Name: One-Pan Coconut Lime Chicken and Rice Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Fusion (Southeast Asian Inspired)
Ingredients: 1 Pound Chicken Thighs, skin on; 1 Teaspoon Kosher Salt; ½ Teaspoon Ground Black Pepper; 1 Lime, zested; 2 Tablespoons Avocado Oil; ½ Cup Shallot, chopped; 3 Cloves Garlic, mashed; 1 Inch Ginger, grated (equivalent to 2 teaspoons ground ginger); 1-2 Thai Chilies or Serrano Peppers, thinly sliced; 1 Cup Jasmine Rice, rinsed; 4 Green Onions, sliced; 1 Lime, juiced; ½ Cup Chicken Broth; 1 Cup Full-Fat Coconut Milk; 1 Tablespoon Fish Sauce; ¼ Cup Cilantro, chopped

Jump to Recipe· 4.2 from 56 reviews

If you’re craving a meal that’s as satisfying as it is simple, the One-Pan Coconut Lime Chicken and Rice Recipe is about to become your new go-to favorite. This dish is pure magic on a plate: tender, crispy chicken thighs resting atop a bed of fragrant, creamy coconut rice bursting with fresh lime zest and vibrant herbs. It’s dairy-free, gluten-free, and nut-free, making it a nourishing option that suits a variety of dietary needs, yet it never compromises on bold, tropical flavor. Whether you’re cooking weeknight dinner or preparing ahead for a busy day, this recipe hits all the right notes with minimal fuss and maximum deliciousness.

Ingredients You’ll Need

A top view of various raw ingredients arranged for cooking on a white marbled surface: six pieces of raw chicken with pale pink skin in a light beige rectangular dish on the left, three shallots with smooth purple skin on a light brown plate below, a bowl of white coconut milk to the left, and a small glass of light yellow oil beside it. Centered is a wooden cutting board with chopped green onions, whole green onions lying on it, two whole green chilies, and sliced green chili pieces. A sharp knife with a wooden handle lies across the cutting board. To the upper right, a ceramic pot filled with uncooked white rice topped with fresh green cilantro, next to a small beige cup of amber sauce, and on a speckled plate are minced garlic, ginger, and a fresh ginger root. Above the chicken is a white plate holding a glass pitcher of golden broth, two whole green limes, and a lime cut in half. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the foundation of this One-Pan Coconut Lime Chicken and Rice Recipe. Each component plays a crucial role in building layers of flavor, texture, and color that make this meal so memorable.

Chicken thighs (1 pound, skin on): These provide juicy, tender meat and wonderfully crisp skin once cooked.
Kosher salt (1 teaspoon): Essential for seasoning and bringing out natural flavors in the chicken and rice.
Ground black pepper (½ teaspoon): Adds a gentle kick and depth without overpowering the dish.
Lime (1, zested): Brightens the chicken with zesty citrus notes that complement the coconut perfectly.
Avocado oil (2 tablespoons): Ideal for searing the chicken skin to golden perfection due to its high smoke point.
Shallot (½ cup, chopped): Adds a sweet and mild onion flavor for savory richness in the rice.
Garlic (3 cloves, mashed): A must-have to deepen the aroma and taste of every bite.
Ginger (1 inch, grated): Brings a gentle warmth and subtle spice that pairs beautifully with coconut.
Thai chilies or Serrano peppers (1–2, thinly sliced): Give the dish a hint of fiery heat to balance the creaminess.
Jasmine rice (1 cup, rinsed): Absorbs all the luscious coconut and lime flavors while staying fluffy.
Green onions (4, sliced): Sprinkle in freshness and a slight crunch to each mouthful.
Lime juice (1 lime, juiced): Adds a tangy brightness that wakes up the coconut rice.
Chicken broth (½ cup): Builds savory depth and keeps the rice moist and tender.
Full-fat coconut milk (1 cup): The star ingredient for creamy texture and tropical richness.
Fish sauce (1 tablespoon): A secret umami bomb that enriches the overall flavor complexity without fishiness.
Cilantro (¼ cup, chopped): Adds fresh, herbaceous notes as a lively finishing touch.

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

Step 1: Preheat and Prepare the Chicken

Start by preheating your oven to 350 F to get things ready for roasting. While the oven warms up, pat your chicken thighs dry with a paper towel — this helps you achieve that coveted crisp skin. Next, season each piece generously with kosher salt, ground black pepper, and the bright zest of one lime. Set them aside for just a moment while you heat the pan.

Step 2: Sear the Chicken Thighs

Heat avocado oil in a large skillet over medium heat — once shimmering, place the chicken thighs skin-side down. Resist the urge to move them around; this is how you get that beautifully golden, crispy skin. Sear undisturbed for about 6 to 7 minutes until the skin is perfectly browned and crisp. Then, transfer the chicken to a plate, skin-side up, and keep warm.

