Get ready to transform your weeknight dinner routine with this incredible one-pan Coconut Chicken and Rice. This recipe is the epitome of comfort food meets convenience, delivering a rich, creamy, and ridiculously flavorful meal in under 40 minutes. We’re talking tender chicken pieces and fluffy rice simmered together in a luxurious coconut milk sauce infused with garlic, ginger, and a hint of lime. It’s a dish that tastes like it took hours to prepare, but our little secret is that it all comes together in a single skillet. Easy cleanup and a happy family? That’s a win-win.
The magic of this dish lies in its simplicity and the depth of flavor created by a few key ingredients. The rice cooks directly in the coconut milk and chicken broth, absorbing all that amazing taste and creating a creamy texture that is simply irresistible. This is the kind of recipe you’ll find yourself coming back to again and again, perfect for those busy evenings when you crave something special without the fuss. Let’s dive in and make a meal your family will rave about.
Why This Coconut Chicken and Rice Is a Weeknight Winner
When it comes to dinner, we all want something that’s quick, easy, and delicious. This Coconut Chicken and Rice recipe checks every single box.
- One-Pan Wonder: Everything cooks in a single skillet, from searing the chicken to simmering the rice. This means minimal cleanup and more time enjoying your evening.
- Fast & Flavorful: It’s ready in under 40 minutes, but it tastes like a restaurant-quality dish. The layers of flavor from ginger, garlic, and coconut milk are truly exceptional.
- Creamy & Comforting: The sauce is the star of the show. Using full-fat coconut milk creates a rich, velvety texture that coats every grain of rice and piece of chicken.
- Customizable: This recipe is a fantastic base. Feel free to add your favorite vegetables like spinach, bell peppers, or peas to make it a complete, all-in-one meal.
The Key Ingredients for a Perfect Dish
The secret to the best Coconut Chicken and Rice is using quality ingredients. You don’t need a lot to create incredible flavor; you just need the right things. Here’s a rundown of what makes this recipe so special.
For the Chicken and Rice:
- Chicken Breast: Boneless, skinless chicken breasts, cut into bite-sized pieces, are perfect. They cook quickly and stay tender. Chicken thighs also work wonderfully if you prefer dark meat.
- Jasmine Rice: This is our top choice for its fragrant aroma and soft, fluffy texture, which complements the coconut sauce beautifully. Be sure to rinse it first to remove excess starch.
- Full-Fat Coconut Milk: This is non-negotiable for a truly creamy sauce. The canned, full-fat variety provides the richness this dish deserves.
- Chicken Broth: We use this along with the coconut milk to cook the rice, adding another layer of savory flavor.
- Aromatics: A simple trio of yellow onion, fresh garlic, and fresh ginger forms the foundation of our sauce. Don’t be shy with them!
- Soy Sauce & Lime Juice: These provide balance. Soy sauce adds a salty, umami depth, while a squeeze of fresh lime juice at the end brightens everything up.
How to Make Creamy Coconut Chicken and Rice
Making this one-pan meal is incredibly straightforward. Just follow these simple steps for a perfect result every time. The key is to layer the flavors, starting with the aromatics and chicken, then letting the rice soak up all that creamy goodness.
- Sauté Aromatics: Start by heating a bit of oil in a large skillet or Dutch oven over medium-high heat. Add your diced onion and cook until it begins to soften, usually about 3-4 minutes. Then, stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Sear the Chicken: Add the cubed chicken to the skillet. Season it with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.
- Combine Ingredients: Pour in the chicken broth, full-fat coconut milk, and soy sauce. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
- Cook the Rice: Stir in the rinsed jasmine rice. Make sure the rice is fully submerged in the liquid. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15-20 minutes.
- Rest and Fluff: Once the liquid is absorbed and the rice is tender, remove the skillet from the heat. Let it stand, still covered, for 10 minutes. This step is crucial for letting the rice steam and become perfectly fluffy.
