One Pot Coconut Chicken and Rice

One Pot Coconut Chicken and Rice  is the best weeknight meal because it is tasty, simple and it’s a cinch to clean up!

Let’s get started!


Heat a drizzle of olive oil in an oven-safe Dutch oven or pan. Heat the Dutch oven to medium to medium-high heat.


Sprinkle salt and pepper over chicken. When the oil in the pan is hot brown the chicken in the oil for 3-4 minutes per side. Remove from the pan and set on a plate.


Add the onion and ginger to the pan. Heat until tender and translucent, about 5 minutes. Pour coconut milk and broth into the pan and stir to scrape up any browned bits.


Add rice and stir to coat. Nestle the chicken into the rice mixture and sprinkle with coconut. Add a tight fitting lit to the pan.


Bake at 400 degrees for 20-25 minutes, or till rice is tender and chicken is cooked through.


Sprinkle green onions and cilantro over all the rice and chicken, and then squeeze lime juice over everything. Serve right away.

Bread bun

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Chicken and Wild Rice Soup