One bite of this coconut lime chicken and I’m instantly transported to a beachside dinner under the palms. This recipe came to life during a family vacation to the Caribbean, where the bold flavors of lime and creamy coconut milk danced through nearly every dish we tried. The warmth of the spices, the fragrance of the rice, and the slight tang from the lime created such a memorable meal that I knew I had to recreate it at home.
Now, this dish is on regular rotation in our house. It’s perfect for those weeknights when you want something easy but still crave something a little exotic. And let me tell you, it never fails to impress dinner guests! Light, fragrant, and comforting all at once, it brings tropical sunshine to your dinner table any time of the year.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: You probably have most of the ingredients on hand already, yet the flavors are anything but basic.
- Quick and Easy: With minimal prep and hands-on cooking, it’s perfect for busy weeknights.
- Family-Friendly: Kids and adults alike will love the slightly sweet, citrusy, and savory flavors.
- Versatile: Works with chicken breasts or thighs and pairs well with various sides.
- One-Skillet Wonder: Easy cleanup with just one pan for cooking the chicken and sauce.
- Naturally Dairy-Free and Gluten-Free: A great option for those with dietary restrictions.
Ingredients You'll Need
- 4 chicken breasts or thighs (boneless, skinless recommended)
- 1 can (13.5 oz) coconut milk (full-fat for a richer sauce)
- 2 tablespoons lime juice (freshly squeezed for best flavor)
- 1 tablespoon lime zest (adds a bright citrus punch)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup jasmine rice
- 2 cups chicken broth or water (for extra flavor, use broth)
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together the coconut milk, lime juice, lime zest, olive oil, garlic, salt, and pepper. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more depth of flavor).
Tip: For quicker prep, marinate the chicken in the morning so it’s ready to cook by dinner.
Step 2: Cook the Jasmine Rice
Bring chicken broth or water to a boil in a medium saucepan. Stir in the rice, cover, and reduce the heat to low. Simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.
Tip: Let the rice sit covered for 5 minutes after cooking for the fluffiest texture.
Step 3: Sear the Chicken
Heat a large skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and place it in the skillet. Cook for about 6-7 minutes on each side until golden brown and fully cooked (internal temp of 165°F or 75°C).
Tip: Avoid overcrowding the pan to ensure a nice sear on the chicken.
Step 4: Make the Sauce
Once the chicken is cooked through, pour the reserved marinade into the skillet. Bring to a gentle simmer, scraping up any browned bits from the pan. Let it cook for 3-4 minutes until the sauce slightly thickens.
Tip: If you prefer a thicker sauce, let it simmer an extra minute or two.
Step 5: Serve and Garnish
Spoon a bed of jasmine rice onto each plate and top with a piece of chicken and a generous drizzle of sauce. Garnish with fresh cilantro and lime wedges if desired. Serve immediately.
Tip: For a full meal, serve alongside sautéed green beans or a cucumber salad.
Serving and Storage Tips
This dish is best served hot and fresh, but leftovers are equally delicious. Store any extras in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of water or coconut milk to loosen the sauce.
You can also freeze the cooked chicken (without the rice) for up to 2 months. Thaw overnight in the fridge and reheat as above.
For meal prep, store rice and chicken separately to keep textures perfect.
Helpful Notes
- Rice Variations: Try basmati rice or brown rice for a different flavor and texture.
- Add Veggies: Bell peppers, snow peas, or baby spinach can be added to the skillet with the sauce for a veggie boost.
- Spice It Up: Add a pinch of red pepper flakes or a chopped chili to the marinade for heat.
- Coconut Milk Tip: Shake the can well before opening, and use full-fat coconut milk for the creamiest sauce.
- Crispier Chicken: After searing, finish the chicken in a 400°F oven for 5-10 minutes to deepen the golden crust.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Absolutely! Thighs are juicier and even more flavorful.
- What if I don’t have lime? Lemon can be used in a pinch, but lime really enhances the tropical flavor.
- Can I make this dish ahead of time? Yes. Marinate and cook the chicken in advance, then reheat with the sauce before serving.
- How do I thicken the sauce more? Simmer the sauce longer or add a teaspoon of cornstarch mixed with water to help it thicken.
- Is this dish spicy? Not at all as written, but you can add heat to suit your taste.
- Can I cook the rice in coconut milk? Yes! Replace half the chicken broth with coconut milk for extra richness.
- Is this recipe freezer-friendly? The chicken and sauce freeze well. Reheat thoroughly and serve with freshly made rice.
Final Thoughts
Coconut lime chicken with rice is like a little tropical vacation on your dinner plate. With its creamy sauce, zesty lime flavor, and fluffy jasmine rice, it's the kind of meal that makes ordinary weeknights feel special. Plus, it comes together quickly, making it a go-to for both busy evenings and weekend dinners alike.
Have you tried this recipe yet? I’d love to hear if you added your own twist or turned it into a meal prep staple!
Coconut Lime Chicken with Rice
Ingredients
- 4 chicken breasts or thighs
- 1 can 13.5 oz coconut milk
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup jasmine rice
- 2 cups chicken broth or water
- Fresh cilantro for garnish optional
- Lime wedges for serving optional
Instructions
Step 1: Marinate the Chicken
- In a large bowl, whisk together the coconut milk, lime juice, lime zest, olive oil, garlic, salt, and pepper. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more depth of flavor).
- Tip: For quicker prep, marinate the chicken in the morning so it’s ready to cook by dinner.
Step 2: Cook the Jasmine Rice
- Bring chicken broth or water to a boil in a medium saucepan. Stir in the rice, cover, and reduce the heat to low. Simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.
- Tip: Let the rice sit covered for 5 minutes after cooking for the fluffiest texture.
Step 3: Sear the Chicken
- Heat a large skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and place it in the skillet. Cook for about 6-7 minutes on each side until golden brown and fully cooked (internal temp of 165°F or 75°C).
- Tip: Avoid overcrowding the pan to ensure a nice sear on the chicken.
Step 4: Make the Sauce
- Once the chicken is cooked through, pour the reserved marinade into the skillet. Bring to a gentle simmer, scraping up any browned bits from the pan. Let it cook for 3-4 minutes until the sauce slightly thickens.
- Tip: If you prefer a thicker sauce, let it simmer an extra minute or two.
Step 5: Serve and Garnish
- Spoon a bed of jasmine rice onto each plate and top with a piece of chicken and a generous drizzle of sauce. Garnish with fresh cilantro and lime wedges if desired. Serve immediately.
- Tip: For a full meal, serve alongside sautéed green beans or a cucumber salad.
Notes
- Rice Variations: Try basmati rice or brown rice for a different flavor and texture.
- Add Veggies: Bell peppers, snow peas, or baby spinach can be added to the skillet with the sauce for a veggie boost.
- Spice It Up: Add a pinch of red pepper flakes or a chopped chili to the marinade for heat.
- Coconut Milk Tip: Shake the can well before opening, and use full-fat coconut milk for the creamiest sauce.
- Crispier Chicken: After searing, finish the chicken in a 400°F oven for 5-10 minutes to deepen the golden crust.
