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Thai Chicken and Rice (One Pan Meal Prep)

This Thai Chicken and Rice is a tasty way to twist up the old chicken and rice dish. Not only is it healthy and full of flavor, but it comes together easily and quickly in just one pan!

Thai chicken and rice in white bowls
Thai Chicken and Rice is quick, easy, and delicious

Thai Chicken and Rice

Get ready for a magnificently tasty way to twist up the old chicken and rice routine, because you’re about to go from ordinary to extraordinary using just one pan and 30 minutes of time.

We’re talking a surprisingly healthy, light chicken and rice that makes no sacrifice on flavor. Make it milder or kick up the spice; it’s entirely up to you. There’s plenty of room for variation in this Thai inspired chicken and rice dish; we’ve listed some favorite ideas for you below.

The big plus about this 30-minute dinner: it’s super easy to prepare in advance and is a standout choice for quick ‘n easy meal prep.

Your Strategy for Prepping Ahead

Here are several things you can do the night before or days in advance, so all your pieces are ready to go when 5pm comes around on the day you’re ready to cook.

  • Cut boneless/skinless chicken thighs (thighs recommended for tenderness) and place in covered container in fridge. This can be done 1-2 days ahead of time. Extra chicken can be cup up and frozen in freezer bags for future meals like Chicken Enchilada Casserole.
  • Chop onions and garlic ahead of time: up to several days in advance. They’ll keep well chilled in an airtight container. It’s smart practice to always have chopped onions and garlic in separate small zipper bags to save time. They’ll keep for a long time in the freezer.
  • Seed/Chop vegetables 1-3 days ahead: If using bell peppers, they’ll stay fresh and crisp in airtight container in fridge even up to 3 days. Chopped tomatoes should be used the next day.
  • Mix liquids in advance: chicken broth, coconut milk, soy sauce, fish sauce, and chili powder. Keep mixture in an airtight container in fridge, up to several days until ready to use.

On dinner night, simply take out your prepared ingredients and cook.

Bonus: fully cooked Thai chicken and rice re-heats well and is fantastic for meal prepping extra lunches or dinners.

Thai Chicken and Rice in Pan
Thai Chicken and Rice is cooked in just one pan.

Ingredient substitutions and variations

  • Ground turkey or any other ground meat can be used in place of chicken thighs
  • Almost any vegetable can work in this chicken and rice dish: instead of bell peppers or tomatoes, also try broccoli florets and edamame.
  • Try vegetable broth or beef broth in place of the chicken broth
  • Top with freshly chopped cilantro or green onions
  • Use your favorite dried chili peppers in lieu of chili powder
Thai chicken and rice meal prep containers
Thai Chicken and Rice is a perfect meal prep idea

Other easy Thai Dishes to try:


Try this Thai Bascil Chicken with Peppers, Too:



Print

One Pot Thai Chicken and Rice Dish

5 from 7 reviews

This One Pot Thai Chicken and Rice Dish is quick, easy, and full of scrumptious flavor! Perfect weeknight dinner and meal prep idea.

  • Prep Time: 15 min
  • Cook Time: 20
  • Total Time: 35 minutes

Yield: 4

Ingredients

Scale
  • 23 TB olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 LB boneless/skinless chicken thighs, cut into bite size pieces
  • 1 whole red bell pepper OR 1 cup tomatoes (drained, seeded, chopped)
  • 1 cup uncooked long grain rice (Jasmine recommended)
  • 2 cups chicken broth
  • 1 cup coconut milk, from canned (shake well before use)
  • 2 TB regular soy sauce
  • 2 tsp Asian fish sauce
  • 12 tsp chili powder, depending on desired heat
  • 1/4 cup freshly chopped Thai basil
  • Garnishes: lime wedges, roasted chopped peanuts

Instructions

  1. In a large nonstick pan, heat oil on medium high heat. Sauté onion until browned and tender. Add garlic and stir 1 more minute. If needed, add a bit more oil. Add chicken and stir 2-3 minutes or until chicken is lightly browned.
  2. Stir in the bell pepper OR tomatoes, rice, broth, coconut milk, soy sauce, fish sauce, and chili powder. Bring to a boil and immediately reduce heat to low. Cover and simmer for 20 minutes or until moisture is absorbed and rice is tender.
  3. Remove from heat and let stand, covered, for 10 minutes. Gently toss with with Thai basil and serve with lime wedges and peanuts.

Notes

This recipe is mild in spice level; if you like more heat, add more chili powder.

Be sure to use canned coconut milk, often found in ethnic aisles of grocery stores. Canned coconut milk is specifically made for cooking. It’s very different from beverage-style coconut milk sold in cartons. 

Leftover coconut milk can be stored in airtight container and frozen. After defrosting, place in blender to re-mix into original texture. Use in any recipes or smoothies. 

