If your weeknight dinners have been feeling a little meh, let this one pan spicy Thai lime chicken rescue you. It’s bold, creamy, citrusy, and just the right kind of spicy, think Thai curry meets tangy tomato meets weeknight friendly efficiency. Bonus: it’s done in 30 minutes, and yes, it’s meal prep approved 🙌.
We’ve got juicy golden chicken, a coconut-lime sauce that tastes way fancier than it is, and heaps of fresh Thai basil and cilantro to tie everything together. Pile it over jasmine rice and you’ve basically got a vacation in a bowl. Or at least a dinner you’ll actually look forward to.
🧡 WHY YOU'LL LOVE THIS RECIPE
Fast with so much flavour. A quick pan-sear, a flavourful simmer, and dinner is on the table in half an hour!!
One pan = fewer dishes. Everything cooks in the same skillet, which means easy cleanup and more time to chill after dinner.
The sauce is the real star. Coconut milk, tomato paste, lime, fish sauce, and brown sugar come together to create something sweet, spicy, tangy, and soo creamy.
🔪 KITCHEN EQUIPMENT
Large skillet or sauté pan (preferably nonstick or stainless steel)
Sharp knife and cutting board
Tongs for flipping the chicken
Small prep bowls for mise en place
Citrus juicer or reamer (optional but helpful for the lime)
🥚 INGREDIENTS YOU'LL NEED
Here’s what you’ll need to make this bold and spicy one-pan chicken:
Chicken cutlets
Paprika, salt, black pepper
Vegetable oil
Yellow onion
Thai red chili, optional, very spicy so I would recommend a little at a time
Ginger
Garlic
Ripe tomatoes
Tomato paste
Unsweetened coconut milk (light or full-fat), I used light, it comes out of the can quite chunky and separated but the heat from the sauce will melt it and make it nice a smooth 🙂
Fish sauce
Brown sugar
Lime juice
Fresh Thai basil and cilantro
Tip: Prep everything ahead! Once you start cooking, it all moves fast!
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Balancing Flavours Like Thai Cooking Pros
Thai-inspired dishes are all about balancing the main pillars of flavour: salty, sweet, spicy, and sour. This dish does it all with fish sauce, brown sugar, chili, and lime juice. If you want it more tangy, up the lime. Prefer a creamier texture? Use full-fat coconut milk. It’s flexible and seriously so delicious.
Also, don’t skip the Thai basil. It adds a hint of anise-y brightness that regular basil just can’t match!
📝 HOW TO MAKE THIS RECIPE
1. In a bowl, season the chicken with paprika, salt, and pepper.
2. While the chicken is marinating, prep your veggies by mincing the onion, garlic, ginger and cubing the tomatoes. Separate each of these ingredients in small bowls to make it easier and quicker to access when cooking.
3. In a large skillet, heat 1 tablespoon oil over medium high heat. Cook chicken the chicken cutlets about 4-5 minutes per side, until golden brown on both sides. Working in batches to prevent over crowding. Set aside.
4. In the same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook the onion until soft and golden brown, about 5 minutes. Add garlic, and ginger and cook until fragrant and light golden, about 1 minute.
5. Add tomatoes and tomato paste and cook, until tomato is softened and tomato paste is lightly toasted, about 2 minutes, stirring occasionally.
6. Mix in the coconut milk, fish sauce, brown sugar, lime juice and half of the Thai basil and bring to a boil for about 2 minutes, stirring until well combined.
7. Add back the chicken into skillet (along with the juices) and return to a boil. Boil until chicken is cooked through, about 2-3 minutes.
8. Remove from heat. Stir in Thai basil leaves and cilantro. Serve hot with rice.
☝🏻 Tips and tricks
Don’t crowd the pan. Sear the chicken in batches so it browns instead of steaming.
Use ripe tomatoes. They add a natural sweetness and break down better in the sauce.
Lime at the end is key. Adding lime juice too early can mute the zing, so save some for just before serving.
