Thai Chicken and Rice One-Pot Dinner is a magnificently flavorful, 45-minute complete meal that combines tender chicken, fluffy jasmine rice, and vibrant vegetables all cooked together in a creamy coconut milk broth infused with red Thai curry paste, soy sauce, and fresh lime—everything happens in a single pot for maximum flavor and minimal cleanup.
Chef Rachel developed this recipe after craving the comforting combination of chicken and rice but wanting something far more exciting than the typical American version, so she created this Thai chicken and rice technique that delivers restaurant-quality results with hands-off cooking.
Thai Chicken and Rice One-Pot Dinner
Ingredients
Equipment
Method
- Stovetop Method:
- Heat 2-3 tablespoons oil in large nonstick pan over medium-high heat. Sauté onion until browned and tender, 3-4 minutes. Add garlic and stir 1 minute.
- Add chicken and stir 2-3 minutes until lightly browned. Add bell pepper and rinsed rice, stirring to combine.
- Add chicken broth, coconut milk, soy sauce, fish sauce, and chili powder. Stir well and bring to boil.
- Immediately reduce heat to low, cover tightly, and simmer 20 minutes without lifting lid.
- Remove from heat and let stand covered 10 minutes. Fluff with fork and fold in Thai basil.
- Serve with lime wedges and roasted peanuts.
- Oven Method:
- Preheat oven to 350°F. Scatter chopped onion and garlic in 9×13 baking dish, drizzle with olive oil, and bake 15 minutes (stir after 12 min).
- Mix chicken broth, coconut milk, and Thai curry paste. Rinse rice thoroughly.
- Add rice to onion mixture, stir well. Add liquid mixture and ¾ teaspoon salt, stir to combine. Cover with foil and bake 20 minutes.
- Mix spice rub ingredients. Pat chicken dry and rub spices on both sides. Dice bell pepper and measure peas.
- After 20 minutes, add peas and bell pepper to rice, stirring well and scraping bottom. Nestle chicken on top. Cover with foil and bake 25 minutes.
- Remove foil and bake 15 more minutes until chicken reaches 165°F.
- Let rest, squeeze lime over dish, sprinkle with cilantro. Slice chicken and serve.
Notes
Approximately 677 kcal per serving (4 servings) Protein
Approximately 34 g protein per serving from chicken
The genius of this one-pot Thai chicken rice lies in how the rice cooks directly in the aromatic coconut milk broth, absorbing all those complex Thai flavors—curry paste, garlic, ginger, and lime—while the chicken stays incredibly moist nestled on top.
Unlike recipes where you cook components separately and combine them, this technique creates an integrated dish where every grain of rice is infused with Thai flavor.
Chef Rachel’s friend Mery, who spent months backpacking through Thailand eating khao man gai at every street stall, tested this recipe and declared the rice “the best I’ve ever eaten”—high praise from someone who’s had authentic versions countless times. Whether you’re meal prepping for the week, feeding a family on a busy Tuesday, or looking for an impressive yet easy dinner for guests, this Thai chicken rice bake proves that incredible food doesn’t require complicated techniques or multiple pots.
For more complete one-pot meals, explore our Quick One-Pan Thai Chicken and Veggies or try our Thai Coconut Curry Noodles (One-Pot) for noodle-forward Thai dinners.
Summary
This Thai Chicken and Rice One-Pot Dinner combines chicken thighs or breasts with jasmine rice, bell peppers, and frozen peas in a fragrant cooking liquid made from coconut milk, chicken broth, red Thai curry paste, soy sauce, fish sauce, garlic, and ginger—the chicken nestles on top while the rice absorbs all the flavors below, creating a complete meal in one pot. The result is tender, juicy chicken and the most flavorful rice you’ve ever tasted, all achieved with mostly hands-off cooking time.
Why this Thai Chicken and Rice One-Pot Dinner works:
- Complete meal in one pot—protein, grain, and vegetables all together
- Mostly hands-off cooking—40+ minutes in the oven or on the stovetop with no stirring required
- The rice is incredibly flavorful—it absorbs the coconut curry broth as it cooks
- Chicken stays moist—cooking on top of the rice keeps it from drying out
- Perfect for meal prep—reheats beautifully for lunches all week
- Budget-friendly—uses affordable ingredients that go far
- Adaptable for different skill levels—works on stovetop or as an oven bake
The key is using the right rice-to-liquid ratio (jasmine or basmati rice with a mix of coconut milk and broth) and not disturbing the dish while it cooks—let the rice absorb the liquid undisturbed for perfect, fluffy results.
