One-Pan Coconut Lime Chicken: Easy Weeknight Dinner (Print Version)

Whip up an amazing One-Pan Coconut Lime Chicken with this easy recipe. Juicy chicken, creamy sauce, and vibrant flavors make for a quick, delicious meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai-inspired
Dietary: Gluten-Free (use tamari)

# Ingredients:

→ Main Players

01 - 4 bone-in, skin-on chicken thighs (about 1.5-2 lbs)
02 - 1 can (13.5 oz) full-fat coconut milk
03 - 2 fresh limes (juice & zest)

→ Zesty Marinade & Sauce Essentials

04 - 4-5 cloves garlic, minced (or more, I won't judge!)
05 - 1 tbsp fresh ginger, grated
06 - 1 tbsp fish sauce
07 - 1 tsp brown sugar
08 - 1/2 tsp red pepper flakes (or to taste)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1 tbsp olive oil (for searing)

→ Fresh Finishes & Serving

12 - 1/4 cup fresh cilantro, chopped
13 - Cooked rice, for serving

# Instructions:

01 - Okay, first things first, pat your chicken thighs super dry with paper towels. This is crucial for getting that beautiful crispy skin, trust me! In a medium bowl, whisk together your lime juice, zest, minced garlic, grated ginger, fish sauce, brown sugar, red pepper flakes, a good pinch of salt, and some black pepper. It should smell bright and zesty! Add your chicken thighs to this marinade, making sure they're all coated. I usually let mine sit for at least 15-20 minutes on the counter, or even longer in the fridge if I'm pre-planning. This is where the flavors really start to get friendly!
02 - Now, grab a large, oven-safe skillet (cast iron is my fave here!). Heat a tablespoon of oil over medium-high heat until it's shimmering. Carefully place your chicken thighs, skin-side down, into the hot pan. Don't overcrowd it – you want a good sear, not a steam! Let them cook for about 5-7 minutes without moving them, until the skin is beautifully golden brown and crispy. This step, honestly, makes such a difference in flavor and texture. I've rushed it before, and the skin just wasn't as satisfying. Flip them over and sear for another 2-3 minutes on the other side. You're not cooking them through yet, just building flavor!
03 - Once the chicken is seared, remove it from the pan and set it aside. Reduce the heat to medium. If there's a lot of oil, you can drain some, but leave those flavorful bits! Add any remaining minced garlic or ginger if you want an extra punch (I always do!). Sauté for about 30 seconds until fragrant. Pour in your full-fat coconut milk, scraping up any browned bits from the bottom of the pan – that's pure flavor right there! Stir in a little more lime juice if you feel it needs it, and taste. This is where you adjust! I always taste and think, "Hmm, maybe a tiny bit more salt?"
04 - Return the seared chicken thighs to the skillet, nestling them into that creamy coconut lime sauce. Make sure the chicken is partially submerged, but the skin side is still exposed if you want it to stay crispy. Bring the sauce to a gentle simmer on the stovetop. Once simmering, transfer the entire skillet to your preheated oven at 375°F (190°C). Let it bake for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This is where the magic happens, the sauce thickens slightly, and the flavors really meld together. You'll start smelling it from the next room, I promise!
05 - Once the chicken is done, pull that glorious pan out of the oven. This next part is super important: let the chicken rest in the sauce for about 5-10 minutes. Honestly, this makes all the difference for juicy, tender chicken. While it’s resting, grab your fresh cilantro and give it a good chop. I’ve definitely forgotten this step in my haste to eat, and it’s just not the same without that burst of green freshness. Sometimes, I even sprinkle a little extra lime zest over the top here, just because!
06 - Now for the best part! Spoon generous amounts of that incredible One-Pan Coconut Lime Chicken and its creamy sauce over fluffy white rice. Garnish with your fresh cilantro. Sometimes I add a few extra red pepper flakes if I'm feeling feisty. The chicken should be so tender, it practically falls off the bone. The sauce? Oh, that sauce is pure liquid gold – bright, creamy, a little sweet, a little tangy. This is the moment where all that kitchen chaos was worth it, honestly. Enjoy every single bite!

# Notes:

01 - Always pat your chicken thighs super dry for the best sear and crispy skin, trust me on this one!
02 - For reheating, gently warm leftovers on the stovetop over low heat with a splash of broth to keep the sauce luscious.
03 - If you're out of fish sauce, a little soy sauce works in a pinch, but the depth of flavor will be slightly different.
04 - Serving this over jasmine rice with extra fresh cilantro and a squeeze of lime just makes it sing!

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - mixing bowls
03 - whisk
04 - measuring spoons
05 - cutting board
06 - knife
07 - grater (for ginger)

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 15g
Protein: 30g

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