If you’ve ever craved something cozy, tropical, and incredibly easy after a long day—this One Pan Coconut Lime Chicken Recipe is your answer. It’s become a weeknight lifesaver in my kitchen, especially when I want something vibrant and full of flavor without spending hours at the stove (or cleaning up afterward).
This One Pan Coconut Lime Chicken Recipe blends the creamy richness of coconut milk with the bright zip of fresh lime juice and zest, creating a comforting dish that tastes like a mini escape to the islands. I always keep a can of coconut milk in my pantry just for this—it's that good and that simple.
What I love most about this One Pan Coconut Lime Chicken Recipe is that it comes together in under 30 minutes using just one skillet, making it ideal for busy nights when you still want to eat something homemade and nourishing. Whether you're cooking for your family or just yourself, this dish never fails to impress.
Trust me—once you try this One Pan Coconut Lime Chicken Recipe, it’ll earn a permanent spot in your dinner rotation.
Why You'll Love This Creamy One Pan Coconut Milk Chicken
There’s something truly special about the way coconut and lime come together—it’s one of those pairings that just works. This One Pan Coconut Lime Chicken Recipe brings that magic to life in the most delicious way. The creamy coconut milk wraps around the chicken like a warm hug, while the zesty lime cuts through with a bright, tangy freshness. It’s the kind of sauce that’s both comforting and refreshing, and trust me, it’s hard not to sneak a spoonful straight from the pan.
What makes this One Pan Coconut Lime Chicken Recipe even more irresistible is how everything cooks in a single skillet. Not only does that mean fewer dishes to wash, but it also allows the flavors to deepen and soak right into the chicken. I love how the tropical notes really shine through without feeling too heavy—this recipe is just as lovely in the heat of summer as it is on a chilly evening.
Whether you serve it over fluffy jasmine rice, with roasted veggies, or even spooned into lettuce wraps for a lighter take, this One Pan Coconut Lime Chicken Recipe is endlessly versatile. It’s one of those recipes I keep coming back to, season after season, because it’s fast, flavorful, and always a hit at the table.
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Ingredients
- Boneless, skinless chicken breasts (about 3-4 breasts)
- Olive oil
- Garlic, minced
- Onion, finely diced
- Red bell pepper, sliced (optional)
- Fresh ginger, grated
- Full-fat coconut milk
- Zest and juice of 2 limes
- Honey (or coconut sugar for paleo option)
- Fish sauce (optional but adds amazing depth)
- Red pepper flakes (adjust to taste)
- Salt
- Black pepper
- Fresh cilantro, chopped
- Green onions, sliced for garnish
- Extra lime wedges for serving
Substitution Tips:
- No fresh limes? Use 3 tablespoons bottled lime juice, but you'll miss the fresh zest
- For a lighter version, use light coconut milk (though the sauce won't be as creamy)
- Chicken thighs work beautifully in this recipe if you prefer darker meat
- For vegetarians, extra-firm tofu makes a great protein substitute
See recipe card for quantities.
Instructions
Step 1: Prepare and Sear the Chicken
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
- Cut larger chicken breasts in half horizontally if they're very thick to ensure even cooking.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken breasts to the hot pan and sear for 3-4 minutes per side until golden brown (they won't be fully cooked yet).
- Transfer chicken to a plate and set aside.
Step 2: Create the Aromatic Base
- In the same pan, reduce heat to medium and add diced onions. Cook for 2-3 minutes until beginning to soften.
- Add minced garlic and ginger, cooking for 30 seconds until fragrant, being careful not to burn the garlic.
- Add bell pepper if using and cook for another 2 minutes until slightly softened.
- Pour in the coconut milk, stirring to incorporate any browned bits from the bottom of the pan (that's where the flavor lives!).
- Add lime zest, lime juice, honey, fish sauce (if using), and red pepper flakes. Stir to combine.
Step 3: Simmer the Chicken in Coconut Lime Sauce
- Bring the sauce to a gentle simmer and cook for 2-3 minutes to allow flavors to meld.
- Return the chicken to the pan, nestling it into the coconut sauce.
- Reduce heat to medium-low, cover, and simmer for 7-10 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Flip the chicken halfway through cooking time to ensure it's coated in sauce.
Step 4: Finish and Serve your One Pan Coconut Lime Chicken
- Sprinkle fresh cilantro over the dish during the last minute of cooking.
- Taste the sauce and adjust seasoning with more salt, pepper, or lime juice if needed.
- Garnish with sliced green onions and serve with extra lime wedges.
