One of the all-time greatest meals is this coconut lime chicken, and honestly, it’s the perfect way to shake up your weeknight dinner routine. Think of it as a distant cousin of Marry Me chicken: juicy, well-seasoned chicken cooked right in a dreamy sauce that you’ll be daydreaming about for days. Better yet, it all comes together in one pan, so cleanup is practically nonexistent.
This one pan wonder is also totally flexible. It uses chicken cutlets, but if you’re feeling extra hungry, swap in whole breasts and just give them a few extra minutes in the pan. In fact, you can throw in some bell peppers or zucchini for some extra veggies.
And if, by some miracle, you have leftovers, this dish keeps beautifully in an airtight container in the fridge for up to three days, though let’s be real, it probably won’t last that long.
Ingredients
- 6 chicken cutlets (about 1.5 lb. total)
- 1 tsp. sweet paprika
- 1 1/2 tsp. kosher salt, divided, plus more
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. coconut oil or vegetable oil
- 1 small yellow onion, finely chopped
- 1 small jalapeño, stemmed, seeded, finely chopped
- 3 garlic cloves, finely chopped
- 4 tsp. finely chopped peeled ginger
- 2 large, ripe tomatoes, seeded, finely chopped (about 2 cups)
- 1 Tbsp. tomato paste
- 15-oz. can unsweetened coconut milk
- 1 Tbsp. light brown sugar
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1 Tbsp. fresh lime juice
Directions
Step 1
Start by giving your chicken a flavor boost. Season all over with paprika, 1 tsp salt, and a few grinds of pepper. Heat 1 Tbsp. of oil in a large, high sided skillet over medium-high heat. Working in batches, cook the chicken until it’s golden brown and just about cooked through, flipping once, about 1 to 2 minutes per side. Then, transfer your perfectly seared pieces to a plate and get ready for the sauce magic.
Step 2
In the same skillet, add the remaining oil. Toss in the onion and cook, stirring occasionally, until it’s softening and starting to turn golden, about 5 minutes. Add jalapeño, garlic, and ginger, and cook another minute until everything smells irresistible and lightly golden. Stir in the tomatoes and tomato paste, cooking for a couple more minutes until the tomatoes soften and the paste gets lightly toasted.
Step 3
After that, pour in the coconut milk, brown sugar, and ½ tsp salt. Bring it to a boil, stirring until the sugar dissolves. Nestle your chicken back into the skillet and return to a boil for about 1 minute, just until the chicken is fully cooked. Taste and adjust the salt if needed. You basically want every bite bursting with flavor.
Step 4
Finally, remove the skillet from heat and stir in fresh cilantro and a squeeze of lime juice. That’s it- bright, fragrant, creamy, and absolutely delicious. Serve it straight from the pan and get ready for major dinner applause.
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