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