Chef Rachel discovered the magic of one-pot Thai chicken meal prep during a bustling week when she needed quick, healthy dinners without sacrificing bold flavors.
This Thai-inspired dish combines tender chicken, fragrant herbs, and creamy coconut milk in a single pot, creating a restaurant-quality meal that’s perfect for meal prep bowls and busy weeknights. The beauty of this recipe lies in its simplicity—minimal cleanup, maximum flavor, and a nutritious dinner that feeds your family or fuels your weekly meal prep routine, similar to our popular Mediterranean Chickpea Bowl.
One-Pot Thai Chicken Meal Prep
Ingredients
Equipment
Method
- Slice chicken into 1-inch pieces and season with salt and pepper.
- Heat 1 tablespoon oil in Dutch oven over medium-high heat. Sear chicken 2-3 minutes per side until lightly browned. Remove and set aside.
- Add remaining oil and sauté onion for 3-4 minutes until softened. Add garlic and cook 1 minute.
- Add curry paste, curry powder, and turmeric, stirring for 1 minute.
- Pour in coconut milk, chicken broth, soy sauce, fish sauce, and brown sugar. Whisk to combine.
- Bring to gentle boil, reduce heat to medium-low. Add bell pepper, broccoli, and snap peas.
- Return chicken to pot, ensuring pieces are submerged. Cover and simmer 15-20 minutes until chicken reaches 165°F.
- Stir in cilantro. Serve over jasmine rice and garnish with peanuts, cilantro, and lime wedges.
- For meal prep, divide into containers and refrigerate up to 4 days.
Notes
32g
Drawing inspiration from traditional Thai curries and Mediterranean meal prep principles, this one-pot Thai chicken recipe delivers protein-packed goodness with aromatic spices like curry powder, turmeric, and red curry paste.
Whether you’re craving healthy Thai dinner ideas or searching for efficient meal prep solutions, this dish brings together the best of both worlds with its vibrant vegetables, jasmine rice, and that irresistible coconut sauce everyone loves. Rachel’s friend Mery, a working mom of three, swears by this recipe for Sunday meal prep—she makes a big batch and portions it into containers for grab-and-go lunches throughout the week, just like she does with our Mediterranean Grain Bowl.
Summary
This One-Pot Thai Chicken Meal Prep is a flavor-packed, nutritious dinner solution that comes together in just 30 minutes. Featuring succulent chicken pieces simmered in creamy coconut milk with red curry paste, fresh vegetables, and jasmine rice, this dish offers the perfect balance of protein, healthy fats, and complex carbohydrates. The recipe requires minimal prep work and uses a single pot, making it ideal for meal preppers and busy families seeking healthy dinner ideas with bold Thai flavors. Each serving delivers approximately 450 calories with 29 grams of protein and 11 grams of fiber, creating a well-rounded meal that satisfies hunger and supports your nutritional goals.
Equipment
- Large Dutch oven or deep skillet with lid (at least 5-quart capacity)
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Meal prep containers (if preparing for the week)
Ingrédients
For the Thai Chicken:
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons avocado oil or olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup snap peas
For the Sauce:
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) unsweetened coconut milk
- 1 cup low-sodium chicken broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- ½ teaspoon turmeric
For Serving:
- 1½ cups jasmine rice, cooked
- ¼ cup fresh cilantro, chopped
- ¼ cup roasted peanuts, chopped (optional)
- Lime wedges
- Sriracha sauce (optional, for heat)
Directions
Step 1: Prepare the Ingredients
Slice the chicken breasts into uniform 1-inch pieces and season with salt and pepper. Chop all vegetables and have your sauce ingredients measured and ready for quick cooking.
Step 2: Sear the Chicken
Heat 1 tablespoon of oil in your large Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook for 2-3 minutes per side until lightly browned but not fully cooked through. Remove chicken from the pot and set aside.
