One-Pan Coconut Chicken and Rice: Quick, Creamy, and Packed with Flavor!

If you’re looking for a quick and delicious weeknight dinner that feels like a tropical escape, this Coconut Chicken and Rice is the answer! It’s one of those meals that makes the house smell amazing, and it all comes together in one pan.

As a busy mom, I’m all about easy dinners that still taste like you spent hours in the kitchen. The chicken turns out so juicy, and the coconut rice is packed with creamy flavor—my kids always ask for seconds! Plus, it’s made with simple ingredients you probably already have in your pantry. Trust me, you’ll want to add this to your regular rotation.

Why You’ll Love This Recipe

This Coconut Chicken and Rice is a must-try if you’re looking for a quick weeknight dinner that feels elevated but is actually super easy to make. Here’s why this recipe is a winner:

• One-Pan Meal: Who doesn’t love a recipe that saves time on dishes? Everything cooks in a single pan, making cleanup a breeze.

• Packed with Flavor: The combination of juicy chicken thighs, creamy coconut milk, and fragrant jasmine rice results in a rich and satisfying meal that will impress everyone.

• Family-Friendly: Even the pickiest eaters will dig in! The coconut flavor is subtle enough for kids to enjoy, and you can always adjust the seasoning to your liking.

• Meal Prep-Friendly: This dish tastes even better the next day! Make a big batch and store it for easy lunches throughout the week.

• Versatile Ingredients: Feel free to mix it up! You can swap in different veggies, use chicken breasts instead of thighs, or even try it with brown rice if that’s what you have on hand.

  What You’ll Need

  Let’s talk ingredients!

  Here’s everything you’ll need to bring this delicious Coconut Chicken and Rice recipe to life. Each component plays a role in creating layers of flavor and texture, and you probably have most of these items in your pantry already:

• Chicken Thighs: Bone-in, skin-on for the juiciest results, but boneless will work too. The dark meat holds up well to the creamy sauce.

• Jasmine Rice: Jasmine rice is ideal because it’s light, fluffy, and slightly sticky, absorbing the rich coconut flavors perfectly. If you only have long-grain white rice or brown rice, adjust the cooking time accordingly.

• Coconut Milk: Go for full-fat coconut milk for the creamiest texture. Light coconut milk can work, but the dish won’t be as rich.

• Chicken Broth: Adds depth and flavor to the rice. Water will work in a pinch, but chicken broth elevates the taste.

• Onion: Adds a subtle sweetness and base flavor to the dish.

• Garlic: Fresh garlic is always recommended, but feel free to use 1/2 tsp garlic powder if that’s all you have.

• Fresh Ginger (Optional): Gives the dish a slight zing and freshness. If you don’t have fresh ginger, use 1/4 tsp ground ginger.

• Turmeric Powder (Optional): For a beautiful golden color and an extra layer of flavor. You can skip this, but it adds a nice touch.

• Frozen Peas or Other Veggies: Adds a pop of color and texture. Try adding bell peppers, carrots, or even broccoli for variety.

• Salt and Pepper: Season to taste, keeping in mind that the broth will add some saltiness as well.

• Oil (Coconut or Olive): To sear the chicken and build the base flavors.

• Fresh Cilantro and Lime Wedges for Garnish: These are optional but highly recommended. The lime cuts through the creaminess, and the cilantro adds a burst of freshness.

These tips will ensure your Coconut Chicken and Rice turns out perfect every time:

• Pat the Chicken Dry Before Searing: This is key to getting that beautiful, crispy skin. If the chicken is too moist, it will steam instead of sear, leaving you with soggy skin.

• Use Full-Fat Coconut Milk: Opt for full-fat coconut milk for a creamier, richer texture. Light coconut milk works, but the dish might not have the same depth of flavor.

• Don’t Skip the Browning: Searing the chicken before adding it to the rice helps develop a deep, savory flavor. Take your time to let the skin get nice and golden!

• Stir the Rice Before Simmering: Once you add the rice and liquids, give everything a good stir to evenly distribute the flavors. This will also help prevent any rice from sticking to the bottom of the pan.

