Creamy Coconut Chicken Rice Bowls (One Pan, 30 Minutes)
Creamy, saucy coconut chicken over fluffy jasmine rice – all made in one pan in 30 minutes. A weeknight dinner that feels like comfort without the fuss.
Equipment
- 12-inch skillet or sauté pan with lid
- Wooden spoon or silicone spatula
- Microplane or box grater
- Sharp Knife and Cutting Board
- Measuring spoons and liquid measuring cup
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1 tbsp coconut oil or avocado oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup low-sodium chicken broth
- 1 tbsp fish sauce
- 1 tsp brown sugar or coconut sugar
- 2 cups cooked jasmine rice
- Salt and pepper to taste
- Fresh cilantro for garnish
- Red pepper flakes for garnish
- Lime wedges for serving
Instructions
- Pat the chicken thighs dry with a paper towel. Season generously on both sides with salt and pepper.
- Heat the oil in your skillet over medium-high heat. Add the chicken in a single layer and sear for 4-5 minutes per side until golden brown. Transfer to a plate (they will not be cooked through yet).
- Lower the heat to medium. Add the diced onion and cook, scraping up any browned bits, for 3-4 minutes until softened. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Pour in the coconut milk and chicken broth, stirring to scrape up any flavorful bits from the pan. Stir in the fish sauce and brown sugar.
- Return the chicken to the pan, nestling it into the sauce. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes.
- Remove the lid and increase heat to medium. Let the sauce simmer uncovered for 5-7 minutes until it reduces and thickens slightly, coating the back of a spoon.
- Remove from heat and let rest 5 minutes. Shred the chicken with two forks right in the pan, stirring into the sauce. Divide rice among four bowls, top with chicken and sauce, and garnish with cilantro, red pepper flakes, and a squeeze of lime.
Notes
Recipe Tips: Don't crowd the pan when searing the chicken – it will steam instead of brown. Season each layer (onions, sauce) for best flavor. Always taste the sauce before serving; it may need more salt or lime. Full-fat coconut milk is essential for a creamy sauce; light coconut milk will be watery.
Meal Prep: Store shredded chicken and rice separately in the fridge for up to 4 days. Reheat the chicken in a skillet with a splash of broth. The chicken also freezes well for up to 3 months.
Variations: Add a sliced serrano pepper for heat, throw in spinach or bell pepper in the last 2 minutes, or serve over cauliflower rice for a low-carb option.