These lemon chicken thighs with creamy coconut rice are so flavorful and easy to make! This recipe comes together very quickly and mostly requires time in the oven, allowing the flavors to meld beautifully as the chicken cooks to perfection. The bright lemon and spices infuse the meat with a zesty, refreshing taste, while the creamy coconut rice complements the chicken with its rich, velvety texture and subtle sweetness. Perfect for a weeknight dinner or a special occasion, this meal not only delights the palate but also fills your kitchen with an enticing aroma that will have everyone asking for seconds. This dish is perfect served with a fresh salad or your favorite steamed vegetables!
What I Love About This Recipe
Simple – This recipe only requires a handful of ingredients and is oh-so-easy to bring together quickly. Just throw the rice on the stovetop or rice cooker, season and sear the chicken and pop in the oven to finish. Use the baking time to finish cleanup and prepare any sides you wish to serve!
Bright – Coconut and lemon paired with fresh Za’atar seasoning blend together perfectly for a fresh and flavorful meal. The creaminess of the coconut complements the zesty punch of lemon, creating a harmonious balance that excites the palate. When you incorporate the aromatic Za’atar seasoning blend, it introduces an earthy, herbal note that elevates the dish to new heights.
Filling – Carbs from the rice are balanced with lots of protein and healthy fats that keep you satiated longer, making it an excellent choice for meals that provide sustained energy. This blend of nutrients is essential for maintaining your focus and productivity, allowing you to power through your tasks effectively and enjoy a balanced approach to nutrition throughout the day.
Tips
- If you are dairy free, just substitute the butter for olive oil or avocado oil. This recipe is also gluten free.
- Combine the oil, lemon juice, and spices with the chicken early in the day to help the flavors meld together!
- If you struggle with making rice on the stovetop, you can use a rice cooker to make rice as you usually would.
- Serve with a large fresh salad!
Tools
- Large cast iron skillet
- Stainless steel pot with lid
- Tongs
- Wooden spoon
- Measuring cups and spoons
Ingredients
Bone in, skin on chicken thighs
Olive oil
Za’atar seasoning
Garlic powder
Real salt and pepper
Lemon juice
White rice
Bone broth
Coconut milk
Butter
Instructions For Making Lemon Chicken Thighs With Creamy Coconut Rice
Preheat oven to 375 degrees F.
Combine white rice, 3/4 teaspoon real salt, bone broth, 3/4 c. coconut milk, and 1.5 tablespoons lemon juice in stainless steel pot. Put on the lid and place on stovetop at medium-low until most of the liquid is absorbed then switch to low.
Meanwhile, preheat cast iron skillet.
Rinse chicken thighs thoroughly and pat dry with a paper towel. Put chicken in a mixing bowl and add olive oil, 1/4 c. lemon juice, real salt, black pepper, garlic powder, and Za’atar seasoning blend. Mix everything with your hand until the spices are evenly coating the chicken.
Place chicken thighs in the cast iron skillet and sear on each side until golden brown (7-10 min). Once both sides are seared, make sure the skin side is facing up and then pop the skillet into the oven for 25 minutes or until fully cooked.
Once the rice is mostly done and the liquid is absorbed, pour in the rest of the coconut milk and cubed butter (or olive oil). Put the lid on and let sit on low for a few minutes until the butter is melted.
Prepare any sides while the chicken finishes baking. Once the chicken is done, pull it out of the oven and let it rest for about 5 minutes. Fluff the rice so everything is mixed.
Serve and enjoy!
Other Recipes To Try
If you try this recipe and enjoy it, I would love if you would come back and leave a rating. You can also save this recipe on Pinterest for a quick reference!
Recipe For Lemon Chicken Thighs With Creamy Coconut Rice
Lemon Chicken Thighs With Creamy Coconut Rice
Equipment
- Large cast iron skillet
- Stainless steel pot with lid
- Tongs
- Wooden Spoon
- Measuring cups and spoons
Ingredients
Chicken
- 8 Chicken Thighs bone in, skin on
- ¼ cup Extra virgin olive oil
- ¼ cup Lemon juice
- 2 Tbsp Za'atar seasoning blend
- 1½ tsp Garlic powder
- 1½ tsp Real salt
- 1 tsp Black Pepper
Rice
- 1½ cups White rice
- 1 cup Bone broth
- 1 can Coconut milk (13.5 fl oz)
- 4 Tbsp Butter, cubed Or olive oil for dairy free
Instructions
- Preheat oven to 375 degrees F.
- Combine white rice, 3/4 teaspoon real salt, bone broth, 3/4 c. coconut milk, and 1.5 tablespoons lemon juice in stainless steel pot. Put on the lid and place on stovetop at medium-low until most of the liquid is absorbed then switch to low.
- Meanwhile, preheat cast iron skillet.
- Rinse chicken thighs thoroughly and pat dry with a paper towel. Put chicken in a mixing bowl and add olive oil, 1/4 c. lemon juice, real salt, black pepper, garlic powder, and Za’atar seasoning blend. Mix everything with your hand until the spices are evenly coating the chicken.
- Place chicken thighs in the cast iron skillet and sear on each side until golden brown (7-10 min). Once both sides are seared, make sure the skin side is facing up and then pop the skillet into the oven for 25 minutes or until fully cooked.
- Once the rice is mostly done and the liquid is absorbed, pour in the rest of the coconut milk and cubed butter (or olive oil). Put the lid on and let sit on low for a few minutes until the butter is melted.
- Prepare any sides while the chicken finishes baking. Once the chicken is done, pull it out of the oven and let it rest for about 5 minutes. Fluff the rice so everything is mixed.
- Serve and enjoy!
Leave a Reply