Creamy Coconut Chicken Brothy Rice – Better Than Takeout
Creamy Coconut Chicken Brothy Rice is the ultimate comfort food. After making this many times, I’ve discovered the trick to the perfect brothy rice every time. The creamy, coconut-infused broth is irresistible, and it’s better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Herb White Bean Dip Recipe for Quick Snacks and Easy Stuffed Grape Leaves with Lemon Rice and Herbs.
Why This Creamy Coconut Chicken Brothy Rice – Better Than Takeout Is Pure Comfort
- The rich, creamy coconut broth is incredibly comforting
- It's ready in just 30 minutes, making it perfect for busy weeknights
- Customize it with your favorite veggies or proteins
- Leftovers reheat beautifully for meal prep
What You'll Need for Creamy Coconut Chicken Brothy Rice – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- jasmine rice
- coconut milk
- chicken broth
- coconut aminos
- garlic
- ginger
- red pepper flakes
- salt
- black pepper
- Optional: fresh cilantro
- Optional: green onions
- Optional: lime wedges
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs or tofu for a vegetarian version.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking the rice and chicken simultaneously → See on Amazon
- High-quality coconut milk — Ensures a rich, creamy broth → See on Amazon
How to Make Creamy Coconut Chicken Brothy Rice – Better Than Takeout
- Step 1: Season chicken breasts with salt, pepper, garlic, and ginger. Cook in a large pot or Dutch oven over medium heat until browned on both sides. Remove chicken and set aside.
- Step 2: Add rice to the pot and toast for a few minutes. Stir in coconut milk, chicken broth, coconut aminos, and red pepper flakes. Bring to a boil.
- Step 3: Return chicken to the pot, reduce heat to low, cover, and let simmer for 20-25 minutes, or until chicken is cooked through and rice is tender.
- Step 4: Shred chicken and stir it back into the pot. Taste and adjust seasoning if needed. Serve with fresh cilantro, green onions, and lime wedges.
Cook's Tips for Perfect Creamy Coconut Chicken Brothy Rice – Better Than Takeout
- : To prevent the rice from sticking, make sure to rinse it thoroughly before cooking.
- Common mistake and fix: If your broth becomes too thick, simply add a little more chicken broth or water to reach your desired consistency.
- : For a spicier version, add more red pepper flakes or a diced jalapeño to the pot.
- : To make this recipe gluten-free, ensure your chicken broth is gluten-free.
Storing & Reheating Creamy Coconut Chicken Brothy Rice – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make the chicken and broth ahead of time. Store separately in the fridge for up to 2 days. Reheat and combine when ready to serve.
Freezing Creamy Coconut Chicken Brothy Rice – Better Than Takeout
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a quicker cooking time, you can use a pressure cooker or Instant Pot.
- Best substitution: If you don't have coconut aminos, you can substitute with soy sauce or tamari.
- Make-ahead: This recipe can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your rice is still hard after 25 minutes, add a little more chicken broth and continue to simmer.
Want to level up this recipe?
Stainless Steel Dutch Oven — Even heat distribution ensures perfectly cooked chicken and rice every time → Check price on Amazon
Creamy Coconut Chicken Brothy Rice – Better Than Takeout
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- jasmine rice
- coconut milk
- chicken broth
- coconut aminos
Seasonings
- garlic
- ginger
- red pepper flakes
- salt
- black pepper
Optional Toppings
- fresh cilantro
- green onions
- lime wedges
Instructions
- Step 1: Season chicken breasts with salt, pepper, garlic, and ginger. Cook in a large pot or Dutch oven over medium heat until browned on both sides. Remove chicken and set aside.
- Step 2: Add rice to the pot and toast for a few minutes. Stir in coconut milk, chicken broth, coconut aminos, and red pepper flakes. Bring to a boil.
- Step 3: Return chicken to the pot, reduce heat to low, cover, and let simmer for 20-25 minutes, or until chicken is cooked through and rice is tender.
- Step 4: Shred chicken and stir it back into the pot. Taste and adjust seasoning if needed. Serve with fresh cilantro, green onions, and lime wedges.
Notes
- Chef tip: For a quicker cooking time, you can use a pressure cooker or Instant Pot.
- Best substitution: If you don't have coconut aminos, you can substitute with soy sauce or tamari.
- Make-ahead: This recipe can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your rice is still hard after 25 minutes, add a little more chicken broth and continue to simmer.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: You can make the chicken and broth ahead of time. Store separately in the fridge for up to 2 days. Reheat and combine when ready to serve.
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.
Creamy Coconut Chicken Brothy Rice – Better Than Takeout FAQs
Yes, you can make the chicken and broth ahead of time. Store separately in the fridge for up to 2 days. Reheat and combine when ready to serve.
If your rice is still hard after 25 minutes, add a little more chicken broth and continue to simmer. The rice should be tender in about 5 more minutes.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, this recipe is gluten-free as long as you use gluten-free chicken broth.
Yes, you can make this recipe in the Instant Pot. Cook the chicken and rice together on high pressure for 4 minutes, followed by a 10-minute natural release.
A Warm Final Note
I can’t wait for you to try Creamy Coconut Chicken Brothy Rice – Better Than Takeout 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!
