One-Pan Coconut-Lime Chicken
A delightful tropical dish featuring tender chicken cutlets enveloped in a creamy coconut-lime sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 6 pieces chicken cutlets about 1 1/2 lb. total
- 1 tsp sweet paprika adds color and warm earthiness
- 1.5 tsp kosher salt divided for seasoning
- 0.25 tsp black pepper freshly ground for subtle kick
- 2 Tbsp coconut oil or vegetable oil
- 1 small yellow onion finely chopped
- 1 small jalapeño stemmed, seeded, and finely chopped
- 3 cloves garlic finely chopped
- 4 tsp fresh ginger finely chopped from a 2-inch piece
- 2 large beefsteak tomatoes seeded and finely chopped (about 2 cups)
- 1 Tbsp tomato paste to intensify the flavor
- 1 15 oz can unsweetened coconut milk creates a creamy sauce
- 1 Tbsp light brown sugar for balancing flavors
- 0.25 cup fresh cilantro coarsely chopped
- 1 Tbsp fresh lime juice for zesty finish
Instructions
Preparation
- Season chicken all over with paprika, 1 teaspoon salt, and black pepper.
- In a large skillet over medium-high heat, heat 1 tablespoon of coconut oil.
- Cook the chicken, turning halfway through, until golden brown, about 1-2 minutes per side.
- Transfer to a plate, allowing the chicken to rest.
Cooking
- In the same skillet, add the remaining tablespoon of oil.
- Cook the finely chopped onion until tender and golden, about 5 minutes.
- Add jalapeño, garlic, and ginger, stirring until fragrant.
- Add the seeded and chopped tomatoes and tomato paste; cook until tomatoes soften.
- Pour in the coconut milk and brown sugar, adding 1/2 teaspoon salt.
- Bring to a gentle boil, then nestle the chicken back into the sauce.
- Simmer until fully cooked through, about 1 minute.
- Remove from heat and stir in cilantro and lime juice.
Notes
Serve over jasmine rice or with coconut-infused quinoa. Great for family dinners or gatherings. Adjust seasoning to taste during cooking.