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One Pan Coconut Lime Chicken

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  • Author: Jane
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This One Pan Coconut Lime Chicken is an easy, flavorful, and healthy meal made with juicy chicken thighs or breasts, a rich coconut milk sauce, and a zesty lime finish. Perfect for busy weeknights, this one-pan dish is simple to prepare and packed with tropical flavors that everyone will love.

Ingredients

For the Chicken:

  • 4 bone-in, skinless chicken thighs or 2 chicken breasts

  • 1 tablespoon olive oil (or coconut oil)

  • 1 teaspoon garlic powder

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon ground turmeric (optional, for extra flavor)

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 tablespoon fresh cilantro, chopped (optional for garnish)

For the Coconut Lime Sauce:

  • 1 can (14 oz) full-fat coconut milk

  • Juice and zest of 1 lime

  • 2 cloves garlic, minced

  • 1 tablespoon honey or maple syrup (optional for a touch of sweetness)

  • 1/2 teaspoon ground ginger (optional for added depth of flavor)

  • 1 tablespoon soy sauce or coconut aminos (for gluten-free option)

Instructions

  • Prepare the Chicken:
    Preheat the oven to 400°F (200°C). Season the chicken with olive oil, garlic powder, cumin, paprika, turmeric (if using), salt, and black pepper. Rub the seasoning evenly on both sides of the chicken.

  • Sear the Chicken:
    Heat a large oven-safe skillet over medium-high heat. Add a little more olive oil or coconut oil and sear the chicken, skin-side down if using thighs, for about 4-5 minutes until golden brown. Flip the chicken and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set aside.

  • Make the Coconut Lime Sauce:
    In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 1 minute until fragrant. Pour in the coconut milk, lime juice, lime zest, honey, and soy sauce. Stir to combine, scraping any browned bits from the bottom of the skillet for added flavor.

  • Return the Chicken to the Skillet:
    Return the chicken to the skillet, spooning some of the coconut lime sauce over the chicken. Bring the sauce to a simmer and cook for 2-3 minutes.

  • Bake the Chicken:
    Transfer the skillet to the preheated oven and bake for 20-25 minutes (depending on thickness of the chicken) until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

  • Serve:
    Remove the skillet from the oven and let the chicken rest for a few minutes. Garnish with freshly chopped cilantro, if desired. Serve the chicken with the coconut lime sauce over rice, quinoa, or a side of steamed vegetables.

Notes

  • Chicken Options: You can use boneless, skinless chicken breasts if you prefer. Just adjust the cooking time to prevent overcooking.

  • Vegetarian Option: For a vegetarian version, substitute the chicken with firm tofu or cauliflower steaks. Adjust the cooking time accordingly.

  • Sweetness: Adjust the amount of honey or maple syrup depending on how sweet you want the sauce. You can omit it entirely if you prefer a more savory dish.

  • Serving Suggestions: Serve with a side of coconut rice, steamed broccoli, or a fresh salad for a complete meal.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://cookingmomy.com/one-pan-coconut-lime-chicken/