Equipment
Essential tools for making Thai Chicken and Rice One-Pot Dinner:
- Large oven-safe skillet with lid OR 9×13-inch baking dish – Choose based on your cooking method (stovetop or oven)
- Large nonstick pan for stovetop method – A 12-inch pan with a tight-fitting lid works perfectly
- Sharp chef’s knife – For cutting chicken into uniform pieces and chopping vegetables
- Cutting board – One for raw chicken, one for vegetables
- Measuring cups and spoons – Precision matters with rice-to-liquid ratios
- Wooden spoon or silicone spatula – For initial stirring before covering
- Meat thermometer – Essential for checking chicken doneness (165°F)
- Aluminum foil – For covering the baking dish if using oven method
Optional but helpful:
- Rice cooker if making rice separately (though that defeats the one-pot purpose!)
- Citrus juicer for fresh lime juice
- Tongs for handling hot chicken pieces
- Ladle for serving
Ingredients
For the Thai Chicken and Rice One-Pot Dinner:
Protein:
- 1 to 1½ pounds boneless, skinless chicken thighs OR chicken breasts
- Salt and black pepper for seasoning
- Optional spice rub: 1½ teaspoons garlic powder, 1½ teaspoons ground coriander, ½ teaspoon chili powder, ¼ teaspoon salt
Aromatics & Base:
- 2 to 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 to 5 cloves garlic, minced
- 2 tablespoons red Thai curry paste
Rice & Liquids:
- 1½ to 2 cups jasmine rice or basmati rice, rinsed well
- 1 to 2 cups chicken broth (low-sodium)
- 1 can (13.5-15 oz) coconut milk, well shaken
- 2 tablespoons soy sauce or tamari
- 2 teaspoons fish sauce (adds authentic umami depth)
- 1 to 2 teaspoons chili powder (adjust to heat preference)
- ¾ teaspoon salt, or to taste
Vegetables:
- 1 red or yellow bell pepper, diced
- 1 cup frozen peas
- Optional: 1 cup broccoli florets, sugar snap peas, or edamame
Fresh Herbs & Garnish:
- ¼ cup fresh Thai basil or regular basil, chopped
- ¼ cup fresh cilantro, chopped
- 2 to 3 limes (zest and juice)
- Roasted chopped peanuts
- Lime wedges for serving
Ingredient notes:
- Chicken thighs vs. breasts: Thighs stay juicier and are more forgiving, but breasts work fine with careful monitoring
- Jasmine rice is traditional: It has a subtle fragrance that pairs perfectly with Thai flavors; basmati also works
- Must rinse rice: This removes excess starch and prevents gummy texture
- Canned coconut milk: Use the kind from the Asian aisle in cans, not carton coconut milk
- Red curry paste: Creates the signature Thai flavor—don’t skip it!
- Fish sauce: While optional, it adds authentic umami depth that makes this taste restaurant-quality
Directions
Stovetop Method (Faster, 30 minutes total)
Step 1: Sauté aromatics and chicken
In a large nonstick pan, heat 2-3 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until browned and tender. Add the minced garlic and stir for 1 more minute until fragrant. If the pan looks dry, add a bit more oil. Add the chicken pieces (cut into bite-sized chunks) and stir for 2-3 minutes until the chicken is lightly browned on the outside. The chicken doesn’t need to be fully cooked yet—it will finish cooking with the rice.
Step 2: Add vegetables and rice
Stir in the diced bell pepper (or tomatoes) and rinsed jasmine rice. Toast the rice with the chicken and vegetables for about 1 minute, stirring to coat everything with oil and aromatics.
Step 3: Add liquids and seasonings
Pour in the chicken broth, coconut milk (shake the can well first!), soy sauce, fish sauce, and chili powder. Stir everything together very well to ensure the curry paste (if using—see variation) and seasonings are evenly distributed. Bring the mixture to a boil over medium-high heat.
