If there’s one thing I’ve learned after years of cooking for gatherings, weeknight dinners, and everything in between, it’s this: one-pan meals win every time. They’re faster, cleaner, and when done right, just as bold and satisfying as something far more complicated.
This Coconut Lime Chicken Skillet checks every box. It’s creamy without dairy, rich without being heavy, and packed with bright, tropical flavor that makes it feel special even on a random Tuesday night. Tender chicken cutlets simmer in a silky coconut cream sauce infused with garlic, ginger, lime juice, and warm spices, all in a single skillet.
Whether you’re cooking for your family, meal-prepping for the week, or just want something comforting that doesn’t require hours in the kitchen, this dish delivers.
Why This Coconut Lime Chicken Recipe Works
This recipe is built on simple techniques and balanced flavors, not shortcuts. Each ingredient has a purpose, and the order matters.
Here’s why it’s so reliable:
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Coconut cream provides richness without dairy
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Lime juice adds acidity to balance the fat
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Ginger and garlic create warmth and depth
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Browning the chicken first builds flavor
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One-pan cooking means minimal cleanup
The result is a sauce that tastes luxurious but feels light enough to enjoy year-round.
Ingredients Breakdown
Chicken and Aromatics
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Olive oil creates the base for browning and sautéing
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Chicken breasts sliced into thin cutlets cook quickly and evenly
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Onion adds sweetness as it caramelizes
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Garlic and ginger bring sharp, aromatic depth
Sauce Components
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Chicken broth deglazes the pan and lifts browned flavor bits
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Full-fat coconut cream gives body and silkiness
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Lime juice cuts through richness with brightness
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Basil and coriander add subtle herbal warmth
Finishing Touches
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Fresh cilantro adds freshness at the end
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Red pepper flakes (optional) bring gentle heat
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Salt and pepper balance everything
Step-by-Step Instructions
Step 1: Heat the Skillet and Season the Chicken
Place a large cast-iron or heavy-bottom skillet over medium-high heat. Add olive oil and let it heat for 4–5 minutes. While the skillet heats, season the chicken cutlets generously on both sides with salt and black pepper.
Proper preheating is essential. A hot skillet ensures the chicken browns instead of steaming.
Step 2: Sear the Chicken
Place the chicken cutlets into the hot skillet in a single layer. Do not move them for 4 minutes. This allows a golden-brown crust to form.
Flip the chicken and cook another 4 minutes until mostly cooked through. Remove the chicken from the skillet and set aside.
The chicken will finish cooking later in the sauce, keeping it juicy.
Step 3: Build the Flavor Base
Reduce heat slightly if needed. Add diced onion, garlic, and ginger to the skillet. If the pan looks dry, add a small splash of oil.
Sauté for about 10 minutes, stirring occasionally, until the onions are browned and fragrant. This slow browning builds the foundation of the dish.
Step 4: Deglaze the Pan
Pour in the chicken broth and immediately scrape the bottom of the skillet with a wooden spoon. This releases all the caramelized bits that give the sauce depth and complexity.
Let the broth simmer for about 1 minute.
Step 5: Create the Coconut Lime Sauce
Stir in coconut cream, lime juice, dried basil, and ground coriander. Mix thoroughly, scraping the pan again to fully incorporate the flavors.
Bring the sauce to a gentle simmer, then reduce heat to medium. Let it simmer uncovered for 10 minutes, allowing it to thicken slightly.
Step 6: Finish the Dish
Stir in chopped cilantro and optional red pepper flakes. Return the chicken to the skillet, nestling it into the sauce.
Cover and simmer for 5 minutes, until the chicken is fully cooked and coated in sauce.
Taste and adjust seasoning with salt and pepper as needed.
Serving Suggestions
This coconut lime chicken is incredibly versatile. The sauce pairs well with a wide variety of sides.
Popular serving options include:
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Basmati or jasmine rice
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Cauliflower rice for low-carb meals
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Shredded cabbage or slaw
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Roasted sweet potatoes
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Steamed broccoli or green beans
Finish with extra cilantro, red pepper flakes, and fresh lime wedges for brightness.
