One Pan Asian Chicken and Rice: Your Ultimate Easy Weeknight Dinner
Experience the pure comfort of Asian Chicken and Rice, perfected in a single pan for effortless deliciousness. This incredible recipe transforms simple ingredients into a deeply flavorful meal where succulent chicken roasts to golden perfection, and the rice absorbs every savory drop of an aromatic, Chinese-inspired sauce. Forget the endless cleanup; everything cooks together harmoniously, ensuring juicy chicken, perfectly tender rice, and only one pan to wash afterward.
What makes this dish truly special is its incredible simplicity. This one-pan Asian chicken and rice recipe practically cooks itself in the oven, freeing you from constant stirring or fussing at the stovetop. As it bakes, your kitchen will fill with an irresistible aroma, promising a hearty and satisfying dinner that will have everyone eagerly gathered at the table, long before it’s even ready to serve. It’s the ideal solution for busy weeknights when you crave a homemade meal without the hassle.
Why This One-Pan Asian Chicken and Rice Recipe is a Game-Changer
This One Pan Asian Chicken and Rice recipe stands out for its masterful blend of convenience, exceptional flavor, and comforting appeal. It’s designed to simplify your cooking process without compromising on taste. Here’s a closer look at what makes this dish a true winner:
- Effortless One-Pan Cooking: The magic happens in a single oven-safe pan. This means minimal prep, less active cooking time, and significantly easier cleanup. All the ingredients meld together in one vessel, allowing flavors to deepen and intermingle beautifully.
- Juicy Chicken, Flavorful Rice: By cooking the chicken thighs and rice together, the chicken’s natural juices drip into the rice mixture. This infuses the rice with incredible depth and savory notes, while the chicken remains remarkably tender and moist, emerging with a perfectly golden and crispy skin.
- Better Than Takeout Taste: Forget greasy takeout! This homemade version delivers authentic, satisfying Asian flavors. The combination of classic sauces, fresh aromatics, and perfectly cooked chicken and rice creates a balanced, savory-sweet, and utterly delicious profile that often surpasses what you’d get from a restaurant. You control the quality of ingredients and the level of seasoning.
- Set It and Forget It: The oven does the heavy lifting. After a quick sear to build flavor, the dish bakes largely unsupervised, allowing you to focus on other tasks or simply relax. This hands-off approach makes it perfect for busy weeknights when time is precious.
- Hearty and Wholesome: This is a complete meal in itself, packed with protein, carbohydrates, and vegetables. It’s a hearty and satisfying dinner that will please the whole family, offering a balanced and nutritious option for your table.
The result is a dinner that’s robust, deeply satisfying, and simple enough for even the busiest evenings. It’s truly a testament to the power of one-pan cooking to deliver maximum flavor with minimum fuss.
Essential Ingredients for Asian Chicken and Rice
Crafting this flavorful one-pan Asian chicken and rice requires a few key pantry staples and fresh ingredients. Each component plays a crucial role in building the rich, savory-sweet profile of the dish:
- Chicken Thighs (Bone-in, Skin-on or Off): Bone-in chicken thighs are highly recommended as they impart more flavor to the rice and tend to stay juicier during the longer cooking process. If you prefer a leaner option, boneless, skinless thighs work well, though you might lose some richness and crispy skin texture.
- Low Sodium Soy Sauce & Hoisin Sauce: These form the backbone of the Asian flavor profile. Soy sauce provides essential umami and saltiness, while hoisin sauce adds a delightful sweet, tangy, and slightly smoky depth, making the sauce incredibly rich and addictive.
- Long-Grain White Rice: The star of the side, long-grain white rice cooks directly in the pan, soaking up all the savory broth, chicken juices, and seasonings. This results in incredibly tender and aromatic rice that’s far more flavorful than plain steamed rice. Rinsing the rice thoroughly before use is key to preventing it from becoming too sticky.
- Fresh Garlic & Onion: These aromatics are indispensable. Minced garlic provides a pungent, aromatic base, while chopped onion adds a subtle sweetness and depth when sautéed. They elevate the overall flavor of the dish, creating a fragrant foundation.
- Honey: A touch of honey balances the savory and salty elements of the soy and hoisin sauces, contributing a natural sweetness and helping to achieve that beautiful glaze on the chicken.
- Rice Wine Vinegar (or Shaoxing Chinese Wine): Adds a crucial tangy bright note, cutting through the richness and adding complexity to the marinade and sauce. Shaoxing wine offers an even more authentic flavor if available.
- Sesame Oil: A small amount of toasted sesame oil delivers a distinctive nutty aroma and flavor, a hallmark of many Asian dishes. It’s potent, so a little goes a long way.
- Ground White Pepper: Offers a subtle, earthy heat that complements the other flavors without being overly spicy.
- Chicken Broth (or Stock) & Water: The liquid base for cooking the rice, ensuring it absorbs maximum flavor while cooking to perfection.
- Oyster Sauce: Enhances the umami and adds a slightly sweet, savory, and thick consistency to the sauce, making it even more luscious.
- Chinese Five Spice Powder (Optional): A blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, this spice mix provides a warm, aromatic, and complex flavor that can elevate the dish significantly. Use sparingly as it’s quite potent.
- Frozen Mixed Vegetables (Peas, Carrots, Corn): Added towards the end, these vegetables bring color, sweetness, and extra nutrients, making the dish a complete and vibrant meal. Thawing them slightly before adding helps them cook quickly and evenly.
- Fresh Green Onions (for Garnish): Chopped green onions (scallions or shallots) are added at the very end as a fresh, bright, and slightly pungent garnish, enhancing both the presentation and the flavor.
Note: For a precise list of ingredients with measurements, please refer to the recipe card at the bottom of this page.
How To Make One-Pan Asian Chicken And Rice: Step-by-Step
Follow these straightforward steps to create a show-stopping one-pan Asian chicken and rice that will impress your family and friends:
- Prepare the Chicken Marinade: Begin by preheating your oven to 200°C (390°F). Thoroughly wash your chicken thighs and pat them completely dry with paper towels; this is crucial for achieving crispy skin. In a shallow bowl, whisk together the soy sauce, honey, 1 tablespoon of minced garlic, 1 tablespoon of hoisin sauce, rice wine vinegar (or Chinese wine), sesame oil, and a pinch of ground white pepper. Add the dried chicken thighs to this flavorful marinade, ensuring each piece is evenly coated. Let it sit for a few minutes while you prepare the pan.
- Sear the Chicken: Heat a small amount of cooking oil in a 10-12 inch oven-safe pan (a cast iron skillet works wonderfully here) over medium heat. Once hot, place the marinated chicken thighs skin-side down, along with any remaining marinade from the bowl. Sear until a beautiful golden-brown crust forms on both sides, typically about 3 minutes per side. Searing locks in juices and builds incredible flavor. Once seared, transfer the chicken to a clean plate and set aside.
- Sauté Aromatics and Toast Rice: In the same pan with the flavorful leftover sauce and chicken drippings (add a touch more oil if the pan seems dry), add the chopped onion and the remaining minced garlic. Sauté, stirring occasionally, until the garlic becomes fragrant, about 1 minute. Next, stir in the uncooked long-grain white rice, coating it thoroughly in the aromatic pan drippings. Toasting the rice briefly helps it absorb flavors more effectively and adds a subtle nutty note.
- Build the Flavorful Rice Base: Pour in the chicken broth (or stock), water, oyster sauce, the remaining hoisin sauce, and the Chinese five spice powder (if using). Stir all these ingredients together thoroughly to combine, ensuring no rice sticks to the bottom. Taste the liquid and season lightly with a pinch of salt if desired, keeping in mind that soy sauce and broth already contribute significant saltiness.
