If you’re craving a comforting, no-fuss meal, this One Pot Coconut Chicken and Rice is exactly what your weeknight needs. Everything cooks together in a single pan — tender chicken, fluffy jasmine rice, and a creamy coconut base infused with ginger, lime, and warm spices. The result is a mild, family-friendly dinner that feels cozy yet fresh, with barely any cleanup required.
This recipe is perfect for busy evenings when you want maximum flavor without juggling multiple pots. The coconut milk keeps the rice rich and silky, while lime juice and fresh herbs add just the right amount of brightness to balance it all out.
Why You’ll Love This One Pot Coconut Chicken and Rice
- One pan, minimal cleanup — great for weeknights
- Creamy but not heavy thanks to coconut milk and broth
- Mild, family-friendly flavors with optional heat
- Fluffy rice and tender chicken in every bite
- Easy to customize with vegetables or protein swaps
This dish is comforting without being boring, and it reheats beautifully for leftovers.
Ingredients You’ll Need
- 1 tbsp coconut oil or neutral oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, chopped
- 1 red chili or jalapeño, finely sliced (optional)
- 1½ cups jasmine rice, rinsed
- 1½ cups low-sodium chicken broth
- 1 can coconut milk
- Boneless, skinless chicken thighs or breasts, cut into pieces
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tsp ground turmeric
- ½ tsp freshly ground black pepper
- Juice of 1 lime
- Fresh cilantro and green onions, for garnish
How to Make One Pot Coconut Chicken and Rice
Step 1: Sauté the Aromatics
Heat oil in a large deep skillet or pot over medium heat. Add onion and cook until soft and translucent. Stir in garlic and ginger, cooking just until fragrant.
Step 2: Brown the Chicken
Add chicken pieces to the pot and cook for a few minutes, turning to lightly brown the outside. This builds flavor right from the start.
Step 3: Build the Flavor
Stir in bell pepper, chili (if using), turmeric, black pepper, soy sauce, fish sauce, and brown sugar. Mix well so the chicken is coated in the spices.
Step 4: Add Rice and Liquids
Add rinsed jasmine rice, chicken broth, and coconut milk. Stir gently to combine, making sure the rice is evenly distributed.
Step 5: Simmer
Bring everything to a gentle simmer, then cover and reduce heat to low. Cook for about 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Step 6: Finish and Serve
Remove from heat and let sit covered for 5 minutes. Fluff with a fork, stir in fresh lime juice, and garnish with cilantro and green onions before serving.
Tips & Variations
- Extra veggies: Add peas, carrots, or spinach during the last few minutes
- No fish sauce: Substitute with extra soy sauce or coconut aminos
- Spice control: Skip the chili for a completely mild dish
- Protein swap: Try turkey or chickpeas for variety
- Creamier texture: Use full-fat coconut milk
Serving Ideas & Storage
Serve this coconut chicken and rice on its own or with a simple cucumber salad or steamed green beans. Leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the rice.
Print
Easy One Pot Coconut Chicken and Rice Dinner
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
One Pot Coconut Chicken and Rice is a cozy, family-friendly dinner where tender chicken and fluffy jasmine rice cook together in a creamy coconut base. Mild turmeric, fragrant ginger, and a squeeze of lime brighten the rich coconut milk for a comforting one-pan meal with minimal cleanup.
Ingredients
2 tbsp coconut oil or neutral oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, chopped
1 red chili or jalapeño, thinly sliced (optional)
1 1/2 cups jasmine rice, rinsed and drained
1 1/2 cups low-sodium chicken broth
1 can (13.5 oz / 400 ml) coconut milk (full-fat preferred)
1 1/2 lb (680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
Juice of 1 lime (about 2 tbsp), plus lime wedges for serving
1/4 cup sliced green onions, for garnish
1/2 cup fresh cilantro, chopped, for garnish
Instructions
1. Heat oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and cook 3–4 minutes until softened.
2. Stir in garlic and ginger; cook 30–60 seconds until fragrant.
3. Add chicken pieces and cook 4–5 minutes, stirring occasionally, just until lightly browned (it will finish cooking later).
4. Stir in bell pepper and optional chili/jalapeño. Add turmeric, black pepper, soy sauce, fish sauce, and brown sugar; mix to coat.
5. Add rinsed jasmine rice and stir for 30 seconds so it’s evenly combined.
6. Pour in chicken broth and coconut milk. Stir, then bring to a gentle simmer.
7. Cover, reduce heat to low, and cook 15–18 minutes, or until rice is tender and most liquid is absorbed.
8. Remove from heat and rest covered for 5 minutes. Fluff gently with a fork.
9. Stir in lime juice. Taste and adjust with extra lime, soy sauce, or pepper if needed.
10. Top with cilantro and green onions. Serve warm with lime wedges.
Notes
No fish sauce? Use 1 extra tablespoon soy sauce or coconut aminos.
Keep it mild: skip the chili/jalapeño. Want more heat? Add a pinch of red pepper flakes.
Add veggies: stir in peas or spinach during the last 2–3 minutes of cooking.
Storage: refrigerate leftovers up to 3 days. Reheat with a splash of broth or water to loosen the rice.
For best texture, rinse the jasmine rice until the water runs mostly clear.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 20g |
| Fiber | 3g |
| Sodium | ~680mg |
Final Thoughts
This One Pot Coconut Chicken and Rice is the kind of recipe you’ll come back to again and again. It’s simple, comforting, and packed with gentle, balanced flavors that the whole family can enjoy. Whether you’re cooking for a busy weeknight or prepping leftovers for tomorrow, this dish makes dinner feel easy and satisfying.