Tortilla Crusted Chicken with Coconut Rice

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Tortilla Crusted Chicken and Coconut Rice with black beans and corn is a flavorful, filling meal the whole family will enjoy.

Tortilla Crusted Chicken with beans and rice on a white plate.


How to Make Tortilla Crusted Chicken With Coconut Rice:

Boneless chicken breasts are coated in crushed tortilla chips- a great way to use up leftover chips! They are then sauteed until golden brown and crispy. I like to cut 2 chicken breasts in half horizontally to make 4 chicken cutlets that cook more quickly. Plus it makes the meal much more economical.


To make sure the chicken was well coated, I first dredged it in flour, then dipped it in egg, and then pressed the crushed tortilla chips on. The finer you crush the tortilla chips, the better they will adhere to the chicken. To crush them, I placed them in a large ziptop bag and crushed them with my hands.

Chicken and rice on a plate with blowl of rice in background.


For the rice, I used Jasmine rice but you could use regular white rice. Not only does Jasmine rice taste wonderful, the nutty-floral aroma it gives off as it cooks is amazing. The rice is cooked in coconut milk which helps flavor the rice and gives it a hint of sweetness. The rice is finished off with some canned black beans and corn plus a few green onions.


To flavor the dish up even more, I mixed together a little lime juice, honey, and oil to drizzle on top.

Tortilla Crusted Chicken is a weeknight meal everyone in the family will look forward to.


Try These Other Delicious Chicken Dinners:

Tortilla Crusted Chicken with beans and rice on a white plate.

Tortilla Crusted Chicken with Coconut Rice

Course: Main Dish
Cuisine: Mexican
Keyword: chicken breasts
Prep Time: 15 minutes
Cook Time: 26 minutes
Total Time: 41 minutes
Servings: 4
Calories: 751kcal
Author: Christin Mahrlig
Tortilla Crusted Chicken and coconut rice with black beans and corn makes a flavorful meal any night of the week. Crushed tortilla chips make a crispy coating.
Print Recipe



  • 1 can coconut milk, the thick kind
  • 1/2 cup water
  • 1 cup Jasmine rice
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 cup canned black beans, rinsed
  • 1 cup corn
  • 3 green onions, sliced


  • 2 boneless, skinless chicken breasts cut in half horizontally or 4 chicken cutlets
  • 1/2 cup flour
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups finely crushed tortilla chips
  • 3 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon vegetable oil


  • Combine rice, coconut milk, water, salt, and sugar in a medium saucepan. Bring to a simmer, place lid on top and cook for 20 minutes (or amount of time suggested on the rice container).
  • Remove from heat and stir in beans, corn, and green onions. Keep warm.
  • Place flour, cumin, garlic powder, and 1/2 teaspoon salt on a plate and tortilla chips on a second plate. Place eggs in a bowl. Mix the spices into the flour.
  • Coat chicken in flour, dip in egg, and dredge in tortilla crumbs. Use your fingers to really press the crumbs into the chicken.
  • Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes each side, or until done.
  • In a small bowl, whisk together lime juice, honey, and oil.
  • Dish rice onto 4 plates, top with chicken and drizzle with honey-lime mixture.


Calories: 751kcal

Originally published August 23, 2014.

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12 thoughts on “Tortilla Crusted Chicken with Coconut Rice

  1. This looks delicious and your crust is perfect. I once made chicken crusted with tortilla chips and most of the crust was left behind in the pan. I found that I did better baking it in the oven. The crust stayed on 😀

  2. I love coconut rice and it sounds delicious with this crispy tortilla crusted chicken! Such a creative way to and fun new way of serving chicken – pinning 🙂

  3. I just recently discovered my love for coconut rice, but I never ever thought to throw black beans and corn in it. But now that sounds like a lovely combo, especially with this chicken! I love the idea of leftover chips as a coating. 😀 Great recipe idea, Christin!

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