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Coconut Lime Chicken and Rice

Coconut lime chicken and rice is a one-pan meal with tender chicken thighs nestled in fragrant coconut-lime rice. Rice is toasted first, then simmered in creamy coconut broth until the texture turns fluffy and lightly golden.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and rice
  • 1.5 lb boneless chicken thighs Salt and black pepper to taste (seasoning).
  • 1.5 cup long-grain white rice
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 tbsp fish sauce or soy sauce
  • 1 tsp sugar
  • 2 tbsp oil
  • 0.25 Salt To taste.
  • 0.25 black pepper To taste.
  • 0.25 Fresh cilantro and lime wedges for serving For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season boneless chicken thighs with salt and black pepper. Heat oil in a large skillet over high heat and sear for 4–5 minutes per side until golden, then remove and set aside.
Toast the rice
  1. Sauté garlic cloves, minced and fresh ginger, grated in the same pan for 1 minute. Add long-grain white rice and toast for 2 minutes.
Simmer the coconut-lime broth
  1. Stir in coconut milk, chicken broth, lime juice, lime zest, fish sauce or soy sauce, and sugar, then bring to a simmer. Keep stirring until the sauce is evenly combined and bubbling.
Cook until tender
  1. Nestle boneless chicken thighs into the rice. Reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and chicken is cooked through.
Rest and serve
  1. Rest the dish for 5 minutes, then fluff the rice gently. Serve topped with fresh cilantro and lime wedges for serving.

Notes

Pro tip: Use a wide skillet so the rice cooks evenly under the cover. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat with a splash of water until steaming. Freezing is not recommended because the coconut rice can change texture. For a lighter swap, use light coconut milk (or half coconut milk, half broth) to reduce richness while keeping the lime flavor.