• Check the Liquid Level: Different types of rice absorb liquid differently. If you notice the rice is drying out before it’s fully cooked, add a splash more broth or water.

• Let it Rest: After cooking, let the dish sit, covered, for 5 minutes. This resting time allows the rice to finish cooking in its own steam, making it perfectly tender and fluffy.

• Adjust the Seasoning at the End: Taste the dish after cooking and add a bit more salt or a squeeze of lime if needed. The balance between creamy coconut, savory chicken, and fresh lime makes all the difference!

Print

One-Pan Coconut Chicken and Rice

Yield 4-6

Author Kim Alexander

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Ingredients

• 4-6 bone-in, skin-on chicken thighs (or boneless, if preferred)
• Salt and pepper
• 1 tbsp oil (coconut or olive)
• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth (or water)
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ginger, minced (optional)
• 1/2 tsp turmeric powder (optional, for color)
• 1/2 cup frozen peas (or other veggies like bell peppers)
• Fresh cilantro and lime wedges for garnish

Instructions

1. Pat the chicken thighs dry and season generously with salt and pepper.
2. In a large skillet or deep pan, heat the oil over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and sear the other side for 2-3 minutes. Remove from the pan and set aside.
3. In the same pan, add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
4. Add the jasmine rice, coconut milk, chicken broth, and turmeric powder. Stir well, scraping up any browned bits from the bottom of the pan.
5. Nestle the seared chicken thighs (skin-side up) back into the pan on top of the rice mixture.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender. (Check once or twice to ensure the rice doesn’t stick to the bottom.)
7. In the last 5 minutes of cooking, scatter the frozen peas (or other veggies) over the top.
8. Fluff the rice, and serve with a sprinkle of fresh cilantro and a squeeze of lime juice for brightness.

Notes

Can I use chicken breasts instead of thighs?

• Yes, but keep in mind they can cook faster and may need to be removed earlier to prevent drying out.

What type of coconut milk is best?

• Always go for full-fat coconut milk to get a creamier texture and deeper flavor.

What if I only have white rice?

• No problem! Just adjust the liquid ratio slightly, as white rice will need less time and less liquid than jasmine or brown rice. If you’re using brown rice, adjust the cook time to about 40-45 minutes total, with a liquid ratio of 1 cup of rice to 2.5 cups of total liquid.

Nutrition Facts

Calories

849

Fat

58 g

Sat. Fat

30 g

Carbs

47 g

Fiber

4 g

Net carbs

43 g

Sugar

5 g

Protein

36 g

Sodium

316 mg

Cholesterol

178 mg

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Variations

One of the best things about this Coconut Chicken and Rice recipe is how adaptable it is! Here are some ideas to switch things up based on what you have on hand or your taste preferences:

• Spicy Coconut Chicken and Rice:

  • Add a chopped jalapeño or red pepper flakes to the garlic and onion for a little heat.

  • Finish with a drizzle of Sriracha or your favorite hot sauce to kick it up a notch.

• Vegetarian Coconut Rice:

  • Swap the chicken for chickpeas, tofu, or tempeh. Sear the tofu or tempeh cubes until golden before adding them to the rice.

  • Use vegetable broth instead of chicken broth for a fully vegetarian version.

• Different Rice Options:

  • Try using basmati rice or long-grain white rice for a slightly different texture.

  • For a whole-grain option, use brown rice, but note that you’ll need to increase the cooking time and liquid (about 2 cups of broth for 1.5 cups of rice).

• Extra Veggie Boost:

  • Stir in baby spinach, chopped bell peppers, or diced carrots along with the frozen peas for extra nutrients.

  • If you love more texture, add toasted cashews or slivered almonds for a nutty crunch.

• Coconut Curry Chicken and Rice:

  • Turn this dish into a coconut curry by adding 1 tablespoon of curry powder or 2 teaspoons of red curry paste when sautéing the onions.

  • Garnish with fresh basil or Thai basil for a burst of freshness.

• Sweet and Savory Twist:

  • Toss in some golden raisins or chopped dried apricots right before serving for a pop of sweetness.

  • Top with a sprinkle of toasted coconut flakes for extra coconut flavor and a slight crunch.