Are you dreaming of a tropical getaway, but stuck with a busy weeknight? This incredible, one-pan Coconut Chicken and Rice is your delicious escape! We’re talking tender, juicy, golden-brown chicken, seasoned with a warm and savory blend of spices, and served over the most unbelievably rich, creamy, and fragrant coconut rice you’ve ever had. It’s a restaurant-quality meal that is shockingly easy to make at home.
This isn’t just another chicken and rice recipe; it’s your new secret weapon for a fast, easy, and stunningly flavorful dinner. We’ll show you the simple but crucial secrets to the fluffiest, most perfect coconut rice and a perfectly cooked, never-dry chicken breast. This is a satisfying, all-in-one meal that will have the whole family asking for seconds.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pan Tropical Escape
What makes this Coconut Chicken and Rice so spectacularly delicious is its incredible depth of flavor and its wonderfully simple one-skillet preparation. This recipe is a masterpiece of cozy, tropical-inspired flavors. The dish features tender, boneless, skinless chicken breasts, which are rubbed with a savory spice blend and seared to a perfect golden brown. The real magic happens right after, when the coconut rice is cooked in the very same pan, capturing all the delicious, caramelized chicken drippings. The rice is simmered in a rich and luscious blend of full-fat coconut milk and chicken broth, creating a result that is unbelievably creamy and packed with flavor.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Cozy Meal
This iconic dish uses a handful of fresh, wholesome ingredients and pantry staples to create its signature comforting and savory flavor.
- The Coconut Rice (The Star of the Show!):
- Canned, Full-Fat Coconut Milk: This is the non-negotiable secret to the richest, creamiest, and most authentic result. The high fat content in full-fat coconut milk creates a luscious texture and a deep, tropical flavor that you can’t get from light coconut milk or the refrigerated kind sold in a carton.
- The Pilaf Method: The secret to fluffy, not mushy, rice is the classic pilaf method. By sautéing the aromatics and then toasting the dry rice in the pan before adding the liquid, you are infusing every grain with flavor and helping them to stay separate and fluffy as they cook.
- The Aromatics: A classic, fragrant combination of onion, fresh garlic, and optional fresh ginger.
- The Chicken & Spices:
- Chicken Breasts or Thighs: This recipe is fantastic with either! Boneless, skinless chicken breasts are a great lean choice, while boneless, skinless chicken thighs will be even more juicy and flavorful.
- The Spice Rub: A simple but powerful blend of earthy cumin, citrusy coriander, savory garlic and onion powder, and a touch of smoky paprika creates a wonderful, warm, and savory crust on the chicken.
- The Bright Finish: A final, generous squeeze of fresh lime juice is crucial for adding a burst of bright, zesty acidity that cuts through the richness of the coconut milk and brings all the other savory flavors to life.
Step-by-Step to the Best Coconut Chicken and Rice
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Prepare and Cook the Chicken
Step 1: In a small bowl, combine the 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and the 1/2 teaspoon of paprika.
Step 2: Pat your 4 boneless, skinless chicken breasts completely dry with a paper towel. Rub the spice mixture evenly onto both sides of the chicken, and then season generously with salt and pepper. Drizzle with the 1 tablespoon of fresh lime juice.
Step 3: In a large skillet with a tight-fitting lid, heat the 1 tablespoon of olive oil over a medium heat. Once the oil is hot, add the chicken breasts to the skillet. Cook for about 6 to 7 minutes per side, until they have a beautiful, deep golden-brown crust and are cooked all the way through (an internal temperature of 165°F).
Step 4: Remove the cooked chicken from the pan and set it aside on a plate. Do not wipe out the skillet!
Part 2: Make the Perfect Coconut Rice
Step 1: In the same skillet, add the 1 tablespoon of coconut oil over a medium heat. Add the 1 diced small onion and cook for about 3 minutes, until it has softened. Add the 2 cloves of minced garlic and the optional 1 teaspoon of grated ginger and sauté for one more minute, until they are very fragrant. Step 2: Add your 1 cup of long-grain white rice to the skillet and stir for about one minute to toast the grains and coat them with the oil and aromatics. Step 3: Pour in the 1 1/2 cups of coconut milk and the 1 1/2 cups of water (or chicken broth). Add a generous pinch of salt and stir everything together. Bring the mixture to a simmer. Step 4: Once it is simmering, reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rice cook for about 15 to 18 minutes, until all the liquid has been absorbed and the rice is tender. Step 5 (The Most Important Step!): Remove the skillet from the heat and let it sit, still covered, for 5 minutes. This crucial resting step allows the rice to finish steaming and guarantees a perfect, fluffy texture.
Part 3: Serve and Enjoy
Fluff your finished coconut rice with a fork and divide it onto your four plates. Slice your rested chicken breasts and arrange the slices over the fluffy coconut rice.
Garnish with some fresh, chopped cilantro, a few lime wedges for squeezing, and a sprinkle of toasted, shredded coconut, if desired.
