One Pot Coconut Chicken and Rice

One Pot Coconut Chicken and Riceis the best weeknight meal because it is tasty, simple and it’s a cinch to clean up!

Anytime I can make dinner in ONE pan, I am sold. Sometimes you just need a recipe that is easy and delicious. For this recipe, you simply add all of the ingredients and bake. Can it get easier than that? Makes busy nights so much more manageable.

IloveThai food(Green Thai Coconut CurryandThai Chopped Salad, for example) and this recipe reminds me why. Coconut is one of my favorite ingredients and it is often used in Thai dishes. It has a subtle sweet flavor that I just crave. Coconut milk and shredded coconut is the real MVP of this one pot meal but when you add ginger and cilantro the flavors really come alive.

For this recipe I like to usechicken thighs. They are usually cheaper than chicken breast and so tender when you cook them. You could use chicken breast but this recipe just goes next level when you use chicken thighs.

Why You’ll Love This Recipe

• Quick and easy:This recipe uses just one pot so it is easy to clean up and gets you back out of the kitchen quickly.
• Flavorful:The combination of the coconut milk, spices, lime, and cilantro is amazing.
• Affordable:The ingredients are simple and inexpensive so you geta great meal without sacrificing taste or your budget.

Ingredients

• Chicken:using boneless skinless chicken thighs here is amazing, they cook up like a dream and are full of flavor.
• Rice:you can use any white rice you’d like for this recipe, I like jasmine rice and any long grain rice will work great.
• Coconutmilk and shredded coconut
• Onion and fresh ginger
• Green onion, cilantro, and lime juice

See the recipe card below for full information on ingredients and quantities

How to Make Coconut Chicken and Rice

Step 1:Brown the chicken on both sides in a hot Dutch oven or other oven-safe pot. Remove from the pot and set aside.

Step 2:Add the onion and ginger to the pan, cooking until tender and translucent.

Step 3:Pour coconut milk and broth into the pan. Stir in the rice. Nestle the chicken thighs into the mixture and sprinkle with coconut.

Step 4:Cover the pan with a tight fitting lid. Bake at 400°F for 20-25 minutes or until chicken is done and rice is tender.

Recipe FAQs

Expert Tips

• If cooking with coconut milk is new to you,make sure you are buying a can of coconut milk and not coconut cream. Coconut cream will give you the same flavor but it is thicker so it won’t have the right amount of liquid to cook the rice.
• If you are sodium sensitive,feel free to use low-sodium chicken broth.
• Because this recipe comes together so quickly,consider doing all the chopping before you start browning the chicken.

What do I serve with Coconut Chicken and Rice?

This meal can completely stand alone if you want, but I like to add a side of vegetables too. Either a green salad, broccoli or green beans would compliment this dish perfectly. And everything is good with some fresh baguettes, highly recommend that.

More Chicken Recipes to Consider

Did you make this recipe? Leave a⭐️review and share it onInstagram,Facebook, orPinterest!