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One-Pan Chickenand Coconut Rice

Recipe by dishesandbeats on InstagramAdded 1 November 2026.

15 minutes to prep, 35 to cook. A fragrant one‑pan dinner that pairs juicy, spice‑rubbed chicken thighs with coconut‑infused basmati rice. Bright herbs, lemon juice, and a blend of aromatic spices give the dish a savory, slightly tangy flavor, while the creamy coconut milk keeps everything moist and comforting.

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One-Pan Chicken and Coconut Rice by dishesandbeats, a frame from the Instagram video

Method

  1. Add the chicken thighs to a bowl.

  2. Add oil to the chicken, then season with salt, black pepper, garlic powder, onion powder, paprika, cumin, oregano, thyme, and basil (1 tsp of each). Add lemon juice and mix well; let the chicken marinate while you prepare the vegetables.

  3. Dice the onion, bell pepper, and chillies; thinly slice the scallions; mince the garlic.

  4. Heat a large pan over medium-high heat and add a little oil.

  5. Place the marinated chicken thighs in the pan and cook for about 3 minutes on each side until browned.

  6. Remove the chicken and set aside; add the diced onion, bell pepper, chillies, and scallions to the pan and sauté for 3 minutes until softened.

  7. Add the minced garlic and cook for another 2 minutes, stirring constantly.

  8. Stir in the same dry seasonings used for the chicken (1 tsp of each) and a squeeze of fresh lemon juice.

  9. Add the washed basmati rice to the pan and fry for a few minutes, stirring to coat the grains with the flavors.

  10. Pour in the coconut milk followed by the chicken stock, bring the mixture to a gentle boil, then place the browned chicken thighs on top of the rice.

  11. Reduce the heat to low, cover the pan with a lid, and simmer for 25–30 minutes, or until the rice is tender and the chicken is cooked through.

  12. Remove the pan from heat, sprinkle freshly chopped parsley over the dish, and let it rest for a couple of minutes.

  13. Serve hot, adding extra parsley if desired.

Tips while you cook

Marinate while prepping vegetables
Let the seasoned chicken sit as you dice the onion, bell pepper, chillies, scallions and mince the garlic.
Set aside browned chicken before sautéing veggies
Remove the chicken after browning and keep it aside before adding the onion, bell pepper, chillies and scallions.
Coat rice with seasonings before adding liquids
Stir the washed basmati rice in the pan for a few minutes.
Let the dish rest briefly after cooking
After removing from heat, sprinkle parsley and allow the pan to sit for a couple of minutes before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from dishesandbeats’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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