This One Pan Coconut Lime Chicken is a flavorful and easy-to-make dish that brings together the richness of coconut milk with the zesty brightness of lime. Perfect for busy weeknights, it combines tender chicken thighs with a creamy, aromatic sauce, all cooked in a single pan for minimal cleanup. The addition of garlic, ginger, and a hint of spice from jalapeño and Sriracha elevates the dish, making it both comforting and exciting. Whether served over rice or enjoyed on its own, this recipe promises a delightful meal that's both satisfying and full of flavor.

Ingredients

For the Chicken:

• 8 skinless, boneless chicken thighs
  
  

• 2 tsp sea salt flakes
  
  

• 1 tsp ground pepper
  
  

• 1 tbsp flour (can use gluten-free flour)
  
  

• 1 tsp sweet paprika (optional)
  
  

• 1 tbsp coconut oil
  
  

• 1 tbsp light olive oil or rapeseed oil
  
  

For the Sauce:

• 2 tbsp lime juice
  
  

• 3 garlic cloves, minced
  
  

• 1 tbsp minced ginger
  
  

• 1 green jalapeño, 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 (14 oz) full-fat coconut milk
  
  

• 3 tbsp coconut cream (optional)
  
  

• Zest of 1 lime
  
  

For Garnish:

• 2 tbsp salted peanuts, roughly chopped
  
  

• 5 spring onions, finely diced
  
  

• Red pepper flakes (optional)
  
  

• Fresh coriander (cilantro), chopped
  
  

• Lime wedges
  
  

Directions

1. Prepare the Chicken: Trim any excess fat from the chicken thighs and pat them dry. Season both sides with salt, pepper, paprika (if using), and lightly dust with flour.
   
   

2. Sear the Chicken: Heat the coconut oil and olive oil in a large pan over medium-high heat. Add the chicken thighs and sear for a few minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
   
   

3. Prepare the Sauce: In the same pan, add the lime juice and use a wooden spoon to scrape up any browned bits from the bottom. Reduce the heat to medium and add the minced garlic, ginger, and diced jalapeño. Cook for 1-2 minutes until fragrant.
   
   

4. Add Shallots and Seasonings: Stir in the diced shallots and cook for another 2 minutes. Then, add the tomato paste, Sriracha, and soy sauce, mixing well.
   
   

5. Add Coconut Milk and Cream: Pour in the coconut milk and coconut cream (if using), stirring to combine.
   
   

6. Simmer the Chicken: Return the seared chicken thighs to the pan. Add the lime zest and cover the pan. Let it simmer over low heat for 10-15 minutes, or until the chicken is cooked through and tender.
   
   

7. Garnish and Serve: Remove the chicken from the pan and place it on serving plates. Spoon the sauce over the top and garnish with chopped peanuts, spring onions, red pepper flakes, and fresh coriander. Serve with lime wedges on the side.
   
   

Nutritional Information (per serving)

• Calories: Approximately 320 kcal
  
  

• Protein: 24 g
  
  

• Fat: 19 g
  
  

  • Saturated Fat: 7 g
    
    

• Carbohydrates: 12 g
  
  

  • Fiber: 1 g
    
    

  • Sugars: 3 g
    
    

• Sodium: 590 mg
  
  

• Cholesterol: 125 mg
  
  

• Calcium: 60 mg
  
  

• Iron: 2.5 mg