One pan stovetop chicken rice has fragrant jasmine rice with tender juicy chicken on top. Everything is cooked together making it an easy quick meal!
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All in one go, that’s what I love about this recipe. The ingredients can be placed in one pan and all you need to do is let them simmer for 15 minutes. The aroma of the chicken, ginger and garlic together is so irresistible that you will want the entire pan to yourself!
Besides being a time saver, cooking rice and chicken together is what actually makes this dish so darn delicious. The chicken stays tender and juicy by being steamed with rice. Whereas the rice gets infused by the chicken broth, absorbing all the tasty flavor.
Also, Jasmine rice is my go to grain when in a pinch. Unlike Japanese rice, they do not need to be soaked in the water beforehand.
Ingredients for this recipe
- Boneless skinless chicken thighs
- Salt
- Sugar
- Sake (rice wine) - Dry white wine or any cooking wine works.
- Garlic
- Uncooked jasmine rice
- Sesame oil
- Water
- Ginger
Optional toppings:
- Cilantro
- Lime wedges
- Spicy sauce such as Sriracha or sambal.
How to cook one pan chicken rice
1. Marinate the chicken. Combine the salt, sugar, and sake in a bowl, rub the mix into chicken thighs. Set aside.
2. Cook the rice. Heat up the sesame oil in a large pan. Cook the garlic and rice together for 2-3 minutes until the rice kernels are coated with oil.
3. Add the water and ginger into the pan and lightly whisk.
4. Arrange the chicken on top of rice.
5. Simmer. Cover with a lid and bring to a boil over high heat (takes 1-2 minutes). Then bring down to medium low heat and cook for another 15 min.
6. Steam. Turn off the heat, let sit for another 10 min with the lid on.
7. Serve. Top with cilantro, lime wedges, and drizzle spicy sauce of your choice (optional).
*See below recipe card for detailed instructions.
Tips
Make sure to rub the marinade well into the chicken (step 1). This coating step helps the chicken to stay moist and juicy, even after cooled.
The rice continues to cook after the heat has been turned off. Do not open the lid for 10 minutes at the end (step 6) to maintain the hot steam inside the pan.
How to serve chicken rice
Once you the serve chicken and rice on individual plates, you may drizzle some sesame oil for an extra flavor. Any spicy sauce such as Sriracha, or sambal sauce go really well with the chicken as well.
Also, I like to serve with something sour on the side such as Spicy Cucumber Salad, Asian Pickled Red Onions, or any pickled vegetables.
Frequently asked questions
I would not recommend substituting with chicken breast as the meat contains less fat, and ends up being dry.
Both cooked rice and chicken can be refrigerated in an airtight container for up to 3 days. They can be frozen for up to 1 month as well. Reheat in the microwave, or cook over the stove top with a little bit of oil in the pan.
More chicken recipes...
Recipe
One Pan Stovetop Chicken Rice
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons sake (rice wine) or dry white wine
- 2 cloves garlic minced
- 1½ cup uncooked jasmine rice rinsed and drained
- 2 teaspoons sesame oil
- 1⅔ cup water
- 5 large slices fresh ginger
Optional toppings
- Cilantro leaves
- Sriracha or sambal sauce
- Lime wedges
Instructions
- Combine the salt, sugar, and sake in a bowl. Rub the mix into the chicken thighs. Set aside.
- Heat up the sesame oil in a large pan. Cook the garlic and rice together for 2-3 minutes until the rice kernels are coated with oil.
- Add the water and ginger into the pan and lightly whisk.
- Arrange the chicken on top of rice.
- Cover with a lid and bring to a boil over high heat (this takes 1-2 minutes). Then bring down to medium low heat and cook for another 15 minutes.
- Turn off the heat. Let sit for another 10 minutes with the lid on.
- Serve the chicken and rice together. Optional: top with cilantro, lime wedges, and drizzle Sriracha sauce.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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