My easy one-pan coconut chicken and rice recipe delivers creamy, tropical flavor with minimal cleanup. It’s a family-friendly weeknight dinner you’ll make again and again.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Ingredients
1.5 lbs boneless, skinless chicken thighs
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 ½ cups long-grain white rice, rinsed
1 (13.5 oz) can full-fat coconut milk
1 ½ cups chicken broth
2 tablespoons soy sauce
1 tablespoon lime juice
½ cup frozen peas
Fresh cilantro and lime wedges, for serving
Instructions
Pat chicken thighs dry and season with salt and pepper.
In a large deep skillet or Dutch oven, heat olive oil over medium-high. Sear chicken for 4-5 minutes per side until golden. Remove to a plate.
In the same pan, add onion and cook for 4 minutes until soft. Add garlic and ginger, cook for 1 minute until fragrant.
Stir in rinsed rice and cook for 1 minute.
Pour in coconut milk, chicken broth, and soy sauce. Stir well, scraping the bottom of the pan.
Nestle the seared chicken back into the pan. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
Turn off heat and let the pan sit, covered, for 10 minutes.
Remove lid, fluff rice with a fork, and stir in lime juice and frozen peas. Serve with fresh cilantro and lime wedges.
Notes
For the best texture, do not skip rinsing the rice. Letting the pan rest off the heat for 10 minutes is essential for the rice to finish cooking perfectly. If using low-sodium broth, you may want to taste and adjust salt at the end. Leftovers reheat beautifully with a splash of broth.