One-Pan Coconut-Lime Chicken
Ingredients
- 6 chicken cutlets 
about 1 1/2 lb. total
- 1 tsp. sweet paprika
- 1 1/2 tsp. kosher salt
divided, plus more
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. coconut oil or vegetable oil
- 1 small yellow onion
finely chopped
- 1 small jalapeño
stemmed, seeded, finely chopped
- 3 cloves garlic
finely chopped
- 4 tsp. finely chopped peeled ginger)
from 1 [2"] piece
- 2 large
ripe beefsteak tomatoes, seeded, finely chopped, about 2 c.
- 1 tbsp. tomato paste
- 1 can unsweetened coconut milk
15-oz.
- 1 tbsp. light brown sugar
- 1/4 c. fresh cilantro leaves
coarsely chopped
- 1 tbsp. fresh lime juice
Directions
- 1
Season chicken all over with paprika, 1 teaspoon salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.
- 2
In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
- 3
Add milk, brown sugar, and 1/2 teaspoon salt and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more. Taste and season sauce with more salt as needed.
- 4
Remove from heat. Stir in cilantro and lime juice.
One-Pan Coconut-Lime Chicken
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About this Recipe
Craving a vibrant, flavorful chicken dinner that comes together in a single pan? This One-Pan Coconut-Lime Chicken recipe delivers an incredibly satisfying meal with minimal cleanup, perfect for any weeknight.
The brilliance of this dish lies in pairing tender, quick-cooking chicken cutlets with a rich, spicy-sweet coconut milk sauce. The "out-of-this-world tasty" sauce, built on a base of sautéed onions, jalapeño, garlic, ginger, and fresh beefsteak tomatoes, truly makes this a standout dish.
Prepare for a symphony of flavors in every bite. You'll savor the creamy richness of coconut milk beautifully balanced by the bright tang of fresh lime juice and the subtle warmth of sweet paprika and fresh ginger. The finely chopped jalapeño introduces a pleasant kick that’s perfectly mellowed by a touch of brown sugar. The chicken cutlets emerge juicy and infused with the aromatic sauce, offering a delightful texture alongside the vibrant, saucy vegetables.
Feel free to adjust the heat by controlling the amount of jalapeño you include—remove all seeds for less spice, or leave some in for more kick. While chicken cutlets cook quickly, you could also adapt this sauce for other quick-cooking chicken pieces. If you don't have coconut oil, the recipe thoughtfully suggests vegetable oil as an easy swap.
This flavorful chicken dish is an ideal choice for a busy evening, offering gourmet taste with minimal effort. Serve it hot, garnished with fresh cilantro, perhaps alongside a simple bowl of rice to soak up every last drop of that amazing sauce.