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There’s something undeniably comforting about one-pan meals. They simplify cleanup, concentrate flavor, and feel downright cozy. But when that one pan delivers tender, seared chicken swimming in a silky coconut-lime sauce that’s zesty, rich, and infused with warm spices—well, that’s a plate of pure perfection.

This Coconut Lime Chicken has quickly become a go-to in our home. It’s made with real food ingredients, perfect for Whole30, paleo, gluten-free, and dairy-free diets. And the best part? It’s incredibly flavorful, thanks to a balance of savory aromatics, creamy coconut, and the bright, sunny burst of fresh lime.

Whether you’re nourishing your family, looking for something that is teenager friendly with clean ingredients, need something that reheats beautifully for tomorrow’s lunch, or just want a quick weeknight dinner that feels a little elevated—this one-pan wonder will deliver every time!

Why You’ll Love This Recipe

• Whole30 + Paleo + Dairy-Free + Gluten-Free: It’s made without sugar, dairy, or grains, but still packs big flavor.
• Made in One Pan: Less mess, more flavor.
• Meal-Prep Friendly: Leftovers are even better the next day.
• Moist, Tender Chicken: The browning step locks in moisture and adds a delicious crust.

Ingredient Spotlight

So let’s look at the REAL-food ingredients that bring this dish to life:

Organic Chicken Breasts: High in protein and low in fat, chicken breasts are a lean and versatile choice. Cutting them into three chunks helps them cook evenly and stay juicy.

Avocado Oil: This neutral oil is perfect for high-heat searing. It’s rich in monounsaturated fats and supports heart health.

Coconut Cream: Choose full-fat, unsweetened coconut cream for that rich, silky texture. It’s a dairy-free alternative that adds healthy fats and makes the sauce feel indulgent.

Lime Juice: Fresh lime brings brightness and tang, which balances the creaminess of the coconut.

Onion, Garlic & Ground Ginger: These aromatics build a deep, savory base. Ginger adds warmth and digestive support.

Coriander & Basil: Subtle, earthy herbs that enhance the complexity of the sauce.

Cilantro & Red Pepper Flakes: For garnish and final flavor pops—cool, citrusy freshness from the cilantro, and a hint of heat from the red pepper.

Chicken Broth: Deglazing the pan with broth pulls all those tasty browned bits off the bottom, adding depth to the sauce.

The Best Cooking Method

To make sure your chicken is juicy and flavorful, give your skillet (preferably cast iron) a few minutes to get hot before adding the chicken. This searing step creates a golden crust and locks in moisture. If using a cast iron griddle to brown the chicken before transferring it to another pan—great! You’ll still get all that flavor in the sauce.

Step-by-Step Instructions

1. Prep the Chicken

Cut 3 large organic chicken breasts into three evenly sized chunks each. Season generously with salt and pepper on all sides.

2. Sear in a Hot Skillet

In a large cast iron skillet, heat 2 tablespoons of avocado oil over medium-high heat. Allow the pan to heat up fully—this step is crucial for achieving that golden crust.

Once hot, add the chicken chunks. Cook for about 5 minutes per side, until each piece has a beautiful brown sear. Remove chicken and set aside (it doesn’t need to be fully cooked yet).

3. Sauté Aromatics

Lower the heat to medium. In the same skillet, add 1 diced yellow onion and a splash more oil if needed. Sauté for 3-4 minutes until it starts to soften.

Add 1 tablespoon ground ginger and 2-3 cloves of freshly minced garlic. Continue cooking another 5-6 minutes, stirring frequently, until golden and fragrant.

4. Deglaze with Broth

Pour in 1 cup of chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom. Let this simmer for about 2 minutes.

5. Add the Coconut-Lime Sauce

Pour in 3 cups of full-fat coconut cream and 2/3 cup fresh lime juice. Stir until fully combined with the broth and aromatics.

Add 1 ½ teaspoons dried basil and 1 teaspoon coriander. Stir and bring to a gentle simmer over medium heat.

Let simmer for 10 minutes, stirring occasionally, so the sauce thickens slightly and the flavors develop.

6. Return Chicken to Pan

Place the browned chicken back into the pan, nestling it into the sauce. Cover with a lid and let cook another 5–10 minutes, until the chicken is cooked through (internal temperature should be 165°F).