Step 4: Simmer
Once boiling, immediately reduce the heat to low. Cover tightly with a lid and let it simmer on low for 20 minutes without lifting the lid—the rice needs undisturbed time to absorb the liquid properly.
Step 5: Rest and finish
After 20 minutes, remove the pan from heat but keep it covered. Let it stand for 10 minutes—this final resting period allows the rice to finish steaming and become perfectly fluffy. After resting, remove the lid, gently fluff with a fork, and fold in the fresh Thai basil. Serve hot with lime wedges and chopped roasted peanuts.
Oven Method (Best for hands-off cooking, 60 minutes total)
Step 1: Roast aromatics
Preheat oven to 350°F. Peel and chop the onion and garlic. Scatter them in a 9×13-inch baking dish and drizzle with 2 tablespoons olive oil. Mix well and bake for 15 minutes, stirring after 12 minutes. This caramelizes the aromatics and builds flavor.
Step 2: Prepare curry liquid
While the onion mixture bakes, whisk together the chicken broth, coconut milk, and red Thai curry paste in a bowl until smooth. Rinse the jasmine or basmati rice very well under cold water.
Step 3: Add rice and liquid
After the onion mixture has cooked for 15 minutes, add the rinsed rice to the baking dish and stir well. Pour in the coconut milk mixture and add ¾ teaspoon salt. Stir very well to combine, making sure no clumps of curry paste remain. Cover tightly with aluminum foil and bake for 20 minutes.
Step 4: Prepare chicken and vegetables
While the rice bakes, prepare the spice rub by mixing together garlic powder, ground coriander, chili powder, salt, and oregano. Pat the chicken breasts dry with paper towels, then sprinkle the spice rub on both sides, rubbing it in gently. Wash your hands thoroughly. Dice the red bell pepper and measure out the frozen peas.
Step 5: Add vegetables and chicken
When the timer goes off after 20 minutes, remove the baking dish from the oven. Add the peas and diced red pepper to the rice, stirring very well and scraping the bottom and sides of the pan to ensure even distribution. Nestle the seasoned chicken breasts on top of the rice. Cover with foil again and bake for 25 more minutes.
Step 6: Final baking uncovered
Remove the foil and bake for an additional 15 minutes uncovered. This allows the chicken to brown slightly and the rice to finish cooking. Use a meat thermometer to check that the chicken has reached 165°F internally. If your chicken breasts are particularly large, they may need a few more minutes—keep checking until they reach the safe temperature.
Step 7: Rest and serve
Remove the pan from the oven and let the chicken rest for a few minutes. Squeeze half a lime over the entire dish and slice the remaining lime into wedges for serving. Give the chicken a light sprinkle of salt and scatter fresh cilantro leaves over everything. Slice the chicken and serve hot, ensuring everyone gets some of that incredible rice!
Pro cooking tips:
- Don’t lift the lid during cooking—the rice needs trapped steam to cook properly
- The right rice-to-liquid ratio is crucial—too much liquid makes it mushy, too little leaves it undercooked
- Let it rest covered after cooking—this final steaming period is essential for fluffy rice
- Rinse the rice thoroughly—this prevents gummy, sticky texture
Tips and Variations
Customizing Your Thai Chicken and Rice
Protein options:
- Chicken thighs (recommended): Stay juicier and more tender than breasts, more forgiving if slightly overcooked
- Chicken breasts: Work well but require more careful monitoring to avoid dryness
- Ground turkey or ground chicken: Brown the meat first, then proceed with the recipe
- Thinly sliced flank steak: For a beef version—add with the vegetables
- Shrimp: Add raw shrimp in the last 5 minutes of cooking
- Tofu or tempeh: For vegetarian version—cube and add with vegetables, use vegetable broth
Vegetable variations:
- What’s used: Bell peppers, frozen peas
- Also try: Broccoli florets, edamame, snap peas, diced tomatoes (well-drained), baby corn, mushrooms, asparagus
- Leafy greens: Stir in spinach or kale during the final 5 minutes
- Frozen vegetables: Work perfectly—add them frozen, no need to thaw
Rice alternatives:
- Jasmine rice (traditional): Fragrant and slightly sticky—the best choice
- Basmati rice: Fluffier and less sticky—also excellent
