One Pan Coconut Lime Chicken is a vibrant, flavorful dish featuring tender chicken simmered in a creamy coconut lime sauce with aromatic spices. Made entirely in one pan, it’s a quick, easy, and impressive meal perfect for weeknights or casual dinners.

Why You’ll Love This Recipe

This recipe is a celebration of bold flavors without the fuss. The creamy coconut milk paired with zesty lime and garlic creates a bright, tropical sauce that complements juicy chicken perfectly. Using just one pan makes cleanup effortless, while the rich sauce is perfect for drizzling over rice or quinoa.

One Pan Coconut Lime Chicken

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional)
1 can (14 oz) coconut milk
Zest and juice of 1 lime
2 tablespoons soy sauce or coconut aminos
1 tablespoon honey or maple syrup
1/4 cup chopped fresh cilantro, for garnish
Lime wedges, for serving

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

Directions

Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides.
Sear the Chicken: In a large skillet over medium-high heat, heat olive oil. Add chicken breasts and sear for 3–4 minutes per side until golden brown. Remove chicken from the pan and set aside.
Cook the Aromatics: In the same skillet, add chopped onion and cook for 2–3 minutes until softened. Add garlic, ground ginger, and red pepper flakes (if using), sauté for 1 minute until fragrant.
Make the Sauce: Pour in the coconut milk, lime zest, lime juice, soy sauce, and honey. Stir to combine and bring to a gentle simmer.
Simmer the Chicken: Return the chicken to the pan. Reduce heat to medium-low and simmer for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Serve: Garnish with fresh cilantro and lime wedges. Serve hot with rice, quinoa, or vegetables, spooning extra sauce over the chicken.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Coconut Lime Chicken: Add extra red pepper flakes or a chopped fresh chili to the sauce for heat.
Vegetable Addition: Toss in bell peppers, snap peas, or spinach during the last 5 minutes of cooking for added nutrition.
Coconut Lime Shrimp: Swap the chicken for large shrimp for a lighter version. Cook shrimp for 4–5 minutes until pink and tender.
Creamier Sauce: Stir in 2 tablespoons of cream cheese or Greek yogurt for a richer, creamier sauce.
Gluten-Free Option: Use coconut aminos instead of soy sauce to make the dish gluten-free.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of coconut milk or water if the sauce has thickened too much.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time to ensure they are fully cooked.

2. Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead and store it separately. Reheat and add freshly cooked chicken for best texture.

3. Can I use lime juice from a bottle?

Fresh lime juice is best for flavor, but bottled lime juice can be used in a pinch. Adjust to taste.

4. Can I make this dairy-free?

Yes, this recipe is already dairy-free as written. Avoid adding cream cheese or yogurt if you want to keep it dairy-free.

5. Can I use coconut cream instead of coconut milk?

Yes, using coconut cream will make the sauce thicker and richer. You may want to thin it slightly with water or broth.

6. Can I bake this chicken instead of cooking on the stove?

Yes, you can bake the chicken in a preheated oven at 375°F (190°C) for 20–25 minutes, then pour the sauce over it to finish.

7. What should I serve with this chicken?

This chicken pairs beautifully with rice, quinoa, couscous, or steamed vegetables.

8. Can I make this recipe spicier?

Yes, add more red pepper flakes, fresh chilies, or a splash of hot sauce to taste.

9. Can I freeze leftovers?

Yes, store cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

10. How do I prevent the sauce from curdling?

Simmer the sauce gently on medium-low heat and avoid boiling. Adding the chicken slowly helps maintain a smooth, creamy texture.

Conclusion

One Pan Coconut Lime Chicken is a quick, flavorful, and satisfying meal that combines tender chicken with a bright, tropical coconut lime sauce. With minimal cleanup and maximum flavor, it’s an easy weeknight dinner that feels like a special occasion.

Chef MARTHA