Can I use chicken breasts instead of thighs?

Yes, but they cook faster and dry out more easily. Slice them thinner and reduce cooking time by a few minutes. Keep an eye on the internal temperature—165°F is the sweet spot.

Is coconut milk healthy for regular consumption?

In moderation, yes. Full-fat coconut milk is rich in healthy fats and adds creaminess without dairy. It's also a great option for keto and paleo diets. Just be mindful of portion sizes.

What can I substitute for lime juice?

You can use lemon juice in a pinch, but it won't have the same tropical punch. White wine vinegar or rice vinegar could work for acidity, but lime is really what makes this dish sing.

Will this recipe work in a slow cooker or Instant Pot?

Absolutely. In a slow cooker, sear the chicken first for flavor, then cook on low for 4–5 hours. In an Instant Pot, use sauté mode for searing, then cook under high pressure for 10 minutes with a natural release. Add coconut milk after pressure cooking to prevent curdling.

One Pan Coconut Lime Chicken Recipe That’s Creamy, Zesty, and Effortless

Name: One Pan Coconut Lime Chicken Recipe That’s Creamy, Zesty, and Effortless
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tropical/Asian Fusion
Ingredients: 1.5 lbs boneless chicken thighs; 1 tbsp olive oil; 3 cloves garlic, minced; 1 tsp fresh grated ginger; 1/2 tsp chili flakes (optional); 1 cup full-fat coconut milk; 1/4 cup fresh lime juice; 1 tsp lime zest; 1 tsp honey or maple syrup (optional, for balance); Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for garnish)

Description

This creamy, zesty One Pan Coconut Lime Chicken is an easy 30-minute meal made with tender chicken thighs simmered in a coconut lime sauce—perfect for busy weeknights or meal prep.

Ingredients

Scale

1.5 lbs boneless chicken thighs
1 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh grated ginger
1/2 tsp chili flakes (optional)
1 cup full-fat coconut milk
1/4 cup fresh lime juice
1 tsp lime zest
1 tsp honey or maple syrup (optional, for balance)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)

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Instructions

Pat chicken thighs dry and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear the chicken on both sides until golden brown (about 4–5 minutes per side). Remove and set aside.
Add minced garlic and grated ginger to the skillet and sauté briefly.
Deglaze the pan with a splash of chicken broth (optional), then add coconut milk, lime juice, lime zest, and honey.
Stir to combine and let the sauce simmer briefly.
Return chicken to the pan and spoon sauce over the top.
Lower the heat and simmer uncovered for 10–15 minutes, flipping the chicken halfway through.
Garnish with cilantro and lime wedges before serving.

Notes

Use full-fat coconut milk for a richer, creamier sauce.
Marinate chicken for 30 minutes for added depth of flavor.
Don’t boil the coconut milk—simmer gently to avoid curdling.
This recipe freezes well for up to 2 months.
Can be made with chicken breasts, but adjust cook time to avoid drying out.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop Skillet
Cuisine: Tropical/Asian Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 400
Sugar: 3g
Sodium: 380mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 30g
Cholesterol: 120mg