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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
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Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!
I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.
For this recipe, I used my favorites, the Enameled Cast Iron Skillet with Lid, the Food Chopper and the Quick Slice.
Enameled Cast Iron Skillet with Lid
Braising Pan and Skillet in One
Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.
This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.
Guarantee
- Lifetime guarantee
One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop.
Cut Ingredients Without Squishing
The Quick Slice cuts your favorite fruits and vegetables into even slices with one simple motion. The unique, V-shaped blades won’t squish soft foods while cutting, and it’s big enough to slice halves of avocado, a ball of fresh mozzarella, or a bunch of strawberries or mushrooms all at one time. It’s the perfect tool for people who love salads or sheet-pan meals. The BPA-free plastic handles surround the stainless steel blades, so you can quickly and comfortably slice ingredients.
Click the links to get your own Enameled Cast Iron Skillet with Lid , Food Chopper and Quick Slice today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp. sweet paprika
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. coconut oil or vegetable oil
- 1 small yellow onion finely chopped
- 1 small jalapeño stemmed, seeded, finely chopped
- 3 cloves garlic finely chopped
- 4 tsp. finely chopped peeled ginger (from 1 [2″] piece))
- 2 cups cherry tomatoes sliced
- 1 tbsp. tomato paste
- 1 (15-oz.) can unsweetened coconut milk
- 1 tbsp. light brown sugar
- 1/4 c. fresh cilantro coarsely chopped
- 1 tbsp. fresh lime juice
Instructions
Chop onion, garlic, and ginger. Remove seeds and finely chop jalapeño . Slice tomatoes.
Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.
In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.
Remove from heat. Stir in cilantro and lime juice.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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One-Pan Coconut Lime Chicken – Delish (Video)
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp sweet paprika
- 1 tsp kosher salt
- ¼ tsp Freshly Ground Black Pepper
- 2 tbsp coconut oil or vegetable oil
- 1 small yellow onion finely chopped
- 1 jalapeño stemmed, seeded and finely chopped
- 3 cloves garlic finely chopped
- 4 tsp fresh ginger finely chopped
- 2 cups cherry tomatoes sliced
- 1 tbsp tomato paste
- 1 15 oz can coconut milk
- 1 tbsp light brown sugar
- ¼ cup cilantro freshly chopped
- 1 tbsp lime juice freshly squeezed
Instructions
- Chop onion, garlic, and ginger. Remove seeds and finely chop jalapeño . Slice tomatoes.
- Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.
- In same skillet over medium heat, heat remaining 1 tablespoon oil.Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring,until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
- Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.
- Remove from heat. Stir in cilantro and lime juice.
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