Coconut Lime Chicken with Cashews & Mango
Say hello to your new favorite, easy dinner that beats takeout any time this creamy One Pan Coconut Lime Chicken Recipe! It’s a Thai-inspired recipe finished with the delicious flavors of mango and cashews. It’s simple to make and for those who are looking for dairy-free and/or gluten-free recipes this can easily be both. My whole family loves this for dinner!
We love to pair this delicious Thai coconut lime chicken with either steamed white rice or brown rice and whatever vegetables we have. Your choices are almost endless but we give you some suggestions too on our favorite vegetables to pair with this savoury and slightly sweet meal. You’ll also love that it’s a one-pan meal (not counting the rice) for easy clean-up.
You can cook and/or serve this One Pan Coconut Lime Chicken Recipe with the chicken breasts whole or cube the chicken before serving, we share both, the choice is yours.
Make sure to PIN this one pan coconut lime chicken recipe!
This scrumptious, creamy coconut sauce chicken recipe is made with fresh lime juice, coconut milk, and chicken breasts. We added mango an cashews for a finishing touch but they are optional but we think it brings the taste to a whole new level. Either way it’s a delicious, one-pan, dairy-free chicken dinner which can be made from preparation to finish in about 45 minutes.
Make sure to check out our other recipes like:
- Creamy Parmesan Chicken Recipe
- Peruvian Chicken Recipe
- Crockpot Thai Chicken Curry Soup
- Chicken Poke Bowl Recipe
- Cilantro Lime Chicken Thighs
Ingredients – Easy Coconut Lime Chicken Recipe
You will need the following ingredients for this coconut lime chicken recipe:
- boneless, skinless chicken breasts
- coconut oil
- garlic, minced
- grated fresh ginger
- full fat coconut milk
- fresh lime juice
- soy sauce or tamari (for gluten-free option)
- honey or maple syrup
- red pepper flakes (adjust to taste)
- salt and pepper, to taste
- sesame oil
- mango
- cashews (optional)
- fresh cilantro (optional)
Go to the recipe card for measurements.
- Season the chicken breasts with salt and pepper on both sides.
- Heat a cast iron large skillet over medium-high heat and add coconut oil. Once the oil is hot, add the chicken breasts and cook for about 6-8 minutes per side, or until fully cooked and a nice golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Pour in the can of coconut milk, lime juice, soy sauce or tamari, honey or maple syrup, red pepper flakes, and sesame oil. Stir well to combine all the ingredients.
- Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
- Return the cooked chicken breasts to the skillet. Add the mango cubes and cashews to the skillet. Remember chicken when cooked should have an internal temperature of 165 degrees F
- Cook for an additional 2-3 minutes to heat the chicken through and allow the mango and cashews to warm up.
- Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Serve with lime wedges (optional) and sprinkle cilantro on top.
Why you will love this recipe:
- There is minimal prep and it can be ready in about 45 minutes and can be served with rice or almost any type of vegetable.
- Easy to find ingredients such as coconut milk, soy sauce, and cilantro to create a delicious, creamy sauce.
- Yummy coconut lime flavor with tender pieces of chicken.
- Made in one pan, for easier prep and clean-up.
SUBSTITUTIONS
- This recipe uses boneless, skinless chicken breasts, but you can substitute with boneless chicken thighs if preferred.
Can I use canned mango instead of fresh mango?
- While fresh mango is recommended for this recipe, you can use canned mango as a substitute if fresh mango is not available. Just make sure to drain the canned mango before adding it to the skillet.
- If you don’t have a cast iron skillet, you can use a regular skillet or frying pan.
You can serve the chicken breasts whole over rice like shown below.
FAQs:
- Adjust the amount of red pepper flakes according to your preferred level of spiciness.
- Feel free to customize the recipe with a side of vegetables like bell pepper, broccoli, snow peas, or spinach. You can also add the snow peas and spinach directly in the pan and saute them in the sauce.
Can I make this recipe ahead of time?
- Yes, you can prepare the Coconut Thai Lime Chicken ahead of time. Cook the chicken and make the sauce separately, but keep them separate until you’re ready to serve. When you’re ready to serve, reheat the sauce, add the cooked chicken, mango, and cashews, and cook for a few minutes until heated through.
You can also cube the chicken before serving (or even before cooking and cook it cubed in the pan), add it back to the sauce in the pan for a coating of this delicious sauce and serve it cubed like the photo below.
Can I freeze the leftovers?
- The flavors and textures are best when enjoyed fresh, but you can freeze the leftovers if needed. I would skip adding the mango and cashews until you’re ready to defrost and reheat and then add them.
Can I use a different type of nut instead of cashews?
- Yes, you can substitute cashews with other nuts like almonds or peanuts if you prefer or based on your dietary restrictions or preferences. Just be mindful that different nuts may have slightly different flavors and textures.
Taste and texture:
- This Coconut Thai Lime Chicken has a delicious combination of flavors. The coconut milk lends a creamy and slightly sweet taste, while the lime juice adds a tangy and refreshing element.
- The chicken is tender and juicy, and the mango cubes provide a burst of sweetness. The cashews add a nice crunch to the dish.
- Overall, the taste is a balance of creamy, tangy, and mildly spicy flavors, which is very well complemented by the aromatic garlic and ginger.
Now let’s get to this scrumptious recipe shall we? If you try this recipe let us know how you liked it and any changes you made that you loved.
One Pan Coconut Lime Chicken Recipe

Thai-inspired creamy One Pan Coconut Lime Chicken Recipe with the added flavors of mango and cashews is better than takeout any time.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (14 ounces) coconut milk
- Juice of 2 limes
- 2 tablespoons soy sauce or tamari (for gluten-free option)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 2 tablespoons sesame oil
- 1 ripe mango, peeled and cubed
- 1/2 cup cashews
- Fresh cilantro, for garnish
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat a cast iron skillet over medium-high heat and add coconut oil. Once the oil is hot, add the chicken breasts and cook for about 6-8 minutes per side, or until fully cooked and nicely browned.
Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Pour in the coconut milk, lime juice, soy sauce or tamari, honey or
maple syrup, red pepper flakes, and sesame oil. Stir well to combine all the ingredients.
Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Return the cooked chicken breasts to the skillet. Add the mango cubes and cashews to the skillet.
Cook for an additional 2-3 minutes to heat the chicken through and allow the mango and cashews to warm up.
Taste the sauce and adjust the seasoning with salt and pepper if needed.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 583Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 107mgSodium: 1030mgCarbohydrates: 42gFiber: 3gSugar: 31gProtein: 44g
Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.
What a fresh and flavorful dish.