Step 3: Sauté the Aromatics
In the same pot, add the remaining tablespoon of oil. Sauté the sliced onion for 3-4 minutes until softened and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Step 4: Build the Sauce
Add the Thai red curry paste, curry powder, and turmeric to the onions, stirring for about 1 minute to toast the spices and release their flavors. Pour in the coconut milk, chicken broth, soy sauce, fish sauce, and brown sugar, whisking to combine everything smoothly.
Step 5: Simmer with Vegetables
Bring the sauce to a gentle boil, then reduce heat to medium-low. Add the bell pepper, broccoli, and snap peas to the pot. Return the chicken pieces to the pot, ensuring they’re submerged in the sauce.
Step 6: Cook Until Tender
Cover the pot and let everything simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked (internal temperature reaches 165°F) and vegetables are tender-crisp. The sauce should thicken slightly during this time.
Step 7: Finish and Serve
Taste and adjust seasoning with additional soy sauce or fish sauce if needed. Stir in fresh cilantro and remove from heat. Serve over cooked jasmine rice and garnish with chopped peanuts, extra cilantro, and lime wedges.
Step 8: Meal Prep Storage
For meal prep, divide rice and chicken mixture into individual containers. Allow to cool completely before sealing and refrigerating for up to 4 days.
Tips and Variations
Protein Swaps:
- Turkey breast: Substitute ground turkey or turkey cutlets for a leaner option
- Shrimp: Use 1½ lbs large shrimp, reducing cooking time to just 5-7 minutes
- Tofu: Press extra-firm tofu and cube for a plant-based version, similar to our Vegan Buddha Bowl
Vegetable Variations:
- Add mushrooms, baby corn, or bamboo shoots for authentic Thai texture
- Use bok choy, Thai basil, or spinach for additional greens
- Include sweet potato cubes for extra fiber and natural sweetness
Spice Level Adjustments:
- For mild flavor, use only 1 tablespoon of red curry paste
- For extra heat, add fresh Thai chilies or increase curry paste to 3 tablespoons
- Serve with Sriracha on the side for customizable spiciness
Make-Ahead Tips:
- Prep vegetables and marinate chicken the night before for even faster cooking
- Double the recipe and freeze half in freezer-safe containers for up to 3 months
- Store sauce separately from rice to prevent sogginess during meal prep
Dietary Modifications:
- Low-carb: Serve over cauliflower rice instead of jasmine rice
- Paleo-friendly: Replace soy sauce with coconut aminos
- Nut-free: Omit peanuts and use sunflower seeds for garnish
Nutrition Facts
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 452 kcal |
| Protein | 32g |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Carbohydrates | 42g |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Cholesterol | 85mg |
| Sodium | 780mg |
| Potassium | 620mg |
| Vitamin A | 35% DV |
| Vitamin C | 95% DV |
| Calcium | 8% DV |
| Iron | 15% DV |
Servings: 4 | Serving Size: 1½ cups chicken mixture + ¾ cup rice
Nutritional Highlights
This one-pot Thai chicken meal prep delivers exceptional nutritional value with 32 grams of protein per serving, supporting muscle maintenance and keeping you satisfied for hours. The coconut milk provides medium-chain triglycerides (MCTs), which are healthy fats that may boost metabolism and provide quick energy. With 95% of your daily vitamin C needs and 35% of vitamin A, this dish strengthens immune function and supports eye health through its colorful vegetable medley.
The combination of lean chicken breast and fiber-rich vegetables creates a balanced meal that stabilizes blood sugar levels and promotes digestive health. Turmeric and curry spices offer anti-inflammatory benefits, while garlic and ginger support cardiovascular wellness. At just 452 calories per generous serving, this recipe fits perfectly into weight management plans without sacrificing flavor or satisfaction.
Dietitian Tips
Focus on portion control by measuring your rice serving to ¾ cup cooked, which provides adequate energy without excessive carbohydrates. To increase the nutrient density further, consider adding an extra cup of vegetables like bok choy or spinach during the last 5 minutes of cooking.
