There’s nothing I love more than a healthy dinner that checks all the boxes: quick, easy, full of flavor, and a hit with the whole family. And this one-pan coconut lime chicken? It’s been on repeat in our house, no matter the season—there’s just something refreshing about its light, tropical flavor. One bite and it feels like you’ve been whisked away to a breezy island (yes, even if you’re still stuck in the kitchen wearing yesterday’s leggings).
If you’ve been stuck in a chicken rut (we’ve all been there), this is your sign to mix it up. I know coconut and lime might sound like an odd combo with chicken, but trust me—it just works. The coconut milk makes it creamy, the lime brightens it up, and the whole thing tastes way fancier than it actually is.
In this blog post, I’m sharing the full recipe so you can add it to your weekly meal plan. It comes together in just about 30 minutes and is packed with fresh, vibrant flavors, making basic chicken feel anything but boring. Let’s get cooking!
One-Pan Coconut Lime Chicken: Minimal Cleanup, Maximum Flavor
You know what’s even better than a quick, healthy dinner? Hardly any cleanup after. That’s one of the reasons this one-pan coconut lime chicken is such a go-to in our house. After a full day of homeschooling and shuttling the girls to activities, the last thing I want is a sink full of dishes staring at me after dinner.
This recipe keeps things simple—just one pan (as you’d expect!) and a handful of fresh ingredients. So if your weeknights are packed but you still want to get a nourishing, flavorful meal on the table, save this one. It’s a total win for busy schedules and hungry families.
Do Coconut and Lime Go Together?
As Harry Nilsson once sang, “You put the lime in the coconut…” And he wasn’t wrong! We’ve made everything from chicken szechuan to crispy baked chicken thighs, but there’s something so satisfyingly savory about this recipe.
The bright, zesty tang of the fresh lime balances the creamy richness of the coconut milk just right. Plus, the lime cuts through that heavier texture and keeps everything tasting light and fresh. It’s the kind of tropical flavor match you’ll find in dishes from Thailand, the Caribbean, the Philippines—even coastal parts of India.
And bonus—it’s not just about the taste. Coconut milk is packed with healthy fats that make meals extra satisfying. And the lime? It adds a little vitamin C to the mix, and actually helps your body absorb iron from other foods better!
Coconut and lime are kind of like the yin and yang of cooking: creamy and zesty, rich and refreshing. That’s what makes something like coconut lime chicken feel both cozy and energizing all at once.
One-Pan Coconut Lime Chicken Recipe
This simple, flavor-packed dinner is one of my favorite weeknight meals. The coconut milk makes it creamy and comforting, while fresh lime juice keeps it bright and zippy. It’s the kind of dish that tastes like you spent way more time on it than you actually did—my favorite kind of recipe!
Ingredients
Serves 4-6
- 2 lbs chicken thighs (boneless or bone-in — both work!) or chicken breasts
- 1 tbsp coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional but adds a fresh kick)
- 1 cup unsweetened coconut milk (full-fat for creamy, light if you prefer)
- 2 tbsp fresh lime juice (about one lime)
- 1 tsp lime zest
- 1 tbsp brown sugar (or coconut sugar or honey)
- ½ tsp chili flakes (or one small chili, optional for heat)
- 1 tbsp soy sauce or coconut aminos
- Salt and black pepper, to taste
- ¼ cup fresh cilantro, finely chopped (plus extra for garnish)
Optional veggie add-ins:
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or kale (stir in at the end)
Instructions
Step 1: Pat the chicken thighs dry (this helps them brown better!). Then season both sides with salt and pepper.
Step 2: In a large skillet over medium-high heat, warm the coconut oil. Add the chicken skin-side down if using skin-on. Then, sear the chicken for about 5-6 minutes per side until golden brown. Flip and clip another 3-4 minutes. Remove and set aside—it’s not fully cooked yet!
Step 3: In the same pan, sauté the onion for about 3 minutes until soft. Add garlic and ginger, and cook for another minute until everything smells amazing.
Step 4: Pour in coconut milk, lime juice, lime zest, brown sugar, and soy sauce or coconut aminos. Stir it all together until sugar is dissolved, then taste and tweak as needed. Add more lime for tang or more sugar for sweetness. Bring mixture to a boil before reducing the heat. This ensures that the sugar dissolves completely and the flavors blend evenly.
Step 5: Nestle the chicken back into the sauce. Reduce the heat to medium-low, cover, and let simmer for 20-25 minutes (or about 15 minutes if using boneless thighs) until the chicken is cooked through. You’ll know when it’s fully cooked when the internal temperature is 165°F.
Step 6: Add the sliced bell pepper in the last 5 minutes of cooking. Stir in spinach or kale just before serving to wilt.
Step 7: Sprinkle fresh cilantro over the chicken and the sauce. Give it a taste test to see if you need to add some more.