For the best presentation, place chicken on a bed of rice or cauliflower rice and spoon the creamy coconut lime sauce generously over the top.
- Step 1: Prepare and Sear the Chicken
Sear seasoned chicken breasts until golden brown on both sides—this builds rich flavor.
- Step 2: Create the Aromatic Base
Sauté onions, garlic, ginger, and peppers to build the aromatic flavor base.
- Step 3: Simmer the Chicken in Coconut Lime Sauce
Nestle chicken in the creamy sauce and simmer until fully cooked and tender.
- Step 4: Finish and Serve
Serve over rice, garnish with cilantro and lime, and enjoy a creamy tropical meal.
Hints and Tips for One Pan Coconut Lime Chicken Success
For the most flavorful One Pan Coconut Lime Chicken, don't skip the step of searing the chicken first. Those golden-brown bits that stick to the pan (fond) become part of your sauce and add incredible depth of flavor.
If your sauce seems too thin after cooking, remove the chicken and simmer the sauce for a few additional minutes to reduce and thicken it. Conversely, if it's too thick, add a splash of chicken broth.
A cast iron skillet works wonderfully for this recipe as it retains heat evenly and gives the chicken a beautiful sear. However, any large skillet with a lid will work fine!
Dietary Benefits & Serving Suggestions of One Pan Coconut Lime Chicken
This One Pan Coconut Lime Chicken is naturally gluten-free, dairy-free, and can easily be made paleo by using coconut sugar instead of honey. It's also a great low-carb option if you pair it with cauliflower rice instead of regular rice.
For a complete meal, serve this tropical chicken dish over:
- Jasmine rice or coconut rice
- Cauliflower rice for a low-carb option
- Rice noodles
- Quinoa for added protein
Add a side of steamed broccoli or snap peas for extra vegetables and a pop of color!
Recipe Variations & Substitutions
Thai-Inspired Version
Add 1 tablespoon red curry paste and 1 tablespoon peanut butter to the sauce for a Thai-inspired flavor profile. Finish with Thai basil instead of cilantro.
Caribbean Twist
Add ½ teaspoon of allspice and ¼ cup diced pineapple to the sauce for a Caribbean flair.
Make It Spicy
Increase the heat by adding a sliced jalapeño or serrano pepper when cooking the onions and garlic.
Vegetable Additions
This One Pan Coconut Lime Chicken recipe is very flexible! Try adding:
- Snow peas or sugar snap peas
- Sliced mushrooms
- Baby bok choy
- Spinach (add during the last minute of cooking)
- Diced zucchini
Equipment Needed
- A large skillet with a lid (10-12 inch works best)
- Sharp knife for cutting chicken and vegetables
- Cutting board
- Microplane or zester for the lime zest
- Measuring spoons and cups
- Meat thermometer (recommended for perfectly cooked chicken)
Storage and Meal Prep
This coconut lime chicken recipe keeps beautifully! Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight, making it an excellent meal prep option.
For freezing, cool the chicken and sauce completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
The Secret That Changed My One Pan Coconut Lime Chicken Forever
I’ll never forget the night this One Pan Coconut Lime Chicken recipe took on a whole new life—completely by accident. I was rushing to get dinner on the table after a long day, juggling a hungry toddler and a to-do list that wouldn’t quit. In my flurry, I reached for the can of coconut milk and—unlike every other time—I didn’t shake it. I opened it straight away, and there it was: a thick, silky layer of coconut cream sitting right on top.
Something told me to scoop that velvety cream into the hot skillet before anything else. I followed that instinct, let it melt into the pan, and then added the thinner coconut water beneath it. What happened next? Pure magic.
The sauce for that One Pan Coconut Lime Chicken turned out richer, deeper, and creamier than I had ever made before. It clung to the chicken in the most comforting way, like a blanket of warmth wrapped in tropical flavor. And the best part? I didn’t have to add a single thickener or tweak the recipe—it just worked. That one small shift, that little “mistake,” completely changed how I make this dish to this day.
Now, it’s my go-to trick, and I tell everyone who tries my One Pan Coconut Lime Chicken Recipe: don’t shake the can. Just open it gently, scoop that golden coconut cream into your pan first, and let it melt slowly into the garlic and lime zest. You’ll taste the difference—it’s like the sauce hugs every bite of chicken, locking in all the tangy, creamy, citrusy goodness that makes this dish so special.
It’s a reminder that sometimes, our best kitchen secrets are born in the most chaotic, unplanned moments. This one has become a permanent part of how I make my One Pan Coconut Lime Chicken—and once you try it, I’m betting it will be for you, too.
