One-Pan Coconut Lime Chicken (Gluten-Free, Dairy-Free)

This Chicken Dinner is Anything But Boring!

Looking for an easy chicken dinner that’s packed with flavor?

This coconut lime chicken is made with tender chicken simmered in a creamy coconut milk sauce with fresh lime juice, garlic, and ginger. The coconut milk adds a lovely rich creaminess without any dairy, while the lime keeps everything bright and refreshing.

Naturally gluten-free and dairy-free, this one-pan chicken dinner is perfect served over rice for a simple, flavorful weeknight meal!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this coconut lime chicken recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used boneless, skinless chicken thighs, but you can also use chicken breasts if you prefer.
• Paprika: I added ground paprika for a kick of heat. Feel free to add more or less depending on how much heat you can tolerate.
• Onion: I used yellow onion, but red onion or white onion will work too.
• Ginger & Garlic: The combination of grated fresh ginger and fresh minced garlic really adds depth to the dish, so definitely make sure to add them in.
• Chicken Broth: You can use chicken broth or chicken stock. If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth.
• Coconut Milk: I recommend using full-fat coconut milk for a creamier texture. Make sure to shake the can of coconut milk well before opening so that the coconut cream at the top gets incorporated well.
• Soy Sauce: I used gluten-free soy sauce (also known as gluten-free tamari sauce) to keep this recipe gluten-free. Alternatively, you may use coconut aminos instead. Or if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
• Lime: Fresh lime juice and zest are key ingredients in this coconut and lime chicken recipe, so definitely don’t leave them out.
• Cilantro: Garnishing with fresh cilantro really enhances the Asian flavors of this dish as well as gives it a nice pop of color. If you don’t have cilantro, you can use fresh parsley instead.

How to Make Coconut Lime Chicken:

Season Chicken: Place the chicken thighs in a bowl and season them on both sides with salt and paprika.

Sear Chicken Thighs: Heat a large skillet over high heat. Once the skillet is hot, add the well-seasoned chicken thighs in a single layer and cook for 4 minutes per side, until there is a golden brown crust. Remove the chicken from the skillet, place it on a plate and set aside.

Dish by Dish Testing Notes:

• Chicken Thighs: I highly recommend using boneless, skinless chicken thighs as opposed to chicken breasts as the thighs stay juicy even after simmering. However, if you prefer other chicken parts (such as chicken drumsticks or chicken breasts, which will work too).
• Sear Chicken in Hot Skillet: Make sure that the skillet is hot before placing the raw chicken thighs in (this will create a nice golden brown sear). Browning the chicken first will build flavor.
• Simmer Instead of Boil: Once you’ve added the broth and coconut milk, make sure to bring the heat down to simmer gently as opposed to boiling aggressively. This ensures that the chicken remains tender instead of turning dry.