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Homemade Coconut Lime Skillet Chicken photo

Coconut Lime Skillet Chicken

Tender chicken thighs are cooked in a creamy coconut-lime sauce with ginger and a touch of heat.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings

Equipment

  • 12-inch oven-safe skillet
  • Tongs
  • Whisk
  • Measuring cups and spoons
  • Instant Read Thermometer

Ingredients
  

  • 5 chicken thighs about 1 1/2 pounds
  • 2 tablespoons unsalted butter
  • 1 cup chicken stock
  • 1/2 cup canned coconut cream
  • 1 teaspoon minced fresh ginger
  • 1 pinch red pepper flakes
  • 3 tablespoons fresh lime juice

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Heat a 12-inch oven-safe skillet over medium-high heat and add the 2 tablespoons unsalted butter until melted.
  • Place the 5 chicken thighs skin-side down in the skillet and cook for 3–4 minutes until the skin is browned and crispy.
  • Flip the chicken and cook 2 more minutes, then remove the thighs from the skillet and set them aside on a plate.
  • Add 1 cup chicken stock, 1/2 cup coconut cream, 1 teaspoon minced fresh ginger, 1 pinch red pepper flakes, and 3 tablespoons fresh lime juice to the skillet and whisk over medium heat until combined and beginning to simmer.
  • Return the chicken to the skillet, skin-side up, and transfer the skillet to the preheated oven. Bake about 20 minutes, until the internal temperature reaches 165°F (74°C).
  • If you prefer extra-crispy skin, switch the oven to high broil and broil the chicken 1–2 minutes until golden, watching closely to avoid burning.
  • Remove from the oven and serve warm.

Notes

  • Use an instant-read thermometer to confirm chicken is 165°F.
  • Gently whisk the sauce so coconut cream blends smoothly with the stock.
  • Broil only briefly to avoid burning the skin.