Mail Us :

one pan coconut lime chicken

One-Pan Coconut-Lime Chicken

If our creamy Tuscan chicken is a mainstay at your house, this recipe is going to be just the thing to shake up your weeknight dinner routine. We paired quick-cooking chicken cutlets with a spicy-sweet coconut milk sauce that’s out-of-this-world tasty.


- 4 chicken breasts

- 1 can of coconut milk

- 1 lime

- 1 onion

- 2 cloves of garlic

- 1 tablespoon olive oil

- Salt and pepper

- Dried herbs (such as thyme, oregano, or basil)

- Optional: 1 teaspoon red pepper flakes for spice


1. Begin by thinly slicing the onion and mincing the garlic.


2. Cut the lime in half and squeeze the juice from one half into a small bowl. Set the other half aside for later use.


3. Season the chicken breasts with salt, pepper, and dried herbs of your choice. You can also add red pepper flakes for some extra spice.


4. In a large pan, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until fully cooked and no longer pink in the middle.


5. Remove the chicken from the pan and set aside on a plate.


6. In the same pan, add the sliced onions and minced garlic. Cook for about 2-3 minutes, until the onions are translucent and the garlic is fragrant.


7. Pour the can of coconut milk into the pan with the onions and garlic. Stir and bring to a simmer.


8. Squeeze the juice from the remaining half of the lime into the pan and stir.


9. Place the cooked chicken breasts back into the pan with the coconut-lime sauce. Spoon some of the sauce over the chicken to coat it.


10. Let the chicken simmer in the sauce for an additional 2-3 minutes, or until the sauce thickens slightly and the chicken absorbs some of the flavors.


11. Serve the chicken over rice or your favorite grain, and top with additional sauce from the pan. Garnish with fresh herbs or lime wedges, if desired.

Add To Shopping List
Powered By

@ Copyrights 2024 | All Rights Reserved