- Brown rice: Requires longer cooking time (35-40 minutes instead of 20) and more liquid (add ½ cup extra)
- Cauliflower rice: For low-carb version—add in the last 5 minutes just to heat through
Adjusting heat levels:
- Mild (family-friendly): Use only 1 tablespoon curry paste and ½ teaspoon chili powder
- Medium (as written): 2 tablespoons curry paste and 1-2 teaspoons chili powder
- Spicy: Use 3-4 tablespoons curry paste and add fresh Thai chilies or serrano peppers
- Let diners adjust: Serve with sriracha, chili crisp, or sliced fresh chilies on the side
Coconut milk options:
- Full-fat coconut milk: Richest, creamiest result—the traditional choice
- Lite coconut milk: Works but produces thinner sauce and less rich flavor
- No coconut milk: Replace with equal amount of additional chicken broth for non-coconut version
Making it a complete meal:
- As written: Already a complete meal with protein, grain, and vegetables
- Extra vegetables: Double the vegetable content for more nutrition
- Side salad: Serve with cucumber salad or Asian slaw for freshness
- Spring rolls: Add crispy spring rolls as an appetizer
Meal prep strategies:
- This Thai chicken and rice is excellent for meal prep and reheats beautifully
- Portion into individual airtight containers for grab-and-go lunches
- Keeps in the refrigerator for up to 4-5 days
- Reheat gently in microwave with a splash of water or broth to prevent drying
- The flavors actually deepen as it sits, so day 2-3 tastes even better!
- Freeze portions for up to 3 months in freezer-safe containers
Advance prep strategies:
- 1-2 days ahead: Cut chicken into pieces, store in airtight container in fridge
- Several days ahead: Chop onions and garlic, store in airtight container or freeze
- 1-3 days ahead: Seed and chop bell peppers, store in airtight container
- Several days ahead: Mix the liquid ingredients (broth, coconut milk, soy sauce, fish sauce), store in fridge
- On cooking day: Simply assemble and cook!
Nutrition Facts
| Nutrient | Per Serving (4 servings) |
|---|---|
| Calories | 677 kcal |
| Protein | 34 g |
| Total Fat | 31 g |
| Saturated Fat | 20 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 4 g |
| Sugars | 5 g |
| Cholesterol | 72 mg |
| Sodium | 955 mg |
| Potassium | 985 mg |
| Vitamin A | 45% DV |
| Vitamin C | 100% DV |
| Calcium | 8% DV |
| Iron | 28% DV |
Nutritional analysis based on 4 servings using chicken breast, full-fat coconut milk, jasmine rice, and listed vegetables. Values are approximate and from.
Nutritional Highlights
Complete, balanced meal: This Thai chicken and rice one-pot dinner provides all three macronutrients in ideal ratios—protein from chicken, complex carbohydrates from rice, and healthy fats from coconut milk—creating a satisfying meal that provides sustained energy.
High-quality protein: With 34 grams of protein per serving, this dish provides approximately 68% of the daily protein requirement for most adults. Chicken is a lean protein source that supports muscle maintenance, satiety, and immune function.
Healthy fats from coconut milk: The medium-chain triglycerides (MCTs) in coconut milk are metabolized differently than long-chain fats and may support energy production and metabolism. While high in saturated fat (20g per serving), coconut fat is structured differently than animal-based saturated fats.
Vitamin-packed: One serving delivers 45% of daily vitamin A (from carrots and bell peppers) and 100% of vitamin C (from bell peppers), both crucial for immune function, skin health, and antioxidant protection.
Iron for energy: With 28% of daily iron needs per serving, this dish supports oxygen transport in the blood and helps prevent anemia. The vitamin C from vegetables enhances iron absorption from the chicken.
Fiber for digestive health: Four grams of fiber per serving from the rice and vegetables supports healthy digestion and helps stabilize blood sugar levels.
Dietitian Tips
For balanced nutrition: This one-pot meal is nutritionally complete as written, providing protein, carbohydrates, fat, fiber, and a variety of vitamins and minerals. The combination creates stable energy levels without post-meal crashes.
For weight management: At 677 calories per serving, this is a hearty meal appropriate for active individuals. To reduce calories, use lite coconut milk (saves ~100 calories per serving), increase the vegetable content, and reduce rice to 1 cup total.
