Skillet seared chicken drenched in an easy, but delicious, creamy coconut lime sauce and baked to perfection.
Let’s talk about chicken thighs for a minute. They are low cost. Easy to prepare. Hard to ruin. And so versatile. But sadly, I forget about them far too often. And that is a true shame because midweek meals around here can be hectic and crazy, and chicken thighs are easy. So easy.
I make these amazing Thai Peanut Skillet Chicken thighs, that are intoxicatingly delicious. And it made me want to try new sauces and the first thing that popped into my head was coconut lime! I love the combination of coconut and lime. And the song. But that is another story.
Anyway, I knew I wanted to try a coconut lime sauce, and that it needed something extra special. At first I tried for a sticky sauce, but with the creaminess of the coconut, I just couldn’t get it to turn out right. So then I tried a few other combinations. Eventually, after adding some ginger and increasing the amount of lime I got it right, and this sauce is a mild, not hit you over the head flavors, but it tastes amazing, and is fantastic for chicken thighs. Plus it whips up in seconds, so it is perfect for those nights when you are short on time but want something tasty.
Be sure to use coconut cream in this sauce, not coconut milk, or cut down on the chicken stock. The cream is thicker, and will help the sauce stick to the chicken a little better.
If you love Chicken, and want other easy ways to prepare it, check out this Zesty Chicken Marinade!
Coconut Lime Skillet Chicken
- 2 Tbs unsalted butter
- 5 chicken thighs
- 1 cup Chicken Stock
- 1/2 cup Coconut Cream
- 1 tsp ginger paste
- pinch of red pepper flakes
- 3 Tbs lime juice fresh squeezed
- Preheat oven to 425 degrees
- In an oven proof skillet, on medium-high heat, melt the butter.
- When the butter is hot, sear the chicken, skin side down, by cooking until brown and crispy, about 3-5 minutes.
- Flip chicken, and cook 1-2 minutes on the other side.
- Then remove chicken from pan, and set aside for a minute. Add the chicken stock, coconut cream, ginger paste, red pepper flakes, and lime juice to the butter drippings still in the pot. Whisk together until smooth and creamy.
- Bring to a boil, then add chicken back into the pan, and put the whole pan in the preheated oven and cook until internal temperature reaches 165 degrees, approximately 20-25 minutes.
- If you want to crisp up the skin of the chicken a little more, turn oven to broil, and broil 1-2 minutes until golden brown.
- Remove from oven and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.