When I made this dish for the first time, I couldn’t believe how effortlessly the flavors came together. The crispy chicken, velvety coconut rice, and tangy lime had a perfect harmony that made the whole family ask for seconds.
What’s even better? You only need one pan, so cleanup is a breeze. It’s a satisfying dish that’s fuss-free yet elegant enough to serve for guests. If you’re looking for a meal that packs comforting flavors with a tropical twist, this recipe will quickly become a favorite!
Ingredients
- 1 pound chicken thighs (skin-on): The crispy skin adds texture and keeps the meat moist.
- 1 teaspoon kosher salt: Enhances the flavor of the chicken.
- ½ teaspoon ground black pepper: Gives a subtle warmth.
- Zest of 1 lime: Adds a bright and zesty kick to the chicken.
- 2 tablespoons avocado oil: Perfect for searing the chicken without overpowering its flavor.
- ½ cup shallot, chopped finely: Adds a touch of sweetness and depth.
- 3 cloves garlic, minced or mashed: Fresh garlic enhances the overall aroma.
- 1 inch fresh ginger, grated (or 2 teaspoons ground ginger): Brings a warm, slightly spicy flavor.
- 1-2 Thai chilies or serrano peppers, thinly sliced: These give the rice its heat. Adjust as per your spice preference.
- 1 cup jasmine rice, rinsed well: A fragrant and fluffy long-grain variety that complements the coconut.
- 4 green onions, sliced thinly (both whites and greens): Provide a mild, slightly sweet onion flavor.
- Juice of 1 lime: Balances the richness of the dish with brightness.
- ½ cup chicken broth: Infuses the rice with additional savory flavor.
- 1 cup full-fat coconut milk (unsweetened): Makes the rice creamy and infuses it with tropical notes.
- 1 tablespoon fish sauce (optional): Adds umami depth to the dish.
- ¼ cup cilantro, chopped (optional): A fresh garnish for added color and flavor.
Note: This recipe serves 4 generously. Adjust ingredient quantities if serving more or less.
Variations
- Dairy-Free: The recipe is dairy-free by default. Just double-check that your chicken broth doesn’t contain any dairy-based additives.
- Less Spicy: Replace Thai chilies with ¼ teaspoon chili flakes or omit the spice altogether.
- Add Veggies: Include snap peas, diced bell peppers, or baby spinach for an extra serving of greens.
- Rice Alternative: Use basmati rice or even cauliflower rice for a lower-carb option, though the cooking time may vary.
For a creamy twist, you might also enjoy this Slow Cooker Creamy Tomato Basil Chicken Recipe.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Equipment You Need
- Large oven-safe skillet or pan: For cooking everything in one vessel.
- Tongs: To flip the chicken without tearing the skin.
- Wooden spatula: For stirring the rice and aromatics.
- Grater: For zesting lime and grating fresh ginger.
- Measuring cups/spoons: Helps ensure precise measurements.
How to Make One-Pan Coconut Lime Chicken and Rice?
Making this dish is simple, with most of the magic happening in one pan. Here’s a step-by-step guide to help you recreate it perfectly.
Step 1: Prepare the Chicken
Begin by preheating your oven to 350°F. Pat the chicken thighs dry with a paper towel. This helps the skin sear to crispy perfection. Rub the skin with salt, pepper, and lime zest, ensuring every piece is well-coated.
Step 2: Sear the Chicken
Heat avocado oil in a large skillet over medium heat. Once the oil is hot, place the chicken thighs skin-side down. Cook undisturbed for about 6-7 minutes, allowing the skin to turn golden and crisp. Remove the chicken and set it aside.
Step 3: Sauté Aromatics
Lower the heat to medium-low. Using the same skillet (don’t clean it; the chicken drippings add flavor), sauté the shallots, garlic, ginger, and chilies for about 1 minute, or until fragrant. Stir occasionally to prevent burning.
Step 4: Toast the Rice
Add the rinsed jasmine rice and green onions to the pan. Stir for 2-3 minutes, allowing the rice to absorb the aromatics and toast lightly.
Step 5: Simmer the Rice
Pour in the lime juice, chicken broth, coconut milk, and fish sauce (if using). Stir gently to combine. Bring the mixture to a gentle simmer.
Step 6: Add the Chicken and Bake
Nestle the seared chicken thighs into the rice, skin-side up. Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes. Then, uncover and bake for an additional 10 minutes to allow the chicken skin to crisp up and the flavors to meld perfectly.
