Lemongrass Chicken with Rice and Zucchini

Some dinners just hit differently, you know? When the day’s been long, the fridge is full of “meh,” and everyone’s hunger levels are rising like a full moon over a PTA meeting… that’s when Lemongrass Chicken with Rice and Zucchini swoops in to save dinner (and your sanity).

It’s cozy, creamy, and just the right kind of zesty — like a tropical vacation in a bowl. This dish is easy enough for a Wednesday night, yet flavorful enough to impress your picky eater, your mother-in-law, or even your own skeptical taste buds. And let’s be honest — anything that includes coconut cream, garlic, and juicy chicken is already on the fast track to “family favorite” status.

So whether you’re juggling carpool duty or just craving something refreshingly different for dinner, this recipe is about to become your go-to.

Why You’ll Love This Lemongrass Chicken with Rice and Zucchini

There’s something magical about the combination of lemongrass, coconut cream, and lime — it’s like the holy trinity of bright, bold, and comforting. Add tender chicken, fluffy rice, and crisp veggies? That’s a one-pan wonder waiting to happen.

• Quick prep, bold flavor – We’re talking 30-ish minutes start to finish.
• One pan, less mess – That same skillet works overtime. Minimal cleanup? Yes, please.
• Flexible veggies – Use zucchini, broccoli, or a salad—whatever your fridge is offering up.
• Picky-eater friendly – Spicy? Skip the jalapeño. Creamy? Check. Familiar? Totally.

Ingredients

For the Chicken:

• 1½ pounds boneless, skinless chicken thighs
• 1 teaspoon paprika
• Garlic powder, onion powder, salt, and pepper to taste
• Olive oil

For the Lemongrass Sauce:

• 3 cloves garlic, minced
• 1 jalapeño, ribs and seeds removed (optional), minced
• 1-inch knob of ginger, grated or minced
• 2 tablespoons lemongrass or lemongrass paste
• 1 tablespoon brown sugar
• 1 can (14 oz) unsweetened coconut cream (not cream of coconut!)
• Juice and zest of 1 lime
• Salt to taste

To Serve:

• Fresh chopped cilantro and/or basil
• Cooked rice
• Zucchini, broccoli, or a fresh green salad

How to Make Lemongrass Chicken with Rice and Zucchini

1. Sear the Chicken

In a large skillet over medium-high heat, drizzle in a little olive oil. Add chicken thighs and season generously with paprika, garlic powder, onion powder, salt, and pepper.

Sear for 8–10 minutes until cooked through and golden-brown on both sides. Remove and let cool slightly before shredding into bite-sized pieces. (Pro tip: Kitchen shears make this go so much faster.)

2. Make the Lemongrass Sauce

Don’t clean that skillet — we want all those delicious browned bits! Toss in your garlic, jalapeño (if using), and ginger. Sauté for 1–2 minutes until your kitchen smells amazing.

Now add in the lemongrass and brown sugar. Stir to coat and bloom those flavors.

Pour in the coconut cream, and bring it to a low simmer. Add lime juice and zest. Season with salt until it tastes like sunshine.

3. Bring It Together

Return the shredded chicken to the pan. Stir everything so the chicken gets nice and cozy in that creamy sauce. Finish with chopped fresh herbs — basil, cilantro, or both.

4. Serve and Savor

Spoon it generously over a bowl of rice. Add sautéed zucchini, steamed broccoli, or your favorite greens on the side.

Dinner is served, and it’s basically a warm hug with a tropical twist.

Tips for the Best Lemongrass Chicken Ever

• Can’t find lemongrass? Lemongrass paste works beautifully and is usually in the refrigerated produce section or the international aisle.
• Don’t overcook the chicken. We want juicy, not jerky.
• Zucchini tip: Slice into half-moons, sauté in olive oil with salt and pepper for 5–7 minutes until golden but still a little crisp.
• Make ahead: The sauce tastes even better the next day! Store leftovers in an airtight container and reheat gently.

A Little Kitchen Story

This Lemongrass Chicken with Rice and Zucchini became a staple during one hectic summer when I was juggling dinner time, dance recitals, and trying to not eat cereal every night. I whipped it up on a whim using leftover chicken and a can of coconut cream I forgot I had — and the first bite had me wondering where this zesty-creamy-saucy miracle had been all my life. My kids now call it “the fancy chicken,” and I don’t correct them.

FAQs About Lemongrass Chicken with Rice and Zucchini

The Magic of Lemongrass Chicken: A Deliciously Easy Win

It’s amazing what a few bold ingredients can do to lift your dinner routine from “meh” to mouthwatering. This Lemongrass Chicken with Rice and Zucchini isn’t just a meal — it’s a moment of calm in the chaos, a warm, flavorful hug on a plate, and proof that weeknight cooking doesn’t have to be boring (or bland).

Whether you’re whipping it up for your family, meal prepping for the week, or treating yourself to something special after a long day, this dish delivers every single time. The creamy coconut, the zing of lime, that hint of lemongrass… it’s the kind of comfort food that makes you feel like you actually have it all together — even if your laundry pile says otherwise.

So grab that skillet, pour a little love (and coconut cream) in, and let’s make dinner magic. 💛 Here’s to more flavor, less fuss, and meals that make you smile.

More Chicken Magic You’ll Love

Now that you’ve got Lemongrass Chicken with Rice and Zucchini in your recipe rotation, why stop there? If you’re craving more flavor-packed, easy-to-make chicken dinners that bring that same comforting-meets-fresh vibe, I’ve got just the thing. Here are a few more mouthwatering meals from the Chicken Magic Recipes kitchen that pair beautifully with the taste and style of today’s dish:

• Craving more cozy creaminess with a punch of garlic? Try this irresistible Creamy Garlic Chicken with Roasted Baby Potatoes — it’s hearty, soul-soothing, and a perfect weeknight companion.
• Looking for another bowl that balances sweet heat with juicy protein? You’ll love the Sweet Chili Rotisserie Chicken Bowls — easy, satisfying, and loaded with colorful veggies.
• If smoky-sweet is your thing, don’t miss these Grilled Hot Honey Chicken thighs. They’re sticky, spicy, and perfectly charred — an outdoor grilling dream.
• And for those who enjoy global flavors (because clearly you do!), dive into this zesty, herby Chimichurri Grilled Chicken Bowl with Garlic Sauce. It’s bold, vibrant, and incredibly meal-prep friendly.

These recipes are handpicked to match the flavor energy of your lemongrass chicken — vibrant, satisfying, and totally doable for a busy evening. Keep the inspiration going and bring even more Chicken Magic into your weeknights!

Lemongrass Chicken with Rice and Zucchini

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• Author: Aneta
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

This Lemongrass Chicken with Rice and Zucchini is a quick, creamy, and flavor-packed dinner made with tender chicken thighs, a zesty coconut-lime lemongrass sauce, and fresh herbs. Perfect for busy weeknights, it’s a comforting meal with a tropical twist!

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Ingredients

Scale 1x2x3x

For the Chicken:

• 1½ pounds boneless skinless chicken thighs

• 1 teaspoon paprika

• Garlic powder, onion powder, salt, and pepper to taste

• Olive oil (for cooking)

For the Lemongrass Sauce:

• 3 cloves garlic, minced

• 1 jalapeño (optional), ribs and seeds removed, minced

• 1-inch piece of fresh ginger, grated or minced

• 2 tablespoons lemongrass or lemongrass paste

• 1 tablespoon brown sugar

• 1 (14-ounce) can unsweetened coconut cream (not cream of coconut)

• Zest and juice of 1 lime

• Salt to taste

To Serve:

• Cooked white rice

• Zucchini (sautéed or fresh slices), or broccoli/salad

• Fresh cilantro and/or basil, chopped

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Instructions

1. Cook the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, season with paprika, garlic powder, onion powder, salt, and pepper. Cook for 8–10 minutes until golden and fully cooked. Remove from pan, cool slightly, then shred into bite-sized pieces.

2. Make the Sauce:
   In the same skillet (no need to clean it), sauté the garlic, ginger, and jalapeño until fragrant. Add lemongrass and brown sugar, stir to combine. Pour in the coconut cream, stir, and bring to a gentle simmer. Add lime zest, lime juice, and salt to taste.

3. Combine:
   Return the shredded chicken to the skillet and stir to coat in the creamy lemongrass sauce. Add chopped cilantro or basil just before serving.

4. Serve:
   Plate the chicken over cooked rice and serve with sautéed or fresh zucchini slices. Garnish with more herbs and enjoy!

Notes

Zucchini Option: Quickly sauté zucchini in olive oil with a pinch of salt and pepper for 5–7 minutes until lightly golden but crisp-tender.
Make it spicier: Leave the seeds in the jalapeño or add a pinch of red pepper flakes.
Dairy-Free: This recipe is naturally dairy-free thanks to the coconut cream!

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Skillet
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 490 kcal
• Sugar: 5 g
• Sodium: 420 mg
• Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 115 mg