Coconut Lime Skillet Chicken

Skillet seared chicken drenched in an easy, but delicious, creamy coconut lime sauce and baked to perfection.

Let’s talk about chicken thighs for a minute. They are low cost. Easy to prepare. Hard to ruin. And so versatile. But sadly, I forget about them far too often. And that is a true shame because midweek meals around here can be hectic and crazy, and chicken thighs are easy. So easy.

I make these amazing Thai Peanut Skillet Chicken thighs, that are intoxicatingly delicious. And it made me want to try new sauces and the first thing that popped into my head was coconut lime! I love the combination of coconut and lime. And the song. But that is another story.

Chicken being seared in a frying pan with fresh cut limes on the side. - 4

Chicken being seared in a frying pan with fresh cut limes on the side. - 5

Anyway, I knew I wanted to try a coconut lime sauce, and that it needed something extra special. At first I tried for a sticky sauce, but with the creaminess of the coconut, I just couldn’t get it to turn out right. So then I tried a few other combinations. Eventually, after adding some ginger and increasing the amount of lime I got it right, and this sauce is a mild, not hit you over the head flavors, but it tastes amazing, and is fantastic for chicken thighs. Plus it whips up in seconds, so it is perfect for those nights when you are short on time but want something tasty.

Coconut lime skillet chicken in a nice decorative bowl. - 6

Coconut lime skillet chicken in a nice decorative bowl. - 7

Be sure to use coconut cream in this sauce, not coconut milk, or cut down on the chicken stock. The cream is thicker, and will help the sauce stick to the chicken a little better.

If you love Chicken, and want other easy ways to prepare it, check out this Zesty Chicken Marinade !

Pin this now to find it later

Ingredients1x2x3x

▢ 5 chicken thighs, about 1 ½ pounds
▢ 2 tablespoons unsalted butter
▢ 1 cup chicken stock
▢ ½ cup canned coconut cream
▢ 1 teaspoon minced fresh ginger
▢ 1 pinch red pepper flakes
▢ 3 tablespoons fresh lime juice

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Heat a 12-inch oven-safe skillet over medium-high heat and add 2 tablespoons unsalted butter .
Once the butter has melted, add 5 chicken thighs, to the skillet skin-side down and goof for 3-4 minutes until the skin is browned and crispy.
Flip the chicken over and cook for another 2 minutes. Remove the chicken from the pan and reserve on a plate.
Add 1 cup chicken stock , ½ cup canned coconut cream , 1 teaspoon minced fresh ginger , 1 pinch red pepper flakes , and 3 tablespoons fresh lime juice to the skillet and whisk over medium heat until combined. Continue to whisk until it begins to simmer.
Add the chicken back to the skillet before putting the skillet in the oven. Bake for about 20 minutes, until the internal temperature of the chicken hits 165 degrees Fahrenheit.
If you want the skin crispy, turn the oven to broil on high and broil for 1-2 minutes until it’s golden brown. Remove from the oven and serve warm.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info