Make it milder. Use less chili and opt for full-fat coconut milk for a creamier, gentler heat.
What if I don’t have Thai basil? Can I substitute it?
If you can’t find Thai basil, you can sub in regular Italian basil. The flavour will be a little different (less peppery and floral), but still tasty. Another option is a mix of fresh cilantro and mint, which gives a similar cooling-herb contrast to the warm curry sauce.
Can I make this dish ahead of time for meal prep?
Yes, totally! This dish keeps well in the fridge for up to 4 days. Store the chicken and sauce together in an airtight container, and reheat in a covered pan or microwave until warmed through. If you’re pairing it with rice, keep the rice separate to avoid it getting too soggy from the sauce.
How can I make this less spicy (or more spicy)?
For a milder version, use half the amount of red chili or swap it for a small pinch of red pepper flakes. You can also add extra coconut milk to mellow the heat. If you love spice, throw in a second chili, drizzle with sriracha, or serve with chili crisp, go wild.
More Quick Asian-Inspired Recipes to Try
15-Min Honey Garlic Shrimp – A quick sweet and savoury shrimp dish that comes together fast and satisfies every time.
20-Min Mongolian Shrimp – Sweet, sticky, and a little spicy with perfectly cooked shrimp and broccoli.
Cantonese Beef Satay – A peanutty, saucy stir-fry with bold flavours that make it perfect for weeknight dinners.
This spicy Thai lime chicken is one of those recipes that looks (and tastes) like you’ve put in a ton of effort! But really, it’s just smart flavour stacking in a single pan. Make it on a weeknight, make it for friends, or make it just for you and your couch. Either way, you’ll love it!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
One Pan Spicy Thai Lime Chicken
- Total Time: 30 minutes
- Yield: 4 1x
Description
This 30-minute spicy Thai lime chicken is bold, creamy, and full of flavour from coconut milk, fresh herbs, and a hit of chili heat. It’s the perfect one-pan dinner for weeknights and works great for meal prep, too — especially when paired with rice!
Ingredients
- 3 large chicken cutlets (about 1 1/2 lb. total), cut in half crosswise so they’re about 1/2 inch thick
- 1 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon vegetable oil
- 1 small yellow onion, minced
- 1 small red chili, stemmed, seeded, minced
- 1 1-inch piece of ginger, minced
- 2 cloves garlic, minced
- 3 teaspoon finely chopped peeled ginger
- 2 large, ripe tomatoes, cubed, about 2 cups
- 1 tablespoon tomato paste
- 1 (15-oz.) can unsweetened coconut milk (use light coconut milk for a lighter dish)
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 1 tablespoon fresh lime juice
- Fresh Thai basil leaves, roughly chopped
- Fresh cilantro, roughly chopped
Instructions
- In a bowl, season the chicken with paprika, salt, and pepper.
- While the chicken is marinating, prep your veggies by mincing the onion, garlic, ginger and cubing the tomatoes. Separate each of these ingredients in small bowls to make it easier and quicker to access when cooking.
- In a large skillet, heat 1 tablespoon oil over medium high heat. Cook chicken the chicken cutlets about 4-5 minutes per side, until golden brown on both sides. Working in batches to prevent over crowding. Set aside.
- In the same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook the onion until soft and golden brown, about 5 minutes. Add garlic, and ginger and cook until fragrant and light golden, about 1 minute. Add tomatoes and tomato paste and cook, until tomato is softened and tomato paste is lightly toasted, about 2 minutes, stirring occasionally.
- Mix in the coconut milk, fish sauce, brown sugar, lime juice and half of the Thai basil and bring to a boil for about 2 minutes, stirring until well combined. Add back the chicken into skillet (along with the juices) and return to a boil. Boil until chicken is cooked through, about 2-3 minutes.
- Remove from heat. Stir in Thai basil leaves and cilantro. Serve hot with rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Thai, Asian
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