Coconut Chicken and Rice

This Coconut Chicken and Rice is a dreamy, Thai-inspired dinner made with juicy chicken thighs, tender rice, and rich coconut milk. Infused with ginger, lime, and fresh cilantro, every bite is packed with flavor. Best of all—it’s all made in one pot for an easy, fuss-free meal that’s perfect for busy weeknights or laid-back weekends.

Why You’ll Love This Recipe

• One pan wonder: Easy prep, minimal cleanup.
• Flavor-packed: Coconut milk, ginger, lime, and herbs make every bite vibrant.
• Tender chicken: Thighs stay juicy and flavorful as they cook with the rice.
• Great for leftovers: Tastes even better the next day.
• Perfect texture: Creamy rice and perfectly cooked chicken all in one.

Ingredients

• 1 teaspoon olive oil
• 1 pound boneless, skinless chicken thighs, patted dry
• 1 medium onion, diced or grated
• 1 inch piece fresh ginger, peeled and minced
• 1 (15 oz) can coconut milk
• 1 1/2 cups chicken broth
• 1 1/2 cups rice, uncooked
• 1/2 cup unsweetened, finely shredded coconut
• 2 green onions, diced
• 2 limes
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

Directions

Preheat and Brown the Chicken

1. Preheat your oven to 400°F (200°C).
2. In a large Dutch oven or oven-safe pot, heat 1 teaspoon olive oil over medium to medium-high heat.
3. Season the chicken thighs with salt and pepper.
4. Once the oil is hot, add the chicken and sear for 3–4 minutes per side, or until golden brown.
5. Remove the browned chicken and set aside on a plate.

Sauté the Aromatics

6. In the same pot, add the diced onion and minced ginger.
7. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.

Add the Liquids and Rice

8. Pour in the coconut milk and chicken broth, stirring to loosen any browned bits from the bottom of the pan.
9. Stir in the uncooked rice until evenly distributed.

Nestle Chicken and Add Coconut

10. Place the browned chicken thighs back into the pot, gently nestling them into the rice mixture.
11. Sprinkle the shredded coconut evenly over the top.

Bake

12. Cover the pot tightly with a lid.
13. Transfer to the preheated oven and bake for 20–25 minutes, or until the rice is tender and the chicken is cooked through.

Finish and Serve

14. Remove from oven and uncover.
15. Sprinkle the green onions and chopped cilantro over the rice and chicken.
16. Squeeze the juice of both limes over the entire dish.
17. Taste and adjust seasoning with additional salt and pepper as needed.
18. Serve hot, straight from the pot.

Pro Tips and Variations

• Use jasmine rice for a subtle floral flavor that pairs beautifully with coconut.
• Make it spicy: Add a chopped chili or red pepper flakes when cooking the onion.
• Low-sodium option: Choose low-sodium chicken broth to control salt levels.
• Toast the coconut beforehand for a deeper, nutty flavor.
• Swap the protein: Works great with boneless chicken breasts or tofu for a lighter variation.

Serving Suggestions

• Serve with steamed broccoli, green beans, or a simple cucumber salad.
• Pair with naan, flatbread, or crusty bread to soak up extra sauce.
• For a tropical vibe, serve with mango slices or pineapple salsa on the side.

Storage / Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Gently reheat in the microwave or on the stovetop with a splash of broth or water.
• Freezing: Not recommended due to the creamy texture of the rice and coconut milk.

Notes

• Make sure to pat the chicken dry before browning to help it crisp and brown properly.
• If using canned coconut milk, shake well before opening to mix the fat and liquid.
• Pre-chop ingredients before you begin to streamline the cooking process.

FAQs

Can I use brown rice?
Yes, but you’ll need to increase the baking time by 15–20 minutes and add a little extra broth.

Is coconut milk the same as coconut cream?
No. Coconut cream is thicker and won’t provide the right consistency—use canned coconut milk for this recipe.

Can I make this dairy-free?
It already is! There’s no dairy in this recipe—just coconut milk and oil.

Can I use chicken breasts instead of thighs?
Yes, but they may cook a bit faster and be slightly less tender. Adjust time accordingly.

Conclusion

Coconut Chicken and Rice is a rich, vibrant, and comforting dish that brings together tender chicken, creamy coconut rice, and bold aromatics in a single pan. It’s the perfect balance of simplicity and flavor, ideal for both busy weeknights and relaxed weekend meals. One bite, and it’ll become a favorite in your rotation.