One-Pan Coconut Chicken and Rice (Easy Recipe!)
A flavorful and easy one-pan meal of Coconut Chicken and Rice. This dish features boneless, skinless chicken seasoned with a warm spice blend of cumin, coriander, and paprika, which is then pan-cooked until golden. In the same skillet, a rich and creamy coconut rice is prepared by toasting the grains with aromatics like onion and garlic, and then simmering them in a mixture of full-fat coconut milk and water until tender. The finished dish is served by placing the sliced chicken on top of the fluffy coconut rice.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh lime juice
- For the Coconut Rice:
- 1 cup long-grain white rice
- 1 ½ cups canned, full-fat coconut milk
- 1 ½ cups water or chicken broth
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- For Garnish (Optional):
- Fresh cilantro or parsley, chopped
- Lime wedges
- Shredded coconut, toasted
Instructions
- Prepare the Chicken: In a small bowl, combine the cumin, coriander, garlic powder, onion powder, and paprika. Season the chicken on both sides with this spice mixture, salt, and pepper. Drizzle with fresh lime juice.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (165°F). Remove the chicken from the pan and set it aside to rest.
- Prepare the Coconut Rice: In the same skillet, add the coconut oil over medium heat. Add the diced onion and cook for 3 minutes, until softened. Add the minced garlic and optional grated ginger and sauté for 1 more minute until fragrant.
- Add the uncooked rice to the skillet and stir to coat. Pour in the coconut milk and water (or broth). Stir and bring the mixture to a simmer.
- Once simmering, reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rice cook for 15-18 minutes, until the liquid is absorbed and the rice is tender.
- Remove the skillet from the heat and let it sit, still covered, for 5 minutes before fluffing with a fork.
- (Final assembly instructions inferred as they were missing from the article)
- Slice the rested chicken. Fluff the coconut rice with a fork and divide it onto four plates. Arrange the sliced chicken on top of the rice.
- Garnish with fresh cilantro, lime wedges, and toasted coconut, if desired.
Notes
- This is a one-pan meal (for the main dish), which builds layers of flavor by cooking the rice in the same skillet used for the chicken, making for easy cleanup.
- Using full-fat canned coconut milk is recommended for the richest and creamiest rice.
- Letting the rice steam, covered and off the heat, for 5 minutes before fluffing is a key step to ensure a perfect, fluffy texture.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by preparing all your components in advance. The chicken can be seasoned, and all your aromatics can be chopped up to a day in advance.
- Storage: Store any leftover chicken and rice in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is in a skillet on the stovetop over a low heat. You may need to add a generous splash of water or broth to help loosen the rice and keep it from drying out.
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Creative Recipe Variations
- Add a Spicy Kick: For a delicious, spicy kick, you can add about 1/4 to 1/2 teaspoon of crushed red pepper flakes or one finely minced jalapeño to the skillet to sauté along with the onion and garlic.
- Add Some Vegetables: For a beautiful pop of color and some extra nutrients, you can stir about 1 cup of frozen peas or a handful of chopped red bell pepper into the skillet along with the onion.
- Use a Different Protein: If you’re not a fan of chicken, this delicious and simple cooking method is also absolutely fantastic with about 1 pound of sautéed shrimp (stir it in at the very end) or some crispy, pan-fried tofu.
Enjoy Your Ultimate One-Pan Tropical Escape!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This classic Coconut Chicken and Rice is a testament to the power of a simple, from-scratch-tasting meal to bring comfort and joy to your dinner table in minutes. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for busy weeknights.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to truly fluffy, not mushy, coconut rice?
There are two main secrets! First, be sure to use the pilaf method described in this recipe: sauté your aromatics and then toast your dry rice in the hot oil before you add your liquids. This helps the grains to stay separate. Second, and most importantly, after the rice has finished cooking, you must let it sit, covered and off the heat, for at least 5 minutes. This crucial resting step is the key that allows the rice to finish steaming and absorb the last bits of moisture, guaranteeing a perfect, fluffy texture every time.
Q2: Can I make this dish ahead of time for meal prep?
Yes, this is a fantastic meal-prep recipe! You can prepare the entire dish and portion it into airtight containers. It will keep beautifully in the refrigerator for up to 4 days, making for a delicious and satisfying lunch.
Q3: What is the best kind of coconut milk to use for a rich and creamy rice
For the absolute richest, creamiest, and most authentic result, it is essential to use canned, full-fat coconut milk. “Light” coconut milk has a much higher water content and will result in a much less flavorful and creamy rice. You should not use the refrigerated coconut milk that is sold in a carton as a beverage.
Q4: Can I use brown rice for this recipe instead of white rice?
You can, but you will need to adjust the cooking time and the amount of liquid. Brown rice typically takes much longer to cook (around 40-45 minutes) and requires more liquid than white rice. You will likely need to add about an extra 1/2 to 1 cup of water or broth and increase the simmering time accordingly.
Q5: Is this recipe gluten-free?
Yes! As written, this recipe is completely and naturally gluten-free.