Make this simple, flavorful chicken dinner entirely on one pan. This recipe combines creamy coconut milk with bright lime for a tropical taste with minimal cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Fusion
Diet:Gluten Free
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (13.5 oz) can full-fat coconut milk
1/4 cup fresh lime juice
1 tablespoon lime zest
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
1/4 cup chopped fresh cilantro, for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. Lightly grease a large rimmed baking sheet or line it with parchment paper for easier cleanup.
Pat the chicken pieces dry and place them on the prepared pan. Drizzle with olive oil, sprinkle with salt and pepper.
Arrange the sliced onion around the chicken.
In a small bowl, whisk together the coconut milk, lime juice, lime zest, garlic, and ginger. Pour this mixture evenly over the chicken and onions on the pan.
Bake for 20 minutes.
Carefully remove the pan from the oven. Whisk the cornstarch slurry one more time and drizzle it over the sauce on the pan. Gently stir the sauce around the chicken without moving the chicken too much.
Return the pan to the oven and bake for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the sauce has thickened slightly.
Garnish with fresh cilantro before serving.
Notes
Serve this chicken over steamed rice or quinoa to soak up the extra sauce.
For a slightly different texture, use chicken thighs instead of breasts; they may require 5 minutes more cooking time.