What goes well with coconut lime chicken?

This chicken pairs best with jasmine rice, coconut rice, or rice noodles. Add steamed broccoli, sugar snap peas, or a cucumber salad to round it out.

How long can you leave chicken in lime?

For marinating, 30 minutes to 1 hour is ideal. Any longer and the lime juice may start to “cook” the chicken, making it tough.

Will coconut milk tenderize chicken?

It won’t break down the meat like a true marinade, but it helps keep the chicken moist during cooking. The fat adds richness and protects the meat from drying out.

Do lime and coconut taste good?

Absolutely. Lime brings brightness while coconut adds creaminess. Together, they create that irresistible sweet-tangy balance.

Coconut Lime Chicken – 1-Pan Wonder with Bold Flavor

Name: One Pan Coconut Lime Chicken Recipe with Creamy Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Tropical
Ingredients: 4 chicken thighs (boneless, skinless); 1 tbsp olive oil; Salt and pepper to taste; 1 small onion, finely diced; 2 garlic cloves, minced; 1 red chili, finely chopped (optional); 1 tsp ground cumin; 1 tsp ground coriander; 400ml coconut milk (1 can, full-fat preferred); Zest and juice of 2 limes; 1 tbsp fish sauce (or soy sauce for a milder version); 1 tbsp sugar (or honey); Fresh coriander (cilantro) and lime wedges to serve

Description

Creamy, zesty, and made in just one pan – this Coconut Lime Chicken is bursting with tropical flavor and ready in 35 minutes. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale

4 chicken thighs (boneless, skinless)

1 tbsp olive oil

Salt and pepper to taste

1 small onion, finely diced

2 garlic cloves, minced

1 red chili, finely chopped (optional)

1 tsp ground cumin

1 tsp ground coriander

400ml coconut milk (1 can, full-fat preferred)

Zest and juice of 2 limes

1 tbsp fish sauce (or soy sauce for a milder version)

1 tbsp sugar (or honey)

Fresh coriander (cilantro) and lime wedges to serve

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Instructions

1. Season chicken with salt and pepper.

2. Heat oil in a large pan; sear chicken on both sides until golden. Remove and set aside.

3. In the same pan, cook onion until soft, then add garlic, chili, cumin, and coriander.

4. Stir in coconut milk, lime zest and juice, fish sauce, and sugar. Simmer briefly.

5. Return chicken to the pan. Simmer for 15–20 minutes until chicken is cooked through and sauce thickened.

6. Garnish with coriander and serve with rice or noodles.

Notes

Best made with full-fat coconut milk for creaminess.

Can substitute chicken breasts but reduce cooking time.

Adjust chili and fish sauce to taste.

Dish can be made ahead and reheated.

Serve with jasmine rice, rice noodles, or cauliflower rice for a low-carb option.

Keeps in fridge for up to 3 days; suitable for meal prep.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Chicken Recipes
Method: Stovetop
Cuisine: Tropical

Nutrition

Serving Size: 1
Calories: 460
Sugar: 3g
Sodium: 450mg
Fat: 34g
Saturated Fat: 20g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 0