Creamy, zesty, weeknight easy. Chicken thighs simmer in coconut milk with fresh lime, garlic, and ginger until tender and full of flavor. Everything cooks in one skillet in about 30 minutes. Trust me, you’re going to love this.
Why You’ll Love This Recipe
- 30 minutes. One pan
- Juicy chicken thighs that stay tender
- Bright coconut lime sauce that tastes like takeout at home
- Naturally dairy free and gluten free
- Meal prep friendly
Ingredients
Names only. Full measurements in the recipe card below.
- Boneless skinless chicken thighs
- Coconut milk, full fat for a silky sauce
- Fresh lime juice and zest for brightness
- Garlic and fresh ginger for aroma
- Fish sauce or tamari for savory depth
- Honey or brown sugar for balance
- Ground coriander and turmeric for warmth and color
- Red pepper flakes for gentle heat
- Neutral oil, kosher salt, black pepper
- Lime wedges for serving
Tip: Pat chicken dry before searing. Dry chicken browns better and gives you more flavor.
How to Make the Recipe
- Mix the coconut lime sauce
Whisk coconut milk, lime zest, lime juice, fish sauce, honey, garlic, ginger, coriander, turmeric, red pepper flakes, salt, and pepper. Divide in half. Use one half for a quick 15 minute marinade. Keep the other half clean for the sauce. - Sear the chicken
Heat oil in a large skillet over medium high. Shake marinade from the chicken. Sear 3 to 4 minutes per side until golden. Remove to a plate. - Simmer in sauce
Pour the reserved clean sauce into the skillet. Scrape up browned bits. Nestle chicken back in and simmer on medium until the sauce thickens slightly and the chicken reaches 175 F, about 8 to 10 minutes. - Finish and serve
Taste and add a squeeze of lime or a pinch of salt. Serve with the coconut lime sauce and lime wedges.
Flavor Tweaks
| Want | Try |
|---|---|
| Sweeter | Extra teaspoon honey |
| Hotter | More red pepper flakes or a little sriracha |
| Extra savory | Extra splash fish sauce or tamari |
| Thicker sauce | Simmer 2 to 3 minutes more or add a 1 tsp cornstarch slurry |
Pro Tips
- Use thighs for best juiciness. Breasts work but pull at 160 F
- Keep the sauce clean by splitting it before marinating
- Do not boil hard. Gentle simmer keeps the sauce smooth
How to Serve
- Over jasmine rice or coconut rice
- With cauliflower rice or sautéed zucchini for low carb
- With roasted green beans or a simple side salad
Make Ahead and Storage
- Make ahead: Marinate up to 12 hours
- Store: 4 days in an airtight container
- Freeze: Up to 2 months. Thaw in the fridge
- Reheat: Warm gently in a skillet with a splash of water or coconut milk
FAQs
Can I use light coconut milk?
Yes, but the sauce will be thinner. Simmer a bit longer.
Can I bake it?
Sear first, then bake at 400 F for 12 to 15 minutes with the sauce.
Is fish sauce required?
No. Use tamari or soy sauce for a similar salty depth.
Can I add veggies?
Yes. Add bell peppers or spinach to the sauce and simmer until tender.
The full ingredient list with measurements is in the recipe card below.
One Pan Coconut Lime Chicken
Juicy chicken thighs simmered in a creamy coconut lime sauce with garlic and ginger. Made in one skillet and ready in just 30 minutes, this tropical-inspired dinner is gluten-free and dairy-free.
Ingredients
Equipment
Method
- Whisk together coconut milk, lime zest, lime juice, fish sauce, honey, garlic, ginger, coriander, turmeric, red pepper flakes, salt, and black pepper. Split mixture in half.
- Marinate chicken in half the sauce for 15 minutes in the fridge. Keep the other half clean for cooking.
- Heat oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Transfer to a plate.
- Pour reserved clean sauce into skillet, scraping up browned bits. Return chicken and simmer 8–10 minutes until sauce thickens slightly and chicken reaches 175°F.
- Adjust lime juice and salt to taste. Serve hot with lime wedges.
Nutrition
Notes
For extra thick sauce, whisk 1 tsp cornstarch with 1 tbsp water and stir in during the last minute. Chicken breasts also work — cook to 160°F then rest before serving.