Creamy coconut lime chicken thighs - 30 minute, one pan meal that is perfect for meal preps or for a quick dinner! Dairy-free, gluten-free, and paleo-friendly.

Do you ever get tired of cooking chicken the same way over and over again? I would think even someone who develops new recipes every day can fall guilty to this routine.

To get me out of this rut, I often turn to Thai cuisine. One of my favorite thai dishes is Tom Kha Gai soup. If you’ve had this traditional thai soup then you know the flavors of coconut and lime are at the forefront. I’ve taken those components of Tom Kha Gai soup and incorporated it with chicken. So, there you have it -- a delicious Thai-inspired chicken recipe that pairs well with cauliflower rice or sprouted brown basmati rice and broccoli for lunch or dinner!

You may have noticed that the sauce color isn’t the prettiest but you shouldn’t be discouraged because we are focused on flavor over appearance. I’ve followed recipes similar to this one but they skip the best part which is thoroughly developing flavors in the cast iron. Don’t wipe away those brown bits after browning your chicken! That is the best part, I’m telling you!

My friends describe this recipe perfectly - it’s reminiscent of a good southern meal but with flavors of something exotic. I think that’s a perfect description because I wanted to create a recipe that is wholesome and hearty but with more depth. You can bring these spicy, floral, and fragrant flavors to your table easily using curry powder, ginger, and cilantro.

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Print Recipe

INGREDIENTS

1 lb skinless boneless chicken thighs
Salt, pepper, yellow curry powder to season

SAUCE

1 can unsweetened coconut milk
1 red pepper (diced)
4 cloves garlic (minced)
½ tsp salt
1 small knob fresh ginger (minced)
1 lime (juice)
1 Tbsp arrowroot flour + mixed in with 1 Tbsp water

GARNISH

Fresh cilantro, green onions, lime wedges

DIRECTIONS

Heat 1 Tbsp oil in a cast iron skillet over medium high heat.
While your pan is getting hot, generously season chicken thighs on both sides with salt, pepper, and yellow curry powder.
Add the chicken thighs to the skillet and sear for 5-7 minutes. Remove the chicken from the skillet and set aside on a plate. The chicken doesn’t need to be fully cooked at this point - we will be returning it back to the skillet shortly.
Turn the heat down to medium and add more oil to the pan. Add garlic to the pan and saute for 2-3 minutes. Add chopped peppers. Make sure to scrape the brown bits into the garlic and pepper mixture.
Once peppers start to sweat, add coconut milk, salt, fresh ginger, and lime. Bring to a boil then add the arrowroot flour + water mixture. Once your mixture has thickened, place chicken thighs back into the pan.
Cook for 10-15 minutes on medium heat or until your chicken thighs have reached an internal temperature of 165 degrees Fahrenheit.
Garnish with cilantro, green onions, and lime. Serve over brown or cauliflower rice.

NOTES

If meal prepping for 4 servings, cook 4 servings of brown or cauliflower rice and one broccoli head.
Some coconut milk brands can provide different consistencies. I prefer using Thai Kitchen.
Feel free to spice up the recipe with chili oil or fresh chilies!