Imagine tender, juicy chicken breasts bathed in a luscious coconut-lime sauce that’s both creamy and bright, with aromatic garlic, ginger, and a hint of heat all coming together in a single pan that goes from stovetop to table in under 40 minutes. This One-Pan Coconut-Lime Chicken is the perfect weeknight dinner that tastes like you spent hours in the kitchen but actually requires minimal effort and even less cleanup. The combination of rich coconut milk and zesty lime creates a sauce that’s simultaneously indulgent and refreshing, coating the chicken in creamy goodness while maintaining bright, vibrant flavors that keep each bite interesting. The beauty of this dish lies in its simplicity—everything cooks in one pan, the ingredients are straightforward, and the results are consistently restaurant-quality. Whether you’re cooking for your family on a busy Tuesday, need an impressive but easy dinner for guests, or simply crave tropical flavors that transport you somewhere warm and sunny, this coconut-lime chicken delivers comfort and sophistication in equal measure.
Serving Quantity: 4 servings
Cooking Time: 35 minutes (plus 10 minutes prep time)
Nutrition Information (per serving):
- Calories: 420
- Protein: 42g
- Fat: 22g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 6g
- Sodium: 680mg
1. Gather Your Ingredients
For the chicken:
- Four boneless, skinless chicken breasts (about 6 to 8 ounces each)
- Two tablespoons olive oil
- One teaspoon salt
- Half teaspoon black pepper
- One teaspoon garlic powder
- Half teaspoon smoked paprika
For the coconut-lime sauce:
- One 13.5-ounce can full-fat coconut milk
- Zest of two limes
- Quarter cup fresh lime juice (about 2 limes)
- Three garlic cloves, minced
- One tablespoon fresh ginger, minced
- Two tablespoons honey or brown sugar
- One tablespoon fish sauce or soy sauce
- One teaspoon red curry paste (optional for heat)
- Half teaspoon cornstarch mixed with one tablespoon water (optional for thickening)
- Pinch of red pepper flakes (optional)
For finishing and serving:
- Quarter cup fresh cilantro, chopped
- Two tablespoons fresh basil, chopped (Thai basil if available)
- Lime wedges for serving
- Sliced green onions
- Toasted coconut flakes (optional)
- Crushed peanuts or cashews (optional)
- Cooked jasmine rice or cauliflower rice
- Steamed vegetables
2. Prepare the Chicken
Remove the chicken breasts from the refrigerator about 15 minutes before cooking to bring them closer to room temperature for more even cooking. Pat each breast completely dry with paper towels on both sides—this is crucial for achieving a nice golden sear. If any of the breasts are significantly thicker on one end, use a meat mallet or the bottom of a heavy pan to gently pound them to an even thickness of about three-quarters inch. Even thickness ensures all the chicken cooks at the same rate and stays juicy. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika. Season both sides of each chicken breast generously with this spice mixture.
3. Sear the Chicken
Heat two tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat. Choose a pan that’s large enough to hold all four chicken breasts without overcrowding. Once the oil is shimmering and almost smoking, carefully place the seasoned chicken breasts in the pan. Don’t move them for the first 5 to 6 minutes—let them develop a beautiful golden-brown crust on the bottom. This crust adds tremendous flavor and creates fond on the bottom of the pan that will flavor the sauce. After 5 to 6 minutes, flip each breast and cook for another 4 to 5 minutes until golden on the second side. The chicken doesn’t need to be fully cooked through at this point as it will finish cooking in the sauce.
4. Remove Chicken and Build the Sauce
Transfer the seared chicken to a clean plate and tent loosely with foil to keep warm. Reduce the heat to medium. In the same pan with all those flavorful browned bits, add the minced garlic and ginger. Cook for about 30 seconds, stirring constantly, until fragrant but not burned. The residual heat and chicken fat in the pan will cook them perfectly. Be careful not to let them burn as this will make the sauce bitter. If the pan seems too dry, add a small drizzle of oil. The garlic and ginger form the aromatic foundation of your coconut-lime sauce.
5. Add the Coconut Milk
Shake the can of coconut milk well before opening to ensure the cream and liquid are combined. Pour the entire can into the skillet with the garlic and ginger. Use a wooden spoon or spatula to scrape up all the browned bits stuck to the bottom of the pan—this is liquid gold for flavor. Stir the coconut milk well to incorporate all those delicious bits. The sauce should start to look slightly golden from the fond. Bring the coconut milk to a gentle simmer over medium heat, stirring occasionally. The coconut milk provides the rich, creamy base that makes this sauce so luxurious.
