One Pan Coconut Lime Chicken is a flavorful and easy-to-make dish that combines tender, juicy chicken with a zesty coconut lime sauce. The coconut milk provides a rich, creamy base, while the lime adds a refreshing citrusy twist. This dish is made in one pan, making it a simple yet delicious meal that’s perfect for a quick weeknight dinner or a flavorful weekend meal.

Why You’ll Love This Recipe

This recipe brings together the best of both worlds: a creamy, indulgent sauce with a tangy, fresh citrus kick. The chicken is perfectly cooked in the coconut lime sauce, soaking up all the wonderful flavors as it cooks. The one-pan method makes cleanup a breeze, while the combination of coconut milk and lime creates a comforting yet bright dish. It’s quick, easy, and bursting with flavor, making it a perfect go-to recipe for busy nights.

One Pan Coconut Lime Chicken

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
Salt and pepper to taste
1 can (14 oz) coconut milk (full-fat for creaminess)
2 tablespoons lime juice
Zest of 1 lime
2 cloves garlic, minced
1 tablespoon honey (optional, for sweetness)
Fresh cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Season the chicken: Season the chicken breasts with salt, pepper, cumin, and paprika on both sides.
Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
Make the coconut lime sauce: In the same skillet, lower the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the coconut milk, lime juice, lime zest, and honey (if using). Stir well to combine, scraping up any bits left in the pan from the chicken. Allow the sauce to simmer for 3-4 minutes, letting it thicken slightly.
Return the chicken to the pan: Place the cooked chicken back into the skillet, spooning some of the coconut lime sauce over the top. Let the chicken simmer in the sauce for another 2-3 minutes, allowing the flavors to meld together.
Serve: Garnish with fresh cilantro and serve immediately. This dish pairs well with rice, quinoa, or a simple side salad.

Servings and timing

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Spicy kick: If you like a bit of heat, add a chopped fresh chili or a pinch of red pepper flakes to the sauce. You can also drizzle with hot sauce for extra spice.
Add vegetables: Toss in some vegetables like bell peppers, spinach, or zucchini to the skillet while the chicken cooks to make the dish even more colorful and nutritious.
Substitute chicken: You can use boneless skinless chicken thighs instead of breasts for a juicier, richer option.
Vegan version: Replace the chicken with tofu or chickpeas for a plant-based version of this dish. Use vegetable broth instead of chicken broth, and make sure the coconut milk is dairy-free.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the chicken and sauce in a skillet over medium heat until warmed through. You can also microwave individual servings for 1-2 minutes, stirring halfway through.

FAQs

Can I use light coconut milk instead of full-fat coconut milk?

Yes, you can use light coconut milk for a lighter version of the sauce, but it may be less creamy. If using light coconut milk, you can add a splash of cream or coconut cream to increase the richness.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great substitute. They’re richer and juicier, making the dish even more flavorful. Just make sure to cook them until the internal temperature reaches 165°F (74°C).

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can also cut into the thickest part of the chicken and ensure the juices run clear.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the sauce ahead of time and store it in the fridge for up to 2 days. When ready to serve, simply reheat the sauce and cook the chicken.

Can I use fresh lime juice instead of bottled lime juice?

Yes, fresh lime juice is always the best option for the most vibrant, fresh flavor. Fresh lime zest also adds extra citrus aroma.

How can I make this dish spicier?

Add a fresh chopped jalapeño or red chili to the sauce, or increase the amount of red pepper flakes to add more heat.

What can I serve with this dish?

This dish pairs well with rice, quinoa, or couscous. You can also serve it with sautéed greens or a simple side salad for a well-rounded meal.

Can I freeze this recipe?

While the chicken can be frozen, the coconut lime sauce may change texture slightly once frozen and reheated. If freezing, store the chicken and sauce separately in an airtight container for up to 2 months.

Can I use this recipe with other proteins?

Yes! You can use shrimp, turkey, or even tofu for a different take on the dish. Adjust cooking times as necessary depending on the protein you choose.

Conclusion

One Pan Coconut Lime Chicken is a perfect dish for those who love bold, fresh flavors but want a quick and easy meal. With its creamy coconut sauce, zesty lime, and tender chicken, it’s a flavorful meal that comes together in just 25 minutes. Whether served with rice or a fresh salad, this dish will surely become a weeknight favorite.