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Coconut Chicken & Rice

A quick, creamy, and satisfying one-pan meal that brings a taste of tropical paradise right to your table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Season with salt and pepper
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 cup jasmine rice Cook according to package instructions
  • 2 tablespoons olive oil For sautéing
  • 1 piece onion, chopped
  • 2 cloves garlic, minced Sauté until soft
  • Salt and pepper to taste
  • Fresh cilantro for garnish Adds flavor and color

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and garlic, sauté until soft.
  3. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until lightly browned on both sides.
  4. Pour in the coconut milk and chicken broth. Bring to a simmer, then cover and cook for about 15-20 minutes, or until the chicken is cooked through.
  5. Remove the chicken and let it rest.
  6. Stir in the jasmine rice to the coconut sauce and cook according to rice package instructions.
  7. Shred the chicken and return it to the skillet, mixing it with the rice.
  8. Serve hot, garnished with fresh cilantro.

Notes

Got leftovers? Store it in an airtight container for about 3-4 days in the fridge or freeze for 2-3 months. Reheat in a skillet or microwave when ready to enjoy.