For athletes and active individuals: The combination of protein and carbohydrates makes this an excellent post-workout meal. The rice replenishes glycogen stores while the 34 grams of protein supports muscle recovery. The anti-inflammatory properties of the spices may also aid exercise recovery.
For blood sugar management: The protein and fat naturally slow carbohydrate absorption, preventing blood sugar spikes. For tighter blood sugar control, use brown rice instead of white (adds more fiber and lowers glycemic index) and increase the protein-to-rice ratio.
For heart health: While coconut milk is high in saturated fat, the abundant vegetables provide potassium which helps counteract sodium’s effects on blood pressure. To make more heart-healthy, use lite coconut milk, low-sodium broth, and increase vegetable content.
For digestive support: The garlic and ginger in this recipe support digestive health and may reduce inflammation. Fish sauce provides trace probiotics from fermentation. The fiber from vegetables and rice promotes healthy gut bacteria.
For families with picky eaters: This dish has familiar comfort food appeal (chicken and rice!) with gentle Thai flavors that aren’t overwhelming. Start with minimal curry paste and chili powder, then gradually increase as family preferences develop.
Allergen considerations:
- Contains fish (fish sauce)—substitute with extra soy sauce if needed
- Can be made soy-free by using coconut aminos
- Naturally dairy-free and gluten-free (if using tamari)
- Nut-free unless garnished with peanuts
FAQs – 6 Frequently Asked Questions
Q1: Why is my rice mushy or undercooked—what’s the right liquid-to-rice ratio?
A: Getting the rice perfectly cooked is all about the liquid-to-rice ratio! For jasmine or basmati rice, you need approximately 2 to 2.5 cups of total liquid (coconut milk plus broth) for every 1.5 to 2 cups of rice. If your rice turned out mushy, you used too much liquid or cooked it too long; if undercooked, you didn’t use enough liquid or didn’t cook it long enough. The exact ratio depends on your rice brand and whether you’re using stovetop or oven method—oven cooking requires slightly more liquid due to evaporation. Pro tip: Always rinse your rice thoroughly first to remove excess starch, which can make rice gummy regardless of liquid ratio. If you’re unsure, err on the side of slightly less liquid—you can always add a splash of broth if needed, but you can’t remove excess liquid once added.
Q2: Can I make this Thai chicken and rice ahead of time for meal prep?
A: Absolutely! This is one of the best recipes for meal prep because it actually tastes better the next day as the flavors meld together. Let the dish cool completely, then portion into airtight containers. It will keep in the refrigerator for 4-5 days or freeze for up to 3 months. When reheating, add a splash of water, broth, or coconut milk to prevent drying out—rice absorbs liquid as it sits and can become dry when reheated. Microwave on medium power, stirring halfway through, or reheat gently on the stovetop with added liquid. You can also prep components ahead: cut chicken 1-2 days in advance, chop vegetables 1-3 days ahead, and mix the liquid ingredients several days before cooking. On the day you want to cook, simply assemble and proceed with the recipe—this makes weeknight cooking incredibly fast!
Q3: My chicken came out dry—how do I keep it moist?
A: Dry chicken is usually the result of overcooking, especially when using chicken breasts which are leaner than thighs. Here are foolproof strategies: (1) Use chicken thighs instead of breasts—they have more fat and stay juicier even if slightly overcooked; (2) Don’t overbake—use a meat thermometer and remove from oven as soon as internal temperature reaches 165°F; (3) Let it rest—after cooking, let the chicken rest for 5 minutes before slicing so juices redistribute; (4) Cut breasts to uniform thickness—pound thick parts so everything cooks evenly; (5) Baste halfway through—if using oven method, spoon some of the coconut rice liquid over the chicken during cooking. Remember that chicken continues cooking from residual heat after you remove it from the oven, so taking it out right at 165°F is perfect—it won’t be undercooked!
Q4: Can I use a different type of rice, like brown rice or quinoa?
