Warm kitchen light, a soft hum from the stove, and the scent of coconut and garlic curling through the house. Tonight felt like the kind of evening where I wanted something simple but a little bit special. I reached for pantry staples and found comfort in the idea of a one-pan dinner that felt like a hug.

Coconut Chicken & Rice arrives like that gentle hug. It’s creamy without being fussy and bright without trying too hard. The first time I made it my kids hovered by the stove, noses twitching at the coconut steam, and the whole table felt a little cozier afterward. If you love cozy weeknight dinners, you might also enjoy this garlic parmesan rice recipe that plays beautifully with chicken and savory broth.

This recipe is approachable for busy nights and elegant enough for a casual dinner with friends. Expect tender chicken, a silky coconut broth, and jasmine rice soaking up every drop. I love that it is forgiving and kind to cooks who want flavor without a long list of steps.

Kitchen Essentials You’ll Need for Coconut Chicken & Rice

You do not need a fancy collection of gadgets to make this. A few reliable tools make the process smooth and help you get those buttery onion flavors and a silky coconut sauce.

Large skillet with a lid for even browning and gentle simmering.
Medium pot for cooking jasmine rice.
Good sharp knife for chopping onion and slicing cooked chicken.
Wooden spoon or heatproof spatula for stirring without scratching.
Meat thermometer helps ensure the chicken reaches a safe internal temperature.

Why these matter. The skillet gives you the right surface to brown the chicken and build flavor. A lid keeps moisture in so the chicken poaches gently in the coconut broth. A meat thermometer takes the guesswork out of doneness and keeps the chicken juicier. For bowl-worthy comfort, these small tools make a big difference.

Why You’ll Love This Coconut Chicken & Rice

There is a coziness to this dish that settles in the shoulders right before the first bite. It is creamy and fragrant with coconut, mellowed by sweet onion and brightened by cilantro. The textures sing together. Tender chicken slices rest on pillowy jasmine rice that has soaked up a coconut-scented sauce.

Here are the things that make it a winner

Comforting and simple. It feels like a warm blanket on a chilly evening without hours in the kitchen.
Flavorfully balanced. The coconut adds creaminess, the broth adds depth, and the garlic and onion create a savory backbone.
Kid friendly and versatile. My crew asks for seconds and I can easily swap spices for a grown up twist.
Quick weeknight option. You can have this on the table in under an hour with minimal hands on time.

This recipe is a practical go-to because the ingredients are ones most home cooks already own. It yields bright aroma, soft textures, and a sauce you will want to spoon over everything. I keep a pot of jasmine rice handy for dinners like this and find it anchors the whole meal beautifully. For a cheesy, baked alternative that still feels cozy, check out this creamy chicken rice casserole which is great for making ahead.

Coconut Chicken & Rice Ingredients

2 boneless, skinless chicken breasts, 1 cup coconut milk, 1 cup jasmine rice, 2 cups chicken broth, 1 tablespoon olive oil, 1 onion, chopped, 2 garlic cloves, minced, Salt and pepper to taste, Chopped cilantro for garnish

I like to keep a few pantry friends nearby for finishing touches. A little butter stirred into the cooked rice brightens the mouthfeel. Fresh cilantro at the end gives color and lift. If you want more heat, a pinch of red pepper flakes or a squeeze of lime on the plate wakes everything up. The list above is simple and forgiving, which makes this recipe ideal for busy cooks and beginner cooks alike.

