Weeknight Coconut-Lime Chicken and Rice Skillet

Why You’ll Love This Recipe

• One-pan weeknight winner: protein, veggies, and coconut-lime rice all cook in the same skillet.
• Bright, balanced flavors: creamy coconut, zesty lime, savory soy, and just a hint of heat.
• Fast but special: a quick pan glaze makes the chicken glossy and restaurant-delicious.
• Flexible: swap peppers, add heat, or use chicken breasts—easy to adapt to your pantry.

Grocery List

• Produce: 2 bell peppers, 4 scallions, 3 cups baby spinach, 3 limes, 3 garlic cloves, 1 small piece fresh ginger
• Dairy: None
• Pantry: Boneless skinless chicken thighs (1.5 lb), jasmine rice, unsweetened coconut milk, low-sodium chicken broth, soy sauce, honey, fish sauce (optional), red pepper flakes, ground coriander (optional), neutral oil, kosher salt, black pepper

Full Ingredients

Chicken

• 1.5 lb boneless, skinless chicken thighs (about 6), trimmed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp ground coriander (optional)
• 1 tbsp neutral oil (avocado, canola, or grapeseed) for searing

Rice & Vegetables

• 1 tbsp neutral oil
• 2 bell peppers (red, orange, or yellow), thinly sliced
• 4 scallions, thinly sliced, whites and greens divided
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger)
• 1 cup jasmine rice, rinsed until the water runs mostly clear, drained well
• 1 cup unsweetened coconut milk (shake the can well and measure)
• 1/2 cup low-sodium chicken broth (or water)
• 3 cups (about 3 oz) baby spinach
• Zest of 1 lime, divided
• Kosher salt, to taste

Quick Pan Glaze

• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 2 tbsp freshly squeezed lime juice (from about 1 lime; total juice from 2 limes used in recipe)
• 1 tsp fish sauce (optional but great depth)
• 1/4 tsp red pepper flakes (or to taste)

To Serve

• 1 lime, cut into wedges
• Reserved scallion greens (from above)

Step-by-Step Instructions

Step 1: Season and sear the chicken

Pat chicken thighs dry. Season all over with 1 tsp kosher salt, 1/2 tsp black pepper, and ground coriander if using. Heat 1 tbsp neutral oil in a large, heavy 12-inch skillet (cast iron or stainless) over medium-high heat until shimmering. Sear chicken until golden brown, 3–4 minutes per side. Transfer chicken to a plate; it will finish cooking later.

Step 2: Soften peppers and aromatics

Reduce heat to medium and add the remaining 1 tbsp oil. Add bell peppers and the scallion whites; cook, stirring, until slightly softened, about 2 minutes. Stir in garlic and ginger; cook until fragrant, 30 seconds. Avoid browning the garlic.

Step 3: Toast the rice

Add rinsed, drained jasmine rice to the skillet. Stir to coat in the aromatics and oil; toast 1 minute to build flavor and help keep the grains separate.

Step 4: Add liquids and lime zest

Pour in 1 cup coconut milk and 1/2 cup broth. Stir in half of the lime zest and a pinch of salt. Bring to a brisk simmer over medium heat, scraping up any browned bits from the bottom of the pan.

Step 5: Nestle chicken and simmer

Return the chicken (and any collected juices) to the skillet, nestling pieces on top of the rice. Reduce heat to low, cover tightly, and simmer until the rice is tender and the chicken is cooked through, 15 minutes. The chicken should reach an internal temperature of 165°F (74°C). If the pan looks dry before the rice is done, splash in 2–3 tbsp water and continue covered for 2–3 minutes.

Step 6: Wilt the greens and fluff

Scatter spinach and scallion greens over the skillet. Cover and let steam 1 minute, just until the spinach wilts. Uncover and gently fluff the rice around the edges with a fork. Sprinkle the remaining lime zest for a fresh aroma.

Step 7: Make the quick pan glaze and finish

Use a spatula to create a 3–4 inch clear spot in the center of the skillet by pushing rice to the sides. Add soy sauce, honey, lime juice, fish sauce (if using), red pepper flakes, and 2 tbsp of the coconut cooking liquid from the skillet. Bring to a lively simmer over medium heat and reduce until syrupy, 45–60 seconds. Turn the chicken pieces in the glaze to coat and lightly spoon some glaze over the rice. Taste and adjust seasoning with a pinch of salt or a squeeze more lime. Serve hot with lime wedges.

Pro Tips

• Rinse the rice well to remove excess starch; it helps keep the grains fluffy in a one-pan dish.
• Keep the lid on during simmering. Trapped steam is the secret to perfectly cooked rice and juicy chicken.
• If using stainless steel, wait for a deep golden sear before flipping the chicken; it will release more easily.
• Full-fat coconut milk gives the best body; if using light coconut milk, reduce broth by 2–3 tbsp to avoid mushy rice.
• Dial the heat: increase or decrease red pepper flakes to match your spice preference.

Variations

• Chicken breasts: Use 1.25 lb boneless skinless breasts, cut in half horizontally. Sear 2–3 minutes per side and simmer only 10–12 minutes to reach 165°F.
• Spicy coconut-lime: Stir 1–2 tsp red curry paste into the aromatics in Step 2 for a Thai-inspired kick.
• Vegetarian swap: Replace chicken with two 15-oz cans drained chickpeas. Skip searing; sauté chickpeas with peppers 2 minutes, then proceed. Reduce covered simmer to 12 minutes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of water or coconut milk, or microwave covered until hot. The dish freezes well up to 2 months; thaw overnight in the fridge before reheating. Prep ahead: slice peppers, chop scallions, rinse and drain rice, and mix the glaze ingredients up to 24 hours in advance; store separately and cook fresh for best texture.

Nutrition (per serving)

Approximate: 680 calories; 33 g protein; 56 g carbohydrates; 33 g fat; 18 g saturated fat; 3 g fiber; 1,000 mg sodium. Values will vary based on brands and optional ingredients.