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!
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 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
Instructions
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.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.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.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