If you’re looking for the ultimate comfort food that also happens to come together in under 45 minutes, then you are going to absolutely LOVE my Pan Seared Chicken with Coconut Curry Brothy Rice. Perfectly golden, juicy pan-seared chicken thighs are served over fluffy jasmine rice with the most flavorful, aromatic coconut curry broth poured right on top. It’s warm, cozy, so satisfying, and, I’m just going to say it, one of the best things I’ve made in a very long time.

A bowl of rice topped with sliced grilled chicken, chopped green onions, lime wedges, fresh herbs, and a creamy sauce. A spoon rests in the bowl, and extra lime wedges and herbs are nearby.

Friends, my latest hyper fixation meal has arrived and I am not even a little bit sorry about it. I have been making this on repeat for weeks now, and every single time I put it on the table, my boys go absolutely crazy for it—which, if you’re a mom, you know is basically the highest honor a recipe can receive.

This one is truly so simple, but the flavors are anything but. You pan sear the chicken thighs until they’re perfectly golden, make the most incredible coconut curry broth right on the stovetop, and then pour it directly over warm jasmine rice. That’s it! The broth is creamy, a little spicy, and so fragrant — and when it soaks into the rice, it is honestly one of the best things I have ever eaten. If you are looking for a weeknight dinner that tastes amazing but doesn’t require a ton of effort, this is the one.

Raw chicken thighs on a plate surrounded by fresh limes, ginger, garlic, green onions, olive oil, broth, chili paste, curry paste, coconut milk, salt, pepper, and red sauce on a marble surface. — To make this, you’ll need chicken thighs, avocado oil, salt, pepper, chicken broth, ginger, garlic, red curry paste, better than bouillon, full fat coconut milk, fish sauce, lime, jasmine rice, green onions, cilantro, chili oil, and lime wedges.

Chicken thighs seasoned with pepper and searing in a white skillet, surrounded by ingredients like ginger, oil, sauces, lime, and herbs on a marbled countertop. — To make this, you’ll need chicken thighs, avocado oil, salt, pepper, chicken broth, ginger, garlic, red curry paste, better than bouillon, full fat coconut milk, fish sauce, lime, jasmine rice, green onions, cilantro, chili oil, and lime wedges.

What You Need to Make This Pan Seared Chicken with Coconut Curry Brothy Rice

Chicken Thighs: Boneless, skinless chicken thighs juicy, flavorful, and hold up beautifully to a good sear. I highly recommend using thighs over breasts here—they have more fat, which means more flavor and a better sear!
Avocado Oil: You’ll need a little avocado oil both for searing the chicken and for building the broth. Avocado oil has a high smoke point, which makes it perfect for getting that golden, crispy crust on the chicken.
Salt & Pepper: Simple seasoning is all you need for the chicken.
Chicken Broth: You’ll use chicken broth in two places—to deglaze the pan after searing the chicken and as the base of the coconut curry broth. Don’t skip the deglazing step—those crispy browned bits stuck to the bottom of the pan are pure gold.
Ginger: Fresh grated ginger or ginger paste adds a warm, slightly spicy depth to the broth.
Garlic: Three cloves of fresh minced garlic go into the broth, adding a savory, aromatic flavor that takes the whole dish to the next level.
Red Curry Paste: This is where all of that gorgeous color and bold, complex flavor comes from! I recommend starting with 2 tablespoons and working your way up to 3 if you love more heat. Different brands vary in spice level, so taste as you go!

A hand pours liquid from a jar into a saucepan of orange soup, surrounded by ingredients like lime, ginger, scallions, oil, and sauces on a countertop. — *Once the chicken is cooked through, pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all of those browned bits from the bottom.*

Better Than Bouillon: Just a little bit adds a rich, savory depth to the broth that you simply can’t get from regular broth alone.
Full Fat Coconut Milk: Full fat is the way to go here—it makes the broth incredibly rich, creamy, and silky. I don’t recommend substituting with light coconut milk, as it will make the broth much thinner.
Fish Sauce: Just a teaspoon of fish sauce adds a subtle depth and umami to the broth.
Lime: A squeeze of fresh lime juice at the end brightens up the entire broth and balances out the richness of the coconut milk.
Jasmine Rice: Fluffy, fragrant jasmine rice is the perfect base for soaking up all of that incredible broth. To save time, I buy frozen pre-cooked jasmine rice and microwave it.
Green Onions: Sliced green onions are the perfect fresh, mild garnish for this dish.
Cilantro: Freshly chopped cilantro adds a bright, herby finish to each bowl. If you’re a cilantro-hater (no judgment!), you can skip it or swap it for fresh parsley.
Chili Oil: A drizzle of chili oil adds a gorgeous finishing touch and an extra kick of heat!

How to Make This Pan Seared Chicken with Coconut Curry Brothy Rice

To make this recipe, start with the chicken. Pat the chicken thighs dry with paper towels — this is key for getting a good sear! Season them generously with salt and pepper on both sides. Heat the avocado oil in a large skillet over medium heat, then add the chicken thighs to the pan. Here’s the most important tip: do NOT move the chicken once it hits the pan. Let it cook, undisturbed, for 5-7 minutes, until it naturally releases from the pan. Once it releases on its own, flip it and cook for another 7-10 minutes on the other side, depending on the thickness of your chicken thighs.

Once the chicken is cooked through, pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all of those browned bits from the bottom. Spoon the broth over the chicken, then remove the pan from the heat. Transfer the chicken to a cutting board and allow it to rest for a few minutes before slicing.

Sliced, cooked chicken thighs on a wooden cutting board with a green-handled knife, surrounded by bowls of rice, lime, green onions, and fresh ginger. — *Spoon the broth over the chicken, then remove the pan from the heat. Transfer the chicken to a cutting board and allow it to rest for a few minutes before slicing.*

A bowl of rice topped with sliced grilled chicken, creamy orange curry sauce being poured on top, garnished with lime wedges, green onions, and cilantro. Utensils, herbs, and a drink are nearby on the table. — *Spoon the broth over the chicken, then remove the pan from the heat. Transfer the chicken to a cutting board and allow it to rest for a few minutes before slicing.*

Next, make the coconut curry broth. In a saucepan over medium heat, add the avocado oil. Once hot, add in the grated ginger and minced garlic. Stir for one minute, until fragrant. Then, add in the red curry paste, Better Than Bouillon, and chicken broth, and stir for another two minutes. Pour in the full fat coconut milk, fish sauce, and lime juice, then stir to combine. Cover the saucepan, reduce the heat to low, and allow the broth to simmer for five minutes, until the flavors have melded together.

While the broth is simmering, prepare your rice using your preferred method. I microwave frozen pre-cooked jasmine rice for the fastest, easiest option! To assemble the bowls, add a generous scoop of rice to the bottom of each bowl. Top with sliced chicken, then ladle the coconut curry broth generously over the top. Garnish with sliced green onions, fresh cilantro, and a drizzle of chili oil. Serve with lime wedges on the side.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.