Description
One skillet, tender chicken, and a creamy tropical sauce make this an irresistible dinner. It is bright, comforting, and incredibly easy to make.
Ingredients
Scale
- 1 ½ lb. boneless, skinless chicken thighs
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 4 cloves garlic, minced
- 1 tbsp. fresh ginger, grated
- 1 cup full-fat coconut milk
- ½ cup low-sodium chicken broth
- 2 tbsp. fresh lime juice
- 1 tsp. finely grated lime zest
- 1 tbsp. honey
- ½ tsp. chili flakes
- 2 tbsp. fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Pat the chicken dry and season both sides with salt and black pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Brown the chicken for 4 to 5 minutes per side, then transfer it to a plate.
- Reduce the heat and sauté the garlic and ginger for about 30 seconds.
- Add coconut milk, chicken broth, honey, chili flakes, and lime zest.
- Scrape the browned bits from the skillet and bring the sauce to a gentle simmer.
- Return the chicken to the skillet and simmer for 8 to 12 minutes, until it reaches 165°F (74°C).
- Stir in the fresh lime juice and simmer uncovered for 1 to 2 minutes if needed.
- Garnish with chopped cilantro and lime wedges, then serve warm.
- Prep Time: 15
- Category: Dinner
- Cuisine: American