Description
If you’re craving something both comforting and exotic, Coconut Lime Chicken with Rice is the perfect answer. This dish brings together the rich, creamy smoothness of coconut milk with the bright zing of lime and the juicy tenderness of seared chicken — all served over fluffy white rice to soak up every drop of the delicious sauce.
Ideal for weeknight dinners or casual entertaining, this dish strikes a perfect balance between easy prep and elevated flavor. Whether you’re cooking for the family or impressing guests, this recipe delivers both wow-factor and comfort in a single plate.
Let’s dive into this vibrant dish — step-by-step, with all the tips you need to make it perfect every time!
Ingredients
For the Chicken:
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4 boneless, skinless chicken thighs (or breasts), about 1.5 lbs total
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1 tablespoon olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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½ teaspoon paprika
For the Coconut Lime Sauce:
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1 tablespoon butter (or additional olive oil)
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3 garlic cloves, minced
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1 small yellow onion, finely chopped
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1 teaspoon grated fresh ginger
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1 can (13.5 oz) full-fat coconut milk
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Zest of 1 lime
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Juice of 2 limes
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon honey (optional, to balance acidity)
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¼ teaspoon red chili flakes (optional, for heat)
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Fresh cilantro or parsley for garnish
For the Rice:
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1 cup long-grain white rice (jasmine or basmati work best)
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2 cups water or chicken broth
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½ teaspoon salt
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1 teaspoon lime zest (optional, for extra citrus kick)
Instructions
Pat the chicken dry with paper towels to ensure a good sear. Then, season both sides with salt, pepper, garlic powder, and paprika. This simple seasoning forms the base layer of flavor that complements the vibrant sauce.
In a large skillet over medium-high heat, heat the olive oil. Once hot, add the chicken thighs and sear for about 4–5 minutes per side, or until golden brown and mostly cooked through. Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and sauté for 2–3 minutes until translucent. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant — be careful not to let the garlic burn!
Pour in the coconut milk and stir to combine with the aromatics. Add the lime zest, lime juice, soy sauce, honey, and chili flakes (if using). Stir thoroughly and let the sauce simmer for about 3–4 minutes to allow the flavors to meld.
Add the seared chicken back into the skillet. Spoon the sauce over the top, cover the pan, and simmer on low heat for 10–12 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 165°F (75°C).
While the chicken simmers, rinse the rice in cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or broth to a boil. Add the rice and salt, stir once, and reduce the heat to low. Cover and simmer for 15 minutes, or until all the liquid is absorbed. Let it rest for 5 minutes off the heat before fluffing with a fork. You can mix in lime zest here for extra flavor.
Scoop a generous serving of rice onto each plate, top with a chicken thigh or two, and spoon the luscious coconut lime sauce over the top. Garnish with chopped fresh cilantro or parsley for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tropical Fusion / Southeast Asian Inspired
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 29 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg