Name: One-Skillet Coconut Lime Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon coconut oil (or olive oil); 1/2 teaspoon salt; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 cup onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 chili pepper, minced (optional); 1 cup chicken broth; 1/4 cup fresh lime juice (about 2 limes); 1 tablespoon brown sugar (optional); 1 tablespoon soy sauce (or coconut aminos for gluten-free); 1/2 cup coconut cream (full-fat); Fresh cilantro, for garnish

This One-Skillet Coconut Lime Chicken is a tropical-inspired dish that combines creamy coconut with bright citrus in a perfectly balanced sauce. The tender chicken breasts are seasoned with aromatic spices, then simmered in a velvety coconut lime sauce that’s both rich and refreshing.

Why You’ll Love This Recipe

Quick and convenient – ready in just 30 minutes with minimal cleanup
One-pan cooking means less mess and easier weeknight preparation
Versatile pairing options – works beautifully with rice, noodles, or vegetables
Creamy and flavorful sauce without being heavy
Perfect balance of savory, tangy, and slightly sweet flavors
Easily customizable heat level to suit your preferences
Impressive enough for guests yet simple enough for beginners

Ingredients

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

Chicken breasts create the protein foundation for this dish. They’re sliced into thinner cutlets to cook quickly and evenly while absorbing maximum flavor from the sauce.

Coconut oil adds a subtle tropical flavor right from the start. It has a high smoke point that’s perfect for searing chicken, but olive oil works well as a substitute if that’s what you have on hand.

Salt enhances all the flavors in the dish while helping to season the chicken properly.

Paprika brings a mild, sweet pepper flavor and beautiful color to the chicken. Smoked paprika can be substituted for a deeper, smokier profile.

Garlic powder provides convenient all-over seasoning for the chicken. It offers a mellower, more evenly distributed garlic flavor than fresh garlic alone.

Onion powder complements the garlic powder with its sweet, savory notes that season the chicken evenly without the texture of chopped onions.

Onion forms part of the aromatic base for the sauce. It adds sweetness and depth as it softens and releases its flavors into the oil.

Garlic adds essential pungent flavor to the sauce base. Fresh cloves provide the best flavor, but pre-minced garlic can save time in a pinch.

Ginger brings a warming, slightly spicy element that pairs beautifully with both coconut and lime. Fresh ginger provides the brightest flavor, but ground ginger can work if needed.

Chili pepper introduces a customizable heat element. It’s optional, so you can adjust or omit based on your spice preference.

Chicken broth forms the savory liquid base for the sauce. Vegetable broth works as an alternative, though it will slightly alter the flavor profile.

Lime juice provides the essential bright, tangy note that cuts through the richness of the coconut. Fresh juice makes a noticeable difference compared to bottled.

Brown sugar balances the acidity from the lime and adds subtle caramel notes. It’s optional if you prefer a less sweet sauce.

Soy sauce contributes umami depth and saltiness. Coconut aminos make an excellent gluten-free substitute with a slightly sweeter profile.

Coconut cream creates the luxurious texture and tropical flavor that defines this dish. Full-fat coconut milk can be substituted, though the sauce will be slightly thinner.

Cilantro adds a fresh, herbaceous finish that complements the tropical flavors. If you’re not a cilantro fan, try fresh basil or Thai basil instead.

Directions

Prepare the Chicken:
Slice each chicken breast in half lengthwise to create thinner cutlets. Season both sides with salt, paprika, garlic powder, and onion powder.
Sear the Chicken:
Heat the coconut oil in a large skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until golden brown and nearly cooked through. Remove from the skillet and set aside.
Cook the Aromatics:
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic, ginger, and chili pepper (if using), and cook for 1-2 minutes.
Make the Sauce:
Stir in the chicken broth, lime juice, brown sugar, and soy sauce. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to reduce slightly.
Add the Coconut Cream:
Stir in the coconut cream and return to a simmer. Add the chicken back to the skillet and cook for another 5-7 minutes, until the chicken is cooked through and the sauce thickens.
Serve:
Garnish with fresh cilantro and serve hot over rice, zoodles, or steamed veggies.

