Coconut Chicken & Rice

Author: Emily

Published: 14 May 2024

Updated: 31 January 2026

why make this recipe

I love this Coconut Chicken & Rice because it feels both cozy and a little exotic. The coconut milk makes the rice silky. The chicken browns and soaks up all that gentle flavor. The whole meal cooks in one skillet. Cleanup stays easy. If you like bright chicken-and-rice dinners, try my honey-lime chicken avocado rice stack for another fresh weeknight idea.

how to make Coconut Chicken & Rice

Ingredients:
2 chicken breasts, 1 cup coconut milk, 1 cup chicken broth, 1 cup rice (jasmine or basmati), 1 onion, chopped, 2 cloves garlic, minced, 2 tablespoons vegetable oil, Salt and pepper to taste, Cilantro for garnishing (optional)

Coconut Chicken & Rice

Directions:

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
Push the onions and garlic to the side and add the chicken breasts. Brown the chicken on both sides, seasoning with salt and pepper.
Pour in the coconut milk and chicken broth, stir to combine.
Add the rice to the skillet, bring to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and the chicken is cooked through.
Fluff the rice, serve the chicken on top, and garnish with cilantro if desired. Enjoy your romantic dinner!

This one-pot method reminds me of my sticky chicken rice bowls, where the rice soaks up all the sauce. Keep the heat low once it simmers. That gives the rice time to absorb the coconut flavor.

how to serve Coconut Chicken & Rice

Serve the chicken over the coconut rice. Spoon extra sauce over the top. Add chopped cilantro for freshness. A crisp salad works well on the side. I also like a fried-egg on top for extra richness. If you want a spicy side, try pairing it with my bang bang fried rice for a fun, bold contrast.

how to store Coconut Chicken & Rice

Cool leftovers to room temperature. Move them to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or coconut milk. That brings back the creaminess. You can also freeze for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Coconut Chicken & Rice

Use jasmine or basmati for fluffy grains. Rinse the rice if you want less starch. Brown the chicken well for more flavor. Keep the lid on while it cooks. If the rice looks tight, add a few tablespoons of water and cook a little longer. If you have leftovers, shred the chicken and fold it into BBQ chicken quesadillas for a quick second meal.

variation (if any)

Swap chicken breasts for thighs for juicier meat. Add chopped bell pepper or peas for color. Stir in lime zest for brightness. For a heartier option, slice the cooked chicken and toss with greens. If you want to repurpose the dish, shred the chicken and make chicken bacon ranch sliders for a weekend snack.

FAQs

Q: Can I use brown rice?
A: Yes. Brown rice needs more liquid and longer cooking time. Increase broth by 1/2 cup and cook about 40 minutes.

Q: Is this dairy-free?
A: Yes. Coconut milk keeps it creamy without dairy.

Q: How do I know the chicken is done?
A: Slice the thickest part. The juices should run clear. Or use a thermometer; it should read 165°F (74°C).

Coconut Chicken & Rice

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