There’s nothing quite like the bright, tropical flavor of Coconut Lime Chicken with Rice to liven up a weeknight dinner. I remember the first time I made this dish for my family on a rainy spring evening—the citrusy aroma lifted everyone's mood instantly. Creamy coconut milk, zesty lime, and tender chicken come together in a comforting yet refreshing dish that’s both satisfying and easy to prepare.
This recipe is ideal for busy weeknights, casual dinner parties, or even meal prepping for the week. It offers bold flavor with minimal effort and pairs beautifully with fluffy jasmine rice. It’s one of those meals that feels fancy but is secretly very simple to pull together. With its vibrant ingredients and fragrant sauce, Coconut Lime Chicken with Rice is bound to become a staple in your home kitchen. Plus, it’s adaptable—you can add vegetables, spice it up, or swap proteins based on what you have on hand.
Why You’ll Love Coconut Lime Chicken with Rice
- Quick and easy: Comes together in under an hour—perfect for weeknight meals.
- One-pan wonder: Fewer dishes mean less cleanup and more time to enjoy.
- Tropical twist: The combo of coconut and lime is vibrant, fragrant, and utterly delicious.
- Versatile: Works beautifully with chicken breasts, thighs, or even shrimp.
- Great for leftovers: The flavors deepen overnight, making it perfect for next-day lunches.
- Gluten-free: Naturally free of gluten with no special substitutions required.
- Family-friendly: A mild, balanced flavor that appeals to both adults and kids.
- Meal-prep friendly: Store in portioned containers for easy lunches.
Ingredients You’ll Need
- 4 chicken breasts or thighs (boneless, skinless recommended)
- 1 can (13.5 oz) coconut milk (full-fat for a richer, silkier sauce)
- 2 tablespoons lime juice (freshly squeezed for the brightest flavor)
- 1 tablespoon lime zest (adds a bright citrus punch and aroma)
- 2 tablespoons olive oil
- 3 cloves garlic, minced (adds depth and savory flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup jasmine rice
- 2 cups chicken broth or water (broth adds richer flavor)
- Fresh cilantro, for garnish (optional, adds freshness and color)
- Lime wedges, for serving (optional, enhances lime notes at the table)
Step-by-Step Instructions
- Cook the Rice:
- In a medium saucepan, bring chicken broth (or water) to a boil.
- Stir in jasmine rice, reduce heat to low, cover, and let simmer for about 15 minutes or until all the liquid is absorbed.
- Remove from heat and keep covered to let the rice steam and stay fluffy until ready to serve.
- Sear the Chicken:
- While the rice cooks, heat olive oil in a large skillet over medium-high heat.
- Pat chicken dry and season both sides generously with salt and pepper.
- Place chicken in the skillet and sear for 3–4 minutes per side until golden brown. Don’t overcrowd the pan—work in batches if necessary.
- Remove chicken from the skillet and set aside on a plate.
- Make the Sauce:
- Lower heat to medium and add minced garlic to the same skillet. Sauté for about 1 minute until fragrant.
- Pour in the coconut milk, lime juice, and lime zest, scraping up any browned bits from the pan.
- Stir well and bring to a gentle simmer, allowing the flavors to meld.
- Simmer the Chicken:
- Return the seared chicken to the pan, nestling it into the sauce.
- Cover with a lid and reduce heat to low. Let it simmer gently for 15–20 minutes, or until the chicken is fully cooked and tender.
- If using a meat thermometer, it should read 165°F (75°C) in the thickest part.
- Serve:
- Fluff the jasmine rice with a fork and scoop onto serving plates or bowls.
- Top with the tender coconut lime chicken and spoon plenty of sauce over everything.
- Garnish with freshly chopped cilantro and lime wedges for an extra pop of color and flavor.
Serving and Storage Tips
This dish is best enjoyed hot, with the flavorful sauce poured generously over the rice. It makes an impressive yet effortless dinner presentation.
- Storage: Allow leftovers to cool and store in airtight containers in the refrigerator for up to 4 days.
- Freezing: Freeze the chicken and sauce separately from the rice in freezer-safe containers. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a covered skillet over low heat or microwave with a splash of broth or coconut milk to keep it moist.
- Serving extras: Pair with a simple green salad or steamed green beans for a complete meal.
Helpful Notes
- Spice it up: Add red pepper flakes, chopped jalapeños, or a dash of sriracha to the sauce for extra heat.
- Extra creamy: Stir in a tablespoon of unsalted butter at the end of cooking for a velvety finish.
- Vegetarian option: Replace chicken with cubed tofu, tempeh, or chickpeas.
- Add veggies: Bell peppers, snap peas, or spinach can be sautéed and added to the dish.
- Rice alternatives: This recipe also pairs well with quinoa, basmati rice, brown rice, or cauliflower rice.
- Zesting tip: Zest the lime before juicing it—it’s much easier that way.
Frequently Asked Questions
- Can I use light coconut milk?
Yes, though the sauce will be thinner and less rich. Full-fat is recommended for best texture and flavor. - Can I use bottled lime juice?
Fresh lime juice provides the best taste, but bottled juice is a convenient alternative. - How do I know the chicken is done?
Use a meat thermometer. Chicken should reach an internal temperature of 165°F (75°C). - Can I prep this in advance?
Absolutely. Marinate the chicken in lime juice, zest, garlic, and a splash of coconut milk overnight for even more flavor. - Is this recipe dairy-free?
Yes! The creamy base is coconut milk, making it naturally dairy-free. - What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light, citrusy Pinot Grigio complements the tropical flavors beautifully.
Final Thoughts
Coconut Lime Chicken with Rice is a vibrant, comforting dish that brings tropical flair to your dinner table. It combines ease, elegance, and bold flavors in a way that delights every time. Whether you're looking for a quick weeknight dinner or an impressive meal for guests, this recipe fits the bill. Don’t be surprised if it becomes one of your regular rotations! Be sure to snap a photo and share your results—I’d love to see your delicious creations.
Coconut Lime Chicken with Rice
Ingredients
- 4 chicken breasts or thighs boneless, skinless
- 1 can 13.5 oz full-fat coconut milk
- 2 tablespoon lime juice freshly squeezed
- 1 tablespoon lime zest
- 2 tablespoon 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
- Bring broth to a boil, stir in rice, simmer covered for 15 minutes, and keep warm.
- Heat oil in skillet. Season chicken with salt and pepper. Sear 3–4 minutes per side until golden. Set aside.
- Sauté garlic in the same skillet, then add coconut milk, lime juice, and zest. Simmer.
- Return chicken to skillet, cover, and simmer 15–20 minutes until cooked through (165°F).
- Serve chicken over rice with sauce, garnished with cilantro and lime wedges.
Notes
- Add red pepper flakes or jalapeños for spice.
- Substitute tofu or chickpeas for a vegetarian version.
- Use full-fat coconut milk for best richness.
- Pairs well with green beans or a simple salad.
- Can be made ahead and stored for up to 4 days.
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