Creamy Coconut Lime Chicken
For the ultimate creamy coconut lime chicken, this one-pan recipe has it all. Juicy seasoned chicken thighs are cooked in a sweet, sour, & rich coconut milk sauce with Asian-inspired flavors and vegetables. This wonderful 30-minute dinner is great for meal-planning & busy days.
Equipment
- cast iron skillet
Ingredients
- 1 pound boneless skinless chicken thighs
- ¼ cup all-purpose flour
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric powder
- 3 tablespoons olive oil
- 1 tablespoon salted butter
- ½ cup shiitake mushrooms sliced thinly
- ⅓ cup bok choy, white parts sliced thinly
- 2 green onions (white & green parts separated) sliced
- 1 - 13.5 ounce can coconut milk
- 2 tablespoons lime juice
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon cornstarch
- 1 tablespoon Thai chili garlic sauce
- cilantro chopped
Instructions
- To a shallow pan add the flour and spices. Whisk together to combine. Set aside.
- In a small bowl add the lime juice, soy sauce, and cornstarch - whisk to combine. Set aside for later.
- Add the olive oil to a large cast-iron skillet (or saute pan) and turn the heat to medium-high heat. Let the oil heat up for 2 minutes, and prepare chicken thighs while it is heating.
- Dredge each chicken thigh in the flour mixture. Once the oil is hot, add each chicken piece carefully to the pan one at a time. Leave space between each piece and do not overcrowd the pan.
- Let the chicken cook, flipping it halfway through. If the chicken is sticking it is not ready to flip, around the 3-minute mark is when it is ready to turn over. The chicken will take about 5-7 minutes to cook through and turn golden brown. Once it is 165° as the internal temperature it is ready to remove from the pan. Place the chicken on a plate and set it aside.
- Turn the heat down on the pan to medium. Add the butter to the pan and using a wooden spoon scrape up all the bits. Add the mushrooms, bok choy, and the white parts of the green onions. Stir and cook for 1 minute.
- Pour in the coconut milk and stir to combine. Add the lime juice mixture and stir. Next, add the garlic chili sauce and combine. Continue to scrape up the bottom bits and let them thicken and come to a simmer.
- Once simmering, add the chicken thighs back to the sauce. Spoon sauce over the chicken pieces. Flip the chicken over to coat both sides with the sauce. Add the green onions and stir to combine.
- Remove from the heat. Top with fresh cilantro. ENJOY immediately!
- Serve with steamed rice, cooked rice noodles, zucchini noodles, cauliflower rice, or enjoy as is!
Notes
The nutritional information below is for 5 servings - should your 1 package of chicken thighs yield 4 larger thighs for 4 servings, the amounts will be higher.
Nutrition
Calories: 246kcalCarbohydrates: 9gProtein: 19gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 92mgSodium: 938mgPotassium: 346mgFiber: 1gSugar: 1gVitamin A: 352IUVitamin C: 5mgCalcium: 22mgIron: 1mg
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