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Creamy One-Pan Coconut Lime Chicken: Quick Weeknight Dinner

Six pieces of pan-seared coconut lime chicken simmering in a creamy, yellow sauce and topped with fresh cilantro.
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Bring a taste of the tropics to your table with this easy, creamy coconut lime chicken. This one-pan recipe cooks quickly, making it perfect for a satisfying 30-minute weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into serving pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 cup full-fat coconut milk (canned)
  • 1/2 cup chicken broth
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tablespoon lime zest
  • 1 teaspoon cornstarch (or arrowroot powder for paleo/Whole30)
  • 1 tablespoon water
  • 1/4 cup fresh cilantro, chopped, for garnish

Instructions

  1. Season the chicken pieces evenly with salt, pepper, garlic powder, and ground ginger.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side until lightly golden brown. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the minced garlic and chopped shallot to the same skillet. Cook for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
  4. Whisk together the coconut milk and chicken broth in a bowl. Pour this mixture into the skillet. Bring the sauce to a gentle simmer.
  5. In a small bowl, whisk the cornstarch (or arrowroot) with the water until smooth to create a slurry. Pour the slurry into the simmering sauce while stirring constantly. Let the sauce thicken slightly, about 1 minute.
  6. Stir in the fresh lime juice and lime zest. Taste the sauce and add more salt or pepper if needed.
  7. Return the seared chicken to the skillet, nestling the pieces into the creamy sauce. Reduce the heat to low, cover the skillet, and let it simmer for 5 to 7 minutes, or until the chicken is cooked through and tender.
  8. Remove from heat. Garnish generously with fresh cilantro before serving. Serve this easy chicken dinner over rice or with steamed vegetables.

Notes

  • For a dairy free chicken sauce that is also Whole30 compliant, be sure to use arrowroot powder instead of cornstarch to thicken the sauce.
  • If you prefer juicier chicken thighs, they may require an extra 3 to 5 minutes of simmering time in the sauce.
  • This recipe works well as a quick weeknight chicken meal when paired with quick-cooking sides like steamed broccoli or cauliflower rice.

Nutrition

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