Easy Coconut Chicken Rice Bowl Recipe
Easy Coconut Chicken Rice Bowl — crispy chicken, fluffy rice, and a creamy coconut sauce. After making this many times, I discovered the trick to keeping the chicken crispy is to pat it dry and coat it in a mixture of coconut flakes and spices. The result is a family favorite that’s better than takeout and ready in just 30 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Pineapple Mascarpone Upside Down Mini Cakes and Crispy Cast Iron Skillet Pizza.
Why This Easy Coconut Chicken Rice Bowl Recipe Is Pure Comfort
- Crispy chicken coated in coconut flakes and spices
- Fluffy rice cooked in coconut milk for extra flavor
- Creamy coconut sauce that's better than takeout
- Easy to customize with your favorite veggies
What You'll Need for Easy Coconut Chicken Rice Bowl Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless, skinless chicken breasts
- 1 cup jasmine rice
- 1 can coconut milk
- 1 tbsp coconut flakes
- 1 tbsp curry powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- Optional: Chopped cilantro
- Optional: Sliced green onions
- Optional: Lime wedges
- Optional: Sliced avocado
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Coconut Flakes — Adds a delicious crunch to the chicken → See on Amazon
- Curry Powder — Gives the dish a warm, aromatic flavor → See on Amazon
How to Make Easy Coconut Chicken Rice Bowl Recipe
- Prepare the chicken: Pat the chicken dry with a paper towel. In a shallow dish, combine the coconut flakes, curry powder, salt, and pepper. Coat the chicken in the mixture, pressing gently to adhere.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until crispy and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
- Cook the rice: In the same skillet, add the rice and coconut milk. Bring to a boil, then reduce the heat to low. Cover and let simmer until the rice is tender and the liquid is absorbed, about 15-20 minutes.
- Make the sauce: In a small bowl, whisk together the coconut milk, garlic powder, onion powder, and red pepper flakes. Pour the sauce into the skillet with the rice and stir to combine.
- Assemble the bowls: Slice the chicken and divide it among bowls. Top with the rice and sauce, and add your favorite toppings.
Cook's Tips for Perfect Easy Coconut Chicken Rice Bowl Recipe
- : To make the chicken extra crispy, you can coat it in cornstarch before adding the coconut flake mixture.
- Common mistake and fix: If the chicken is not cooking evenly, try pounding it to an even thickness before cooking.
- : For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- : To make this dish gluten-free, be sure to use gluten-free curry powder and coconut flakes.
Storing & Reheating Easy Coconut Chicken Rice Bowl Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The chicken can be cooked up to 1 day ahead and stored in the fridge. The rice can also be cooked ahead of time and reheated before serving.
Freezing Easy Coconut Chicken Rice Bowl Recipe
This dish does not freeze well due to the coconut milk in the sauce.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through.
Recipe Notes
- Chef tip: To make this dish kid-friendly, omit the red pepper flakes and serve with a side of ketchup for dipping.
- Best substitution: If you don't have coconut milk, you can use chicken broth and add a splash of coconut extract for flavor.
- Make-ahead: This dish can be made ahead and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.
Want to level up this recipe?
Instant Pot — Cooks the rice perfectly every time and frees up your stove for other tasks → Check price on Amazon
Easy Coconut Chicken Rice Bowl Recipe
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup jasmine rice
- 1 can coconut milk
- 1 tbsp coconut flakes
- 1 tbsp curry powder
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
Optional Toppings
- Chopped cilantro
- Sliced green onions
- Lime wedges
- Sliced avocado
Instructions
- Prepare the chicken: Pat the chicken dry with a paper towel. In a shallow dish, combine the coconut flakes, curry powder, salt, and pepper. Coat the chicken in the mixture, pressing gently to adhere.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until crispy and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
- Cook the rice: In the same skillet, add the rice and coconut milk. Bring to a boil, then reduce the heat to low. Cover and let simmer until the rice is tender and the liquid is absorbed, about 15-20 minutes.
- Make the sauce: In a small bowl, whisk together the coconut milk, garlic powder, onion powder, and red pepper flakes. Pour the sauce into the skillet with the rice and stir to combine.
- Assemble the bowls: Slice the chicken and divide it among bowls. Top with the rice and sauce, and add your favorite toppings.
Notes
- Chef tip: To make this dish kid-friendly, omit the red pepper flakes and serve with a side of ketchup for dipping.
- Best substitution: If you don't have coconut milk, you can use chicken broth and add a splash of coconut extract for flavor.
- Make-ahead: This dish can be made ahead and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: This dish does not freeze well due to the coconut milk in the sauce.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through.
- Make ahead: The chicken can be cooked up to 1 day ahead and stored in the fridge. The rice can also be cooked ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 75mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Chicken Rice Bowl Recipe FAQs
Yes, the chicken and rice can be made ahead and reheated before serving. The sauce is best made fresh.
To ensure the chicken is crispy, pat it dry with a paper towel before cooking and don't overcrowd the pan. You may also need to increase the heat or cook the chicken in batches.
Yes, cook the chicken in the slow cooker on low for 4-6 hours. Once the chicken is cooked, shred it and mix it with the sauce. Serve over rice.
This dish pairs well with a side of steamed vegetables, like broccoli or green beans, and a simple salad.
Yes, add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier dish.
A Warm Final Note
I can’t wait for you to try Easy Coconut Chicken Rice Bowl Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
