This One Pan Coconut Lime Chicken is the perfect solution for a quick and flavorful dinner. The tender chicken breasts are cooked in a rich coconut milk sauce with a zesty lime twist, all made in just one pan. Whether you’re looking for a satisfying weeknight meal or a dish to impress guests, this recipe hits all the right notes with minimal effort.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 can (14 oz) full-fat coconut milk
2 tablespoons lime juice
1 tablespoon lime zest
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, cumin, and chili powder.
Add the chicken to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Once done, remove the chicken from the pan and set it aside.
In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant.
Pour in the coconut milk, lime juice, and lime zest. Stir to combine, scraping up any browned bits from the bottom of the pan for extra flavor.
Return the chicken to the skillet and simmer in the coconut lime sauce for 5 minutes, allowing the flavors to meld together.
Garnish with fresh cilantro before serving.
Servings and Timing
Servings: 4
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Variations
Chicken Thighs: If you prefer chicken thighs, you can easily substitute them for chicken breasts. Just be sure to cook them a bit longer until they reach an internal temperature of 165°F (74°C).
Vegetarian Version: For a vegetarian option, substitute the chicken with a firm tofu or tempeh and follow the same cooking method.
Spicy Kick: Add some sliced jalapeños or a pinch of red pepper flakes for a spicy version of this dish.
Storage/Reheating
I store any leftover chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I like to warm it gently in a skillet over medium heat with a splash of coconut milk to keep it moist. You can also microwave it, but be sure to cover it with a damp paper towel to prevent it from drying out.
FAQs
Can I make this recipe ahead of time?
Yes, this dish can be made ahead of time. I recommend storing the chicken and sauce separately if possible to maintain the best texture. Reheat when you’re ready to serve.
Can I use light coconut milk?
While I love the richness of full-fat coconut milk, you can use light coconut milk as a substitute. Keep in mind that the sauce may be slightly less creamy, but still delicious.
Can I freeze this dish?
Yes, you can freeze the coconut lime chicken once it’s cooled. Store it in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I know when the chicken is fully cooked?
The best way to check is by using a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
Can I add vegetables to this dish?
Absolutely! Vegetables like bell peppers, spinach, or even zucchini would pair nicely with the coconut lime sauce. Just sauté them in the pan with the garlic before adding the coconut milk for extra flavor.
Conclusion
This One Pan Coconut Lime Chicken is the ultimate combination of flavor, ease, and quick prep. Whether you’re cooking for yourself or feeding the family, this dish will quickly become a favorite. With its rich coconut sauce and zesty lime kick, it’s a perfect balance of creamy, tangy, and savory all in one bite.
Recipe:
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One Pan Coconut Lime Chicken
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This One Pan Coconut Lime Chicken is the perfect solution for a quick and flavorful dinner. The tender chicken breasts are cooked in a rich coconut milk sauce with a zesty lime twist, all made in just one pan.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 can (14 oz) full-fat coconut milk
2 tablespoons lime juice
1 tablespoon lime zest
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, cumin, and chili powder.
- Add the chicken to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Once done, remove the chicken from the pan and set it aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in the coconut milk, lime juice, and lime zest. Stir to combine, scraping up any browned bits from the bottom of the pan for extra flavor.
- Return the chicken to the skillet and simmer in the coconut lime sauce for 5 minutes, allowing the flavors to meld together.
- Garnish with fresh cilantro before serving.
Notes
If you prefer chicken thighs, you can easily substitute them for chicken breasts. Just cook them a bit longer until they reach an internal temperature of 165°F (74°C).
For a vegetarian option, substitute the chicken with a firm tofu or tempeh and follow the same cooking method.
Add some sliced jalapeños or a pinch of red pepper flakes for a spicy version of this dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If freezing, store the dish in an airtight container for up to 3 months. Thaw overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 4g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
