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One Pan Creamy Coconut Lime Chicken Skillet

Close-up of seared chicken pieces simmering in a creamy, yellow coconut lime chicken sauce, garnished with fresh cilantro.
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This recipe translates professional efficiency into a quick, bright, and zesty weeknight dinner. You cook tender chicken and a luscious sauce all in one pan for minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 small shallot, minced (or 2 tablespoons onion, minced)
  • 3 cloves garlic, minced
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tablespoon lime zest
  • 1 teaspoon sugar or honey (optional, for balance)
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Season the chicken pieces evenly with salt, pepper, and garlic powder.
  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 browned. You are building flavor here, not cooking it through. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the minced shallot to the skillet and cook for 1 minute until softened. Add the minced garlic and ground ginger, cooking for 30 seconds until fragrant. Do not let the garlic burn.
  4. Pour in the full-fat coconut milk, lime juice, and lime zest. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the sugar or honey, if using.
  5. Return the seared chicken to the skillet. Reduce the heat to low, cover the skillet, and let it simmer for 8 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  6. Remove the lid and let the sauce thicken slightly for 1 to 2 minutes if needed. Taste the sauce and adjust salt or lime if necessary.
  7. Serve the Coconut Lime Chicken immediately, garnished with fresh cilantro. This is a great 30 Minute Chicken Meal served over rice or with steamed vegetables.

Notes

  • For a brighter flavor, use only the white parts of one stalk of lemongrass, finely minced, instead of ginger.
  • If you prefer thicker pieces of chicken, slice the breasts horizontally before cutting them into chunks.
  • This recipe works well with chicken thighs; they may require 2 to 3 minutes longer to cook fully.

Nutrition

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