A creamy, tropical-flavored one-pan dish combining seasoned chicken with coconut milk–cooked rice and aromatic spices. This easy weeknight dinner feels comforting, a little exotic, and perfectly balanced in richness and spice.
Why I Love This Recipe
I love how this recipe brings together warm, fragrant spices and the natural sweetness of coconut milk in one skillet. It's a complete meal that feels hearty but fresh, thanks to the lime juice and optional cilantro garnish. The chicken stays juicy, the rice gets infused with flavor, and cleanup is minimal. Whether I'm serving it for a casual family dinner or for guests, it always hits the mark.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
1 cup long-grain white rice
1½ cups coconut milk (full-fat recommended)
1½ cups water or chicken broth
1 tablespoon coconut oil (or olive oil)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
Fresh cilantro or parsley, chopped (for garnish)
Lime wedges (for serving)
Shredded coconut, toasted (optional garnish)
Directions
I start by mixing cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper in a small bowl. I rub this spice blend all over the chicken, then drizzle it with fresh lime juice.
In a large skillet over medium heat, I heat the olive oil and sear the chicken for about 6–7 minutes on each side until golden and cooked through (internal temperature should reach 165°F). Once done, I remove the chicken and set it aside.
Using the same skillet, I add coconut oil and sauté the diced onion until it's soft, around 3 minutes. Then I add the garlic and optional ginger, cooking for another minute.
I stir the rice into the skillet, letting it absorb the aromatics, before adding coconut milk and water (or broth). I give it a good stir and bring it to a simmer.
Once simmering, I reduce the heat to low, cover the skillet tightly, and let the rice cook for 15–18 minutes, until the liquid is fully absorbed. Then I remove it from heat and let it sit covered for another 5 minutes.
I fluff the rice with a fork, slice the chicken, and lay it on top. A sprinkle of cilantro, some toasted coconut, and lime wedges finish it off beautifully. I serve it hot.
Servings and timing
This recipe serves 4 and takes about 40 minutes total — 10 minutes to prep and 30 minutes to cook. Perfect for a weeknight dinner that feels a bit special.
Variations
I sometimes swap chicken breasts for thighs when I want a juicier bite.
For a lighter option, I use light coconut milk, though it does make the dish less rich.
When I’m craving heat, I toss in chili flakes or fresh sliced chili.
Basmati or jasmine rice both work great for a more aromatic twist.
I like to top mine with toasted coconut for added texture.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store everything in an airtight container. To reheat, I use the microwave or gently warm it on the stovetop with a splash of water or broth to bring back moisture. It also freezes well for up to 3 months — I just make sure to thaw it in the fridge overnight before reheating.
FAQs
What kind of coconut milk should I use?
I prefer full-fat canned coconut milk for the best creamy texture. Light coconut milk can be used, but the dish will turn out less rich.
Can I use brown rice instead of white?
Yes, but brown rice takes longer to cook and may require more liquid. I adjust the cooking time and keep an eye on the liquid level.
Is this dish spicy?
As written, it’s flavorful but not spicy. I add chili flakes or fresh chilies if I want a bit of heat.
Can I make this dish ahead of time?
Definitely. I often make it earlier in the day, then gently reheat it before serving. It also makes great leftovers.
What can I serve with this?
This dish is great on its own, but I sometimes pair it with a simple green salad or steamed veggies for extra freshness.
Conclusion
This creamy coconut chicken and rice is one of those reliable, flavorful meals I keep coming back to. It's simple enough for busy nights, yet packed with bold, satisfying flavors. Whether I’m cooking for myself or feeding a crowd, it never disappoints.
A creamy, tropical‑flavored one‑pan dish combining seasoned chicken with coconut milk–cooked rice and aromatic spices.
Ingredients
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
1 cup long‑grain white rice
1½ cups coconut milk (full‑fat recommended)
1½ cups water or chicken broth
1 tablespoon coconut oil (or olive oil)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
Fresh cilantro or parsley, chopped (for garnish)
Lime wedges (for serving)
Shredded coconut, toasted (optional garnish)
Instructions
In a small bowl, combine cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub the spice mixture evenly onto both sides of the chicken. Drizzle with lime juice.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook about 6–7 minutes per side until golden and cooked through (165 °F internal). Remove chicken and set aside.
In the same skillet, add coconut oil, then sauté the diced onion until softened (≈ 3 minutes). Add garlic and ginger (if using), cooking another minute until fragrant.
Add the rice to the skillet and stir to coat with the aromatics. Pour in coconut milk and water (or broth), stir, and bring to a simmer.
Once simmering, reduce heat to low, cover with a tight lid, and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes.
Fluff the rice with a fork. Slice the cooked chicken, place over the rice, then garnish with cilantro, toasted coconut, and lime wedges. Serve immediately.
Notes
You may substitute chicken thighs for juicier results.
Use light coconut milk if desired, though dish will be less rich.
Add chili flakes or sliced chili for extra heat.
You can swap white rice for jasmine or basmati rice for more fragrance.
Leftovers can be stored in the fridge up to 3 days or frozen for up to 3 months.
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