One Pot Coconut Lime Chicken and Rice – Easy

This is the dinner I make when I want something cozy but don't want to watch the stove. One skillet does everything. Chicken thighs get brown and crisp on top while rice cooks below in coconut milk and lime.

You likely have most of the ingredients already. The lime and ginger do more than flavor – they cut through the richness of the coconut milk. And because the whole thing cooks in one pot, dinner is ready in 35 minutes with almost no cleanup.

About the Ingredients

2 pounds (900g) boneless, skinless chicken thighs

Thighs stay moist during the long simmer. You can use chicken breasts instead, but start checking for doneness 10 minutes early.

1 tablespoon olive oil

Use a neutral oil if you prefer; you just need a thin film to brown the chicken.

1 medium onion, chopped

Yellow or white onion both work. A shallot would also be fine.

3 cloves garlic, minced

Fresh garlic is best here. If you only have garlic powder, use 1/2 teaspoon and add it with the rice.

1 tablespoon grated fresh ginger

Ginger adds brightness. Keep a knob in the freezer and grate it without peeling – it's easy.

1 cup (200g) long-grain white rice

Basmati or jasmine both work. Rinse it well first to keep the rice from getting sticky.

1 can (14 oz / 400ml) full-fat coconut milk

Light coconut milk makes a thinner sauce. Choose full-fat for the creamiest texture.

1 cup (240ml) chicken broth

Or water with a bouillon cube. Low-sodium broth lets you control the salt.

2 limes

You'll use the zest and juice. If limes are dry, roll them on the counter before zesting to get more juice.

1 teaspoon ground turmeric

Makes the rice golden. If you don't have it, skip it – the dish still tastes great.

1 teaspoon ground cumin

Adds an earthy warmth. Cumin seeds toasted and ground also work.

Salt and black pepper

To taste. Start with 1 teaspoon salt and 1/2 teaspoon pepper.

Step-by-Step Instructions

1. Season and brown the chicken

Pat the chicken dry with paper towels, then season both sides with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side, until golden brown. The chicken does not need to be cooked through – it will finish with the rice. Transfer to a plate.

2. Cook the onion and garlic

Lower the heat to medium. Add the onion to the same pot and cook, scraping up any browned bits, for 3-4 minutes until soft. Stir in the garlic and ginger and cook for 30 seconds until fragrant.

3. Add the dry rice and spices

Add the rice, turmeric, and cumin. Stir to coat the rice in the oil and let it toast for 1-2 minutes, until it smells nutty.

4. Pour in the coconut milk and broth

Add the coconut milk, chicken broth, and 1 teaspoon of salt. Stir and scrape the bottom of the pot to loosen any stuck bits.

5. Zest and juice the limes

Zest one lime directly into the pot, then add the juice of both limes. Stir. Reserve one of the juiced lime halves for later if you like.

6. Nestle the chicken back in

Add the browned chicken back to the pot, skin side up if it has skin. Push it gently into the liquid so it sits partly submerged.

7. Simmer covered until rice is tender

Bring the liquid to a boil, then lower to a gentle simmer. Cover the pot with a tight lid and cook for 25 minutes without lifting. The rice should be tender and most of the liquid absorbed. If it needs more, add 2 tablespoons of broth and cook 5 minutes more.

8. Rest and finish

Turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork, taste for salt, and add more lime juice if you like. Top with chopped cilantro before serving.

Delicious Variations

Add vegetables

Stir in 1 cup of frozen peas or chopped green beans with the coconut milk and broth for a complete one-pot meal.

One Pot Chicken Recipes

One pot coconut lime chicken and rice is creamy, tangy, and ready in 35 minutes. Golden chicken thighs simmer with rice in coconut milk with lime.

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🧂 Ingredients

• 2 pounds (900g) boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 cup (200g) long-grain white rice
• 1 can (14 oz / 400ml) full-fat coconut milk
• 1 cup (240ml) chicken broth
• 2 limes
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and black pepper

📋 Instructions

1. 1Season and brown the chicken — Pat the chicken dry with paper towels, then season both sides with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side, until golden brown. The chicken does not need to be cooked through – it will finish with the rice. Transfer to a plate.
2. 2Cook the onion and garlic — Lower the heat to medium. Add the onion to the same pot and cook, scraping up any browned bits, for 3-4 minutes until soft. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
3. 3Add the dry rice and spices — Add the rice, turmeric, and cumin. Stir to coat the rice in the oil and let it toast for 1-2 minutes, until it smells nutty.
4. 4Pour in the coconut milk and broth — Add the coconut milk, chicken broth, and 1 teaspoon of salt. Stir and scrape the bottom of the pot to loosen any stuck bits.
5. 5Zest and juice the limes — Zest one lime directly into the pot, then add the juice of both limes. Stir. Reserve one of the juiced lime halves for later if you like.
6. 6Nestle the chicken back in — Add the browned chicken back to the pot, skin side up if it has skin. Push it gently into the liquid so it sits partly submerged.
7. 7Simmer covered until rice is tender — Bring the liquid to a boil, then lower to a gentle simmer. Cover the pot with a tight lid and cook for 25 minutes without lifting. The rice should be tender and most of the liquid absorbed. If it needs more, add 2 tablespoons of broth and cook 5 minutes more.
8. 8Rest and finish — Turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork, taste for salt, and add more lime juice if you like. Top with chopped cilantro before serving.

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