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For this Coconut Lime Chicken Skillet, gather these items: - 4 boneless, skinless chicken thighs - 1 can (14 oz) coconut milk - 2 tablespoons lime juice - 1 tablespoon lime zest - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon honey - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 1 red bell pepper, sliced - 1 cup fresh spinach - Fresh cilantro, for garnish - Lime wedges, for serving You can swap chicken thighs for chicken breasts if you prefer. Use low-fat coconut milk for a lighter dish. If you don’t have fresh ginger, ground ginger works too. You can use any sweetener if you don't have honey. For a kick, try adding red pepper flakes. If spinach is not available, kale or Swiss chard works well too. For coconut milk, I recommend using Thai Kitchen or Aroy-D. Both brands offer rich, creamy coconut milk that enhances the dish. For olive oil, choose a high-quality extra virgin oil like Colavita or Pompeian. These brands add great flavor. Use fresh cilantro from your local market for the best taste, and look for organic limes for the juiciest flavor. {{ingredient_image_1}} Start by gathering your ingredients. You will need coconut milk, lime juice, lime zest, garlic, ginger, honey, salt, and black pepper. In a bowl, mix the coconut milk and lime juice. Add the lime zest, minced garlic, and grated ginger. Next, stir in the honey, salt, and black pepper. Whisk this mixture until it is well combined. This marinade will bring a fresh and zesty flavor to the chicken. Heat a large skillet over medium-high heat. Add one tablespoon of olive oil and let it warm. Place the boneless, skinless chicken thighs in the skillet. Sear each side for about 5 to 7 minutes. You want them golden brown and cooked through. To check if they are done, cut into one thigh. The meat should be juicy and no longer pink. Once cooked, take the chicken out of the skillet and set it aside on a plate. In the same skillet, add the sliced red bell pepper. Sauté for about 3 minutes until they soften a bit. Then, pour in the coconut-lime marinade you made earlier. Bring it to a gentle simmer and let it reduce slightly for about 5 minutes. After that, stir in one cup of fresh spinach. Return the chicken thighs to the skillet, ensuring they are well coated with the sauce. Cook for an extra 2 to 3 minutes until the spinach wilts and everything is hot. Taste your dish and adjust the seasoning if needed. Now, it’s ready to serve! To make sure your chicken is tender, sear it well. Heat your skillet before adding the chicken. Use medium-high heat and cook each side for about 5-7 minutes. This creates a nice crust. The chicken will stay juicy inside. Always check the internal temperature. It should reach 165°F for safety. If you want to change the taste, add more lime juice for a zesty kick. You can also mix in a bit of chili powder for heat. If you like sweet, add more honey. A little soy sauce can deepen the flavor too. Always taste as you go. This helps find your perfect balance. For a thicker sauce, let the coconut milk mixture simmer longer. This will help reduce it. If it gets too thick, add a splash of chicken broth or water. For a creamier texture, stir in a tablespoon of cream at the end. Make sure the sauce coats the chicken well. It should be rich and flavorful, not too runny. Pro Tips Marinate for More Flavor: For an even richer taste, marinate the chicken thighs in the coconut milk mixture for at least 30 minutes before cooking. Use Fresh Ingredients: Fresh lime juice and zest will significantly enhance the flavor compared to bottled alternatives. Adjust the Heat: If you prefer a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when sautéing the bell pepper. Serve with Rice: This dish pairs beautifully with jasmine or basmati rice, which will soak up the delicious coconut sauce. {{image_2}} If you want to switch up the protein in Coconut Lime Chicken Skillet, try using shrimp or fish. Both cook quickly and absorb flavors well. For shrimp, look for large, peeled ones. Cook them for about 3-4 minutes until they turn pink. If you prefer fish, use firm types like salmon or tilapia. Sear them just like the chicken. Adjust cooking time based on thickness. To make this dish vegetarian, replace the chicken with tofu or chickpeas. For tofu, use firm blocks. Press out excess moisture and cut them into cubes. Sauté until golden and crispy. Add chickpeas for a protein boost. They can be used straight from the can. Just mix them into the coconut sauce and let them warm up. You can add more depth to the dish with extra ingredients. Consider tossing in some fresh herbs like basil or mint. They bring a bright taste that pairs well with coconut and lime. You can also add red pepper flakes for a kick. If you like crunch, try adding nuts like cashews. Toss them in just before serving for added texture. To keep leftovers fresh, let the chicken cool first. Place it in an airtight container. Store it in the fridge. It will stay good for 3 to 4 days. Make sure to add the sauce to keep it moist. When reheating, use a skillet for the best taste. Heat it over medium-low heat. Add a splash of coconut milk if it seems dry. This keeps the chicken juicy. Stir until heated through. You can also use a microwave, but the skillet is better. You can freeze the Coconut Lime Chicken for longer storage. Place it in a freezer-safe container. Make sure to remove as much air as possible. Label it with the date. It will stay good for up to 3 months. To thaw, place it in the fridge overnight before reheating. Yes, you can make Coconut Lime Chicken Skillet ahead of time. Cook the chicken and sauce as directed. Let it cool before storing. Place it in an airtight container in the fridge. This dish stays fresh for up to three days. When ready to eat, reheat it gently on the stove. Add a splash of coconut milk to boost the flavor. You can serve Coconut Lime Chicken Skillet with many sides. Here are some tasty options: - Steamed white rice or jasmine rice - Quinoa for a healthy twist - Crispy roasted vegetables - A fresh green salad - Warm naan or pita bread These sides will complement the bright, zesty flavors of the dish. Yes, this recipe is perfect for meal prep. It stores well and tastes great reheated. Divide the chicken and sauce into individual containers. Pair them with your choice of sides for easy meals. This way, you have delicious and healthy options ready for the week. Just remember to store everything in the fridge or freezer for best results. This blog post explored a tasty coconut-lime chicken skillet recipe. We discussed the key ingredients, cooking steps, and tips for great flavor. You learned how to store leftovers and found answers to common questions. Cooking should be fun and easy. Don’t hesitate to try different proteins or veggies. With these tips, your dish can shine. Enjoy creating a delicious meal that impresses everyone at your table.

Coconut Lime Chicken Skillet

A delicious skillet dish featuring chicken thighs cooked in a creamy coconut lime sauce with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tropical
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 can coconut milk (14 oz)
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 piece red bell pepper, sliced
  • 1 cup fresh spinach
  • 1 bunch fresh cilantro, for garnish
  • to taste lime wedges, for serving

Instructions
 

  • In a bowl, combine coconut milk, lime juice, lime zest, garlic, ginger, honey, salt, and pepper. Whisk together until well mixed.
  • In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs and sear for about 5-7 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
  • In the same skillet, add the sliced red bell pepper and sauté for about 3 minutes until slightly softened.
  • Pour in the coconut milk mixture and bring to a simmer, letting it reduce slightly for about 5 minutes.
  • Stir in the fresh spinach and return the chicken thighs to the skillet, ensuring they are coated with the sauce. Cook for an additional 2-3 minutes until the spinach is wilted and the chicken is heated through.
  • Taste and adjust seasoning if needed.
  • Serve warm, garnished with fresh cilantro and lime wedges on the side.

Notes

Serve with rice or noodles for a complete meal.
Keyword chicken, coconut, easy, lime, skillet