

One Pan Coconut Lime Chicken is a vibrant, tropical-inspired dish featuring tender chicken simmered in a creamy coconut milk and zesty lime sauce. This easy one-pan recipe delivers a perfect balance of rich, tangy, and slightly sweet flavors, making it a healthy and satisfying meal with minimal cleanup. Ideal for quick weeknight dinners, it pairs beautifully with rice, quinoa, or steamed veggies.

Ingredients

  • 4 boneless, skinless chicken thighs or breasts

  • Salt and pepper, to taste

  • 1 tablespoon olive oil or coconut oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 cup coconut milk (full fat for creaminess)

  • Zest and juice of 2 limes

  • 1 tablespoon honey or maple syrup

  • 1/2 teaspoon chili flakes (optional, for a mild kick)

  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  • Season the Chicken: Pat chicken dry and season both sides with salt and pepper.

  • Brown the Chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden brown. Remove chicken and set aside.

  • Sauté Aromatics: In the same pan, cook onion and garlic for 2-3 minutes until softened and fragrant.

  • Add Coconut Milk and Lime: Pour in coconut milk, lime zest, and juice. Stir in honey and chili flakes if using.

  • Simmer the Chicken: Return chicken to the pan, spoon sauce over pieces, reduce heat to medium-low. Cover and simmer 10-15 minutes until cooked through (165°F/74°C).

  • Finish and Garnish: Adjust seasoning to taste. Garnish with chopped cilantro or parsley before serving.

Notes

For more heat, add extra chili flakes or sriracha.Boost nutrition by adding vegetables like bell peppers or spinach during simmering.Stir in cream cheese or Greek yogurt for a richer sauce.Substitute lime with lemon or add orange juice for a sweeter citrus twist.Try fresh basil or mint instead of cilantro for a new herbal flavor.Store leftovers in airtight containers refrigerated up to 3 days or freeze sauce and chicken separately up to 2 months.Reheat gently with added coconut milk or water if sauce thickens.

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