Tips for Perfect Coconut Lime Chicken
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Use coconut cream, not coconut milk, for a thicker sauce
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Slice chicken evenly for consistent cooking
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Do not rush the onion browning step
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Simmer gently; boiling can break the sauce
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Always finish with fresh lime juice
Variations
Spicy Coconut Lime Chicken
Add extra red pepper flakes or a chopped chili for heat.
Vegetable-Loaded Version
Add bell peppers, zucchini, or spinach during the last 5 minutes of cooking.
Shrimp Coconut Lime Skillet
Swap chicken for large shrimp and reduce simmer time to avoid overcooking.
Low-Carb & Paleo
Serve over cauliflower rice or roasted vegetables.
Make-Ahead and Storage
This dish stores exceptionally well.
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Refrigerate leftovers in an airtight container for up to 4 days
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Reheat gently on the stovetop or microwave
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Add a splash of broth or coconut cream when reheating
This recipe is ideal for meal prep lunches or quick dinners throughout the week.
Nutrition Information (Per Serving, Approximate)
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Calories: 360
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Carbohydrates: 10 g
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Protein: 32 g
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Fat: 22 g
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Saturated Fat: 15 g
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Fiber: 2 g
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Sugar: 3 g
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Sodium: 520 mg
Frequently Asked Questions
Can I use coconut milk instead of coconut cream?
Yes, but the sauce will be thinner. Use full-fat coconut milk for best results.
Is this recipe spicy?
No. It’s mild by default. Heat is optional and adjustable.
Can I make this ahead of time?
Yes. The flavors deepen overnight, making it excellent for meal prep.
Can I freeze this dish?
Yes, though the sauce may slightly change texture. Stir well when reheating.
What skillet works best?
Cast iron or stainless steel provides the best browning and flavor development.
This Coconut Lime Chicken Skillet proves that comfort food doesn’t have to be heavy, complicated, or time-consuming. With bold flavors, a creamy dairy-free sauce, and simple one-pan execution, it’s the kind of recipe you’ll come back to again and again.
Whether you serve it for family dinner, meal prep it for the week, or make it when you want something comforting but fresh, this dish delivers every time.
Coconut Lime Chicken Skillet
Ingredients
- 2 tablespoons olive oil
- 2 large chicken breasts sliced lengthwise into 4 thin cutlets
- ½ yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¼ cup chicken broth
- 1½ cups full-fat canned coconut cream
- ¼ cup lime juice plus extra lime wedges for serving
- 1 teaspoon dried basil
- ½ teaspoon ground coriander
- ¼ cup chopped cilantro plus extra for garnish
- Salt and pepper to taste
- Optional: 1 teaspoon red pepper flakes plus extra for garnish
Instructions
- Heat olive oil in a large cast-iron skillet over medium-high heat for 4–5 minutes. While heating, season chicken cutlets with salt and pepper on both sides.
- Place chicken cutlets in the hot skillet and cook 4 minutes without moving to form a golden-brown crust. Flip and cook another 4 minutes, until the chicken is mostly cooked. Remove chicken from the skillet and set aside.
- Add diced onion, garlic, and ginger to the skillet. Add more oil if needed. Sauté 10 minutes until onions are browned and fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom of the skillet.
- Stir in coconut cream, lime juice, basil, and coriander, combining with the onion mixture. Continue scraping the pan to incorporate browned bits.
- Bring to a gentle simmer, then reduce heat to medium. Let sauce simmer 10 minutes, until it thickens slightly.
- Stir in cilantro and optional red pepper flakes. Return chicken to the skillet, nestling it into the sauce. Cover and simmer an additional 5 minutes, until chicken is fully cooked.
- Taste and adjust seasoning with salt and pepper. Serve over basmati rice, cauliflower rice, shredded cabbage, or roasted vegetables. Garnish with extra cilantro, red pepper flakes, and lime wedges.
