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30-Minute Creamy One-Pan Coconut Lime Chicken

Close-up of seared coconut lime chicken pieces swimming in a rich, creamy sauce and topped with fresh cilantro.
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Create a bright, flavorful weeknight dinner with this easy one-pan recipe for creamy coconut lime chicken. It uses simple ingredients to deliver a tropical taste in just 30 minutes.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 cup full-fat coconut milk
  • 1/2 cup chicken broth
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 teaspoon lime zest
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Pat the chicken dry with paper towels. Season the chicken pieces evenly with salt, pepper, and garlic powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Place the seasoned chicken in the hot skillet and sear for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set it aside on a plate.
  3. Reduce the heat to medium. Add the minced shallot and minced garlic to the same skillet. Cook for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
  4. Pour in the coconut milk and chicken broth. Stir well, bringing the mixture to a gentle simmer. Add the lime juice and lime zest. Let the sauce simmer for 3 minutes.
  5. Whisk the cornstarch slurry until smooth, then slowly pour it into the simmering sauce while stirring constantly. Continue stirring until the sauce thickens slightly, about 1 minute.
  6. Return the seared chicken to the skillet, nestling it into the sauce. Reduce the heat to low, cover the skillet, and let the chicken cook through for 5 to 8 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Remove the skillet from the heat. Garnish generously with fresh chopped cilantro before serving immediately over rice or vegetables.

Notes

  • For a Whole30 or Paleo option, use arrowroot starch instead of cornstarch for the thickening slurry.
  • If you prefer using chicken thighs, the cooking time in the sauce may need to be extended slightly to ensure they are tender.
  • This dish pairs well with steamed jasmine rice or cauliflower rice for a lighter meal.

Nutrition

Find it online: https://tastethisplate.com/coconut-lime-chicken-recipe-easy-skillet-dinner/