One Pan Coconut Lime Chicken: Your New 30-Minute Weeknight Hero

Tired of the eternal struggle between wanting a delicious, home-cooked meal and the daunting prospect of a mountain of dishes to clean afterward? What if you could create a restaurant-quality dish that is bursting with complex, tropical flavors, feels incredibly indulgent, and only dirties a single pan? Enter your new kitchen savior: One Pan Coconut Lime Chicken.

This isn’t just another chicken recipe. This is a culinary experience that transports your taste buds to a sun-drenched beach with every bite. Imagine tender, juicy chicken thighs, seared to golden perfection, then gently braised in a luxuriously creamy sauce that’s the perfect harmony of rich coconut, zesty lime, and a subtle, aromatic heat. The best part? From stovetop to table, this dazzling dish comes together in about 30 minutes, making it the ultimate solution for busy weeknights, effortless entertaining, or whenever you need a guaranteed hit.

The magic of this One Pan Coconut Lime Chicken lies in its brilliant simplicity and layered flavors. By using just one pan, you’re not only saving on cleanup but also building a foundation of flavor directly in the sauce. Every browned bit left from searing the chicken, known as the “fond,” is deglazed and incorporated, ensuring no deliciousness is left behind.

Why This One Pan Coconut Lime Chicken Recipe Will Become a Staple

Before we dive into the ingredients and method, let’s talk about why this specific recipe is a cut above the rest and deserves a permanent spot in your culinary repertoire.

• Unbeatable Efficiency: The “one pan” method is a game-changer. It streamlines the cooking process, reduces active cooking time, and makes cleanup an absolute breeze.

• Complex Flavor, Simple Process: The ingredient list may look long, but each component plays a crucial role in creating a symphony of taste. The result is a sauce that tastes like it simmered for hours, not minutes.

• Meal-Prep Friendly: This One Pan Coconut Lime Chicken reheats beautifully, making it a fantastic option for weekly meal prep. The flavors often meld and intensify overnight.

• Incredibly Versatile: Serve it over fluffy jasmine rice, quinoa, cauliflower rice, or with noodles. It’s adaptable to various dietary needs and always feels like a complete, satisfying meal.

Gathering Your Ingredients for One Pan Coconut Lime Chicken

The beauty of this dish is how accessible the ingredients are. You likely have many in your pantry already. Here’s a detailed breakdown of what you’ll need and why each component matters.

For the Chicken & Seasoning:

• 8 boneless, skinless chicken thighs: Thighs are recommended for their higher fat content, which keeps them incredibly moist and tender during the braising process. They are much more forgiving than chicken breasts, which can easily dry out.

• 2 tsp sea salt flakes & 1 tsp ground pepper: The foundation of seasoning. Sea salt flakes provide a cleaner, briny saltiness compared to iodized table salt.

• 1 tbsp flour (all-purpose or gluten-free): This light dusting helps create a beautiful golden crust on the chicken and, crucially, acts as a slight thickener for the sauce later on.

• 1 tsp sweet paprika (optional): While optional, paprika adds a subtle sweetness and a beautiful red hue to the seared chicken.

For the Aromatic Base & Sauce:

• 1 tbsp coconut oil & 1 tbsp light olive/rapeseed oil: We use a blend. Coconut oil infuses a subtle tropical note, while a neutral oil with a high smoke point is perfect for achieving a good sear without burning.

• 2 tbsp lime juice (freshly squeezed is best): This is our deglazing agent and a primary source of zesty tang. The acid cuts through the richness of the coconut milk perfectly.

• 3 garlic cloves, minced & 1 tbsp minced ginger: The dynamic duo of flavor. They form the aromatic backbone of the sauce. Fresh is always best here!

• 1 green jalapeno, finely diced: This provides a gentle, background heat. For a milder dish, remove the seeds and ribs. For more heat, leave them in or add a second jalapeno.

• 2 shallots, finely diced: Shallots offer a more delicate, sweet, and nuanced flavor than onions, which complements the other ingredients without overpowering them.

• 1 tbsp tomato paste (purée): This is our “flavor bomb.” Cooking the tomato paste for a minute or two deepens its flavor, removing any raw taste and adding a touch of umami richness to the sauce.

• 1 tsp Sriracha (or to taste): Adds a touch of garlicky heat. Adjust to your spice preference.

• 2 tbsp light soy sauce: This is the secret weapon for depth. It provides a salty, savory element that elevates the entire dish beyond a simple coconut sauce.

For the Creamy Coconut Braise:

• 400 g (14oz) full-fat coconut milk: Do not skimp here! Full-fat coconut milk is essential for creating a rich, creamy, and luxurious sauce. Light coconut milk will result in a thin, watery sauce.

• 3 tbsp coconut cream (optional): For an extra layer of decadence and creaminess, a spoonful of coconut cream takes this One Pan Coconut Lime Chicken to the next level.

• 1 lime, zest only: The zest is where the potent, fragrant citrus oils live. Adding it to the braising liquid perfumes the entire dish with a bright, sunny lime aroma.

For the Vibrant Garnish:

• 2 tbsp salted peanuts, roughly chopped: Provides a essential crunchy texture and a nutty, salty contrast.

