One Pan Coconut Lime Chicken & Rice
This is a fragrant, high-protein dinner that comes together in a single pot. Bone-in chicken thighs are seared until golden, then nestled into rice cooked in coconut milk and chicken stock with aromatics, chilli, and coriander stems. The result is a complete, flavour-packed meal with minimal washing up.
Serves
5
Prep time
20
Cooking time
35
Looking for more high-protein, one-pan dinner ideas? Try my One Pot Thai Red Chicken Brothy Rice or my One-Pot Turmeric Chicken and Rice
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stove over low heat with a splash of chicken stock or water to loosen. Microwave works too — cover loosely and heat in 1-minute bursts.
- Not ideal for freezing — the rice can turn mushy and the coconut milk can split on defrosting.
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Substitutions
- Protein: Bone-in thighs give the best result, but boneless thighs work — reduce the cook time by 3–4 minutes. Skin-on drumsticks are also a great swap.
- Coconut milk: Light coconut milk works but gives a thinner, less rich result. Full-fat is worth it here.
- Chilli: Leave it out entirely if cooking for kids, or use half a chilli with seeds removed for mild heat.
Serving Suggestions
- Serve straight from the pan — the rice soaks up the coconut broth beautifully and it looks great at the table.
- Extra lime wedges on the side are non-negotiable.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stove over low heat with a splash of chicken stock or water to loosen. Microwave works too — cover loosely and heat in 1-minute bursts.
- Not ideal for freezing — the rice can turn mushy and the coconut milk can split on defrosting.
Substitutions
- Protein: Bone-in thighs give the best result, but boneless thighs work — reduce the cook time by 3–4 minutes. Skin-on drumsticks are also a great swap.
- Coconut milk: Light coconut milk works but gives a thinner, less rich result. Full-fat is worth it here.
- Chilli: Leave it out entirely if cooking for kids, or use half a chilli with seeds removed for mild heat.
Serving Suggestions
- Serve straight from the pan — the rice soaks up the coconut broth beautifully and it looks great at the table.
- Extra lime wedges on the side are non-negotiable.
Ingredients
For the Chicken & Marinade:
- 5 chicken thigh cutlets, bone-in, skin-on
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- Zest of 1 lime
- 2 garlic cloves, grated
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- Salt and pepper
For theRice Base:
- 1 tbsp neutral oil
- 1/2 red onion, thinly sliced
- 4 garlic cloves, finely grated
- 2 tsp fresh ginger, finely grated
- 1 long red chilli, thinly sliced
- 1 bunch coriander — stems finely chopped, leaves reserved
- 1.5 cups (300g) jasmine rice, rinsed well
- 1 x 400ml can coconut milk
- 1.75 cups (430ml) chicken stock
- 2 tbsp fish sauce
- Zest and juice of 1 lime
To Serve:
- Fresh coriander leaves
- Extra lime wedges
- Sliced chilli (optional)
- Lime rounds (added in last 5 minutes)
Nutritional Information
(
per serving, based on
5 servings
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
48
g
Fat
22
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a bowl, combine the fish sauce, soy sauce, lime zest, garlic, ginger, sesame oil, salt and pepper. Add the chicken thighs and toss well to coat. Set aside to marinate for at least 15 minutes or overnight in the fridge for deeper flavour.
- Heat the neutral oil in a wide, deep pan over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 6–8 minutes until the skin is deeply golden and crisp. Flip and cook for another 2 minutes. Remove from the pan and set aside (it won't be cooked through yet, that's fine),
- Reduce heat to medium. Add the red onion to the same pan and cook for 3–4 minutes until softened. Add the garlic, ginger, chilli, and coriander stems. Stir for 1–2 minutes until fragrant.
- Add the rinsed jasmine rice to the pan and stir to coat in the aromatics. Toast for 1–2 minutes — you'll hear it start to crackle slightly.
- Pour in the coconut milk and chicken stock. Add the 2 tbsp fish sauce, lime zest, and lime juice. Stir everything together and bring to a simmer, scraping any browned bits off the bottom of the pan.
- Nestle the seared chicken thighs on top of the rice, skin-side up — keep the skin above the liquid so it stays as crisp as possible. Once simmering, reduce heat to the lowest setting, place a tight-fitting lid on, and cook for 18 minutes without lifting the lid.
- After 18 minutes, lift the lid and check the rice. It should be cooked through and have absorbed most of the liquid. If there's still liquid pooling, cook for another 3–4 minutes. Add the lime rounds in for the last 5 minutes. Once done, turn off the heat and rest, covered, for 5 minutes.
- Scatter generously with fresh coriander leaves and sliced chilli. Serve directly from the pan with extra lime wedges on the side.
Ingredients
For the Chicken & Marinade:
- 5 chicken thigh cutlets, bone-in, skin-on
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- Zest of 1 lime
- 2 garlic cloves, grated
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- Salt and pepper
For theRice Base:
- 1 tbsp neutral oil
- 1/2 red onion, thinly sliced
- 4 garlic cloves, finely grated
- 2 tsp fresh ginger, finely grated
- 1 long red chilli, thinly sliced
- 1 bunch coriander — stems finely chopped, leaves reserved
- 1.5 cups (300g) jasmine rice, rinsed well
- 1 x 400ml can coconut milk
- 1.75 cups (430ml) chicken stock
- 2 tbsp fish sauce
- Zest and juice of 1 lime
To Serve:
- Fresh coriander leaves
- Extra lime wedges
- Sliced chilli (optional)
- Lime rounds (added in last 5 minutes)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
48
g
Fat
22
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a bowl, combine the fish sauce, soy sauce, lime zest, garlic, ginger, sesame oil, salt and pepper. Add the chicken thighs and toss well to coat. Set aside to marinate for at least 15 minutes or overnight in the fridge for deeper flavour.
- Heat the neutral oil in a wide, deep pan over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 6–8 minutes until the skin is deeply golden and crisp. Flip and cook for another 2 minutes. Remove from the pan and set aside (it won't be cooked through yet, that's fine),
- Reduce heat to medium. Add the red onion to the same pan and cook for 3–4 minutes until softened. Add the garlic, ginger, chilli, and coriander stems. Stir for 1–2 minutes until fragrant.
- Add the rinsed jasmine rice to the pan and stir to coat in the aromatics. Toast for 1–2 minutes — you'll hear it start to crackle slightly.
- Pour in the coconut milk and chicken stock. Add the 2 tbsp fish sauce, lime zest, and lime juice. Stir everything together and bring to a simmer, scraping any browned bits off the bottom of the pan.
- Nestle the seared chicken thighs on top of the rice, skin-side up — keep the skin above the liquid so it stays as crisp as possible. Once simmering, reduce heat to the lowest setting, place a tight-fitting lid on, and cook for 18 minutes without lifting the lid.
- After 18 minutes, lift the lid and check the rice. It should be cooked through and have absorbed most of the liquid. If there's still liquid pooling, cook for another 3–4 minutes. Add the lime rounds in for the last 5 minutes. Once done, turn off the heat and rest, covered, for 5 minutes.
- Scatter generously with fresh coriander leaves and sliced chilli. Serve directly from the pan with extra lime wedges on the side.
Watch How to Make It
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One-Pan / One-Pot
Chicken
Dinner
High-protein meals
Weeknight dinners