Coconut Lime Chicken with Rice
A tropical-inspired, creamy and zesty chicken dish cooked in coconut milk and lime, then served over jasmine rice. It’s easy, flavorful, and perfect for weeknights or casual gatherings. The sauce is rich but bright, the chicken tender, and the whole thing tastes like a mini vacation on a plate.
Equipment
- Large bowl (for marinating)
- Medium saucepan (for rice)
- Large skillet
- Tongs or spatula
- Measuring cups and spoons
- Zester or grater
Ingredients
- For the Chicken:
- 4 chicken breasts or thighs boneless, skinless
- 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
- 1/2 teaspoon black pepper
- For the Rice:
- 1 cup jasmine rice
- 2 cups chicken broth or water
- Optional Garnishes:
- Fresh cilantro
- Lime wedges
Instructions
- Marinate the Chicken: In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, garlic, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes (or up to 2 hours in the fridge).
- Cook the Rice: In a medium saucepan, bring broth or water to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes or until cooked and fluffy.
- Cook the Chicken: Heat a large skillet over medium heat. Remove chicken from the marinade (reserve the marinade) and sear 6–7 minutes per side, or until cooked through.
- Add the Marinade: Pour reserved marinade into the skillet and simmer 3–4 minutes until slightly thickened.
- Serve: Spoon rice onto plates, top with chicken, and pour sauce over. Garnish with cilantro and lime wedges if desired.
Notes
Marinating longer deepens the flavor.
Full-fat coconut milk works best for a rich sauce.
You can substitute jasmine rice with basmati or brown rice.
Add chili flakes or jalapeño if you want a spicy kick.
Leftovers can be stored up to 4 days in the fridge or frozen for up to 2 months.