Bright, savory, cozy, and flavorful, this Thai-inspired Coconut Lime Chicken with a silky coconut cream sauce is an easy one-pan recipe, perfect for a busy weeknight.
One Pan Chicken Dinner for the Win!
If you and your family are getting bored with the same old, same old chicken meals, I really hope you’ll give this recipe a try!
My Coconut Lime Chicken is the best of the best when it comes to easy, Thai-inspired comfort food. I can’t get enough of the amazing coconut milk broth, perfectly infused with lime juice, ginger, garlic, and tomato paste.
I’m adding a fresh jalapeno for some kick, too, and of course, garnishing the whole thing with plenty of chopped cilantro.
I like to serve this juicy chicken with white rice or jasmine rice to soak up all of the luscious sauce, but you can also enjoy the coconut and lime chicken with steamed veggies (try broccoli or green beans) on the side for a lighter, lower-carb meal.
Every bite of this meal is also naturally gluten-free and dairy free!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Thinly sliced boneless skinless chicken breasts are my favorite in this recipe (they cook so quickly!), but I’ve also made this with chicken tenderloins and boneless, skinless chicken thighs.
- Coconut Oil: You could technically saute the veggies and chicken in avocado oil or light olive oil, but if you have coconut oil on hand, it’s totally on brand with the other flavors here!
- Aromatics: Create a delicious base layer of flavor with fresh ginger, garlic, and onion. I highly suggest that you use fresh, rather than dried or pre-grated garlic and ginger here. The flavors are just so much brighter.
- Jalapeno: One diced jalapeno adds a mild level of heat. To make things spicier, leave the seeds in. For a milder, kid-friendly option, use just part of the jalapeno, or leave it out altogether.
- Lime: Use the juice and the zest from a couple of limes. A quick tip: Zest the limes before you juice them; it’s too difficult to remove the zest from a lime that has been cut in half! Also, if your limes have been coated in wax, dip them in boiling water for a few seconds to remove it. Waxing is common with grocery store citrus.
- Spices: To add warmth, stir in a bit of cumin, turmeric, and paprika.
- Tomato Paste: I love the deep color that this adds, as well as the needed acidity to balance the richness of the coconut.
- Coconut Milk: A staple in Thai cooking, it’s important to use canned full-fat coconut milk here, not the type of coconut milk that comes in a carton for drinking. Look for it in the Asian section of your supermarket.
- Cilantro: Another favorite for Thai recipes, chopped fresh cilantro added at the very end will pull all of these flavors together. If you’re a person who doesn’t enjoy cilantro, just skip it, or replace it with chopped parsley or sliced green onions for a similar look.
More Thai Inspired Recipes
Thai Basil Chicken
Thai Fish Curry
Thai Beef Stir Fry (Pad Kra Pao)
Chicken Satay Recipe With Peanut Sauce
Tonight, there’s no need to order takeout or go out for a delicious Thai dinner! Try this easy one-pan recipe or any of my other Asian dinnertime favorites.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Coconut Lime Chicken
A bright, gently spiced one-pan chicken with a silky coconut-lime sauce. Sweet paprika and ginger add warmth, while jalapeño brings a mild kick. Serve over fluffy jasmine rice to soak up every drop.
Servings
A bright, gently spiced one-pan chicken with a silky coconut-lime sauce. Sweet paprika and ginger add warmth, while jalapeño brings a mild kick. Serve over fluffy jasmine rice to soak up every drop.
Equipment
- Large skillet
- cutting board
- Chef’s Knife
- Measuring spoons and cups
- microplane or fine grater
- Instant-read thermometer
- Citrus juicer
Ingredients
- 1½ pounds (680 g) chicken breasts thinly sliced into cutlets
- ½ teaspoon fine salt
- ½ teaspoon sweet paprika
- 2 tablespoons (28 g) coconut oil
- 1 small (150 g) yellow onion about 1 cup, finely diced
- 1 teaspoon (4 g) light brown sugar
- 3 cloves garlic minced
- 1 jalapeño finely diced (seeded for less heat)
- 2 teaspoons fresh grated ginger
- 1 tablespoon (15 g) tomato paste
- 1 can (400 ml) full-fat coconut milk 13.5 ounces
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ½ teaspoon fine salt or 1 teaspoon low-sodium soy sauce. Use gluten-free tamari if needed
- ¼ cup (60 ml) fresh lime juice
- 1 teaspoon finely grated lime zest
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Cooked jasmine rice for serving (optional)
Instructions
- Season the chicken with ½ teaspoon salt and the sweet paprika.
- Heat a large skillet over medium-high heat. Add the coconut oil and sear the chicken cutlets in a single layer for 2 to 3 minutes per side, until lightly browned and just cooked through. Remove to a plate and set aside. (Target internal temperature 165°F/74°C.)
- Reduce the heat to medium. In the same skillet, add the onion and cook for 2 minutes, stirring.
- Stir in the brown sugar and cook for 1 minute to lightly caramelize the onion.
- Add the garlic, jalapeño, ginger, and tomato paste. Cook for 1 minute, stirring.
- Pour in the coconut milk, then add the turmeric, cumin, and either the additional ½ teaspoon salt or the soy sauce. Stir, scraping up any browned bits from the bottom of the skillet.
- Simmer for 3 minutes to allow the flavors to meld.
- Stir in the lime juice and lime zest.
- Return the chicken and any juices to the skillet. Simmer for 2 to 3 minutes to warm through.
- Garnish with cilantro. Serve with lime wedges over cooked jasmine rice, if desired.
Notes:
- Cook the chicken in batches so that the pan isn’t overcrowded.
- Adjust the heat level: Remove the seeds from the jalapeno to make it milder, or leave the seeds in for more of a kick.
- Salt vs. soy sauce: Seasoning with salt will leave you with a cleaner citrus flavor, while soy sauce will give the sauce a subtle umami note. Use tamari or gluten-free soy sauce if needed.
- Make ahead and storage: This coconut sauce keeps well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and finish with fresh lime juice and cilantro before serving.
Nutrition Information
Serving: 1cutlet with sauce, Calories: 466kcal, Carbohydrates: 9g, Protein: 39g, Fat: 32g, Saturated Fat: 25g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 826mg, Potassium: 954mg, Fiber: 1g, Sugar: 3g, Vitamin A: 283IU, Vitamin C: 15mg, Calcium: 41mg, Iron: 4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- Cook the chicken in batches so that you aren’t overcrowding the pan. This will help the chicken to cook evenly and get golden brown. I usually cook 3 cutlets at a time, set them aside, and then cook the other three.
- Chicken is fully cooked when it reaches an internal temperature of 165°F/74°C. An instant-read thermometer is handy to know when it’s done. If you’re using chicken thighs in this recipe, they will likely take a few extra minutes to cook fully on the stove.
- Adjust the consistency of the sauce if you need to. For a thinner sauce, stir in a splash of water or chicken stock. To make the sauce thicker, cook it for a few extra minutes.
- Avoid splitting or curdling when adding the lime juice to the coconut milk. Make sure that the pan is over low heat and that the creamy sauce is barely simmering. If the heat is too high, the sauce can break.
- Serve with rice, cauliflower rice, rice noodles, or steamed vegetables for a complete meal.
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