- Simmer for Initial Flavor Absorption: Allow the rice mixture to come to a gentle simmer, uncovered, for about 5 minutes, stirring occasionally. This crucial step lets the rice begin to absorb the initial layers of delicious flavor before it goes into the oven, setting the stage for perfectly cooked, aromatic grains.
- Bake to Perfection: Carefully return the seared chicken thighs and any accumulated juices from the plate back into the pan, nestling them among the simmering rice. Cover the pan tightly with a lid or a double layer of aluminum foil. Transfer the covered pan to your preheated oven and bake for 40 minutes. This covered baking method ensures the rice cooks evenly and absorbs all the moisture and flavors.
- Add Vegetables and Finish Baking: After 40 minutes, carefully uncover the pan. Check that the rice is tender and most of the liquid has been absorbed. If the rice is still a bit firm, cover again and bake for another 5-10 minutes. Once ready, stir in the thawed peas, carrots, and corn around the chicken, trying to tuck them under the hot rice as much as possible to ensure even cooking. Return the uncovered pan to the oven and bake for an additional 10 minutes.
- Broil for Crispy Skin and Garnish: To achieve that irresistible crispy chicken skin, switch your oven setting to grill/broil on medium-high heat (adjusting based on your oven’s intensity). Broil the uncovered dish for approximately 10 minutes, or until the chicken skin is beautifully crisp and golden, and the vegetables are perfectly cooked through. Keep a close eye on it to prevent burning. Garnish generously with fresh chopped green onions (scallions) before serving hot.
What to Serve With Your One-Pan Asian Chicken and Rice
While this one-pan dish is a complete meal on its own, adding a simple side can elevate your dining experience. A side of Bloomin’ Onion Garlic Bread offers a fun and flavorful companion, with its pull-apart layers perfect for soaking up any extra savory sauce from the rice. For a fresh and hearty vegetable side, consider Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans, adding crisp-tender freshness with a garlicky crunch. To round out the meal with a warm and slightly sweet contrast, a slice of Nutella Pumpkin Chocolate Chip Bread makes for a delightful dessert.
Recipe FAQ’s
You can certainly use brown rice for a healthier, nuttier alternative, but be aware that its cooking time will increase significantly. You’ll also need to add extra broth or water to ensure the rice softens properly. Adjust liquid amounts and cooking time according to package directions, typically around 50-60 minutes total baking time, and always check for tenderness.
The rice should be tender to the bite, and most, if not all, of the liquid should be absorbed into the grains. If it’s still firm or crunchy, cover the pan tightly again and bake for an additional 5–10 minutes. If the pan seems too dry, add a splash of extra broth or water to help it along.
Absolutely! For a fiery kick, incorporate a drizzle of sriracha, a pinch of chili flakes, or some thinly sliced fresh chili peppers directly into the sauce or marinade. The natural sweetness from the honey in the recipe will beautifully balance the added heat.
Yes, you can use boneless, skinless chicken thighs for a quicker cooking time and less fat. Chicken breasts can also be used, but they tend to dry out more easily. If using breasts, consider cutting them into larger chunks to prevent overcooking and reduce the baking time slightly. Always check internal temperature to ensure they are cooked through.
Store any leftover Asian chicken and rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions until hot, or gently warm it in a covered pan on the stovetop over low heat, adding a splash of chicken broth or water to help moisten the rice and prevent it from drying out.
Certainly! This recipe is highly adaptable. Feel free to add other quick-cooking vegetables like sliced bell peppers, broccoli florets, or snap peas along with the corn, peas, and carrots in the final 10 minutes of baking. Adjust quantities to your preference.
