One-Pan Coconut-Lime Chicken
If you're a fan of our creamy Tuscan chicken and looking to add some variety to your weeknight dinner routine, this recipe is just what you need. We've combined quick-cooking chicken cutlets with a delectable spicy-sweet coconut milk sauce that will blow your taste buds away. Tomatoes and tomato paste balance the flavors perfectly, making this dish a repeat-worthy favorite. And the best part? It all comes together effortlessly in one pan, taking less than thirty minutes!However, if you have a bit more time to spare, feel free to use chicken breasts instead of cutlets and adjust the cooking time in steps 1 and 3 accordingly. If spice isn't your thing, you can skip the jalapeños altogether, as the paprika provides a smoky and mildly spicy kick to keep things interesting. On the other hand, if you and your family enjoy a bit of heat, leave the jalapeño seeds in. We garnished this dish with cilantro, but basil would be a great alternative if you have it on hand.This dairy-free, low-carb dish is delightful on its own, but it would also pair well with rice, zoodles, or rice noodles. Feel free to get creative by adding additional seasonal veggies; just sauté them in a separate pan to ensure they retain their texture in the sauce. Bell peppers, zucchini, green beans, or any veggies in your fridge would be a fantastic addition—this dish is incredibly versatile!
Ingredients
- 6 chicken cutlets (about 1 1/2 lb. total)
- 1 tsp. sweet paprika
- 1 tsp. kosher salt
- 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 (15-oz.) can unsweetened coconut milk
- 1 tbsp. light brown sugar
- 1/4 c. fresh cilantro leaves, coarsely chopped
- 1 tbsp. fresh lime juice
Instructions
- Season chicken all over with paprika, 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.
- 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.
- Add milk and brown sugar 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.
- Remove from heat. Stir in cilantro and lime juice.
Nutrition
Calories: 801kcalCarbohydrates: 11gProtein: 95gFat: 40gSaturated Fat: 28gCholesterol: 298mgSodium: 707mgPotassium: 1915mgFiber: 2gSugar: 6gCalcium: 64mgIron: 6mg
Tried this recipe?Let us know how it was!