One Pan Coconut Lime Chicken: 7 Minutes Perfect Meal

Hey there, fellow food lovers! I’m Anna, and if there’s one thing I adore, it’s making everyday cooking feel less like a chore and more like a joy. Especially when it comes to chicken! You know, those nights when you want something *really* delicious but also super easy to whip up? That’s where this One Pan Coconut Lime Chicken comes swooping in to save the day. Trust me, this recipe is a game-changer for busy weeknights – it’s packed with incredible flavor, and the best part? Minimal cleanup!

Why You’ll Love This One Pan Coconut Lime Chicken

Get ready to fall in love with this dish because it’s a winner on so many levels:

• Super Quick Prep: Seriously, you’re looking at about 15 minutes of prep time.
• Minimal Cleanup: Everything cooks in ONE pan. Yes, you read that right!
• Bursting with Flavor: That creamy coconut and zesty lime combo is just divine.
• Tender, Juicy Chicken: The thighs stay perfectly moist and tender.
• Dreamy Creamy Sauce: It’s so good you’ll want to sop up every last drop.

Anna’s Inspiration for One Pan Coconut Lime Chicken

I remember one particularly hectic Tuesday evening, staring into the fridge, desperately wanting something comforting and tasty, but also knowing I had a mountain of laundry waiting. That’s exactly when the idea for this One Pan Coconut Lime Chicken struck me! I wanted a dish that felt a little bit fancy, like something you’d get at a restaurant, but could be made with ingredients I usually had on hand. My whole mission is to make cooking feel easier and more joyful for everyone, and this recipe absolutely nails it. It proves you don’t need hours or a dozen fancy gadgets to create something truly spectacular for dinner.

Gathering Your Ingredients for One Pan Coconut Lime Chicken

Alright, let’s get everything ready for our delicious One Pan Coconut Lime Chicken! The beauty of this dish is that it uses pretty common ingredients, and having them all prepped makes the actual cooking process a breeze. We’re aiming for that perfect balance of creamy, zesty, and a little bit spicy, and the right ingredients are key to unlocking all that flavor. Plus, it’s naturally gluten-free, which is always a bonus!

Essential Ingredients for One Pan Coconut Lime Chicken

Here’s what you’ll need to gather. Trust me, having it all laid out makes cooking so much smoother!

Chicken and Aromatics

• 8 skinless and boneless chicken thighs: These are perfect because they stay so tender and juicy.
• 2 tsp sea salt flakes: I love the little crunch these give, but regular salt works too!
• 1 tsp ground pepper: Just your standard black pepper.
• 1 tbsp flour (or gluten-free flour): This helps thicken the sauce just a touch.
• 1 tsp sweet paprika (optional): Adds a little color and a hint of sweetness.
• 1 tbsp coconut oil: For that lovely tropical flavor when searing.
• 1 tbsp light olive oil or rapeseed oil: Just to help with the searing and prevent the coconut oil from burning too quickly.
• 2 tbsp lime juice: Freshly squeezed is always best for that bright, zesty kick!
• 3 garlic cloves, minced: Because garlic makes everything better.
• 1 tbsp minced ginger: Fresh ginger adds such a wonderful warmth.
• 1 green jalapeno, finely diced: This is where we get our subtle heat. Remember to remove the seeds if you prefer it milder!
• 2 shallots, finely diced: Shallots have a milder, sweeter onion flavor.

Sauce Components

• 1 tbsp tomato paste: Gives the sauce a nice depth of flavor and color.
• 1 tsp Sriracha, or to taste: Adjust this based on how much heat you like!
• 2 tbsp light soy sauce: For that savory umami note.
• 400 g (14oz) full-fat coconut milk: This is crucial for that super creamy, rich sauce. Don’t skimp here!
• 3 tbsp coconut cream (optional): If you want an extra decadent, creamy sauce, add this.
• 1 lime zest: Zesting your lime adds an amazing burst of fresh lime aroma and flavor.

Garnishes and Serving

• 2 tbsp salted peanuts, roughly chopped: For a lovely crunch and salty contrast.
• 5 spring onions, finely diced: Adds a fresh, oniony bite.
• Red pepper flakes: Just a little sprinkle for extra color and heat if you fancy.
• Fresh coriander, chopped: My favorite fresh herb to finish it off!
• Lime wedges: For squeezing over the top right before you dig in.

Preparing Your One Pan Coconut Lime Chicken

Okay, now for the fun part – actually making this amazing One Pan Coconut Lime Chicken! It really is as straightforward as it sounds, and I promise, the payoff in flavor is HUGE for the amount of effort you put in. Let’s get cooking!

Step 1: Preparing the Chicken for Searing

First things first, let’s get our chicken ready. You want to trim off any excess fat from those chicken thighs – nobody likes chewy bits! Then, pat them really, really dry with paper towels. This is a super important step for getting a nice golden-brown sear later on. Once they’re dry, we’re going to season them up. Sprinkle on your sea salt flakes and ground pepper all over. If you’re using paprika, give that a sprinkle too for a little color and a subtle sweetness. Now, here’s a little trick: lightly dust the chicken with flour. Don’t go crazy, just a very light coating. This helps thicken our sauce later and gives the chicken a lovely finish.

Step 2: Achieving the Perfect Sear

Grab a nice, large skillet or pan – one that’s big enough to hold all the chicken comfortably. Pop it over medium-high heat. Add your coconut oil and olive oil. Let those get nice and hot; you want them shimmering but not smoking. Carefully place your seasoned chicken thighs into the hot pan, making sure not to crowd them. If your pan is too small, just do this in batches! Sear the chicken for about 3-4 minutes per side, until they’re beautifully golden brown. Once they’re all seared, take them out of the pan and put them on a plate. Don’t worry if they’re not cooked through yet; we’ll finish them off in the sauce!