Servings and Timing

This recipe makes 4 generous servings, perfect for a family dinner or meal prep for the week.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 320 kcal per serving

Variations

Spicy Coconut Lime Chicken: Double the chili pepper or add 1-2 teaspoons of red pepper flakes for extra heat.

Vegetable-Packed Version: Add bell peppers, snap peas, or broccoli florets when returning the chicken to the skillet.

Thai-Inspired: Add 1 tablespoon of Thai red curry paste with the aromatics and garnish with Thai basil.

Lemongrass Variation: Add 1 stalk of minced lemongrass with the garlic and ginger for an aromatic twist.

Shrimp Substitute: Replace chicken with 1 pound of large shrimp (cook for just 1-2 minutes per side initially).

Coconut Rice Pairing: Cook your rice in coconut milk instead of water for a complementary side dish.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight.

Freezing: This dish freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. The sauce may separate slightly when thawed but will recombine when reheated.

Reheating on Stovetop: For best results, reheat gently in a skillet over medium-low heat until warmed through. Add a splash of chicken broth if the sauce seems too thick.

Microwave Reheating: Reheat individual portions in a microwave-safe dish covered with a damp paper towel at 70% power for 2-3 minutes, stirring halfway through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully in this recipe. They tend to be more forgiving and stay juicier than breasts. Adjust cooking time slightly as thighs may take 1-2 minutes longer to cook through.

What’s the difference between coconut milk and coconut cream?

Coconut cream has a higher fat content than coconut milk, resulting in a richer, thicker sauce. If you only have coconut milk, you can either use it as is (for a thinner sauce) or refrigerate the can overnight and scoop out the solid cream that rises to the top.

Can I make this dish dairy-free?

Good news! This recipe is naturally dairy-free as written, using coconut cream rather than dairy cream for the sauce’s richness.

How can I tell when the chicken is cooked through?

The safest way is to use an instant-read thermometer, which should register 165°F (74°C) when inserted into the thickest part of the chicken. Alternatively, cut into the thickest piece – the meat should be opaque with no pink remaining.

Is this recipe keto-friendly?

The recipe is nearly keto-friendly as written. Simply omit the brown sugar or substitute with a keto-friendly sweetener, and serve with cauliflower rice or other low-carb vegetables instead of traditional rice.

Can I prep any components ahead of time?

Yes! You can slice and season the chicken up to 24 hours in advance. You can also prep all the aromatics (chop onion, mince garlic and ginger) and store them covered in the refrigerator for up to 2 days.

What’s the best pan to use for this recipe?

A large (12-inch) skillet with high sides works best. Cast iron, stainless steel, or a heavy non-stick pan all work well. Avoid aluminum pans, as they may react with the acidic lime juice.

How can I make this recipe more substantial?

Add vegetables like bell peppers, snow peas, or spinach to make it a complete one-pan meal. You can also serve it over noodles, quinoa, or with a side of naan bread for a heartier meal.

Can I reduce the fat content of this recipe?

You can use light coconut milk instead of coconut cream, though the sauce will be thinner. Alternatively, use 1/4 cup of coconut cream mixed with 1/4 cup of chicken broth as a middle-ground option.

What can I do if my sauce is too thin?

If your sauce isn’t thickening as desired, you can simmer it longer uncovered to reduce, or make a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce.

Conclusion

This One-Skillet Coconut Lime Chicken brings together creamy, tangy, and savory elements in perfect harmony. The beauty of this dish lies not just in its incredible flavor profile, but also in its simplicity and versatility. Whether you’re cooking for a weeknight family dinner or trying to impress guests, this recipe delivers restaurant-quality results with minimal effort.

The bright citrus notes from the lime perfectly balance the rich coconut cream, while the aromatics provide depth without overwhelming the delicate flavor of the chicken. By cooking everything in one skillet, you’re not only saving on cleanup but also building layers of flavor as each ingredient contributes to the final sauce.

Don’t be afraid to make this recipe your own by adjusting the spice level, trying the suggested variations, or serving it with your favorite sides. With just 30 minutes from start to finish, this coconut lime chicken might just become your new go-to for quick, impressive, and delicious meals.

One-Skillet Coconut Lime Chicken