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Thai chicken and rice one-pot dinner with tender chicken pieces, fluffy jasmine rice, red bell peppers, and green peas in coconut curry broth

Thai Chicken and Rice One-Pot Dinner

Complete Thai-inspired meal with chicken, jasmine rice, and vegetables cooked together in coconut milk curry broth for incredible flavor in one pot.​
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Ingredients Equipment Method Notes

Ingredients
  

  • Stovetop Method:
  • 2-3 tablespoons olive oil
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 pound chicken thighs skinless/boneless, cut into bite-sized pieces
  • 1 red bell pepper diced
  • 2 cups jasmine rice rinsed well
  • 2 cups chicken broth
  • 1 can 13.5 oz coconut milk, well shaken
  • 2 tablespoons soy sauce or tamari
  • 2 teaspoons fish sauce
  • 1-2 teaspoons chili powder
  • ¼ cup fresh Thai basil chopped
  • Lime wedges and roasted chopped peanuts for garnish
  • Oven Method additions:
  • 2 tablespoons red Thai curry paste
  • 1 cup frozen peas
  • Spice rub: 1½ tsp garlic powder 1½ tsp ground coriander, ½ tsp chili powder, ¼ tsp salt
  • Fresh cilantro for garnish

Equipment

  • Large oven-safe skillet with lid OR 9x13-inch baking dish
  • Large nonstick pan for stovetop method
  • Sharp chef's knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Meat thermometer
  • Aluminum foil (for oven method)

Method
 

  1. Stovetop Method:
  2. 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.​
  3. Add chicken and stir 2-3 minutes until lightly browned. Add bell pepper and rinsed rice, stirring to combine.​
  4. Add chicken broth, coconut milk, soy sauce, fish sauce, and chili powder. Stir well and bring to boil.​
  5. Immediately reduce heat to low, cover tightly, and simmer 20 minutes without lifting lid.​
  6. Remove from heat and let stand covered 10 minutes. Fluff with fork and fold in Thai basil.​
  7. Serve with lime wedges and roasted peanuts.​
  8. Oven Method:
  9. Preheat oven to 350°F. Scatter chopped onion and garlic in 9x13 baking dish, drizzle with olive oil, and bake 15 minutes (stir after 12 min).​
  10. Mix chicken broth, coconut milk, and Thai curry paste. Rinse rice thoroughly.​
  11. Add rice to onion mixture, stir well. Add liquid mixture and ¾ teaspoon salt, stir to combine. Cover with foil and bake 20 minutes.​
  12. Mix spice rub ingredients. Pat chicken dry and rub spices on both sides. Dice bell pepper and measure peas.​
  13. 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.​
  14. Remove foil and bake 15 more minutes until chicken reaches 165°F.​
  15. Let rest, squeeze lime over dish, sprinkle with cilantro. Slice chicken and serve.​

Notes

Chicken thighs stay juicier than breasts but either works.​
Must rinse rice thoroughly to prevent gummy texture.​
Don't lift lid during stovetop cooking—rice needs trapped steam.​
Canned coconut milk essential—use kind from Asian aisle in cans.​
Fish sauce adds authentic depth but can substitute extra soy sauce.​
Adjust spice level: Start with less chili powder/curry paste for milder version.​
Meal prep friendly: Keeps 4-5 days in fridge, reheat with splash of broth.​
Brown rice alternative: Requires 35-40 min cooking and ½ cup extra liquid.​
Calories
Approximately 677 kcal per serving (4 servings)​
Protein
Approximately 34 g protein per serving from chicken​