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​​​​​​​​​​​​​​​One Pan Coconut Lime Chicken Recipe
Marigold Voss

​​​​​​​​​​​​​​​One Pan Coconut Lime Chicken

A creamy and zesty one pan coconut lime chicken made with tender chicken, rich coconut milk, and fresh lime. This easy dish is perfect for a quick and flavorful dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: Asian, Thai-inspired
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Oil vegetable or coconut oil
  • 500 g Chicken breast cut into pieces
  • 1 cup Coconut milk full-fat preferred
  • 2 tbsp Lime juice freshly squeezed
  • 1 tsp Lime zest optional
  • 3 cloves Garlic minced
  • 1 tsp Ginger grated
  • 1 tsp Soy sauce low sodium
  • ½ tsp Salt to taste
  • ½ tsp Black pepper freshly ground
  • ½ tsp Chili flakes optional, for heat
  • 2 tbsp Fresh cilantro chopped, for garnish

Equipment

  • 1 Large skillet or pan
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cups

Method
 

  1. Heat oil in a large skillet over medium heat.
  2. Add chicken pieces and cook until lightly browned on all sides.
  3. Stir in garlic and ginger and cook for 1 minute.
  4. Pour in coconut milk and mix well.
  5. Add lime juice, soy sauce, salt, black pepper, and chili flakes.
  6. Stir everything together and bring to a gentle simmer.
  7. Cook for 15 minutes until chicken is fully cooked and sauce thickens.
  8. Add lime zest and mix lightly.
  9. Garnish with fresh cilantro and remove from heat.
  10. Serve warm with rice or noodles.

Video

Notes

  • Use chicken thighs for a juicier result.
  • Adjust lime juice for more or less tanginess.
  • Add vegetables like bell peppers or spinach for variation.
  • Best served fresh but can be stored for up to 2 days in the refrigerator.