• 5 spring onions, finely diced: Adds a fresh, sharp bite and a pop of green color.

• Red pepper flakes: For a final kick of heat and visual appeal.

• Fresh coriander (cilantro), chopped: The quintessential herb for Southeast Asian flavors; its fresh, citrusy notes are the perfect finish.

• Lime wedges: For serving, allowing everyone to add an extra squeeze of fresh lime juice to their plate.

Step-by-Step Instructions for Perfect One Pan Coconut Lime Chicken

Follow these steps, and you’ll have a flawless dish every single time.

Step 1: Prepare and Sear the Chicken

Begin by patting your chicken thighs completely dry with paper towels. This is a non-negotiable step for achieving a proper sear, not a steam. Season both sides generously with the sea salt, pepper, and sweet paprika. Then, lightly dust both sides with the flour. This coating will create a beautiful golden crust.

Heat the coconut oil and neutral oil in a large, heavy-bottomed skillet or pan over medium-high heat. Once the oil is shimmering, add the chicken thighs, being careful not to overcrowd the pan (you may need to do this in two batches). Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the seared chicken to a clean plate. It will not be cooked through at this point—that’s exactly what we want.

Step 2: Build the Flavor Foundation

This is where the magic happens. With the chicken removed, pour the 2 tablespoons of fresh lime juice into the hot pan. It will sizzle and steam dramatically—this is good! Use a wooden spoon to vigorously scrape all the browned, stuck-on bits from the bottom of the pan. These bits, the “fond,” are packed with immense flavor and are the secret to a deeply savory sauce.

Reduce the heat to medium. Add the minced garlic, ginger, and diced jalapeno to the pan. Sauté for about 60 seconds until fragrant, being careful not to burn them. Then, add the diced shallots and cook for another 2-3 minutes until they begin to soften.

Step 3: Create the Incredible Sauce

Now, stir in the tomato paste, Sriracha, and soy sauce. Cook for one minute, stirring constantly, to allow the tomato paste to darken slightly and “toast.” This step unlocks its sweetness and umami.

It’s time for the grand finale: pour in the full-fat coconut milk and coconut cream (if using). Stir everything together, scraping the bottom one more time to ensure all the flavors are incorporated. You will have a beautifully aromatic, creamy orange-hued sauce.

Step 4: Braise to Perfection

Return the seared chicken thighs to the pan, along with any accumulated juices from the plate. Sprinkle the lime zest over everything. Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 10-15 minutes. The chicken is done when it is cooked through and tender, and the sauce has thickened slightly.

Step 5: The Grand Finale – Garnish and Serve

Once the One Pan Coconut Lime Chicken is cooked, turn off the heat. It’s time for the garnishes, which are not just decorative but integral to the final flavor profile. Generously scatter the chopped spring onions, salted peanuts, fresh coriander, and a pinch of red pepper flakes over the top.

Serve immediately directly from the pan for a rustic presentation, with lime wedges on the side for squeezing. The perfect base for this dish is a bed of fluffy jasmine rice to soak up every last drop of that incredible coconut lime sauce.

Customizing Your One Pan Coconut Lime Chicken

This recipe is wonderfully adaptable.

• Protein Swap: While chicken thighs are ideal, you can use chicken breasts (cut into cutlets), shrimp (add them in the last 5 minutes of cooking), or even firm tofu.

• Vegetable Boost: Feel free to add vegetables like sliced bell peppers, snap peas, or spinach. Add heartier veggies with the shallots, and delicate greens like spinach in the last minute of cooking just to wilt.

• Spice Level: Control the heat with the jalapeno and Sriracha. For a different kind of heat, a tablespoon of red or green curry paste sautéed with the garlic and ginger is a fantastic addition.

• Dietary Needs: To make it gluten-free, use tamari instead of soy sauce and a certified GF flour for dusting.

The Secret to the Perfect Sauce

The sauce for this One Pan Coconut Lime Chicken is what dreams are made of. If you find your sauce is a little too thin for your liking after braising, you have a couple of options. You can simply remove the chicken and let the sauce simmer uncovered for a few more minutes to reduce and thicken. Alternatively, you can create a quick slurry by mixing one teaspoon of cornstarch with one tablespoon of cold water and stirring it into the simmering sauce until it thickens.

Storing and Reheating Your Culinary Masterpiece

Any leftovers of this One Pan Coconut Lime Chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it possibly even more delicious the next day. Reheat gently in a saucepan over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. We do not recommend freezing this dish, as the coconut milk can separate upon thawing, affecting the creamy texture.

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Conclusion: A Taste of the Tropics, Minus the Hassle

This One Pan Coconut Lime Chicken is more than just a recipe; it’s a testament to the fact that incredible food doesn’t have to be complicated or create a kitchen nightmare. It’s a vibrant, satisfying, and restaurant-worthy meal that respects your time and your palate. The combination of creamy coconut, bright lime, savory soy, and aromatic spices creates a complex flavor profile that will have everyone asking for seconds—and the recipe. So, grab your favorite skillet, and get ready to experience the easiest, most delicious chicken dinner of your life. Your taste buds (and your sink) will thank you.