Print

One Pan Creamy Coconut Lime Chicken with Peanut Rice

creamy coconut lime chicken - featured image
Print Recipe

A comforting yet bright one-pan chicken dinner featuring juicy chicken simmered in a creamy coconut lime sauce, served over fragrant peanut-studded rice. This easy, crowd-pleasing recipe is perfect for busy weeknights and delivers big flavor with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1 (13.5 oz) can full-fat coconut milk
  • Juice of 2 limes (about 1/4 cup)
  • 1 tablespoon lime zest
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon dried ginger)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons olive oil or coconut oil
  • 1 teaspoon salt, plus 1/2 teaspoon for rice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh cilantro, for garnish (optional)
  • 1 cup uncooked jasmine rice (or basmati)
  • 1/2 cup coconut milk (for rice)
  • 1 cup water
  • 1/3 cup salted roasted peanuts, roughly chopped
  • 2 green onions, sliced (for garnish, optional)
  • Lime wedges, for serving

Instructions

  1. Prep all ingredients: Dice chicken into 1-inch pieces, mince garlic, grate ginger, zest and juice limes, chop peanuts, and slice green onions.
  2. In a medium saucepan, combine rice, 1/2 cup coconut milk, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff and stir in chopped peanuts.
  3. Heat oil in a large deep skillet over medium-high. Add chicken in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper. Sear 3-4 minutes per side until golden (not fully cooked through). Sear in batches if needed.
  4. Reduce heat to medium. Add garlic and ginger to skillet, sauté 1 minute until fragrant.
  5. Pour in 1 can coconut milk, soy sauce, honey or maple syrup, lime juice, and lime zest. Stir, scraping up browned bits.
  6. Return chicken to skillet, nestle into sauce. Add red pepper flakes if using. Cover and simmer 10-12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
  7. Taste sauce and adjust salt, pepper, or lime juice as needed. Serve chicken and sauce over peanut rice. Garnish with cilantro, green onions, extra peanuts, and lime wedges.

Notes

For best results, use full-fat coconut milk and don’t overcrowd the pan when searing chicken. Adjust lime and honey to taste after simmering. Rice will be stickier due to coconut milk—just fluff and fold in peanuts. For a vegetarian version, substitute tofu or tempeh for chicken. Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 2 months.

Nutrition

Keywords: coconut lime chicken, peanut rice, one pan dinner, easy chicken recipe, Thai chicken, creamy coconut chicken, weeknight dinner, gluten-free, dairy-free, skillet chicken

Find it online: https://atomicbite.com/one-pan-creamy-coconut-lime-chicken-with-peanut-rice-easy-dinner-recipe/