For those monitoring sodium intake, use low-sodium soy sauce and reduce fish sauce to 1½ teaspoons, compensating with a squeeze of fresh lime juice for brightness. The healthy fats from coconut milk enhance absorption of fat-soluble vitamins A and C from the vegetables, so don’t skip this ingredient even if watching calories.
Meal prep success depends on proper storage—keep the chicken mixture and rice in separate compartments if possible to maintain optimal texture throughout the week. Reheat gently with a splash of water or broth to restore the sauce’s creamy consistency. This recipe provides an excellent macronutrient balance with approximately 28% protein, 36% fat, and 36% carbohydrates, making it suitable for various dietary approaches from Mediterranean to balanced eating patterns.
FAQs
Can I make this one-pot Thai chicken meal prep ahead of time?
Yes, this recipe is perfect for meal prepping and can be made up to 4 days in advance. Store the chicken mixture and rice in separate airtight containers in the refrigerator. When reheating, add 1-2 tablespoons of water or chicken broth to restore the sauce’s creamy consistency. The flavors actually intensify after a day or two, making leftovers even more delicious.
What can I substitute for fish sauce in this Thai chicken recipe?
If you don’t have fish sauce, use an equal amount of soy sauce or tamari for a similar umami depth. Alternatively, combine 1 tablespoon soy sauce with ½ teaspoon anchovy paste for a closer flavor match. For a completely plant-based version, try mushroom-based soy sauce or add an extra teaspoon of miso paste dissolved in a tablespoon of water.
How do I adjust the spice level in one-pot Thai chicken?
Start with just 1 tablespoon of red curry paste for mild heat, or increase to 3 tablespoons for a spicier version. Red curry paste varies significantly between brands, so taste your sauce before adding all the chicken. You can always add fresh Thai chilies, cayenne pepper, or Sriracha at the end to increase heat without overwhelming the other flavors.
Can I use chicken thighs instead of chicken breasts?
Absolutely—boneless, skinless chicken thighs work beautifully and add extra richness to the dish. Thighs require the same cooking time (15-20 minutes) but are more forgiving and less likely to dry out. Bone-in, skin-on thighs can also be used if you increase cooking time to 45-60 minutes and remove excess fat from the surface before serving.
Is this Thai chicken meal prep gluten-free?
This recipe can easily be made gluten-free by substituting regular soy sauce with tamari or coconut aminos. Check your red curry paste label, as most brands are naturally gluten-free, but some may contain wheat-based additives. Fish sauce is typically gluten-free, but verify the brand to ensure no added ingredients contain gluten.
How should I reheat meal prep portions?
Microwave individual portions on 70% power for 2-3 minutes, stirring halfway through to ensure even heating. For stovetop reheating, transfer to a small pot with 2 tablespoons of water or broth, cover, and warm over medium-low heat for 5-7 minutes, stirring occasionally. The rice may absorb sauce during storage, so adding liquid helps restore the original creamy texture without drying out the chicken.
Conclusion
This One-Pot Thai Chicken Meal Prep transforms busy weeknights into flavorful dining experiences with minimal effort and maximum taste. By combining protein-rich chicken, nutrient-dense vegetables, and aromatic Thai spices in a single pot, you’ll create restaurant-quality meals that support your health goals while satisfying your craving for bold, authentic flavors. The recipe’s versatility allows endless customization—from adjusting spice levels to swapping proteins—making it a valuable addition to your weekly rotation alongside other favorites like our Teriyaki Chicken Bowl and Greek Chicken Meal Prep.
Whether you’re meal prepping for the week ahead or serving a fresh family dinner tonight, this Thai-inspired one-pot dish delivers convenience without compromise. The creamy coconut sauce, tender chicken, and perfectly cooked vegetables create a complete meal that reheats beautifully and tastes even better the next day. Start incorporating this healthy Thai dinner into your routine and discover why Chef Rachel considers it an essential recipe for anyone seeking quick, nutritious, and absolutely delicious meals.
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