Name: One Pan Coconut Lime Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 4 chicken breasts or thighs; 1 tablespoon olive oil or coconut oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 cup full-fat coconut milk; 1/2 cup chicken broth; 2 tablespoons fresh lime juice; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper, to taste; Fresh cilantro, chopped (for garnish)

Why You’ll Love This Recipe

Bursting with fresh, vibrant flavors from lime and coconut milk.
Made in just one pan for minimal dishes and easy cleanup.
Ready in under 40 minutes—perfect for busy weeknights.
Pairs well with rice, quinoa, or even roasted vegetables.
Creamy yet light, making it a versatile dish year-round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs
Coconut milk (full-fat for creaminess)
Fresh lime juice
Garlic cloves
Onion
Olive oil or coconut oil
Chicken broth
Ground cumin
Paprika
Fresh cilantro
Salt and pepper

Directions

Heat oil in a large skillet over medium heat.
Season chicken with salt, pepper, cumin, and paprika.
Sear chicken on both sides until golden brown, then remove and set aside.
In the same pan, sauté onion and garlic until fragrant.
Pour in chicken broth and coconut milk, stirring to combine.
Add lime juice and return chicken to the pan.
Simmer until chicken is fully cooked and sauce slightly thickens.
Garnish with fresh cilantro and serve hot.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes of prep time and 25 minutes of cooking time, ready in 35 minutes total.

Variations

Use chicken thighs for extra tenderness and richer flavor.
Add vegetables like bell peppers, spinach, or zucchini for a more complete meal.
Swap lime for lemon if that’s what you have on hand.
Add a touch of red pepper flakes or chili paste for heat.
Make it dairy-free by ensuring the chicken broth is not made with dairy ingredients.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave. If the sauce thickens, add a splash of broth or coconut milk to loosen it up. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, but the sauce will be thinner and less creamy.

What’s the best cut of chicken to use?

Both chicken breasts and thighs work well, but thighs tend to stay juicier.

Can I make this dish ahead of time?

Yes, it reheats well and can be made a day in advance.

Is this recipe gluten-free?

Yes, as long as you use a gluten-free chicken broth.

What sides go well with coconut lime chicken?

Rice, quinoa, couscous, or roasted vegetables are great options.

Can I use bottled lime juice?

Fresh lime juice is best, but bottled will work in a pinch.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C).

Can I add more spice?

Yes, add chili flakes, jalapeños, or hot sauce for extra heat.

Does this recipe work with fish or shrimp?

Yes, the coconut lime sauce pairs beautifully with seafood—just adjust the cooking time.

Can I make this recipe in the oven instead of stovetop?

Yes, sear the chicken first, then bake everything together at 375°F (190°C) until cooked through.

Conclusion

One Pan Coconut Lime Chicken is the perfect balance of creamy and zesty flavors, making it a dish that feels both comforting and refreshing. With minimal cleanup and quick cooking time, it’s ideal for busy weeknights but also impressive enough for entertaining. Try it once, and it may just become a regular part of your meal rotation.