Step-by-Step Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and sauté until the onion looks translucent and glossy and the kitchen smells sweet and savory. This should take about 4 to 5 minutes. Watch for the edges of the onion to soften and turn a pale gold.
Season the chicken breasts generously with salt and pepper on both sides. Add the chicken to the hot skillet and sear until each side is golden brown and the meat releases easily from the pan, about 4 to 5 minutes per side. You want a warm, caramelized color on the outside. The chicken will not be fully cooked through yet.
Pour in 1 cup coconut milk and 2 cups chicken broth, stirring gently to combine the browned bits from the bottom of the pan. Bring the liquid to a gentle simmer. You will see small bubbles around the edge and steam rising. Cover the skillet and let it cook for about 20 minutes until the chicken registers 165°F with a meat thermometer and the sauce is fragrant and slightly thickened.
Meanwhile, prepare 1 cup jasmine rice in a separate pot according to package instructions. Typically this means rinsing the rice until the water runs clear then simmering in the proper water ratio until tender and fluffy. Fluff the rice with a fork when done so the grains stay separate and tender.
Once the chicken is cooked through, transfer the breasts to a cutting board and let them rest for 5 minutes so the juices settle. While the chicken rests, stir the cooked jasmine rice into the skillet with the coconut sauce. The rice will soak up color and flavor and the sauce will thicken slightly as it warms with the rice.
Plate the rice mixture onto warm plates and slice the rested chicken into thick pieces. Arrange the slices on top of the rice and spoon any extra sauce over everything. Finish with chopped cilantro for a bright, herbal aroma. Serve immediately while it is warm and steamy.

Fun Variations You Can Try

Swap the chicken. Use boneless thighs for extra richness and more forgiving cooking. They stay juicy and add deeper flavor.
Make it spicy. Add 1/2 teaspoon crushed red pepper flakes to the onions or finish with a drizzle of sriracha for heat.
Add vegetables. Stir in peas, sliced bell peppers, or baby spinach during the last 5 minutes of cooking for color and nutrients.
Lighter version. Use light coconut milk and reduce oil, or substitute part of the coconut milk with a splash of low fat milk for a lighter sauce.
Herb swaps. Try basil instead of cilantro for a sweeter, fragrant lift.
Make it gluten free. The recipe is naturally gluten free if your chicken broth is certified GF.

These twists keep the heart of the dish intact while letting you adapt to what you have at home. I often toss in whatever vegetables need to be used up to make this a one-pan dinner that feels abundant.

How I Love to Serve It

I serve this dish in shallow bowls so the sauce pools around the rice and chicken. The first forkful should bring a little of everything to the mouth. Warm bowls keep the food cozy for lingering conversations. I like to add a small wedge of lime at the side for anyone who wants a citrus lift.

Serve with simple sides to balance the richness

A crisp green salad dressed lightly with lime and olive oil.
Quick cucumber salad with rice vinegar for a refreshing crunch.
Toasted coconut flakes sprinkled on top for texture and an extra coconut note.

On snowy nights I light a candle and put on some quiet music. The warmth of the dish feels homey and indulgent without being heavy. For weekday dinners I keep it straightforward and family friendly. For weekend gatherings I will add a few more herbs and set out extra lime wedges so everyone can customize their bowl.

Helpful Tips from My Kitchen

Trust the aroma. You will often know the dish is progressing by smell. When the coconut and garlic begin to mingle, you are close to something special. Give the onion time to soften fully before adding the chicken. Those sweet, golden bits are flavor gold.

Pat the chicken dry before seasoning. This helps you get that beautiful golden sear.
Do not crowd the skillet. If the pan is overcrowded the chicken will steam instead of brown.
Use a meat thermometer. Aim for 165°F internal temperature to keep the chicken safe and juicy.
Rinse jasmine rice until the water runs clear to remove excess starch and keep the grains fluffy.
If the sauce is too thin at the end, remove the chicken and simmer uncovered for a few minutes to reduce and thicken.

If you want more creaminess, stir in a tablespoon of butter or a splash more coconut milk at the end. For brighter notes add a squeeze of lime or a handful of chopped cilantro. For a cheesy counterpart, consider serving this alongside a mild Parmesan rice as a comfort side.

