Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe
I remember the first crisp evening I made this Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe—the smell of toasted coconut and lime zest filled the kitchen while a soft blanket waited on the couch. It’s the kind of cozy, seasonal dinner that turns the ordinary into something memorable, and it quickly became a reader favorite for weeknights and small gatherings alike.
Why readers love this Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe
This skillet dinner is bright, comforting, and simple. It balances zesty lime with creamy coconut and uses pantry-friendly Whole30- and Paleo-approved ingredients. If you love seasonal, cozy meals that come together fast, this recipe feels like fall in a skillet—warm spices, juicy chicken, and a tangy finish. For more ideas if you enjoy chicken dinners, try our roundup of best chicken stir-fry recipes for variety.
Ingredients
You’ll need:
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup full-fat coconut milk
- Zest and juice of 2 limes
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup toasted shredded coconut (unsweetened), for garnish
- Optional: 1 small jalapeño, seeded and sliced (for heat)
Note: If you’re building a seasonal menu or other gluten-free chicken mains, this pairs nicely with ideas from our gluten-free chicken dinner recipes collection.
Step-by-step instructions
This Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe is beginner-friendly—follow these steps and you’ll have dinner ready in about 30 minutes.
- Prep the chicken: Pat the chicken dry and season both sides with salt, pepper, cumin, and smoked paprika.
- Brown the chicken: Heat coconut oil in a large skillet over medium-high heat. Add the chicken and sear 3–4 minutes per side until golden. Remove to a plate.
- Sauté the veggies: In the same skillet, add the sliced onion and bell pepper. Cook 4–5 minutes until softened, then add garlic and cook 30 seconds more.
- Make the sauce: Pour in the coconut milk, lime zest, and lime juice. Stir, scraping up any browned bits from the pan. Taste and adjust seasoning.
- Finish the chicken: Return the chicken to the skillet, reduce heat to medium-low, and simmer 8–10 minutes until cooked through and sauce slightly thickened.
- Garnish and serve: Sprinkle chopped cilantro and toasted shredded coconut over the top. Serve over cauliflower rice or a bed of steamed greens.
If you enjoy prepping meals for the week, this method works well with guidelines from our chicken meal prep recipes for weight loss for planning portions and sides.
Tips for success
Small steps make a big difference:
- Don’t overcrowd the pan when browning. Searing in batches helps get that golden crust.
- Use full-fat coconut milk for a richer, creamier sauce.
- Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes until golden—watch closely so it doesn’t burn.
- Zest the limes before juicing to capture the most aromatic oils.
- If you prefer a thicker sauce, simmer a little longer or remove the chicken and reduce the sauce briefly.
For more inspiration on pairing textures and gluten-free pasta sides, check out our gluten-free chicken pasta recipes.
Possible variations
This Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe is flexible:
- Gluten-free grain bowls: Serve over quinoa or millet for a heartier meal.
- Creamier coconut: Stir in a tablespoon of almond butter for added richness while keeping it dairy-free.
- Streusel-style topping (not Whole30/Paleo): For a cozy autumn twist, top with a dairy-free streusel made from almond flour, coconut oil, and a touch of maple (omit maple to keep Whole30). This makes the skillet feel dessert-like and seasonal.
- Add vegetables: Toss in zucchini or spinach during the last few minutes for extra color and nutrients.
- Spice level: Add sliced jalapeño or a pinch of cayenne for heat.
For ideas on adapting layered chicken dishes, see our collection of gluten-free chicken lasagna recipes for layering techniques and flavor combos you can borrow.
Storage recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave.
- Freezer: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tip: Add a splash of coconut milk or water when reheating to revive the sauce’s creaminess.
Conclusion
This Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe brings cozy fall flavors to a simple weeknight skillet, and its bright citrus notes make it a standout favorite. For another dairy-free take with similar tropical flavors, see this version at Coconut Lime Chicken (Dairy Free) – A Saucy Kitchen.
FAQs
- Is this recipe Whole30-compliant?
Yes—use compliant coconut milk and omit any sweeteners or non-compliant toppings to keep this Coconut Lime Chicken Skillet (Whole30, Paleo, Gluten-Free, Dairy-Free) Recipe Whole30-friendly. - Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work fine—just watch the cooking time so they don’t dry out. - What can I serve with this dish to keep it Paleo?
Serve over cauliflower rice, roasted sweet potatoes, or a bed of steamed greens to keep the meal Paleo and satisfying. - How do I make this less spicy?
Skip the jalapeño and reduce any cayenne or chili flakes. The lime and coconut provide plenty of flavor without heat.
Coconut Lime Chicken Skillet
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper sliced
- 1 cup full-fat coconut milk Use canned for best results.
- 2 limes Zest and juice of
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 0.25 cup fresh cilantro, roughly chopped For garnishing.
- 0.25 cup toasted shredded coconut (unsweetened), for garnish
- 1 small jalapeño, seeded and sliced (optional) For added heat.
Instructions
Preparation
- Pat the chicken dry and season both sides with salt, pepper, cumin, and smoked paprika.
Cooking
- Heat coconut oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden. Remove to a plate.
- In the same skillet, add the sliced onion and bell pepper. Cook for 4–5 minutes until softened, then add garlic and cook for an additional 30 seconds.
- Pour in the coconut milk, lime zest, and lime juice. Stir, scraping up any browned bits from the pan. Taste and adjust seasoning.
- Return the chicken to the skillet, reduce heat to medium-low, and simmer for 8–10 minutes until cooked through and sauce has slightly thickened.
- Sprinkle chopped cilantro and toasted shredded coconut over the top. Serve over cauliflower rice or a bed of steamed greens.