Coconut Lime Skillet Chicken
This Coconut Lime Skillet Chicken is a vibrant dish that combines succulent chicken thighs with a creamy, tangy coconut lime sauce!
Equipment
- Skillet
- Tongs
- Measuring cups and spoons
- Cutting board and knife
- Juicer
Ingredients
For the Chicken:
- 5 pieces chicken thighs skin-on, bone-in
- 2 tablespoons unsalted butter
- 1 cup chicken stock low-sodium
- ¾ cup canned coconut cream
- 1 teaspoon minced fresh ginger
- 1 pinch red pepper flakes adjust to taste
- 3 tablespoons fresh lime juice from about 2 limes
Instructions
Instructions:
- Step 1: Prepare the Chicken - Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Step 2: Sear the Chicken - In a large skillet over medium-high heat, melt the unsalted butter. Once melted and bubbling, add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove chicken and set aside.
- Step 3: Make the Sauce - In the same skillet, add minced ginger and cook for 30 seconds. Pour in chicken stock and scrape up any browned bits.
- Step 4: Add the Coconut Cream - Stir in coconut cream and bring to a gentle simmer. Add red pepper flakes and lime juice, stirring to combine.
- Step 5: Return the Chicken to the Skillet - Place the seared chicken back into the skillet, skin-side up. Spoon sauce over chicken and let simmer for 15-20 minutes until cooked through.
- Step 6: Serve - Serve hot drizzled with the coconut lime sauce. Pair with rice or steamed vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish also freezes well in a freezer-safe container for up to 2 months.
- For a thicker sauce, simmer longer or add a cornstarch slurry.