Step 8: Serve chicken with that luscious sauce spooned over rice, quinoa, or cauliflower rice if you’re going lighter. And don’t forget to drizzle extra sauce on top—it’s the best part!
.
What to Serve With Coconut Lime Chicken
When I serve one-pan coconut lime chicken for dinner, I like to round it out with a few simple sides. The goal is to make it feel like a complete meal, not something that leaves us feeling too heavy or sluggish.
My go-to formula? One grain, one veggie, and something fresh. It keeps things balanced, colorful, and full of flavor. Here are some favorite side dishes that pair perfectly:
Carbs & Grains
- Steamed jasmine rice: classic and soaks up all that delicious sauce
- Brown rice or quinoa: adds fiber and a little nuttiness
- Cauliflower rice: great if you want something lighter
- Rice noodles: tossed with a drizzle of sesame oil for a little flair
- Cilantro lime rice: pairs perfectly with the flavors of the chicken
Veggies
- Roasted broccoli or broccolini: a squeeze of lime on top brings it to life
- Garlic green beans: quick, simple, and always a win
- Cabbage slaw: with a lime vinaigrette for crunch and brightness
- Roasted sweet potatoes: for a little natural sweetness
- Grilled zucchini or summer squash: especially great in warmer months
Fresh & Bright Add-Ons
- Cucumber salad: with mint and rice vinegar for a cool, refreshing bite
- Mango avocado salsa: gives it that tropical pop
- Avocado slices or guacamole: adds creaminess and balances the spice
- Pickled red onions: for a little tang and color
Breads
- Warm naan or flatbread: perfect for scooping up extra sauce
- Garlic pita chips: crunchy and fun for kids (or me!) to munch on
Mix and match depending on what you have in the fridge, and dinner is done!
Dinner doesn’t have to be stressful when you add quick and easy one-pan meals to your weekly meal plan!
How many times have you stood in the kitchen thinking, “What in the world should I make for dinner?” And how often does that lead to tossing something together that doesn’t exactly check the “healthy and satisfying” box for your family?
That’s why I love having easy one-pan meals like this coconut lime chicken in my back pocket. When you plan ahead—even just a little—it’s so much easier to whip up a dinner that’s both quick and nourishing. Total game-changer for busy weeknights.
Looking for more simple, family-approved dinner ideas? Check out these blog posts for more recipes we keep on repeat!
Print
One-Pan Coconut Lime Chicken: Minimal Cleanup, Maximum Flavor
2 lbs chicken thighs (boneless or bone-in — both work!) or chicken breasts
1 tbsp coconut oil
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated (optional but adds a fresh kick)
1 cup unsweetened coconut milk (full-fat for creamy, light if you prefer)
2 tbsp fresh lime juice (about one lime)
1 tsp lime zest
1 tbsp brown sugar (or coconut sugar or honey)
½ tsp chili flakes (or one small chili, optional for heat)
1 tbsp soy sauce or coconut aminos
Salt and black pepper, to taste
¼ cup fresh cilantro, finely chopped (plus extra for garnish)
Optional veggie add-ins:
1 red bell pepper, thinly sliced
1 cup baby spinach or kale (stir in at the end)
Instructions
Step 1: Pat the chicken thighs dry (this helps them brown better!). Then season both sides with salt and pepper.
Step 2: In a large skillet over medium-high heat, warm the coconut oil. Add the chicken skin-side down if using skin-on. Then, sear the chicken for about 5-6 minutes per side until golden brown. Flip and clip another 3-4 minutes. Remove and set aside—it’s not fully cooked yet!
Step 3: In the same pan, sauté the onion for about 3 minutes until soft. Add garlic and ginger, and cook for another minute until everything smells amazing.
Step 4: Pour in coconut milk, lime juice, lime zest, brown sugar, and soy sauce or coconut aminos. Stir it all together until sugar is dissolved, then taste and tweak as needed. Add more lime for tang or more sugar for sweetness. Bring mixture to a boil before reducing the heat. This ensures that the sugar dissolves completely and the flavors blend evenly.
Step 5: Nestle the chicken back into the sauce. Reduce the heat to medium-low, cover, and let simmer for 20-25 minutes (or about 15 minutes if using boneless thighs) until the chicken is cooked through. You’ll know when it’s fully cooked when the internal temperature is 165°F.
Step 6: Add the sliced bell pepper in the last 5 minutes of cooking. Stir in spinach or kale just before serving to wilt.
Step 7: Sprinkle fresh cilantro over the chicken and the sauce. Give it a taste test to see if you need to add some more.
Step 8: Serve chicken with that luscious sauce spooned over rice, quinoa, or cauliflower rice if you’re going lighter. And don’t forget to drizzle extra sauce on top—it’s the best part!
