Description

This One-Pan Coconut Lime Chicken and Rice is a flavorful, easy-to-make dish combining tender chicken thighs with fragrant jasmine rice cooked in creamy coconut milk, tangy lime, and aromatic spices. Perfectly crisped chicken skin and a medley of fresh herbs and spices deliver a delicious tropical twist in just one pan, making it a convenient and impressive weeknight meal.

Ingredients

Chicken

1 Pound Chicken Thighs (skin on)
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
1 Lime (zested)
2 Tablespoons Avocado Oil

Vegetables & Aromatics

1/2 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)
4 Green Onions (sliced)
1/4 Cup Cilantro (chopped)

Rice & Liquids

1 Cup Jasmine Rice (rinsed)
1 Lime (juiced)
1/2 Cup Chicken Broth
1 Cup Full-Fat Coconut Milk
1 Tablespoon Fish Sauce

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Instructions

Preheat Oven: Preheat your oven to 350°F to prepare for finishing the chicken and rice in the oven.
Prepare Chicken: Pat the chicken thighs dry with a paper towel, then rub them evenly with kosher salt, ground black pepper, and lime zest to season.
Heat Pan: Heat a skillet over medium heat on the stovetop and add the avocado oil, allowing it to get hot before cooking.
Cook Chicken: Place the chicken thighs skin-side down in the hot skillet. Leave them undisturbed for 6-7 minutes until the skin turns golden and crispy.
Cool Chicken: Transfer the cooked chicken to a plate and set aside while you prepare the rice and aromatics.
Add Veggies: Reduce heat to medium-low. In the same skillet, add chopped shallots, mashed garlic, grated ginger, and sliced chilies. Sauté for about one minute until fragrant and tender.
Toast Rice: Stir in the rinsed jasmine rice and sliced green onions. Continue stirring and cooking the rice for 2-3 minutes until it’s toasted and aromatic.
Add Liquids: Pour in the lime juice, chicken broth, full-fat coconut milk, and fish sauce. Stir gently and bring the mixture to a gentle simmer on the stovetop.
Add in Chicken: Place the chicken thighs back into the skillet, skin-side up, nestling them securely into the rice mixture.
Transfer to Oven: Cover the skillet with a lid or foil, then transfer it to the preheated oven. Bake for 25 minutes to cook the rice and chicken through.
Cook Chicken Further: Remove the cover and continue baking uncovered for an additional 10 minutes. This step crisps the chicken skin and ensures it’s fully cooked.
Fluff Rice and Serve: Remove the skillet from the oven. Use a fork to fluff the rice gently, garnish with chopped cilantro, and serve immediately for a warm, flavorful meal.

Notes

For best results, use skin-on chicken thighs for crispy skin and juicy meat.
Rinsing the jasmine rice removes excess starch and prevents it from becoming gummy.
Adjust the number of chilies according to your preferred spice level.
If you don’t have avocado oil, you can substitute with another neutral oil like vegetable or canola oil.
Using full-fat coconut milk provides creaminess and richness to the dish; light coconut milk may make it less creamy.
The fish sauce adds umami depth but can be omitted or replaced with soy sauce for a different flavor profile.
This dish can be prepared in an oven-safe skillet; if your skillet isn’t oven-safe, transfer the rice and chicken mixture to a baking dish before baking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Thai-inspired