This one pan coconut lime chicken is a simple yet flavorful dish that comes together in about an hour, including marinating time. It’s savory, creamy, tangy, and a little garlicky. Coconut milk keeps the chicken juicy and tender, while fresh lime juice adds a bright contrast that cuts through the richness.
The chicken is marinated then seared and simmered in one skillet, making cleanup easier. The sauce reduces slightly, clinging to each bite of chicken with a rich coating. Serve it with steamed white rice and a few lime wedges for a weeknight dinner that feels a little more special.
Kelsey's Recipe Highlights
- One-pan meal: The chicken cooks in a single skillet for easy cleanup.
- Comfort food: Creamy coconut milk and lime bring a perfect blend of creamy and citrusy to these boneless chicken thighs.
- Marinated for tenderness: The marinade infuses flavor and keeps the chicken juicy.
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Ingredients
- Boneless skinless chicken thighs: These stay moist and flavorful during cooking.
- Coconut milk: Full-fat canned coconut milk adds richness and creaminess to the marinade and sauce.
- Lime juice and zest: This recipe is made with fresh lime juice and zest to brighten the dish and balance the coconut.
- Garlic: Adds a savory kick to the marinade and sauce.
- Brown sugar: Helps balance the acidity and adds subtle sweetness.
- Soy sauce: Adds a salty, umami depth to the marinade.
- Salt, black pepper, and ground ginger: Enhances overall flavor.
- Vegetable oil: For searing the chicken.
- Optional: Fresh cilantro, green onions, lime wedges, and white rice
See the recipe card for quantities.
Instructions
In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, brown sugar, soy sauce, salt, pepper, and ground ginger until smooth and well combined, making sure the coconut cream is fully incorporated and the sugar is dissolved. Reserve 1 cup of the coconut-lime mixture for the sauce and set to the side to use at the end.
Place chicken thighs in a large Ziploc bag and pour in the remaining coconut-lime mixture. Seal bag and massage to coat chicken. Marinate for 30 minutes or up to 4 hours in the refrigerator.
Remove chicken from bag and discard the used marinade. Lightly pat chicken dry with paper towels to remove excess moisture. If the chicken is too wet, it will not allow the chicken to sear.
Heat vegetable oil in a large skillet over medium-high heat. Arrange the chicken thighs in a single layer, spreading them out in the skillet to ensure they cook evenly. Cook the chicken for 5-7 minutes per side until golden brown or until they reach an internal temperature of 165°F (74ºC). Remove chicken to a plate and set aside.
Pour the reserved coconut-lime mixture into the skillet. Bring to a simmer and cook for 3-4 minutes until slightly thickened, scraping up any browned bits from the bottom of the pan—this adds extra flavor to the sauce. (For a lighter-colored sauce, you can wipe out the skillet before adding the mixture.)
Return chicken to the skillet, turning to coat with the sauce.
Garnish with chopped cilantro, and green onions, if desired. Serve with lime wedges and cooked rice.
Substitutions
- Chicken thighs: Use boneless chicken breasts or chicken tenders, but reduce cook time slightly.
- Coconut milk: Use full-fat or light coconut milk. Canned is best for flavor.
- Lime: Bottled lime juice works in a pinch, though fresh is more vibrant.
- Soy sauce: Substitute with tamari or coconut aminos for a gluten-free option.
- Brown sugar: Use honey or maple syrup as a natural sweetener alternative.
- Vegetable oil: Swap with canola or avocado oil.
- Rice: Serve with jasmine, basmati, or even cauliflower rice.
Equipment
For the marinade, you will need a medium sized mixing bowl and a whisk. To marinate the chicken, you will want to use a gallon food storage bag so the chicken can lay flat in the fridge.
You will cook the chicken stovetop in a large skillet. You'll also want a citrus zester for the limes.
Kelsey's Top Tips
Marinate the chicken. Marinating chicken in coconut milk and lime isn't just about flavor, it’s also about texture. Coconut milk helps tenderize the chicken while adding a rich, creamy base that carries flavor through each bite. Lime juice acts as a natural tenderizer, brightening the dish and breaking down the meat just enough to keep it tender but not mushy. Even 30 minutes makes a big difference in flavor and texture.
Let the chicken rest. After cooking, a few minutes off heat helps keep the meat juicy. The timing works out perfectly because it takes a few minutes to simmer the creamy coconut sauce after searing the chicken. When making the sauce, don't forget to scrape the pan. The browned bits in the skillet add depth to the final sauce.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
One Pan Coconut Lime Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 can (13.5-ounce) coconut milk
- 2 limes juiced and zested
- 3 cloves garlic minced
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
- 1 ½ tablespoons vegetable oil
Instructions
- In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, brown sugar, soy sauce, salt, pepper, and ground ginger until smooth and well combined, making sure the coconut cream is fully incorporated and the sugar is dissolved.
- Reserve 1 cup of the coconut-lime mixture for the sauce and set to the side to use at the end.
- Place chicken thighs in a large Ziploc bag and pour in the remaining coconut-lime mixture. Seal bag and massage to coat chicken. Marinate for 30 minutes or up to 4 hours in the refrigerator.
- Remove chicken from bag and discard the used marinade. Lightly pat chicken dry with paper towels to remove excess moisture. If the chicken is too wet, it will not allow the chicken to sear.
- Heat vegetable oil in a large skillet over medium-high heat. Arrange the chicken thighs in a single layer, spreading them out in the skillet to ensure they cook evenly. Cook the chicken for 5-7 minutes per side until golden brown or until they reach an internal temperature of 165°F (74ºC). Remove chicken to a plate and set aside.
- Pour the reserved coconut-lime mixture into the skillet. Bring to a simmer and cook for 3-4 minutes until slightly thickened, scraping up any browned bits from the bottom of the pan—this adds extra flavor to the sauce. For a lighter-colored sauce, you can wipe out the skillet before adding the mixture, but it’s totally optional.
- Return chicken to the skillet, turning to coat with the sauce.
- Garnish with chopped cilantro, and green onions, if desired. Serve with lime wedges and cooked rice.
Video
Notes
Nutrition
One-pan coconut-lime chicken is a perfect summer dinner. The bright citrus and creamy sauce hit just right when I want something that feels fresh but still comforting. I also love juicy chicken thighs because they're hard to overcook. I usually pair it with jasmine rice, basmati rice, or coconut rice and a quick cucumber salad for balance.
FAQ
Yes, but adjust the cook time so they don’t dry out. Chicken breast tends to cook faster and can overcook easily.
Yes, though the sauce will be a little thinner and less rich. Full-fat gives the best texture.
You can safely use used chicken marinade, but only if you boil it first to kill any harmful bacteria that may have come from the raw chicken. Bring the marinade to a rolling boil and let it cook for at least five minutes before using it as a sauce or glaze.
Food safety
- Use a food thermometer. Chicken should reach 165°F (74ºC) to be safe to eat.
- Discard used marinade. See the FAQ above.
- Cool leftovers quickly. Refrigerate within two hours of cooking.
- Reheat thoroughly. Warm leftovers to at least 165°F (74ºC) before serving.
- Wash hands and surfaces. Clean anything that came in contact with raw chicken.
Related
Love chicken thighs and chicken breast? If you like this chicken recipe, you have to try my buffalo chicken thighs and my sheet pan chicken thighs and green beans.
Kelsey Smith says
You will love my creamy, zesty coconut-lime chicken recipe. Try it and tell me what you think in the comments!