See original article for meal prep ideas and ingredients substitutions. 

If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

  • Serving Size: 1
  • Calories: 273
  • Sugar: 2.4 g
  • Sodium: 617.2 mg
  • Fat: 15 g
  • Carbohydrates: 24.1 g
  • Protein: 11.2 g
  • Cholesterol: 36.3 mg
  • Author: Chew Out Loud
  • Category: main
  • Method: Stovetop
  • Cuisine: Asian American
  • Diet: Gluten Free

Keywords: Thai chicken and rice, Thai chicken, Thai rice, Asian chicken and rice

🍴 Recipes in this article are part of our 30-Minute Dinner Collection.

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Recipe rating

27 comments

    • Sharmali

    Cud I substitute oyster sauce sauce for fish sauce & dark soy sauce for light soy sauce? Wud it make a huge difference in taste, flavour & colour? Pls do let me know. Thanx.

      • Amy Dong

      You can use oyster sauce, but it will likely be a bit sweeter. Dark soy can sometimes be saltier than light. You can slightly tweak amounts and see what you think!

        • Sharmali

        I think I’ll use the oyster sauce & the regular soy sauce & c how it turns out.

    • Kristie

    I made this for dinner tonight and it was quite soupy. Is it supposed to be? I used Japanese brown rice….maybe that is why?

      • chewoutloud

      Kristie, yes, most likely it was due to type of rice. The liquid ratio varies quite a bit when it comes to long grain vs. short grain, etc. It definitely should not turn out soupy. Try the jasmine rice 🙂

    • Grace

    HI! I’ve been using this recipe for over a year now! Everyone loves it:) It looks like it changed though…any chance you have the old recipe without the coconut milk? Thank you!!

      • chewoutloud

      SO happy your family loves this dish! You can use sub with all chicken broth in place of the coconut milk. (3 cups broth.) 🙂

      • Beth

      Yes! I’m going crazy bc I KNOW this is what I’ve always made BUT the recipe is completely different! I never used fish sauce or coconut milk! Wish it was the original…

        • chewoutloud

        Beth, I did update the recipe for a bit more umami flavors, which people seem to enjoy. You can omit the fish sauce and/or replace the coconut milk with broth, if you’d like 🙂 Thanks for reading along all these years!

    • FOODHEAL

    I love the photos, they make me want to dig into that dish! I’ll try it in a vegan version and see what I’ll get.

    • Addison

    These flavors are just the best! I love finding new ways to make chicken for dinner!

    • Veronika Sykorova

    Anything that’s made in one pan, on one sheet, or in one pot is my type of meal! This looks so flavorful and delicious! Can’t wait to add it to my meal prep next week.

    • Marisa F. Stewart

    This was the perfect weeknight dish and very easy to throw together. The seasonings were perfect for our family — not too spicy or overwhelming. This is certainly going to be a good dish on our menu often.

      • chewoutloud

      So happy you guys enjoyed this, Marisa!

    • Tammy

    I could go for a bowl of this right now! Absolute comfort food during these cold winter days…I love how easy it is to throw together too!

    • Colleen

    This was delicious, easy, and perfect for a weeknight meal. Will make again!

      • chewoutloud

      So happy you guys liked this dish!

    • Amanda Dixon

    I love the Thai spin on this! It really made this chicken and rice dish something special. The flavor was out of this world. The coconut milk with the fish sauce made for such a wonderful sauce. Will definitely make this again!

      • chewoutloud

      So happy you enjoyed this dish, Amanda!

    • Julia

    Yesss, I love one-pan recipes and this is actually such an easy one to make for even weekday lunches! Love a simple chicken and rice dish.

    • Ali

    nice recipe

    • Jan

    I made this last night but didn’t really find it to taste “Thai” at all. Kind of disappointed.

    • Rachel

    Hi, I really love your website. I am trying to cook more this year and I am learning I know nothing…so I find your website very helpful. I have some stupid, commonsense questions: do I cook the chicken raw with the onions, peppers, etc. Or should I have precooked it? Also, how long would you say prep time/cook time is? THANKS!

      • chewoutloud

      Hi, Rachel! Welcome to our kitchen and congrats on starting to cook more! Yes, the chicken in this dish is to be cooked (raw) with the veggies, and it all comes together in one pot. Enjoy and have fun cooking! 🙂

    • Suzanne

    Cooked this for hubby tonight, Wasnt sure when to add the garlic and onion as the recipe didnt say, also the prep picture shows adding the basil with chicken ect yet the recipe says its for topping. That aside, hubby enjoyed it.

      • chewoutloud

      Thanks, Suzanne! Follow the recipe card for accurate results. So glad he liked it! 🙂

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