FAQ
What to pair with coconut lime chicken?
Coconut lime chicken pairs beautifully with jasmine or basmati rice, which soaks up the creamy sauce. For a lighter option, try cauliflower rice or lettuce wraps. Roasted vegetables, like broccoli or sweet potatoes, add a hearty balance, while a crisp cucumber salad or mango salsa brings brightness that complements the tropical flavors perfectly.
How long can I marinate chicken in coconut milk?
Chicken can safely marinate in coconut milk for up to 24 hours in the refrigerator. This gives the meat time to absorb the coconut flavor while staying tender. For the best texture, aim for 2–12 hours. Beyond 24 hours, the acidity and enzymes may start to break down the meat too much, making it mushy.
How long can chicken marinate in lime?
Lime juice is highly acidic, so marinating chicken in it for too long can actually toughen or break down the meat. For best results, marinate chicken in lime juice for 30 minutes to 2 hours. If you’re combining lime with coconut milk, the acidity is balanced, and you can safely marinate up to 12 hours.
Can you freeze coconut lime chicken?
Yes, coconut lime chicken freezes well! Store it in an airtight container for up to 3 months. Let it cool completely before freezing. For best flavor and texture, thaw overnight in the fridge and reheat gently on the stove. The creamy sauce may separate slightly, but a quick stir will bring it back together.
Bring the Sunshine Home with This One Pan Coconut Lime Chicken Finale
With just one skillet and a few pantry staples, this One Pan Coconut Lime Chicken delivers big flavor that feels like a mini vacation on a plate. The silky coconut cream, the zing of fresh lime, and the juicy, golden-browned chicken create a harmony that’s hard to beat—especially when it’s this easy to make. Whether you’re meal prepping for the week or need something quick and nourishing on a busy evening, this One Pan Coconut Lime Chicken recipe is the kind of dependable comfort food you’ll return to again and again.
Looking for the perfect sweet finish to this tropical-inspired dinner? Try our luscious Tiramisu Brownies for a rich, coffee-kissed treat, or cozy up with a batch of spiced Pumpkin Cheesecake Brownies—both pair beautifully with this vibrant chicken dish.
If you’ve made this One Pan Coconut Lime Chicken recipe, I’d love to hear from you! Did you add your own twist? A sprinkle of chili flakes, a handful of fresh herbs, or maybe a splash of extra lime? Drop your thoughts in the comments—I always enjoy hearing how this One Pan Coconut Lime Chicken recipe comes to life in your kitchen.
Related
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Pairing
These are my favorite dishes to serve with this One Pan Coconut Lime Chicken recipe:
One Pan Coconut Lime Chicken Recipe
Equipment
- Large skillet with lid 10–12 inch recommended
- Sharp knife For slicing chicken and vegetables
- Cutting board
- Microplane/zester For fresh lime zest
- Measuring cups/spoons
- Meat thermometer Optional but helpful
Ingredients
- 1.5 lbs Chicken breasts Boneless, skinless; about 3–4 breasts
- 2 tablespoon Olive oil
- 3 Garlic cloves Minced
- 1 Onion Small, finely diced
- 1 Red bell pepper Sliced; optional
- 1 tablespoon Fresh ginger Grated
- 14 oz Coconut milk Full-fat, canned
- 2 Limes Zest and juice
- 2 tablespoon Honey Or use coconut sugar for paleo option
- 1 tablespoon Fish sauce Optional, adds depth
- 0.25 teaspoon Red pepper flakes Adjust to taste
- 0.5 teaspoon Salt Or to taste
- 0.25 teaspoon Black pepper Or to taste
- 0.25 cup Fresh cilantro Chopped
- 2 Green onions Sliced, for garnish
- Lime wedges For serving
Instructions
- Season chicken with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat and sear chicken until golden on both sides (not fully cooked through). Remove and set aside.
- In the same pan, sauté garlic, onion, and ginger for 1–2 minutes until fragrant.
- Add bell pepper and cook for another 2 minutes.
- Stir in coconut milk, lime zest, lime juice, honey, fish sauce, and red pepper flakes. Bring to a gentle simmer.
- Let sauce simmer for 3–4 minutes to thicken slightly.
- Return chicken to the pan and nestle into the sauce.
- Cover and simmer for 8–10 minutes, or until chicken is cooked through (internal temp 165°F).
- Sprinkle chopped cilantro over the chicken.
- Taste and adjust seasoning if needed.
- Garnish with green onions and lime wedges before serving.
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