Name: One Pan Coconut Lime Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lb boneless skinless chicken thighs; 1 tbsp neutral oil; 1 can (13.5 oz) full-fat coconut milk; 1 tbsp lime zest; 1/4 cup fresh lime juice; 1 tbsp fish sauce or tamari; 1 tbsp honey or brown sugar; 3 cloves garlic, minced; 1 tbsp grated fresh ginger; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp red pepper flakes; 1 tsp kosher salt; 1/2 tsp black pepper; lime wedges, for serving

Jump to Recipe Print Recipe

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.

Sarah