Name: One-Pan Coconut Lime Chicken and Rice Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian Fusion
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 (or 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· 3.9 from 10 reviews

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There’s nothing quite as satisfying as a soul-comforting meal that comes together effortlessly in just one pan, bursting with vibrant flavors and cozy textures. Enter the One-Pan Coconut Lime Chicken and Rice Recipe — a dazzling fusion of tender, crispy chicken thighs nestled on a bed of fragrant, creamy coconut-infused jasmine rice. This dish mingles tropical brightness with gentle spice, resulting in a perfect harmony of tastes and textures that make weeknight dinners feel truly special without any fuss.

Ingredients You’ll Need

A cream-colored baking dish placed on a wooden board holds five raw chicken thighs arranged in two rows, each piece lightly sprinkled with black pepper and small green lime zest shreds. To the upper left, there is a white plate with half a lime and a lime with a partially peeled green skin resting beside a metal grater. Fresh coriander leaves are located on the top right corner, adding green color. Surrounding the dish are small bowls containing coarse salt and other ingredients, all set on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

The magic of this One-Pan Coconut Lime Chicken and Rice Recipe lies in its simplicity. Each ingredient plays a vital role, layering flavors and adding texture in the most delicious way, while keeping the preparation beautifully straightforward.

1 Pound Chicken Thighs, skin on: Provides juicy, flavorful meat with a wonderfully crispy skin.
1 Teaspoon Kosher Salt: Essential for seasoning and bringing out all the natural flavors.
½ Teaspoon Ground Black Pepper: Adds just the right amount of subtle heat.
1 Lime, zested: Bright citrus notes that perfectly complement the richness of the dish.
2 Tablespoons Avocado Oil: A neutral oil with a high smoke point, perfect for crisping chicken skin.
½ Cup Shallot, chopped: Delivers a mild onion flavor with delicate sweetness.
3 Cloves Garlic, mashed: Adds warm, aromatic depth.
1 Inch Ginger, grated: For a fragrant, zesty kick; fresh or ground works.
1-2 Thai Chilies or Serrano Peppers, thinly sliced: Offers a tantalizing heat, adjustable to your preference.
1 Cup Jasmine Rice, rinsed: The star grain that becomes irresistibly fluffy and fragrant.
4 Green Onions, sliced: Adds fresh, delicate bite and color.
1 Lime, juiced: Brings a lively tang that cuts through the creaminess.
½ Cup Chicken Broth: Adds savory depth and moisture for tender rice.
1 Cup Full-Fat Coconut Milk: Envelops the dish in creamy tropical richness.
1 Tablespoon Fish Sauce: A dash of umami magic that elevates every bite.
¼ Cup Cilantro, chopped: Fresh herbaceous lift to brighten the final plate.

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

Step 1: Prep and Season the Chicken

Start by preheating your oven to 350°F. Meanwhile, pat the chicken thighs dry with a paper towel to encourage that perfect crispy skin. Rub them evenly with kosher salt, black pepper, and lime zest. This simple seasoning base already hints at the flavorful journey to come.

Step 2: Crisp the Chicken Skin

Heat the avocado oil in an oven-safe skillet over medium heat until shimmering. Place the chicken, skin-side down, and resist the temptation to move it around. Let those thighs sizzle undisturbed for 6 to 7 minutes until the skin turns a gorgeous golden brown with irresistibly crispy edges. Then, transfer the chicken to a plate and set aside.

Step 3: Sauté Aromatics and Toast Rice

Reduce the heat to medium-low and toss the chopped shallot, mashed garlic, grated ginger, and sliced chilies into the skillet. Sauté just until they soften and release their aroma — about one minute. Add the rinsed jasmine rice and green onions next, stirring constantly to toast the rice for 2 to 3 minutes until wonderfully fragrant. This step builds the aromatic foundation that carries the entire dish.

