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An overhead shot of the creamy coconut chicken and rice in a rustic stoneware bowl, garnished with fresh cilantro.
FL Recipes

Coconut Chicken and Rice (The Easiest One-Pan Recipe)

The ultimate One-Pan Coconut Chicken and Rice recipe! Discover how to make this incredibly creamy, fragrant, and easy dish with tender chicken and fluffy jasmine rice. Perfect for a delicious weeknight dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Thai-inspired
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1.5 cups jasmine rice rinsed and drained
  • 13.5 oz can full-fat coconut milk
  • 2 cups chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • Salt and black pepper to taste

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Season the chicken cubes with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown on all sides. Remove the chicken and set it aside.
  2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
  3. Add the rinsed and drained jasmine rice to the skillet. Toast for 1-2 minutes, stirring constantly, until the edges of the rice appear translucent.
  4. Pour in the coconut milk, chicken broth, and soy sauce. Stir everything together, scraping up any browned bits from the bottom. Bring the liquid to a gentle simmer.
  5. Return the seared chicken to the skillet. Cover, reduce the heat to low, and cook for 18-20 minutes, until the liquid is absorbed and the rice is tender.
  6. Remove the skillet from the heat and let it stand, covered, for 10 minutes. Fluff the rice with a fork, then stir in the fresh lime juice and chopped cilantro. Serve immediately.

Nutrition

Calories: 580kcalProtein: 35gFat: 25gFiber: 3g

Notes

For the best texture, make sure to use full-fat, canned coconut milk.
Rinsing the rice is a crucial step for achieving fluffy, separate grains.
Garnish with toasted coconut flakes or red pepper flakes for extra flavor and texture.
Keyword coconut chicken,creamy chicken and rice,one pan chicken and rice

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