Easy Coconut Lime Chicken (One-Pan Meal)

There’s something magical about the combo of creamy coconut and bright, zesty lime. It’s like sunshine in a skillet. This Coconut Lime Chicken recipe is my go-to whenever I need a quick dinner that doesn’t feel like “just another meal.” One bite and it’s like you’re dining beachside in a tropical escape—with none of the passport hassles.

This dish came to life on a weeknight when I needed to shake up the dinner routine. The fridge gave me chicken, lime, and half a can of coconut milk. What came out of the skillet? A new family favorite. Creamy, tangy, and infused with warm spices—this recipe turns a few pantry staples into something truly special. And did I mention it’s a one-pan wonder? Yep, minimal dishes. You’re welcome.

Whether you’re feeding your family, meal-prepping for the week, or impressing dinner guests, this vibrant coconut lime chicken delivers. It’s comforting, it’s light, and it’s full of tropical flair. Let’s dive in.

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Recipe Overview

Difficulty Level: Easy
Cuisine: Tropical-Inspired / Fusion
Serving Size: 4
Total Calories: 350–400 per serving
Prep Time: 10 minutes
Cooking Time: 20 minutes

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Why This Coconut Lime Chicken Deserves a Spot in Your Dinner Rotation

If you’re searching for a tropical chicken recipe that tastes like vacation but is easy enough for a Tuesday night, this is it. Here’s why this dish hits all the right notes:

• Flavor Explosion – Creamy coconut milk + zingy lime + savory spices = pure harmony.
• One-Pan Simplicity – No juggling pots and pans. Everything happens in one skillet.
• Nutrient-Rich – Healthy fats from coconut milk, lean protein from chicken, and a burst of vitamin C from lime.
• Diet-Friendly – Gluten-free and dairy-free with easy swaps to make it keto, paleo, or Whole30.
• Versatile Pairings – Goes great with rice, noodles, roasted veggies, or even naan.

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Gather Your Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon chili flakes (optional, but recommended)

Aromatics & Sauce Base

• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup full-fat canned coconut milk
• ½ cup chicken broth
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon honey or maple syrup (optional for balance)
• 2 tablespoons fresh chopped cilantro (for garnish)

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Highlighting the Tropical Stars

Coconut Milk: Rich, creamy, and slightly sweet—this is the silky base that brings the whole dish together.
Lime Juice & Zest: Adds tang and brightness that cuts through the richness perfectly.
Cumin & Paprika: Warm spices that layer on depth and give the sauce its signature aroma.
Fresh Cilantro: The final flourish—herbal, fresh, and optional if you’re not a fan.

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Let’s Cook: Step-by-Step Coconut Lime Chicken Instructions

Step 1: Season and Sear the Chicken

Pat your chicken dry (this helps with browning). Season both sides with salt, pepper, garlic powder, cumin, paprika, and chili flakes.
Heat oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.

Step 2: Build the Sauce

In the same pan, sauté chopped onion for 2–3 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds—just until fragrant.
Pour in chicken broth and use a wooden spoon to scrape up those tasty browned bits. Add coconut milk, lime juice, zest, soy sauce, and honey. Stir to combine.

Step 3: Simmer and Finish

Return the seared chicken to the pan. Spoon sauce over each piece. Cover and let everything simmer on low for 8–10 minutes or until the chicken is cooked through (165°F internal temp).
Uncover, check seasoning, and let the sauce thicken slightly for a few minutes if needed. Sprinkle fresh cilantro on top and serve!

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Delicious Ways to Serve Coconut Lime Chicken

Here’s how to make the most out of this creamy tropical chicken recipe:

• With Jasmine Rice: The classic combo. Rice soaks up every drop of that luscious sauce.
• With Coconut Rice: Double the coconut, double the pleasure.
• With Cauliflower Rice: A lighter, low-carb option that still lets the sauce shine.
• Over Noodles: Udon or rice noodles add a slurp-worthy texture to this dish.
• In Tacos: Shred the chicken, stuff it in soft tortillas with slaw and avocado.
• With Roasted Veggies: Bell peppers, carrots, or sweet potatoes are great sidekicks.
• As a Soup: Add extra broth and toss in greens or mushrooms for a cozy twist.

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Tropical Chicken Recipe Tips You’ll Love

• Use full-fat coconut milk for the creamiest texture and richest flavor.
• Don’t skip the sear. Browning the chicken first locks in flavor.
• Taste as you go. Lime intensity can vary, so adjust based on your preference.
• Too tangy? Add a dash of honey or coconut sugar to balance it out.
• Want it thicker? Simmer the sauce uncovered or stir in a cornstarch slurry.

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Creative Coconut Lime Chicken Variations

Try these twists to keep things interesting:

• Coconut Lime Shrimp: Swap the chicken for peeled shrimp. Cooks in 5 minutes!
• With Pineapple: Toss in pineapple chunks for a tropical sweetness.
• Grilled Coconut Lime Chicken: Marinate and toss it on the grill instead of pan-cooking.
• Low-Carb Version: Skip the honey and pair with cauliflower rice or greens.
• Soup Version: Add more broth, veggies, and serve as a hearty coconut lime soup.
• Coconut Lime Chicken Pasta: Stir the sauce into linguine or spaghetti for a creamy pasta dish.
• With Red Curry: Mix in a spoonful of Thai red curry paste for extra depth and spice.

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Make-Ahead, Storage, and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze fully cooled chicken and sauce in a sealed container for up to 3 months.
Reheat: Warm gently on the stove over medium heat. Add a splash of chicken broth if the sauce thickened too much in the fridge.

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Helpful Tools for This Recipe

• Large Skillet: A good nonstick or stainless skillet helps brown and simmer evenly.
• Zester or Microplane: For getting the most out of your lime zest.
• Tongs: Make flipping chicken neat and easy.
• Meat Thermometer: A kitchen must-have to avoid overcooked chicken.

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FAQs About Coconut Lime Chicken

Can I use thighs instead of breasts?
Absolutely—thighs are juicier and just as flavorful in this recipe.

Can I use light coconut milk?
You can, but the sauce will be thinner and less creamy.

How do I thicken the sauce naturally?
Simmer uncovered for a few extra minutes, or add a teaspoon of cornstarch mixed with water.

Can I make this ahead?
Yes! This dish reheats well and the flavors deepen over time.

Is this recipe spicy?
Only slightly. Feel free to add more chili flakes or hot sauce if you want extra heat.

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Final Thoughts: Creamy, Easy, and Full of Zing!

Coconut Lime Chicken is more than just dinner—it’s a tropical experience on your plate. It’s the kind of dish that feels indulgent, yet is made with wholesome ingredients and everyday spices. You’ll love how the creamy coconut sauce wraps itself around juicy chicken, and how the lime adds a refreshing zing that makes you want to lick the plate clean.

So next time you’re in the mood for something quick, comforting, and crave-worthy—remember this tropical chicken recipe. It’s easy, it’s delicious, and it brings the sunshine straight to your dinner table.

If you give this Coconut Lime Chicken a try, I’d love to hear how it went! Share your photos, tag me online, and keep spreading the joy of good food. Until next time—happy cooking!