If you’re looking for a dinner that practically cooks itself while still making you look like a culinary genius, this is the one. One pan, one skillet, one glorious mess of coconut, lime, and tender chicken thighs that turn golden and rich as they soak up the sauce. This recipe has become my go-to for any night I’m craving something easy but not boring. It’s packed with flavor, bright from the lime, creamy from the coconut milk, and just the right amount of heat from the chili. And did I mention it makes your kitchen smell like a tropical vacation? Because it does. Whether you’re a fan of recipes for chicken thigh or just need a solid lemon chicken thigh recipe in your back pocket, this one ticks the boxes. So if you love Chicken Thighs Recipes that make minimal cleanup feel like a reward, or you’re hunting for chicken thighs recipes that don’t feel like leftovers from last week, or even just a recipe for chicken thighs that’s actually, well, exciting—this one’s got your name on it.

1) Key Takeaways
2) Easy One Pan Coconut Lime Chicken Recipe
3) Ingredients for One Pan Coconut Lime Chicken
4) How to Make One Pan Coconut Lime Chicken
5) Tips for Making One Pan Coconut Lime Chicken
6) Making One Pan Coconut Lime Chicken Ahead of Time
7) Storing Leftover One Pan Coconut Lime Chicken
8) Try these Chicken Thigh Recipes next!
9) One Pan Coconut Lime Chicken
10) Nutrition

1) Key Takeaways

This One Pan Coconut Lime Chicken brings creamy coconut milk and bright lime together in one skillet.
It’s quick, comforting, and perfect for weeknight dinners or meal prep.
Uses bone-in chicken thighs for rich flavor and juicy texture.
Pairs perfectly with rice, couscous, or even roasted veggies.

2) Easy One Pan Coconut Lime Chicken Recipe

I love recipes that sound like they took all afternoon but really came together between a Spotify playlist and a glass of iced tea. This One Pan Coconut Lime Chicken is exactly that. It’s my comfort dinner that always feels like a tropical escape—without the plane ticket or the packing list.

We start with golden chicken thighs—because let’s be honest, chicken thighs are the real MVP of weekday meals. They stay juicy, they forgive your timing mistakes, and they soak up flavor like it’s their full-time job. Then there’s the sauce—creamy coconut milk, zesty lime juice, and a little kick from ginger and chili. It’s bright, rich, and somehow soothing all at once.

If you’re someone who loves easy chicken thigh recipes but still wants something that feels new, this one will be your next obsession. It hits that sweet spot between easy and impressive—just what every tired cook needs at the end of a long day.

3) Ingredients for One Pan Coconut Lime Chicken

Chicken Thighs: I always use bone-in, skin-on chicken thighs. They crisp up beautifully and add a deep, savory flavor. Boneless works too if you’re in a hurry.

Coconut Milk: This gives the dish its creamy richness. Use full-fat for the best flavor—it clings to the chicken and feels indulgent without trying too hard.

Lime: The zest adds brightness, the juice cuts through the richness, and together they keep the flavor light. I like to add an extra squeeze before serving.

Ginger and Garlic: Freshly grated ginger and minced garlic give that punchy aroma that fills your kitchen and makes everyone wander in asking, “What’s cooking?”

Onion: A simple base ingredient that builds flavor and adds sweetness as it cooks down.

Red Chili: Optional but worth it for a subtle heat. Slice thin or skip it if you prefer mild dishes.

Cilantro: A sprinkle of chopped fresh cilantro at the end gives color and a gentle freshness to balance the creamy sauce.

4) How to Make One Pan Coconut Lime Chicken

Step 1. Season the chicken thighs generously with salt and pepper. I like to give them a few minutes at room temperature—it helps them cook evenly and crisp better.

Step 2. Heat olive oil in a large skillet. Place the chicken skin-side down and let it sizzle until the skin turns golden. The sound alone makes me happy. Flip and cook the other side before setting them aside.

Step 3. In that same pan, sauté the onion until soft. Then stir in the garlic, ginger, and chili—this combo will fill your kitchen with the kind of smell that makes neighbors jealous.

Step 4. Pour in the coconut milk, lime zest, and juice. Stir it together and let it simmer gently. You’ll see the sauce thicken slightly as it bubbles.

Step 5. Return the chicken to the skillet, skin-side up. Let it simmer for about 25 minutes. The sauce soaks into every corner of the chicken.

Step 6. When ready, garnish with cilantro and an extra squeeze of lime. Serve it over rice or mop it up with crusty bread. Either way, it’s pure comfort on a plate.

5) Tips for Making One Pan Coconut Lime Chicken

Start with dry chicken. Pat those thighs dry before seasoning—it helps the skin crisp and the flavor stick. You’ll thank yourself later.

Don’t rush the sear. Let the chicken sit still in the pan long enough to form that golden crust. That’s where all the magic happens.

If the sauce feels too thin, let it simmer uncovered for a few minutes. If it’s too thick, add a splash of water or broth. Cooking is flexible; this recipe is no exception.

Want extra flavor? Try marinating the chicken in lime juice, garlic, and a touch of coconut milk for 30 minutes before cooking. It makes a noticeable difference.

6) Making One Pan Coconut Lime Chicken Ahead of Time

This dish reheats like a dream. The sauce only deepens in flavor overnight. When I make it ahead, I store the chicken and sauce together in a sealed container in the fridge.

To reheat, I warm it gently over medium heat. Add a splash of water or coconut milk if it thickens too much. It’s a great option for meal prep lunches or when you know your evening will be hectic.

You can even freeze it. Just cool it completely first, then store it in a freezer-safe container. It keeps its flavor for up to two months, and all it needs is a slow thaw and gentle reheat.

7) Storing Leftover One Pan Coconut Lime Chicken

Leftovers stay good for up to four days in the fridge. I store mine in glass containers—it makes reheating simple and keeps the sauce tasting fresh.

When you’re ready to eat, reheat on the stove or microwave. A squeeze of lime before serving brings it right back to life. If you’re pairing it with rice, I suggest warming them together to let the sauce soak in.

I’ve even used leftovers as filling for wraps or added them to noodles for a quick second meal. No waste, no stress, and all flavor.

8) Try these Chicken Thigh Recipes next!

9) One Pan Coconut Lime Chicken