Step 3: Deglazing the Pan for Flavor

See all those lovely brown bits stuck to the bottom of the pan? That’s pure flavor gold! Turn the heat down just a touch, then pour in your fresh lime juice. As it hits the hot pan, use a wooden spoon or spatula to scrape up all those browned bits. This is called deglazing, and it adds an incredible depth of flavor to our sauce. It’s like unlocking a secret flavor boost!

Step 4: Building the Flavorful Coconut Lime Sauce

Now, turn the heat down to low. We don’t want things burning here. Add your minced garlic, minced ginger, and that finely diced jalapeno. Give them a good stir for about a minute until they start to smell amazing. Be careful not to burn the garlic! Next, toss in your finely diced shallots and cook them for another couple of minutes until they soften up. Now, stir in the tomato paste, that little bit of Sriracha for a kick (add more or less depending on your spice preference!), and the light soy sauce. Give it all a good stir to combine everything.

Step 5: Simmering to Perfection

Time for the magic ingredient: the coconut milk! Pour in that full-fat coconut milk. If you’re feeling extra decadent, stir in the coconut cream too – it makes the sauce extra luscious. Give everything a good whisk to make sure it’s all combined. Now, gently place your seared chicken thighs back into the pan, nestling them down into the sauce. Don’t forget to add that lime zest for an extra pop of fresh lime flavor! Cover the pan tightly with a lid, and let it simmer away on low heat for about 10-15 minutes. You want the chicken to be cooked all the way through and super tender. You can check by cutting into the thickest part – it should be white and no longer pink.

Step 6: Garnishing and Serving Your One Pan Coconut Lime Chicken

Once the chicken is cooked through and the sauce has thickened slightly, your One Pan Coconut Lime Chicken is pretty much ready! Take it off the heat. Now for the final flourish! Sprinkle over those chopped salted peanuts for a lovely crunch, the finely diced spring onions for freshness, a little sprinkle of red pepper flakes if you like a bit more heat, and plenty of fresh coriander. Serve it up immediately with some extra lime wedges on the side for squeezing over. It’s just divine!

Tips for Success with Your One Pan Coconut Lime Chicken

Want to make sure your One Pan Coconut Lime Chicken turns out absolutely perfect? I’ve got a couple of little tricks up my sleeve from making this so many times! First off, if you’re using chicken breasts instead of thighs, be super careful not to overcook them. They cook faster, so keep an eye on them and maybe shorten the simmering time a bit. Also, about that jalapeno? If you’re sensitive to heat, definitely scoop out all those seeds and the white membranes inside before you dice it. It makes a huge difference! And for the creamiest sauce, always go for the full-fat coconut milk – it really makes it taste so much richer!

Serving and Storing Your One Pan Coconut Lime Chicken

This One Pan Coconut Lime Chicken is so versatile! It’s fantastic served over fluffy basmati rice or even some tender quinoa to soak up all that amazing sauce. A simple side salad with a light vinaigrette also works beautifully to cut through the richness.

Delicious Serving Suggestions

I honestly love serving this over a bed of steaming white rice – it’s just the perfect vehicle for that creamy, dreamy coconut lime sauce. Sometimes I’ll whip up some fluffy quinoa if I’m feeling a bit healthier. And a simple green salad with a light lemon dressing? Chef’s kiss! It adds a lovely freshness that balances everything out perfectly.

Storing and Reheating Leftovers

Got leftovers? Lucky you! Let the chicken cool completely, then pop it into an airtight container in the fridge. It should keep well for about 3-4 days. When you’re ready to reheat, I find gently warming it in a saucepan over low heat is best, maybe with a tiny splash of water or extra coconut milk if the sauce looks a bit thick. You can also microwave it, just stir it halfway through to ensure it heats evenly. It’s still delicious the next day!

Frequently Asked Questions about One Pan Coconut Lime Chicken

Got questions about whipping up this delicious One Pan Coconut Lime Chicken? I’ve got you covered! Here are some common queries people have:

Q1. Can I really use chicken breasts instead of thighs?

Absolutely! While chicken thighs are my favorite because they stay super tender and juicy, chicken breasts work too. Just be mindful that they cook faster and can dry out if you’re not careful. Keep an eye on them and maybe reduce the simmering time by a few minutes. You want them just cooked through!

Q2. How do I make this less spicy?

No problem at all! The jalapeno is the main source of heat here. To make this dish milder, just slice open your jalapeno and scoop out all the seeds and the white pithy bits before you dice it. That’s where most of the heat hangs out! You can also reduce or omit the Sriracha if you’re really sensitive to spice.

Q3. What can I serve with this chicken?

This coconut lime chicken is so versatile! It’s fantastic served over fluffy basmati rice or even some tender quinoa to soak up all that amazing sauce. A simple side salad with a light vinaigrette also works beautifully to cut through the richness. Honestly, just about any grain or simple green veg pairs perfectly!

Q4. Is this recipe truly gluten-free?

Yes, it is! As long as you use a gluten-free flour for dusting the chicken and your soy sauce is gluten-free (tamari is a great option), this easy chicken recipe is naturally gluten-free. It’s a great option for those needing to avoid gluten without sacrificing flavor!

Nutritional Estimate for One Pan Coconut Lime Chicken

Just a heads-up, these nutritional values are estimates and can vary a bit depending on the exact ingredients you use and portion sizes. It’s always good to remember that!

Serving Size	1 serving (approx. 1/4 of recipe)
Calories	550 kcal
Fat	35 g
Saturated Fat	20 g
Unsaturated Fat	15 g
Trans Fat	0.5 g
Carbohydrates	15 g
Fiber	2 g
Protein	35 g
Cholesterol	150 mg
Sodium	850 mg
Sugar	5 g

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