Step 4: Simmer the Rice with Coconut and Lime

Pour in the lime juice, chicken broth, creamy coconut milk, and fish sauce. Stir gently to combine, then bring the mixture to a gentle simmer. This luscious medley will soak into the rice, infusing it with tropical richness and subtle umami hints.

Step 5: Bake to Perfection

Nestle the chicken thighs back into the pan, skin-side up, directly on top of the rice. Cover the skillet and transfer it to your preheated oven. Bake covered for 25 minutes to let the rice fully absorb the flavorful liquids and the chicken cook through.

Step 6: Crisp the Chicken Skin Again

Remove the cover and continue cooking for an additional 10 minutes. This final step crisps the skin further and ensures the chicken is perfectly juicy inside. When ready, fluff the rice with a fork, garnish with fresh cilantro, and prepare to dig in!

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

A white oval dish filled with a base layer of cooked rice mixed with small green herbs and bits of vegetables, topped with five pieces of golden brown cooked chicken with crispy skin placed evenly over the rice. Scattered fresh green cilantro leaves and lime wedges add pops of color on top of the chicken and rice. A silver spoon rests on the right side of the dish, partially inside the rice layer. The dish is set on a white marbled surface with a light blue tone, surrounded by a rustic orange cloth and white plates with a fork and knife nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish this dish with a sprinkle of chopped cilantro and thinly sliced green onions for pops of fresh color and brightness. A few extra wedges of lime on the side let everyone add an extra zing if desired. These simple garnishes elevate the vibrant flavors already packed into every bite.

Side Dishes

This One-Pan Coconut Lime Chicken and Rice Recipe shines as a complete meal but pairs beautifully with light, fresh sides. Consider a crisp cucumber salad, a tangy mango salsa, or lightly steamed green beans tossed in a garlic chili sauce for even more texture and balance.

Creative Ways to Present

If serving for guests, try plating the chicken atop a neat mound of coconut rice with a drizzle of the pan juices spooned over. Alternatively, serve family-style straight from the skillet to encourage everyone to dig in together, savoring the rustic charm and fragrant aromas.

Make Ahead and Storage

Storing Leftovers

This One-Pan Coconut Lime Chicken and Rice Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it an ideal make-ahead meal for busy days.

Freezing

You can freeze leftovers in a freezer-safe container for up to 2 months. Portion the chicken and rice, leaving some room for expansion. Thaw overnight in the fridge before reheating to retain the best texture.

Reheating

Reheat gently on the stovetop or in the oven covered with foil to prevent drying out. A splash of water or broth can refresh the rice’s moisture. Avoid microwaving at high heat as it might toughen the chicken skin and dry out the rice.

FAQs

Can I use chicken breasts instead of thighs?

While chicken thighs give the best flavor and juiciness with crispy skin, you can substitute boneless, skin-on chicken breasts if preferred. Just watch the cooking time as breasts cook faster and may dry out if overbaked.

Is this recipe spicy?

The heat level comes from the Thai chilies or serrano peppers, which you can easily adjust or omit for milder flavor. Even without them, the dish is rich with fragrant, exciting layers of taste.

What can I use instead of fish sauce?

If you prefer or require no fish sauce, substitute with tamari or soy sauce for a similar umami boost, or simply omit it and season with a little extra salt.

Can I make this dish vegan or vegetarian?

To veganize, swap chicken thighs for hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken broth. The creamy coconut and lime flavors shine brilliantly with these choices too.

Do I have to bake this in an oven-safe skillet?

Yes, an oven-safe skillet is important to move seamlessly from stovetop to oven. If you don’t have one, you can transfer the rice and chicken to a baking dish for the oven step.

Final Thoughts

This One-Pan Coconut Lime Chicken and Rice Recipe is one of those absolute winners that delivers comfort, flavor, and an effortless cooking experience all at once. Whether you’re cooking for a busy weeknight or prepping ahead for the week, it promises juicy chicken and perfectly seasoned coconut rice that everyone will love. Give it a try and watch it become one of your favorite go-to meals that brightens up any dinner table with tropical sunshine and satisfying warmth.

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