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One Pan Asian Chicken & Rice
Karina
10 minutes
1 hour
1 hour
10 minutes
5
people
Ingredients
-
5 chicken thighs bone in and skin on or off -
2 tablespoons low sodium soy sauce -
2 tablespoons honey -
2 tablespoons garlic minced, divided, or 6 cloves garlic, crushed -
2 tablespoons hoisin sauce divided -
1 tablespoon rice wine vinegar or Shaoxing, Chinese wine -
1 teaspoon sesame oil -
1 pinch ground white pepper to season -
1 large onion chopped -
2 1/2 cups chicken broth or stock -
1 1/2 cups long-grain white rice -
1/2 cup water -
1 tablespoon oyster sauce -
1/2 teaspoon Chinese five spice powder optional -
1/4 cup frozen corn thawed -
1/2 cup frozen peas and carrots thawed -
1 fresh green onions scallions or shallots, chopped
Instructions
-
Preheat an oven to 200°C | 390°F. Wash and pat chicken dry with a paper towel to ensure crispy skin. In a shallow bowl, combine the soy sauce, honey, 1 tablespoon of minced garlic, 1 tablespoon of hoisin sauce, rice wine vinegar (or Chinese wine), sesame oil, and a pinch of white pepper. Add the chicken and coat evenly in the sauce, ensuring each piece is fully covered for maximum flavor.
-
Heat a small amount of oil in a 10-12 inch cast iron or other oven-safe pan over medium heat. Place chicken thighs skin-side down (if applicable), along with the remaining marinade. Sear until golden brown on both sides, about 3 minutes per side, developing a rich crust and locking in juices. Transfer the seared chicken to a plate and set aside.
-
To the same pan with the leftover sauce from the chicken, add the chopped onion and the remaining garlic. If the pan seems too dry, add 1 tablespoon of cooking oil. Fry, stirring occasionally, until the garlic is fragrant (about 1 minute). Stir in the uncooked rice, ensuring it’s well coated in all the delicious flavors. Pour in the chicken broth (or stock), water, oyster sauce, the remaining hoisin sauce, and Chinese five spice powder. Stir all ingredients well to combine. Season lightly with a pinch of salt if desired (taste first!).
-
Allow the rice mixture to simmer, uncovered, for about 5 minutes, stirring occasionally. This step allows the rice to begin absorbing the flavorful liquid. Return the seared chicken and any juices from the plate back into the pan, nestling them into the rice. Cover the pan tightly with a lid or a double layer of foil and transfer to the preheated oven to bake for 40 minutes.
-
Carefully uncover the pan. Check that the rice is tender and that most of the liquid has been absorbed. If the rice is still firm, re-cover and bake for an additional 5-10 minutes. Once ready, stir in the thawed peas, carrots, and corn around the chicken thighs, trying to cover them with as much hot rice as possible. Bake uncovered for another 10 minutes. For a crispy finish, change the oven setting to grill/broil (on medium-high heat, depending on your oven) and broil for about 10 minutes, or until the chicken skin is gloriously golden and crisp, and the vegetables are perfectly cooked. Garnish generously with fresh chopped green onions or scallions before serving immediately.
Notes
NOT ESSENTIAL — JUST A SERVING IDEA TO BOOST FLAVOR!
For an extra burst of flavor and a beautiful sheen on your chicken, you can prepare a simple glaze to brush over it after it has finished cooking, or serve it as a dipping sauce. Here’s a delicious one:
Ingredients for Optional Glaze:
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon hoisin sauce
1 tablespoon rice wine vinegar
2 cloves garlic, minced
A splash of sesame oil
1/2 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions for Glaze: Heat the first 6 ingredients (soy sauce through sesame oil) in a small pot over medium heat until the mixture is bubbling. Stir in the cornstarch slurry and mix well. Continue stirring until the sauce thickens to your desired consistency. Brush this luscious glaze over the crispy chicken immediately after taking it out of the oven, or serve it warm on the side for dipping. This adds an extra layer of sweet and savory deliciousness!
Nutrition
Calories:
415
kcal
|
Carbohydrates:
62
g
|
Protein:
27
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.02
g
|
Cholesterol:
99
mg
|
Sodium:
977
mg
|
Potassium:
480
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
1.383
IU
|
Vitamin C:
5
mg
|
Calcium:
55
mg
|
Iron:
2
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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