Step 7: Serve and Enjoy
Remove the skillet from the oven and fluff the rice with a fork. Garnish with chopped cilantro, lime wedges, or additional chilies if desired. Serve hot right out of the skillet for a family-style presentation.
Additional Tips for Making This Recipe Better
From my experience, a few small adjustments can elevate your dish:
- Use fresh ginger and garlic whenever possible; the flavor is much richer than dried versions.
- Ensure your pan is hot before searing the chicken. This prevents sticking and ensures the skin crisps properly.
- For softer or creamier rice, add an extra 2-3 tablespoons of coconut milk before baking.
- If using thicker chicken thighs, adjust cooking time to ensure the chicken cooks through.
- Keep an eye on spice levels. Taste as you go and adjust chilies according to your heat tolerance.
You can also enjoy similar dishes like the Best Chicken Parmesan Casserole Recipe.
How to Serve One-Pan Coconut Lime Chicken and Rice?
Serve this dish family-style straight out of the skillet to keep cleanup easy! For an appealing presentation, garnish with chopped cilantro and lime wedges. Pair it with a light, crisp side salad or sautéed green vegetables for a complete meal. A drizzle of sriracha or a side of chili crisp can amp up the spice level for adventurous palates.
Nutritional Information
Here’s a snapshot of the dish’s nutritional profile:
- Calories: 635
- Protein: 25g
- Carbohydrates: 50g
- Fat: 38g
Make Ahead and Storage
Make Ahead
The dish can be prepped ahead by searing the chicken and sautéing the aromatics. Store them separately in the fridge and assemble just before baking.
Storing
Allow leftovers to cool completely before transferring them to an airtight container. Store in the fridge for up to 3 days.
Freezing
Freeze portions in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place leftovers in a skillet with a splash of chicken broth or coconut milk. Heat over medium-low, stirring occasionally.
Why You’ll Love This Recipe?
This dish has several standout features that make it a hit:
- Simplicity: It’s a one-pan recipe with minimal cleanup.
- Flavor-packed: Lime and coconut create a vibrant taste, while spices add warmth.
- Customizable: Easily adapt to dietary needs or flavor preferences.
- Meal prep-friendly: Flavors deepen over time, making it great for leftovers.
- Comforting yet exotic: It’s hearty but includes a tropical twist.
For more inspiration, check out these Chicken Recipes that are equally versatile and delicious.
One Pan Coconut Lime Chicken and Rice
Ingredients
Method
- Begin by preheating your oven to 350°F. Pat the chicken thighs dry with a paper towel. This helps the skin sear to crispy perfection. Rub the skin with salt, pepper, and lime zest, ensuring every piece is well-coated.
- Heat avocado oil in a large skillet over medium heat. Once the oil is hot, place the chicken thighs skin-side down. Cook undisturbed for about 6-7 minutes, allowing the skin to turn golden and crisp. Remove the chicken and set it aside.
- Lower the heat to medium-low. Using the same skillet (don’t clean it; the chicken drippings add flavor), sauté the shallots, garlic, ginger, and chilies for about 1 minute, or until fragrant. Stir occasionally to prevent burning.
- Add the rinsed jasmine rice and green onions to the pan. Stir for 2-3 minutes, allowing the rice to absorb the aromatics and toast lightly.
- Pour in the lime juice, chicken broth, coconut milk, and fish sauce (if using). Stir gently to combine. Bring the mixture to a gentle simmer.
- Nestle the seared chicken thighs into the rice, skin-side up. Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes. Then, uncover and bake for an additional 10 minutes to allow the chicken skin to crisp up and the flavors to meld perfectly.
- Remove the skillet from the oven and fluff the rice with a fork. Garnish with chopped cilantro, lime wedges, or additional chilies if desired. Serve hot right out of the skillet for a family-style presentation.
Notes
- Use fresh ginger and garlic whenever possible; the flavor is much richer than dried versions.
- Ensure your pan is hot before searing the chicken. This prevents sticking and ensures the skin crisps properly.
- For softer or creamier rice, add an extra 2-3 tablespoons of coconut milk before baking.
- If using thicker chicken thighs, adjust cooking time to ensure the chicken cooks through.
- Keep an eye on spice levels. Taste as you go and adjust chilies according to your heat tolerance.
