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Creamy Coconut Chicken and Rice One Pan

This one-pan wonder combines tender chicken, fluffy rice, and a velvety coconut sauce for a deeply comforting meal. With minimal cleanup and maximum flavor, it's perfect for busy weeknights or lazy Sundays. The rice absorbs every bit of chicken juice and coconut milk, creating a rich, satisfying dish that's naturally gluten-free.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable or coconut oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup long-grain white rice basmati or jasmine
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes optional, plus more for garnish
  • 1 cup chicken broth or vegetable broth
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped plus extra for garnish

Equipment

  • Large deep skillet or Dutch oven with lid
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Microplane or Grater (for ginger)
  • Fork (for fluffing rice)
  • Serving bowls

Method
 

  1. Season chicken thighs generously with salt and pepper. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown (it will finish cooking later). Transfer chicken to a plate and set aside.
  2. Reduce heat to medium. Add chopped onion to the pan and cook for 2-3 minutes until softened. Stir in minced garlic and grated ginger; cook for 30 seconds until fragrant.
  3. Add uncooked rice to the pan and stir constantly for 1-2 minutes until the grains turn slightly translucent and glossy. Sprinkle in turmeric, cumin, and red pepper flakes; stir for another 15 seconds.
  4. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken pieces to the pan, nestling them into the liquid. Bring the mixture to a gentle boil.
  5. Reduce heat to low, cover the pan tightly, and let it simmer for 18-20 minutes. Do not lift the lid during cooking. After 18 minutes, check the rice – it should be tender and the liquid mostly absorbed. If still firm, cover and cook for another 3-5 minutes.
  6. Turn off the heat and let the pan sit covered for 5 minutes. Uncover and fluff the rice gently with a fork. Squeeze fresh lime juice over the top and scatter cilantro. Taste and adjust salt as needed.
  7. Serve the creamy coconut chicken and rice in bowls. Garnish with extra cilantro and a pinch of red pepper flakes if desired.

Notes

For best results, use full-fat coconut milk — light versions will make the sauce watery. Toasting the rice in oil before adding liquid helps keep the grains fluffy and separate. Resist the urge to lift the lid while simmering; steam is crucial for even cooking. Letting the dish rest for 5 minutes off the heat allows the rice to finish absorbing moisture. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth or water to restore creaminess. For variations, stir in diced bell peppers, peas, or spinach during the last 5 minutes of cooking, or add a minced serrano or jalapeño with the garlic for extra heat. If using brown rice, increase broth to 1½ cups and extend simmer time to 40-45 minutes.