Step 3: Sauté Aromatics and Rice

Lower the heat to medium-low and add chopped shallots, mashed garlic, grated ginger, and thinly sliced chilies to the same skillet. Sauté for about one minute until everything is tender and fragrant. Then stir in the rinsed jasmine rice and sliced green onions. Toast the rice mixture for 2 to 3 minutes to build even more flavor, making sure each grain is coated in those lovely aromatics.

Step 4: Add Liquids and Simmer

Pour in the freshly squeezed lime juice, chicken broth, creamy coconut milk, and fish sauce. Stir everything gently and bring the mixture to a gentle simmer on the stove, allowing the rice to soak up all that tropical goodness.

Step 5: Bake and Finish Cooking

Nestle the chicken thighs back into the pan, placing them skin-side up so the crispy crust remains intact. Cover the skillet with a lid or foil and transfer it to your preheated oven. Bake for 25 minutes, then remove the cover and continue cooking for an additional 10 minutes. This step ensures the chicken cooks through while keeping that irresistible crisp skin.

Step 6: Fluff and Serve

Once out of the oven, fluff the rice with a fork to separate the grains beautifully. Sprinkle chopped cilantro over the top for a lively finish, and you’re ready to dig into your perfectly cooked One-Pan Coconut Lime Chicken and Rice Recipe masterpiece!

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

A black skillet filled with cooked rice mixed with green onions and light caramelized onions forms the base layer; fresh chopped cilantro is spread on top in the center, adding a bright green layer. A creamy white liquid is being poured from a small teal pitcher on the right side into the rice, creating a contrast with the grains. A wooden spoon lies on the rice inside the skillet, partially covered in the mixture. Surrounding the skillet, on a white marbled surface, are a bunch of fresh cilantro on a wooden cutting board, two squeezed lime halves with a yellow-green inside, a white plate holding three golden brown cooked chicken pieces, and an empty white plate with scattered cilantro leaves. A brown cloth napkin is folded near the skillet handle. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes elevate this dish from simple to stunning. Grab a handful of chopped cilantro for its bright, fresh flavor and a sprinkle of sliced green onions for a bit of crunch and pop of color. A few lime wedges on the side not only brighten the presentation but allow everyone to add an extra splash of citrus if they like.

Side Dishes

Although this recipe is deliciously complete on its own, it pairs wonderfully with crisp green salads or roasted vegetables to round out the meal. A simple cucumber salad with a light vinaigrette or some steamed broccoli with a squeeze of lemon can keep your meal fresh and balanced.

Creative Ways to Present

For a more festive vibe, serve this meal family-style straight from the pan to your table—there’s something special about everyone helping themselves. Alternatively, plate it with a drizzle of coconut cream or a sprinkle of toasted coconut flakes to bring in more texture and tropical flair. For a hold-everyone’s-attention presentation, serve atop banana leaves or alongside grilled pineapple slices for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

This One-Pan Coconut Lime Chicken and Rice Recipe holds up beautifully as leftovers. Store any uneaten portions in an airtight container and refrigerate for up to 3 days. The flavors actually deepen and get even more delicious overnight, making it perfect for next-day meals.

Freezing

If you want to prep ahead or save extras for longer, this dish freezes well. Portion the meal into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Reheating

Reheat leftovers thoroughly over low heat on the stove so the coconut rice stays creamy without drying out. Cover the pan to keep moisture in, and add a splash of water or broth if needed. Alternatively, use the microwave but stir halfway through to ensure even warming — the crispy chicken skin won’t be as crunchy, but flavors remain fantastic.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they tend to be leaner and can dry out more easily. Adjust cooking time accordingly and watch carefully to prevent overcooking. Thighs generally give you juicier results with crispier skin.

Is jasmine rice necessary for this recipe?

While jasmine rice provides a fragrant and slightly sticky texture ideal for soaking up the coconut flavors, you can substitute with long-grain white rice. Avoid short-grain or risotto rice, as they may become too creamy and change the texture.

Can I make this recipe spicier or milder?

Yes, the amount and type of chili used can be adjusted to your preference. Omit the chilies or reduce their number for a milder dish, or add extra if you love heat. Just be sure to slice them thinly or finely mince for even distribution.

Is this recipe suitable for meal prepping?

Definitely! This one-pan meal is fantastic for meal prep because flavors develop even more over time, and it reheats well. Just portion it out into containers after cooling and you have ready-to-go lunches or dinners.

Can I substitute coconut milk with another creamy liquid?

You could try full-fat canned almond milk or a dairy-free cream alternative, but coconut milk is key for that authentic tropical flavor and creamy texture. Any substitution may alter the taste and creaminess significantly.

Final Thoughts

There’s something wonderfully cozy about a one-pan meal that’s bursting with fresh, vibrant flavors and comforting textures—and that’s exactly what the One-Pan Coconut Lime Chicken and Rice Recipe delivers every single time. It brings the ease of simple cooking together with the excitement of tropical ingredients, making your dinner moments extra special without the fuss. I genuinely hope you give this recipe a try and make it a staple in your kitchen – it’s one you’ll want to return to again and again!