7. Final Touches

Stir in:

• ½ cup chopped fresh cilantro
• ¼ teaspoon red pepper flakes (optional for heat)

Taste and adjust salt and pepper as needed. Let everything simmer for 1–2 more minutes uncovered to thicken the sauce slightly.

Serving Suggestions

This chicken pairs beautifully with a variety of sides:

• Cauliflower Rice: Whole30-friendly and low-carb.
• Basmati Rice: A soft and aromatic base that soaks up the sauce.
• Shredded Cabbage: Add raw or sautéed cabbage for crunch and fiber.
• Steamed Broccoli or Green Beans: A simple veggie side that rounds out the meal.

Bonus Tip: If you’re making rice, cook 2 cups of basmati in chicken broth instead of water for added flavor.

Leftover Yummies

This dish is fantastic the next day. Store leftovers in a glass container with a lid in the fridge for up to 4 days. The sauce thickens slightly, and the flavors deepen overnight.

Reheat gently on the stovetop with a splash of broth or coconut milk to loosen the sauce.

Serve over fresh greens or in a warm grain bowl for an easy lunch.

Tips & Variations

• Want more heat? Add extra red pepper flakes or a minced chili.
• Add greens: Throw in a few handfuls of baby spinach near the end of cooking for extra nutrition.
• Use thighs instead of breasts: Boneless skinless chicken thighs work great and tend to stay moist.
• Need it faster? Use thin-sliced cutlets or chicken tenders to reduce cooking time.
• Batch Cook: Double the recipe and freeze half for a future busy night.

Nutritional Highlights

• Protein-packed from the chicken
• Healthy fats from coconut cream and avocado oil
• Gut-friendly herbs like ginger, garlic, and cilantro
• Naturally anti-inflammatory thanks to ginger and coriander
• Blood sugar friendly when served with low-carb veggies

This meal is the kind of clean comfort food that nourishes you from the inside out. It’s satisfying without being heavy, and it supports everything from gut health to immune function.

Reader Questions

Can I make this in advance?

Yes! You can prep the sauce and brown the chicken ahead of time, then combine and simmer when ready to eat.

Can I freeze it?

The sauce may separate a little upon thawing, but it’s still delicious. Store in freezer-safe containers for up to 3 months.

Can I use light coconut milk?

Full-fat coconut cream is preferred for richness, but light coconut milk can be used—it just results in a thinner sauce.

Final Thoughts

I think that there is something so peaceful about feeding yourself and your family real, nourishing food. This Coconut Lime Chicken isn’t just a recipe—it’s a way to simplify your day, honor your health, and enjoy beautiful, bold flavors all at once.

The creamy citrus sauce, paired with herbs and tender chicken, delivers everything you could want from a cozy, healing meal—without any gluten, grains, dairy, or added sugars.

Now, If you make this dish, tag me on Instagram @SarahPutSimply or share it with someone who would love a Whole30, paleo, or gluten-free dinner that tastes like a tropical getaway.

Don’t forget to join my on YouTube! https://youtube.com/@sarahputsimply?si=sq7wZfziR8cv68E9

Coconut Lime Chicken (whole 30, Paleo, Gluten-Free, Dairy-Free)

Sarahputsimply

5 from 2 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 2 TBL avocado oil
• 3 organic chicken breasts cut into 3 chunks each
• Salt & pepper to taste
• 1 yellow onion diced
• 1 TBL ground ginger
• 2-3 garlic cloves minced
• 1 cup chicken broth
• 3 cups full-fat coconut cream
• 2/3 cup fresh lime juice
• 1½ tsp dried basil
• 1 tsp ground coriander
• ½ cup chopped cilantro
• ¼ tsp red pepper flakes optional

Instructions

 

• Heat avocado oil in skillet
• Sear seasoned chicken chunks until browned (5 min per side).
• Remove chicken and set aside.
• Sauté onion, garlic, and ginger until golden.
• Deglaze with broth, then add coconut cream, lime juice, basil, and coriander.
• Simmer 10 min, then return chicken to pan.
• Cover and cook 5–10 min more. Stir in cilantro and red pepper flakes. Adjust seasoning as desired.
• Serve with cauliflower rice, broccoli, or shredded cabbage. Garnish with fresh cilantro.

Keyword cast iron coconut lime chicken, coconut lime chicken skillet, Coonut Lime Chicken recipe, easy coconut lime chicken, gluten-free coconut lime chicken, healthy coconut lime chicken, Paleo Coconut Lime Chicken, whole30 coconut limechicken

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