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One-Pan Coconut Lime Chicken: Minimal Cleanup, Maximum Flavor

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  • Author: Brittany Dixon

Ingredients

Scale

2 lbs chicken thighs (boneless or bone-in — both work!) or chicken breasts

1 tbsp coconut oil

1 small yellow onion, diced

3 cloves garlic, minced

1 tsp fresh ginger, grated (optional but adds a fresh kick)

1 cup unsweetened coconut milk (full-fat for creamy, light if you prefer)

2 tbsp fresh lime juice (about one lime)

1 tsp lime zest

1 tbsp brown sugar (or coconut sugar or honey)

½ tsp chili flakes (or one small chili, optional for heat)

1 tbsp soy sauce or coconut aminos

Salt and black pepper, to taste

¼ cup fresh cilantro, finely chopped (plus extra for garnish)

Optional veggie add-ins:

1 red bell pepper, thinly sliced

1 cup baby spinach or kale (stir in at the end)


Instructions

Step 1: Pat the chicken thighs dry (this helps them brown better!). Then season both sides with salt and pepper. 

Step 2: In a large skillet over medium-high heat, warm the coconut oil. Add the chicken skin-side down if using skin-on. Then, sear the chicken for about 5-6 minutes per side until golden brown. Flip and clip another 3-4 minutes. Remove and set aside—it’s not fully cooked yet!

Step 3: In the same pan, sauté the onion for about 3 minutes until soft. Add garlic and ginger, and cook for another minute until everything smells amazing.

Step 4: Pour in coconut milk, lime juice, lime zest, brown sugar, and soy sauce or coconut aminos. Stir it all together until sugar is dissolved, then taste and tweak as needed. Add more lime for tang or more sugar for sweetness. Bring mixture to a boil before reducing the heat. This ensures that the sugar dissolves completely and the flavors blend evenly.

Step 5: Nestle the chicken back into the sauce. Reduce the heat to medium-low, cover, and let simmer for 20-25 minutes (or about 15 minutes if using boneless thighs) until the chicken is cooked through. You’ll know when it’s fully cooked when the internal temperature is 165°F.  

Step 6: Add the sliced bell pepper in the last 5 minutes of cooking. Stir in spinach or kale just before serving to wilt. 

Step 7: Sprinkle fresh cilantro over the chicken and the sauce. Give it a taste test to see if you need to add some more. 

Step 8: Serve chicken with that luscious sauce spooned over rice, quinoa, or cauliflower rice if you’re going lighter. And don’t forget to drizzle extra sauce on top—it’s the best part!