One-Pan Coconut Lime Chicken and Rice Recipe

If you’re craving comfort with a zesty tropical twist, this One-Pan Coconut Lime Chicken and Rice is pure weeknight magic. Each tender bite bursts with the rich creaminess of coconut milk, bright pops of lime, and a gentle kick of chili — and the best part? Everything comes together in a single pan, making cleanup a breeze!

Ingredients You’ll Need

This dish truly celebrates simple ingredients that work in harmony—each one adds a layer of flavor, aroma, or texture to make One-Pan Coconut Lime Chicken and Rice unforgettable. Here’s what you’ll need (plus a few chef-y tips along the way):

• Chicken Thighs (1 pound, skin on): Thighs stay super juicy, and that crispy skin adds irresistible golden richness.
• Kosher Salt & Ground Black Pepper: Essential for building flavor from the very first step.
• Fresh Lime (zested and juiced): The zest perks up the chicken, while the juice brightens the whole dish.
• Avocado Oil (2 tablespoons): Great for searing, since it has a high smoke point — feel free to sub in another neutral oil you love.
• Shallot (½ cup, chopped): Adds sweetness and depth, more mellow than a regular onion.
• Garlic (3 cloves, mashed): Brings that signature savory aroma we all adore in rice dishes.
• Ginger (1 inch, grated): For warm, citrusy heat — you can use ground ginger in a pinch, but fresh really shines.
• Thai Chilies or Serrano Peppers (1-2, sliced): These add a zippy kick, and you can control the heat to your liking.
• Jasmine Rice (1 cup, rinsed): The slightly floral flavor and fluffy texture are perfect for soaking up all that coconut-lime goodness.
• Green Onions (4, sliced): For a pop of color and a mild, fresh crunch.
• Chicken Broth (½ cup): Gives the rice extra body and savory backbone.
• Full-Fat Coconut Milk (1 cup): Make sure it’s the good, thick stuff—this is what makes the rice ultra-creamy.
• Fish Sauce (1 tablespoon): Just a splash adds umami depth; don’t worry, it won’t taste “fishy.”
• Cilantro (¼ cup, chopped): A burst of herbal freshness at the very end.

Variations

One of my favorite things about One-Pan Coconut Lime Chicken and Rice is just how easy it is to personalize. Whether you’re catering to dietary preferences, using up what’s in the fridge, or craving a twist, these variations never disappoint.

• Make It Dairy-Free and Gluten-Free: The recipe is naturally free from both, so it’s allergy-friendly for almost everyone!
• Use Boneless Thighs or Breasts: Prefer boneless cuts? Just reduce the cook time slightly — you’ll still get all that luscious flavor.
• Vegetarian Swap: Trade the chicken for cubes of extra-firm tofu or chickpeas and use veggie broth, for a plant-based delight.
• Pile on the Veggies: Stir in baby spinach, snap peas, or thin carrot coins with the rice for a hidden vegetable boost.
• Adjust the Heat: Omit the chilies for a mild version, or toss in a little extra for spice lovers.

How to Make One-Pan Coconut Lime Chicken and Rice.

Step 1: Prep and Season the Chicken

Start by patting the chicken thighs completely dry with paper towels. This helps the skin get irresistibly crisp. Rub each thigh generously with kosher salt, black pepper, and the zested lime peel—you’ll smell the brightness right away. Set the chicken aside while you heat up the pan; marinating for just a few minutes lets those flavors mingle.

Step 2: Sear for Maximum Flavor

Heat the avocado oil in a large, oven-safe skillet over medium heat. When the oil is shimmering, add the chicken thighs skin-side down. Let them sizzle undisturbed for 6–7 minutes, so the skin turns deeply golden and crackly. This step not only locks in juiciness but also leaves tasty browned bits behind for the rice to soak up later. Remove the chicken to a plate when the skin is lovely and crisp.

Step 3: Sauté the Aromatics

Turn the heat down to medium-low. In the same skillet (with no need to wash), add chopped shallot, mashed garlic, grated ginger, and sliced chilies. Let them sizzle for just about a minute until fragrant, stirring often. You’re looking for soft and aromatic, not browned—this is the foundation of flavor for the whole dish.

Step 4: Toast the Rice

Add the rinsed jasmine rice and the sliced green onions to the pan. Stir and toast everything for 2–3 minutes, until the rice smells nutty and picks up a bit of golden hue. This step amps up the rice’s flavor, ensuring every spoonful is extra tasty.

Step 5: Build the Dreamy Coconut-Lime Sauce

Next, pour in the lime juice, chicken broth, full-fat coconut milk, and fish sauce. Stir gently to combine, and bring the pan to a gentle simmer. The coconut milk should start to turn creamy and aromatic, mingling with the zesty lime and savory broth.

Step 6: Nestle and Bake

Gently return the seared chicken, skin-side up, to the pan, snuggling each piece into the rice so the flavors all blend. Cover your skillet with a tight-fitting lid or foil and transfer to a preheated 350°F oven. Bake for 25 minutes, then uncover and bake for another 10 minutes. This final stint crisps the chicken skin even further and evaporates any extra liquid, leaving rice that’s rich and fluffy.

Step 7: Finish and Serve

Once done, take out the pan and let it rest for a couple of minutes. Use a fork to fluff up the rice, then sprinkle generously with chopped cilantro. Serve immediately while everything is warm—your kitchen will smell absolutely incredible!

How to Serve One-Pan Coconut Lime Chicken and Rice.

Garnishes

A sprinkle of extra chopped cilantro, a handful of fresh green onion, and a few lime wedges on the side bring a cheerful, colorful finish to your One-Pan Coconut Lime Chicken and Rice. Don’t forget a few thin slices of extra chili if you love heat—tiny pops of red and green look as vibrant as they taste!

Side Dishes

This dish is hearty enough to stand alone, but if you’re looking to round out the meal, try serving it with a simple cucumber salad, roasted broccoli, or lightly dressed greens. A bowl of tropical fruit will echo the coconut-lime flavors for a truly special spread.

Creative Ways to Present

Spoon the rice onto a platter and nestle the chicken right on top for a family-style dinner that invites everyone to dig in. Or, for a dinner party twist, serve individual portions in shallow bowls with all the garnishes lined up — guests will adore customizing their own creations!

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store leftovers in an airtight container in the fridge for up to 3 days. The creamy rice and chicken stay moist and flavorful, making for the world’s most exciting leftovers lunch.

Freezing

One-Pan Coconut Lime Chicken and Rice can be frozen, but keep in mind rice does change texture a bit after thawing. If you do freeze, portion into airtight containers and freeze for up to one month; thaw overnight in the fridge before reheating.

Reheating

Gently reheat in a covered skillet with a splash of water or coconut milk over low heat to revive the creaminess. The microwave works too—just cover and heat in 30-second bursts, stirring occasionally so the rice doesn’t dry out.

FAQs

Final Thoughts

I hope you’re as excited to try One-Pan Coconut Lime Chicken and Rice as I am to share it with you! It’s the kind of recipe that wins over new fans with every bite—bright, cozy, and full of flavor. Let me know how you enjoy it and if you add your own twist. Happy cooking, friend!

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