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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.