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Coconut Lime Chicken and Rice Golden-brown, pan-seared chicken thighs glazed and garnished with chopped herbs, served over white rice with lime wedges in a black bowl.

Coconut Lime Chicken and Rice

A deliciously fragrant one-pan meal featuring crispy chicken thighs and creamy coconut rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Thai
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Chicken:
  • 1 Pound Chicken Thighs skin on (for crispy skin and tenderness)
  • 1 Teaspoon Kosher Salt to season
  • ½ Teaspoon Ground Black Pepper for flavor
  • 1 Lime zested (adds fresh citrus aroma)
  • 2 Tablespoons Avocado Oil for searing
  • For the Rice:
  • ½ Cup Shallot chopped (adds sweetness)
  • 3 Cloves Garlic mashed (for depth of flavor)
  • 1 Inch Ginger grated (or 2 teaspoons ground ginger; for warmth and spice)
  • 1-2 Thai Chilies or Serrano Peppers thinly sliced (adds heat)
  • 1 Cup Jasmine Rice rinsed (fragrant rice that absorbs flavors)
  • 4 Green Onions sliced (for garnish and subtle onion flavor)
  • 1 Lime juiced (to brighten the dish)
  • ½ Cup Chicken Broth adds savory depth
  • 1 Cup Full-Fat Coconut Milk for creamy texture
  • 1 Tablespoon Fish Sauce adds umami flavor
  • ¼ Cup Cilantro chopped (for freshness and garnish)

Method
 

  1. Pat the chicken thighs dry with paper towels, then rub them with kosher salt, black pepper, and lime zest. prep
  2. Heat avocado oil in a large oven-safe skillet over medium heat. prep
  3. Once the oil is hot, add the chicken thighs skin-side down and cook for 6-7 minutes until golden and crispy. cook
  4. Remove the chicken from the skillet and set aside. finish
  5. Reduce heat to medium-low, then add the chopped shallot, garlic, ginger, and chilies to the skillet. Sauté for about 1 minute, until tender. prep
  6. Add the rinsed jasmine rice and green onions, stirring and toasting the rice for 2-3 minutes until fragrant. mix
  7. Pour in the lime juice, chicken broth, coconut milk, and fish sauce. Bring to a gentle simmer. mix
  8. Nestle the chicken thighs back into the skillet, skin-side up, on top of the rice. assemble
  9. Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes. bake
  10. After 25 minutes, remove the cover and bake for an additional 10 minutes until the chicken is fully cooked and the skin is crispy. bake
  11. Fluff the rice with a fork, then serve and garnish with cilantro. finish

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 45gProtein: 36gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 145mgSodium: 890mgPotassium: 770mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 35mgCalcium: 6mgIron: 15mg

Notes

This one-pan coconut lime chicken and rice is perfect for meal prep, as the flavors only get better with time. Store leftovers in an airtight container for up to 3 days.

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