Coconut Lime Skillet Chicken

Steps

1. Preheat the oven to 425 degrees Fahrenheit.

2. Heat a 12-inch oven-safe skillet over medium-high heat and add 2 tablespoons unsalted butter.

3. Once the butter has melted, add 5 chicken thighs, to the skillet skin-side down and goof for 3-4 minutes until the skin is browned and crispy.

4. Flip the chicken over and cook for another 2 minutes. Remove the chicken from the pan and reserve on a plate.

5. Add 1 cup chicken stock, ½ cup canned coconut cream, 1 teaspoon minced fresh ginger, 1 pinch red pepper flakes, and 3 tablespoons fresh lime juice to the skillet and whisk over medium heat until combined. Continue to whisk until it begins to simmer.

6. Add the chicken back to the skillet before putting the skillet in the oven. Bake for about 20 minutes, until the internal temperature of the chicken hits 165 degrees Fahrenheit.

7. If you want the skin crispy, turn the oven to broil on high and broil for 1-2 minutes until it's golden brown. Remove from the oven and serve warm.