Important Cooking Reminders

Always check internal temperature. Cook chicken until it reaches 165°F to ensure it is safe to eat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat with a splash of broth or water to loosen the sauce.
Do not leave cooked chicken at room temperature for more than two hours.
Avoid high heat when simmering coconut milk. It can separate if boiled too hard.
Mistakes to avoid. Overcooking the rice or chicken will yield dry textures. Under-salting the sauce will make the dish taste flat.

These reminders help keep your dish both safe and delicious when you make it for busy family dinners or meals for the week.

Nutritional Information (Estimated)

A hearty serving of Coconut Chicken & Rice is comforting and reasonably balanced. Estimated per serving is about 550 to 650 calories depending on portion size and whether you add butter or extra oil. Carbohydrates come mainly from jasmine rice and total around 50 to 60 grams. Fat content is influenced by the coconut milk and olive oil and may be in the range of 18 to 28 grams. Protein is provided by the chicken and averages 30 to 40 grams per serving. These are ballpark numbers and will vary with substitutions and serving sizes.

Recipe Details

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 to 3 servings

Common Questions You Might Have

What can I substitute for jasmine rice? You can use basmati rice for a lighter, more separate grain texture. For a lower carb option try cauliflower rice and stir it into the sauce at the end for just a couple of minutes until warmed. If you use cauliflower rice do not cook it the same way as jasmine rice. Add it at the end and heat through briefly.

Can I make this ahead or freezer friendly? Yes. You can cook the chicken and rice, cool completely, and store in airtight containers for up to 3 days in the fridge. For longer storage freeze in a shallow container for up to 2 months. Reheat gently on the stovetop with a splash of broth or coconut milk to bring the sauce back to life.

How do I adjust the flavor for more depth? Brown the chicken a little more for extra caramelized flavor. Add a teaspoon of soy sauce or a splash of fish sauce for savory depth while keeping it balanced. A small pinch of sugar can round the coconut if it tastes a bit flat. If using any sauces, taste and adjust salt last.

Conclusion

I love how Coconut Chicken & Rice feels simultaneously simple and special. It is the kind of meal that makes weeknights easier and company dinners warm and unpretentious. The first spoonful of coconut-laced rice with a slice of tender chicken always brings a little smile to my face. It creates a memory of warmth, a shared plate, and the gentle satisfaction of a homemade dinner that did not take over your evening.

Keep this recipe in your weeknight rotation for its ease and comforting flavors. Let the coconut aroma fill your kitchen while the jasmine rice becomes tender and the chicken rests juicy and bright. When you need a meal that feels like a hug, reach for Coconut Chicken & Rice and savor the small, delicious rituals that make home feel like home.

Coconut Chicken & Rice

Author: admin
Total Time: 45 minutes
Yield: 2 to 3 servings 1x
Diet: Gluten Free

Print Recipe

Description

A comforting one-pan dinner featuring tender chicken in a creamy coconut broth served over fragrant jasmine rice.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 cup coconut milk
1 cup jasmine rice
2 cups chicken broth
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
Salt and pepper to taste
Chopped cilantro for garnish

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and sauté until translucent, about 4-5 minutes.
Season the chicken breasts with salt and pepper, then add them to the skillet. Sear each side until golden brown, about 4-5 minutes per side.
Pour in 1 cup of coconut milk and 2 cups of chicken broth, stirring to combine. Bring to a gentle simmer and cover, cooking for about 20 minutes until chicken reaches 165°F.
Meanwhile, prepare jasmine rice according to package instructions until tender and fluffy.
Once chicken is cooked, transfer to a cutting board and let rest for 5 minutes. Stir cooked rice into the skillet with the coconut sauce, allowing it to soak up flavor.
Plate the rice mixture, slice the chicken, and arrange on top. Spoon extra sauce over the chicken and finish with chopped cilantro.

Notes

Consider adding vegetables like peas or bell peppers for added nutrition. Serve with a wedge of lime for brightness.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5g
Sodium: 450mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg

Keywords: coconut, chicken, rice, one-pan, weeknight dinner, comfort food