- Finish and Serve: Uncover the skillet and fluff the rice and chicken with a fork. Stir in the fresh lime juice and chopped cilantro for a burst of freshness. Serve warm and enjoy!
Pro Tips for the Best Results
Want to make sure your Coconut Chicken and Rice is absolutely perfect? Here are a few expert tips to elevate your dish from great to unforgettable.
- Don’t Skip Rinsing the Rice: Rinsing your jasmine rice removes excess surface starch. This is the key to preventing a gummy or mushy texture and ensures each grain is perfectly defined.
- Use Full-Fat Coconut Milk: For the creamiest, most luxurious sauce, you must use canned, full-fat coconut milk. Light coconut milk simply won’t provide the same richness.
- Let It Rest: The 10-minute rest period after cooking is essential. It allows the rice to finish steaming, absorb the last bit of moisture, and firm up, resulting in a perfect texture. Don’t lift the lid!
- Toast the Rice: For an extra layer of nutty flavor, you can toast the rinsed rice in the pan with the aromatics for about a minute before adding the liquids.
What to Serve With Your Chicken and Rice
This dish is a fantastic all-in-one meal, but if you want to add some sides, keep them simple. Steamed or roasted vegetables like broccoli, bok choy, or green beans are excellent choices. For something a little different, try serving it alongside this delicious creamy honey butter skillet corn. A simple side salad with a light vinaigrette also works well to cut through the richness of the sauce.
Storing and Reheating Leftovers
This dish makes for fantastic leftovers! Store any extra Coconut Chicken and Rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over low heat, adding a splash of water or chicken broth to loosen the sauce. You can also reheat it in the microwave until warmed through.
Frequently Asked Questions
Absolutely! Boneless, skinless chicken thighs are a great alternative. They may require a few extra minutes of cooking time, but they will be incredibly tender and flavorful.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce, or warm in the microwave.
No, this recipe is not spicy as written. It’s rich and savory. If you’d like to add some heat, you can include a pinch of red pepper flakes with the garlic and ginger, or add a teaspoon of red curry paste.
For the creamiest, richest sauce, you must use full-fat coconut milk from a can. Light coconut milk or coconut milk from a carton will not provide the same texture and flavor.
This recipe is very versatile! You can stir in a few handfuls of fresh spinach at the end of cooking, or add diced bell peppers or frozen peas during the last 5-10 minutes of simmering.
Explore More Delicious Dinner Recipes
If you loved this simple and flavorful one-pan meal, you might also enjoy some of our other popular recipes. For another fantastic Asian-inspired dish, give our teriyaki chicken stir fry a try. And if you’re looking for more comforting chicken dinners, you can’t go wrong with this amazing garlic butter chicken pasta.
The Best One-Pan Coconut Chicken and Rice
Coconut Chicken and Rice (Creamy, One-Pan Recipe)
Ingredients
Equipment
Instructions
- Heat olive oil in a large skillet with a lid over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
- Add the cubed chicken to the skillet, season with salt and pepper, and cook until lightly browned on all sides.
- Pour in the chicken broth, full-fat coconut milk, and soy sauce. Stir to combine, scraping up any browned bits from the bottom. Bring to a low simmer.
- Stir in the rinsed jasmine rice, ensuring it's submerged. Reduce heat to low, cover, and cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the skillet from the heat and let it stand, covered, for 10 minutes. Do not peek! Uncover, fluff with a fork, and stir in the fresh lime juice and chopped cilantro.
Notes
Rinsing the rice is a crucial step to prevent it from becoming sticky or mushy.
Feel free to add 1-2 cups of spinach or peas during the last 5 minutes of cooking for extra veggies.
We hope you love this creamy, dreamy Coconut Chicken and Rice recipe as much as we do. It’s a true testament to the fact that you don’t need complicated steps or a long list of ingredients to create a spectacular meal. If you make this recipe, we’d love to hear from you! Please leave a comment and a rating below to let us know how it turned out. Don’t forget to share a photo of your creation and tag us on Pinterest!
