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0 from 12 votes

One Pan Coconut Lime Chicken

This creamy, zesty and delicious one pan Coconut Lime Chicken cooks in just 30 minutes! Skinless and boneless chicken thighs are first pan seared then braised in coconut milk until tender and packed with flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 651 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the chicken
  • 8 chicken thighs , skinless and boneless
  • 2 tsp sea salt flakes
  • 1 tsp ground pepper
  • 1 tbsp flour (can use fluten-free flour)
  • 1 tsp sweet paprika (optional)
  • 1 tbsp coconut oil
  • 1 tbsp light olive oil or rapeseed oil
  • 2 tbsp lime juice
  • 3 garlic cloves , minced
  • 1 tbsp minced ginger
  • 1 green jalapeno , finely diced
  • 2 shallots , finely diced
  • 1 tbsp tomato paste (purée)
  • 1 tsp Sriracha , or more to taste
  • 2 tbsp light soy sauce
  • ​400 g (14oz) cococnut milk , full-fat
  • 3 tbsp coconut cream (optional)
  • 1 lime zest only
To serve
  • 2 tbsp salted peanuts , roughly chopped
  • 5 spring onions , finely diced
  • red pepper flakes
  • fresh coriander (cilantro), chopped
  • Lime wedges

Instructions

    Cup of Yum
  1. Trim the chicken thighs of any fat and pat dry. Season with salt, pepper, paprika and lightly dust with a little flour on both sides.
  2. Heat the coconut oil / oil in a large pan and sear the chicken over medium high heat for a few minutes per side until golden. Transfer the chicken to a plate.
  3. Add the lime juice to the hot pan and use a wooden spoon to scrape and browned bits stuck to the bottom loose (that's where the tasty is!).
  4. Turn the heat down and add the garlic, ginger and diced jalapeno. Stir in the shallots, cook for a couple of minutes then add the tomato paste, Sriracha and soy sauce.
  5. Pour the coconut milk and cream into the pan and give everything a good stir. Place the chicken thighs back into the pan, add the lime zest and cover with a lid. Simmer over low heat for 10-15 minutes or until the chicken is cooked through.
  6. Garnish the dish with finely chopped spring onions, peanuts and coriander leaves plus some chopped chili or red pepper flakes for a bit of spice.

Nutrition Information

Calories 651kcal (33%) Carbohydrates 8g (3%) Protein 40g (80%) Fat 51g (78%) Saturated Fat 17g (85%) Polyunsaturated Fat 10g Monounsaturated Fat 19g Trans Fat 0.2g Cholesterol 221mg (74%) Sodium 1930mg (80%) Potassium 687mg (20%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 642IU (13%) Vitamin C 8mg (9%) Calcium 48mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 651

% Daily Value*

Calories 651kcal 33%
Carbohydrates 8g 3%
Protein 40g 80%
Fat 51g 78%
Saturated Fat 17g 85%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 19g 95%
Trans Fat 0.2g 10%
Cholesterol 221mg 74%
Sodium 1930mg 80%
Potassium 687mg 15%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 642IU 13%
Vitamin C 8mg 9%
Calcium 48mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.