As the crisp autumn breeze starts whispering through the trees and golden leaves crunch underfoot, there’s nothing more comforting than a warm, flavor-packed meal that fills the kitchen with irresistible aromas. That’s exactly why this One Pan Coconut Lime Chicken has become a favorite among our readers. It’s quick, simple, and bursting with the kind of cozy yet tropical flavors that feel like sunshine on a chilly fall evening.
Whether you’re looking for a weeknight dinner solution or a meal-prep-friendly recipe to carry you through the week, this dish delivers creamy, citrusy richness in every bite. Plus, it all comes together in a single pan — making cleanup a breeze!
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One Pan Coconut Lime Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This One Pan Coconut Lime Chicken is a cozy, citrusy, and creamy dish made in a single skillet. Perfect for chilly fall evenings and busy weeknights.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil (for sautéing)
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- Zest of 1 lime
- Juice of 1½ limes
- 1 tablespoon honey or maple syrup
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup chopped fresh cilantro (plus more for garnish)
Instructions
- Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
- Rub the seasoning on chicken pieces.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until browned. Remove and set aside.
- In the same pan, lower heat to medium and add 1 tablespoon olive oil.
- Sauté onion for 3–4 minutes until translucent.
- Add garlic and cook for 30 seconds.
- Pour in coconut milk, lime zest, lime juice, honey, and red pepper flakes. Stir and bring to a simmer.
- Return chicken to the pan. Spoon sauce over top. Cover and simmer for 15–18 minutes until fully cooked.
- Stir in chopped cilantro and remove from heat.
- Serve with extra lime wedges and cilantro over rice or roasted vegetables.
Notes
Use full-fat coconut milk for the best texture. Add sweet potatoes or butternut squash for a fall twist. Store leftovers in the fridge for up to 4 days. Reheat gently with a splash of liquid if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical Fusion
Ingredients You’ll Need
To make this One Pan Coconut Lime Chicken, you’ll need the following pantry and fridge staples. Be sure to prep everything before you begin for a smooth, enjoyable cooking experience.
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Coconut Lime Sauce:
- 1 tablespoon olive oil (for sautéing)
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- Zest of 1 lime
- Juice of 1½ limes
- 1 tablespoon honey or maple syrup
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup chopped fresh cilantro (plus more for garnish)
Step-by-Step Instructions
This recipe comes together in under 40 minutes, making it perfect for weeknights. Here’s how to do it:
1. Season and Sear the Chicken
- In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper.
- Rub the seasoning blend all over the chicken pieces.
- Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
- Add chicken and sear for 4–5 minutes per side, or until nicely browned (don’t worry if it’s not fully cooked through — it will finish in the sauce).
- Remove chicken and set aside on a plate.
2. Build the Sauce
- In the same pan, lower heat to medium and add another tablespoon of olive oil.
- Sauté diced onion for 3–4 minutes until translucent.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
3. Add Coconut and Lime
- Pour in the coconut milk, then add lime zest, lime juice, honey, and red pepper flakes.
- Stir to combine and bring to a gentle simmer.
4. Simmer with Chicken
- Return the chicken to the pan and spoon some sauce over each piece.
- Cover the pan and simmer on low heat for 15–18 minutes until the chicken is fully cooked (internal temperature should reach 165°F).
- Remove from heat and stir in fresh chopped cilantro.
5. Serve
- Spoon the creamy sauce over the chicken and garnish with extra lime wedges and cilantro if desired.
- Serve over rice, couscous, or a bed of roasted fall vegetables.
Tips for Success
- Don’t rush the sear: Getting a good golden crust on your chicken adds deep flavor to the dish.
- Use full-fat coconut milk: It provides a richer, silkier sauce. Light coconut milk will result in a thinner consistency.
- Zest before juicing: Always zest your lime before you cut it — it’s much easier this way.
- Let the sauce reduce slightly: If you prefer a thicker sauce, simmer it uncovered for a few minutes after cooking the chicken.
Easy Variations
Make this recipe work for your specific needs with a few simple tweaks:
🥥 Gluten-Free Option:
- The dish is naturally gluten-free — just double-check your coconut milk and spices for any hidden gluten ingredients.
🍠 Add Fall Veggies:
- Add cubed sweet potatoes, butternut squash, or carrots to the sauce when you return the chicken to the pan. They’ll cook beautifully in the creamy liquid.
🌶 Want it Spicy?
- Add more red pepper flakes or even a chopped chili pepper for a fiery twist.
🧄 Garlic-Lime Lovers:
- Add extra garlic and a second lime for a bolder punch.
How to Store & Reheat
This One Pan Coconut Lime Chicken makes excellent leftovers and is ideal for meal prep.
Storage:
- Let the chicken cool completely, then transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
Reheating:
- Reheat gently in a covered pan over medium-low heat until warmed through. Add a splash of water or extra coconut milk if the sauce thickens too much.
- You can also microwave individual portions for 1–2 minutes, stirring halfway through.
Why You’ll Love This One Pan Coconut Lime Chicken
- One pan = less mess: Everything cooks together in a single skillet.
- Big flavor, low effort: Lime, coconut, garlic, and spices do all the heavy lifting.
- Perfect for fall: Warm, creamy, cozy — just what you crave when the weather cools down.
- Beginner-friendly: Easy steps, no fancy tools required.
Final Thoughts
If you’re in search of a recipe that feels both comforting and refreshing, One Pan Coconut Lime Chicken is it. It brings together the tang of fresh lime, the creamy depth of coconut, and the satisfying richness of seared chicken—all in a single pan. It’s a dish you’ll come back to again and again, especially when the days get shorter and you need something bright and cozy to lift your spirits.