One Pan Coconut Lime Chicken

If you love vibrant, tropical flavors and crave something that’s as easy as it is impressive, this One Pan Coconut Lime Chicken is about to become your new obsession. Imagine juicy chicken, kissed with a golden sear, simmering in a creamy coconut sauce that’s bursting with zesty lime and a whisper of garlic.

This dish is a total game-changer for busy weeknights—everything cooks in just one pan, so cleanup is a breeze! The luscious sauce practically begs to be spooned over fluffy rice, and the fresh lime keeps every bite bright and refreshing.

I first whipped up this recipe on a whim for a family dinner, and it instantly became a staple. It’s perfect for any night you want maximum flavor with minimal effort. Trust me, after the first bite, you’ll be hooked!

Why You'll Love This Recipe

• All the flavor, less mess: One pan means less cleanup and more time to enjoy your meal.
• Tropical, zesty flavors: Creamy coconut and tangy lime make this dish absolutely irresistible.
• Quick and easy: Ready in just 45 minutes, perfect for busy weeknights.
• Family-friendly: Kids and adults alike will love this crowd-pleasing chicken recipe.

Key Ingredients for One Pan Coconut Lime Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs

Chicken thighs are the star of this dish, thanks to their extra tenderness and flavor. They stay juicy as they simmer in the sauce. I recommend using boneless, skinless thighs for ease, but bone-in works too—just allow a few extra minutes for cooking. You can substitute chicken breasts if you prefer lighter meat, though they may be slightly less moist.

Coconut Milk

This ingredient gives the sauce its rich, creamy texture and subtly sweet, tropical flavor. Always choose full-fat canned coconut milk for the best results—light coconut milk will make the sauce thinner, while coconut cream will be extra rich. Shake the can before opening and avoid coconut beverages, which aren’t suitable for cooking.

Fresh Lime

Fresh lime juice and zest are what make this dish sing! They add a bright, tangy contrast to the creamy coconut. Use freshly squeezed juice for the best flavor, and don’t skip the zest—it’s packed with aromatic oils. If you only have bottled lime juice, it’ll work in a pinch, but the flavor won’t be as vibrant.

Garlic

Garlic infuses the sauce with a savory depth that balances the sweet coconut and zesty lime. Freshly minced is best, but you can substitute 1 teaspoon of garlic powder if needed.

Cilantro

A shower of fresh cilantro at the end brings freshness and color, making each bite pop. If you dislike cilantro, try using fresh parsley or basil as a milder alternative.

Instructions for One Pan Coconut Lime Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Season the Chicken

Pat the chicken thighs dry with paper towels. In a bowl, toss them with cumin, paprika, salt, and black pepper until evenly coated. This helps the chicken develop a flavorful golden crust.

Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer. Cook for 3-4 minutes per side, until nicely browned. Don’t overcrowd the pan—work in batches if necessary. Remove to a plate.

Make the Coconut Lime Sauce

Lower the heat to medium. Add the minced garlic to the same pan and sauté for about 30 seconds, just until fragrant. Stir in the coconut milk, chicken broth, honey, lime zest, and lime juice. Scrape up any browned bits from the bottom of the pan for maximum flavor.

Simmer Everything Together

Return the seared chicken (and any juices) to the skillet, nestling the pieces into the sauce. Simmer uncovered for 15-18 minutes, turning the chicken once, until it’s cooked through and the sauce has thickened slightly.

Finish and Garnish

Stir in the chopped cilantro and give the sauce a quick taste—add more lime or salt if needed. Serve the chicken with extra sauce, garnished with more cilantro and lime wedges.

Recipe Variations

Make It Spicy

Craving a little heat? Add ½ teaspoon of red pepper flakes or a finely diced jalapeño when you sauté the garlic. The gentle spice beautifully balances the creamy sauce.

Dairy-Free and Paleo

This recipe is naturally dairy-free and easily made paleo—just swap the honey for pure maple syrup. For a Whole30 version, you can skip the sweetener entirely.

Vegetarian Twist

Swap out the chicken for thick slices of cauliflower or canned chickpeas. Sauté until golden, then simmer in the coconut lime sauce. You’ll still get all those luscious, tropical flavors!

Try It with Shrimp

For a quick seafood spin, substitute raw, peeled shrimp for chicken. Sear for just 1 minute per side, then simmer in the sauce for 3–4 minutes until pink and cooked through.

For even more coconut chicken ideas, check out this collection of tropical chicken recipes for inspiration!

Serving Suggestions

Serve your One Pan Coconut Lime Chicken over a bed of jasmine or basmati rice to soak up every drop of that luscious sauce. For a lighter option, try it with cauliflower rice or steamed quinoa. Round out the meal with crisp sautéed green beans or a fresh cucumber salad. Don’t forget an extra squeeze of lime and a sprinkle of cilantro on top for the perfect finishing touch!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of chicken broth or coconut milk if the sauce needs loosening. You can also microwave individual portions until hot. This dish freezes well for up to 2 months—thaw overnight in the fridge before reheating.

Frequently Asked Questions About One Pan Coconut Lime Chicken (FAQ)

Q: Can I use chicken breasts instead of thighs?
A: Absolutely! Chicken breasts work great—just be mindful not to overcook them, as they can dry out more quickly than thighs.

Q: Do I have to use full-fat coconut milk?
A: Full-fat coconut milk gives the creamiest, richest sauce, but you can use light coconut milk for a lighter version. The sauce will be a bit thinner.

Q: What can I serve with this dish besides rice?
A: Try serving it with quinoa, couscous, or roasted vegetables. It’s also fantastic spooned over rice noodles or mashed sweet potatoes for a tropical twist.

If you’re craving bold, crave-worthy flavors in a fuss-free format, this One Pan Coconut Lime Chicken is your answer! It’s quick, family-friendly, and guaranteed to brighten your dinner table. If you make this recipe, let me know how it turned out—leave a comment and a rating below. Your feedback makes my day!

For more easy skillet meals, explore our complete collection of one-pan dinners and discover your new weeknight favorites!