6. Add the Lime and Seasonings
Add the lime zest, fresh lime juice, honey or brown sugar, fish sauce or soy sauce, and red curry paste if using for heat. Stir everything together thoroughly. The lime zest adds intense citrus aroma and oil, the juice provides bright acidity, the sweetener balances the tartness, and the fish sauce adds essential umami depth and saltiness. If using red curry paste, make sure it’s fully dissolved into the sauce with no lumps. Bring the sauce to a gentle simmer and let it cook for 3 to 4 minutes, stirring occasionally. The sauce should be fragrant, slightly thickened, and beautifully flavored.
7. Return Chicken to the Pan
Nestle the seared chicken breasts back into the skillet, spooning some of the coconut-lime sauce over the top of each piece. The chicken should be partially submerged in the sauce but not completely covered. Reduce the heat to medium-low so the sauce maintains a gentle simmer. Let the chicken cook in the sauce for 8 to 10 minutes, occasionally spooning sauce over the top, until the chicken is completely cooked through and reaches an internal temperature of 165 degrees Fahrenheit in the thickest part. As the chicken finishes cooking, it will release its juices into the sauce, making it even more flavorful.
8. Adjust Sauce Consistency and Seasoning
Once the chicken is cooked through, remove the pan from heat. Taste the sauce carefully and adjust seasoning as needed. If it’s too tart, add a bit more honey. If it’s not tangy enough, add more lime juice. If it needs more salt, add a splash more fish sauce. If the sauce seems too thin, you can thicken it by stirring in the cornstarch slurry (cornstarch mixed with water) and returning the pan to medium heat for 1 to 2 minutes until it thickens to your desired consistency. The sauce should be creamy, slightly thick, and coat the back of a spoon nicely.
9. Add Fresh Herbs
Remove the skillet from heat and stir in most of the chopped fresh cilantro and basil, reserving some for garnish. The fresh herbs added at the end provide bright, aromatic flavor that would be lost if added too early. They also add beautiful green color that contrasts nicely with the pale coconut sauce. If you want extra lime flavor, you can add an additional squeeze of lime juice at this point. Give everything a final stir to distribute the herbs throughout the sauce.
10. Serve and Garnish
Transfer each chicken breast to a serving plate or shallow bowl. Spoon generous amounts of the coconut-lime sauce over and around each piece of chicken—this sauce is too good to leave in the pan. Garnish with the reserved fresh cilantro and basil. Sprinkle with sliced green onions for color and a mild onion flavor. Add a lime wedge to each plate for squeezing. If desired, sprinkle with toasted coconut flakes for extra coconut flavor and textural contrast, or add crushed peanuts or cashews for crunch. Serve immediately over fluffy jasmine rice or cauliflower rice, with steamed vegetables like broccoli, bok choy, or snap peas on the side.
Tips for Perfect Results
- Don’t skip pounding the chicken to even thickness. This single step is crucial for ensuring the chicken cooks evenly and stays juicy rather than drying out.
- Pat the chicken completely dry before seasoning and searing. Wet chicken steams instead of sears and won’t develop that flavorful golden crust.
- Don’t move the chicken once you place it in the hot pan. Let it sit undisturbed to develop a proper crust before flipping.
- Use full-fat coconut milk, not light or reduced-fat. The fat is essential for the rich, creamy texture and authentic coconut flavor.
- Fresh lime juice is essential. Bottled lime juice has a completely different, artificial flavor that will ruin the bright, fresh taste of this dish.
- Zest the limes before juicing them. It’s nearly impossible to zest a juiced lime, so always zest first.
- Don’t let the garlic and ginger burn when building the sauce. Burned garlic tastes acrid and bitter and will ruin the entire sauce.
- Fish sauce is strongly recommended over soy sauce for authentic flavor. The umami it provides is essential to Thai-inspired dishes.
- Add fresh herbs at the end, not during cooking. Heat destroys their delicate flavor and vibrant color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of coconut milk or water if the sauce has thickened too much. The chicken can also be sliced and tossed with the reheated sauce to serve over salads or in wraps. This dish is best enjoyed fresh but the flavors actually deepen overnight, making leftovers particularly delicious the next day for lunch.
