Description
This Spiced Coconut Basil Chicken & Rice recipe is a creamy, one-skillet dinner packed with bold flavors. Featuring tender chicken simmered in coconut milk with garlic, ginger, and basil, it’s an easy weeknight meal with Thai-inspired comfort. Serve over jasmine rice for a satisfying dish the whole family will love.
Ingredients
2 boneless skinless chicken breasts
1 can full-fat coconut milk (13.5 oz)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup fresh basil leaves, chopped
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon red pepper flakes
1 tablespoon lime juice
3 cups cooked jasmine rice
2 tablespoons neutral oil (canola or avocado)
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Season chicken breasts with salt and pepper. Heat oil in a skillet over medium-high heat. Sear chicken until golden on both sides, about 3–4 minutes per side. Remove and set aside.
2. In the same skillet, add a bit more oil if needed. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
3. Pour in coconut milk, soy sauce, brown sugar, and red pepper flakes. Stir well and scrape up any browned bits. Return chicken to the skillet. Simmer for 10–15 minutes until chicken is fully cooked and sauce thickens slightly.
4. Add lime juice and chopped basil. Stir and let sit off the heat for a few minutes to bloom the flavors.
5. Serve hot over jasmine rice and garnish with more basil or lime wedges if desired.
Notes
This dish is great for meal prep and reheats beautifully.
Use full-fat coconut milk for the richest flavor and best texture.
Add bell peppers, green beans, or snap peas to bulk it up with veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 portion (with rice)
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg