Peanut-Crusted Chicken with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp chicken coated in a savory peanut and spice crust, served over fragrant rice infused with coconut milk and lime. This senegalese-inspired chicken ready in about 52 minutes pairs pounds Chicken breasts, tablespoons Soy sauce, teaspoon Garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 32 min Serves 4 Senegalese-inspired cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, combine 1 cup long-grain rice, 1.5 cups coconut milk, and 1/4 teaspoon salt. Bring to a simmer over medium heat, then reduce to low, cover, and cook for 18-20 minutes until rice is tender and liquid absorbed.
  2. Step 2: Whisk 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 tablespoon lime juice in a small bowl until smooth. Place 1.5 pounds chicken breasts in a shallow dish and coat evenly with the sauce.
  3. Step 3: Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F.
  4. Step 4: Fluff cooked rice with a fork, divide among plates, top with chicken, and garnish with 2 tablespoons sliced green onions.

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Frequently asked questions

How long does Peanut-Crusted Chicken with Coconut Rice take to make?

Total time is about 52 minutes (20 min prep + 32 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Peanut-Crusted Chicken with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken breasts from drying out.

Can I substitute ingredients in Peanut-Crusted Chicken with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Peanut-Crusted Chicken with Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Peanut-Crusted Chicken with Coconut Rice?

Senegalese-inspired chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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