A: Yes, but you’ll need to adjust cooking times and liquid amounts! Brown rice requires significantly longer cooking—35-40 minutes instead of 20 minutes for white rice—and needs about ½ cup more liquid because it absorbs more during the extended cooking time. The texture will be nuttier and chewier than jasmine rice. Quinoa cooks faster than white rice (about 15 minutes) and uses less liquid (about 1.5 cups total), so you’d need to add the chicken earlier in the process to ensure it cooks through. Cauliflower rice is a low-carb option but should be added in the last 5 minutes just to heat through since it doesn’t need cooking like grain-based rice. Wild rice takes even longer than brown rice (45-50 minutes) and has a very different texture—it’s delicious but creates a completely different dish. For best results with alternative grains, cook them separately according to package directions, then fold into the finished Thai chicken mixture.
Q5: I don’t have Thai curry paste—can I make this without it or substitute something else?
A: Thai curry paste is really what gives this dish its signature Thai flavor, so it’s worth getting a jar if you can—it’s inexpensive, lasts for months in the fridge, and transforms simple ingredients into something special. However, if you absolutely can’t get it, you can create a substitute: mix together 2 teaspoons curry powder + 1 teaspoon paprika + ½ teaspoon ground cumin + ½ teaspoon ground coriander + ¼ teaspoon cayenne pepper (or red pepper flakes). This creates a spiced blend that’s not exactly Thai but still delicious. To get closer to authentic flavor, add 1 teaspoon fresh grated ginger, the zest of one lime, and 1 teaspoon lemongrass paste (if available). Alternatively, you could use Indian curry paste or Japanese curry blocks, though these will create a completely different but still tasty dish—just not Thai-inspired. The coconut milk, fish sauce, and fresh lime juice will still give it an Asian flavor profile even without curry paste.
Q6: What’s the difference between stovetop and oven methods, and which is better?
A: Both methods produce delicious results, but they have different advantages! Stovetop method is faster (30 minutes total vs. 60 minutes for oven) and requires only one pot, making it ideal for busy weeknights. You sauté everything together, add liquids, cover, and simmer—very straightforward with minimal cleanup. The chicken cooks cut into bite-sized pieces mixed with the rice. Oven method is more hands-off and produces slightly more dramatic presentation because whole chicken breasts are nestled on top of the rice. This method also gives you more freedom to do other things while it bakes, though total time is longer. The oven creates more even, gentle heat which some people find produces more consistently cooked rice. The oven method also allows the chicken to brown nicely on top during the final uncovered baking. Choose stovetop when you need dinner fast, and oven when you want a slightly more elegant presentation or prefer hands-off cooking. Both taste equally amazing!
Conclusion
This Thai Chicken and Rice One-Pot Dinner transforms the humble combination of chicken and rice into something truly spectacular—a complete meal bursting with Thai flavors that requires minimal effort and creates hardly any dishes to clean. In a single pot, you get perfectly cooked jasmine rice infused with coconut milk and curry paste, tender chicken that stays moist, and colorful vegetables that add nutrition and crunch.
What makes this recipe genuinely special is how it proves that “one-pot meal” doesn’t mean “compromise on quality.” Chef Rachel has made this countless times since perfecting the recipe, often doubling the batch so she has healthy lunches ready for the entire week. It’s become her answer to the eternal question of “what’s for dinner?”—something that satisfies everyone, costs very little, and actually gets better as leftovers.
Her friend Mery, the self-proclaimed rice connoisseur, wasn’t exaggerating when she called this “the best rice ever”—the way each grain absorbs the coconut curry broth while remaining fluffy and separate is something you simply can’t achieve cooking rice and sauce separately. That integration of flavors is the magic of true one-pot cooking.
Ready for more complete one-pot dinners? Try our Thai Coconut Curry Noodles (One-Pot) for a noodle-forward version, or explore our Family-Friendly Mild Thai Coconut Curry for a gentler introduction to Thai flavors.
The beauty of Thai Chicken and Rice One-Pot Dinner is how it adapts to whatever you need—quick stovetop version for busy nights, elegant oven version for entertaining, mild for kids, spicy for adults, chicken for meat-eaters, tofu for vegetarians—while always delivering that incredible combination of tender protein and the most flavorful rice you’ve ever tasted. It’s the kind of recipe that earns a permanent spot in your rotation, the one you make on autopilot because you know it never disappoints.
So grab that can of coconut milk, rinse your rice, and discover why this one-pot wonder has become a weeknight staple for families everywhere. Your future self will thank you when dinner is not only delicious but also when there’s only one pot to wash!
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