Creamy Coconut Chicken with Broth Rice & Garlicky Bok Choy

This is one of those cozy, one-plate meals that feels fancy but is actually very simple to pull together. Juicy oven-finished chicken, fragrant coconut broth, buttery bok choy, and rice cooked in chicken broth for extra flavor — everything comes together perfectly in one bowl.

Ingredients

For the Rice

• White rice

• Chicken broth (used instead of water)

For the Chicken

• Chicken (your choice of cut)

• Olive oil

• Pepper

• Garlic powder

• Chili powder

• Cayenne pepper

• Butter garlic

• Honey (for coating before baking)

For the Coconut Broth

• Sliced onions

• Pepper

• 4 cups water

• 2 tablespoons chicken bouillon

• 1 can coconut milk

• Cayenne pepper

• Garlic powder

• Parsley

• Fresh thyme

• Fresh basil

• Tomato paste

For the Bok Choy

• Bok choy

• Olive oil

• Chili oil

• Pepper

• Onion powder

• Garlic herb butter

• Minced garlic

Instructions

1. Make the Rice

Start by cooking your rice using chicken broth instead of water. This adds so much flavor right from the base of the dish. Once cooked, set aside.

2. Cook the Chicken

Heat olive oil in a skillet over medium heat. Add the chicken and season with pepper, garlic powder, chili powder, cayenne pepper, and butter garlic. Cook for about 8 minutes, then flip the chicken.

Transfer the chicken to a baking pan, coat with honey, and bake at 400°F until fully cooked and caramelized.

3. Build the Coconut Broth

Using the same skillet you cooked the chicken in (don’t waste that flavor), add sliced onions and a little pepper. Pour in 4 cups of water, add 2 tablespoons of chicken bouillon, and stir.

Add 1 can of coconut milk and let everything simmer for about 5 minutes. Season with cayenne pepper, parsley, garlic powder, fresh thyme, and fresh basil. Let the broth simmer gently for 30 minutes, then stir in tomato paste for richness and depth.

4. Cook the Bok Choy

In a separate pan, heat olive oil and chili oil. Add the bok choy and season with pepper, onion powder, garlic herb butter, and minced garlic. Cover with a lid and cook for 10–15 minutes, turning occasionally until tender and flavorful.

5. Assemble & Serve

Plate the rice first, then top with the honey-glazed chicken and bok choy. Spoon the creamy coconut broth generously over everything.

Final Thoughts

This meal is rich, comforting, and layered with flavor — perfect for a cozy dinner but impressive enough to serve guests. The coconut broth ties everything together and takes this dish to the next level.

If you remake this, don’t forget to save the leftovers — it’s even better the next day.