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Coconut Lime Chicken and Rice

Coconut lime chicken and rice is a one-pot skillet meal with tender chicken thighs nestled in fragrant coconut-lime rice. The broth simmers until slightly thickened and golden, then rests for fluffy long-grain rice and juicy chicken.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb boneless chicken thighs Season with salt and black pepper before searing.
  • 3 cloves garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 2 tbsp lime juice
  • 1 tsp lime zest
Rice and liquids
  • 1.5 cup long-grain white rice Long-grain helps keep grains separate.
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce or soy sauce
  • 1 tsp sugar
Cooking and garnish
  • 2 tbsp oil
  • Salt and black pepper To taste.
  • Fresh cilantro and lime wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season chicken thighs with salt and black pepper. Heat oil in a large skillet over high heat and sear until golden, 4–5 minutes per side, then remove to a plate.
Toast aromatics and rice
  1. In the same pan, sauté garlic and ginger for 1 minute until fragrant. Add the rice and toast for 2 minutes, stirring so grains get lightly opaque.
Simmer the coconut-lime broth
  1. Add coconut milk, chicken broth, lime juice, lime zest, fish sauce or soy sauce, and sugar, then stir to combine and bring to a simmer. Continue simmering until the liquid is actively bubbling.
Cook until tender
  1. Nestle chicken thighs into the rice, then reduce heat to low and cover. Cook for 18–20 minutes until the rice is tender and the chicken is cooked through.
Rest and serve
  1. Rest the covered skillet for 5 minutes, then fluff the rice gently. Serve topped with fresh cilantro and lime wedges.

Notes

Pro tip: Keep the lid on during the 18–20 minutes so the rice steams evenly and absorbs the coconut-lime broth. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently with a splash of water. Freezing is yes, but expect slightly softer rice after thawing. For a dairy-free swap, keep it as written (it’s already dairy-free); for a gluten-free version, use tamari instead of soy sauce.