One Pan Thai Coconut Lime Chicken
A creamy, tangy, veggie-filled chicken dinner made in one pan, perfect for busy weeknights!
Servings: 4
Calories: 337kcal
Equipment
- Large skillet or sauté pan
- Tongs
- Wooden spoon
- Citrus zester or microplane
- Cutting board + sharp knife
- Measuring cups and spoons
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoon olive oil
- 1 large red onion chopped
- 3 cloves garlic minced
- 2 teaspoon fresh ginger minced
- 1 can 13.5 oz full-fat coconut milk
- Zest and juice of 1 lime
- 2 tablespoon fresh cilantro chopped
- Salt and pepper to taste
Instructions
- Heat oil in a skillet over medium-high. Add chicken and cook until golden, about 5 minutes per side. Remove and set aside.
- Add onion to the skillet; cook 3–4 minutes until soft. Stir in garlic and ginger for 30 seconds.
- Pour in coconut milk and mix well, scraping up any bits stuck to the bottom. Bring to a simmer.
- Stir in lime zest and juice, then season with salt and pepper.
- Return chicken to the pan. Simmer uncovered 6–8 minutes until fully cooked and sauce thickens slightly.
- Top with cilantro and serve warm.
Notes
- Double the sauce, it’s amazing over rice or noodles.
- You can use thighs for juicier meat.
- Add red curry paste for a spicy kick.
- Freeze without spinach; add fresh greens when reheating.
Nutrition
Calories: 337kcal | Carbohydrates: 3g | Protein: 48g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 264mg | Potassium: 891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
