35-Minute Coconut Lime Chicken Rice Skillet
A one-pan coconut lime chicken and rice skillet that tastes bright, creamy, and weeknight fast.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (211 reviews)
INSPIRED BY
Inspired by coconut rice bowls, but streamlined into a single skillet with quick-seared chicken.
Story
This is my road-trip flavor brain in a skillet, coconut, lime, and a little heat. The rice cooks in coconut milk, so you get that creamy comfort without a separate pot. It is a great reset dinner when you are tired of the same rotation. If you keep frozen peas around, it even has a pop of green without thinking too hard.
By Theo
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tbsp neutral oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup jasmine rice
- 1 cup light coconut milk
- 1 cup chicken broth
- 1 cup frozen peas
- Zest and juice of 1 lime
- 2 tbsp chopped cilantro
- Sliced jalapeño (optional)
Instructions
- Season chicken with salt and pepper. Heat oil in a deep skillet over medium-high.
- Add chicken and sear 3 to 4 minutes until browned, then move to a plate.
- Add onion to the pan and cook 2 minutes. Stir in garlic and rice for 30 seconds.
- Pour in coconut milk and broth, scrape the pan, bring to a gentle simmer.
- Return chicken, cover, and cook 15 minutes on low. Stir in peas for the last 3 minutes.
- Off heat, stir in lime zest and juice. Top with cilantro and jalapeño.
Chef Tips
- Use a tight lid, it makes the rice cook evenly.
- Light coconut milk keeps it creamy without getting heavy.
- If your skillet is shallow, use a wide pot so the rice has room.
- Swap peas for baby spinach, stir it in at the end to wilt.
Cook's Notes
- If the rice seems tight at the end, splash in 2 tbsp broth, cover 2 minutes.
- Add lime juice off heat so it stays bright.
- Chicken thighs stay juicier than breasts in quick skillets.