One Pot Baked Asian Chicken & Rice
This one-pot baked Asian-inspired chicken & rice is an incredibly easy and delicious weeknight meal, or meal prep option to add to your rotation!
There’s nothing quite like a plate of chicken and rice! It feels so comforting and homey. And if you love Asian flavors, this recipe is for you! This is an Asian-inspired version of a classic made with a seriously flavorful marinade to give this dish a pop of flavor. It’s so easy to make, and will leave you with a delicious meal for a weeknight, or the perfect one-pot meal prep.
The Ingredients for One-Pot Asian Chicken and Rice
- Chicken Thighs. I recommend using bone-in, skin-on chicken thighs as it will yield crispy skin and fall off the bone meat.
- Coconut Aminos, Coconut Sugar, Avocado Oil, and Rice Vinegar. These are the main ingredients for the marinade.
- Avocado Oil.
- Carrots, Onion, Garlic, and Peas. These vegetables bring great flavor and added nutrients to the dish!
- Chicken Broth. You can try my recipe for chicken broth.
- Jasmine Rice. Unfortunately, this recipe doesn’t quite work with cauliflower rice.
- Ginger. I love the flavor this adds to the dish!
- Green Onion. For topping!
How to make One Pot Baked Asian Chicken and Rice
Step 1. Marinate the chicken.
Step 2. Sear the chicken in the skillet to crisp the skin and then remove from skillet.
Step 3. Add the vegetables and saute.
Step 4. Add the broth and excess marinade to boil and then add rice and peas.
Step 5. Add the chicken, skin side up.
Step 6. Put the lid on the skillet and bake.
Step 7. Remove from the oven and allow to rest and then top with green onion to serve.
TIPS & TRICKS FOR ONE POT ASIAN CHICKEN & RICE
- Use an enamel cast iron skillet. It doesn’t have to be the fanciest or most expensive pot, but using an enamel cast iron skillet or even a Dutch oven is key to taking this recipe from stove top to oven, and having it cook evenly. Alternatively, you can also use stainless steel if you have to, but enamel cast iron is my first recommendation.
- Make a glaze if desired. This recipe has a ton of flavor on its own, but I’ve included an optional glaze recipe.
Can you use cauliflower rice instead of rice?
If you can’t tolerate grains, this is one of those recipes that I would skip. It wouldn’t quite work with cauliflower rice. But luckily, most of the chicken recipes on my website are grain-free, so check those out too!
How long does this stay fresh? How do you reheat it?
This recipe stays fresh for 3-4 days in the fridge. You can reheat it on the stove for a few minutes in a pot on low.
You’ll also like…
- Easiest One Pot Baked Chicken and Rice
- Ground Beef and Cauliflower Rice Enchilada Bowls
- Easy Salmon Fried Rice
One Pot Baked Asian Chicken & Rice
Ingredients
For the marinade
- ½ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp avocado oil
- 1 tbsp coconut sugar
- Salt and pepper to taste
For the chicken and rice
- 2 lbs chicken thighs bone-in and skin on
- ½ cup carrots diced
- 1 white onion diced
- 1 clove of garlic minced
- 2 tsp ginger grated
- 2 cups chicken broth
- ⅓ cup peas
- 1 cup jasmine rice
- 2 tbsp green onion chopped
Instructions
- Using a large bowl, prepare the marinade by combining the ingredients. Add the chicken and toss to coat. Allow marinating in the fridge for an hour.
- Preheat the oven to 400 F. Using a large, oven-safe cast iron skillet (or pot), heat the avocado oil over medium heat.
- Allow some of the chicken marinade to drip off of the chicken before transferring the skin side down to the skillet. Cook for 4-5 minutes on each side or until the skin is crisp. Set aside and reserve the excess marinade.
- Add the carrots, onion, garlic and ginger to the skillet. Saute for a few minutes or until fragrant and the onion is translucent.
- Pour in the broth and about 1/3 cup of the excess marinade and bring to a boil for 4-5 minutes. Add the rice and peas to the pot and gently stir to ensure all of the rice is covered by the broth. Place the chicken thighs in the pot, skin side up. See notes about the excess marinade.
- Put the lid on the skillet and transfer it to the oven for 35 minutes. The rice and chicken should be cooked through.
- Remove from the oven and allow to rest for 10 minutes before removing the lid and topping with green onion to serve.
Notes
Nutrition
Due to some auto-immune medical issues, we have been following an AIP diet, for almost 3 years. We tolerate rice when we make sure to only eat it on a once-a-week occasion. Michelle is creative and helpful to us when we need new ideas. We go to Unbound Wellness for inspiration! My husband, who is a Pastry Chef, is a fan of this recipe. It was a delicious dish; we will put it into our rotation and make it for guests. We made a few changes, just because of ingredients we already had on hand. We added more vegetables, because we did not have peas (added celery, small pieces of asparagus, and used Mushroom vegetable broth). Using bone in and skin on chicken parts is helpful for the flavor. Thank you for this wonderful dish and your creative recipes.
Thank you so much Judy! This is so amazing to hear. I am so glad you enjoyed!
Amazing and so easy. Keeping this one on repeat. Thank you for sharing!
This was absolutely delish! My husband and 2 year love it. I used boneless thighs ( bone in grosses me out) and it turned out great. Chicken was nice and tender. Definitely making this weekly.
Hi, Michelle! Is there a reason this recipe is labeled as paleo if I the rice can’t be subbed out?
that’s an error! Thanks for catching that 🙂
I’d like to know how to substitute with chicken breast as well, if you have suggestions?
It may be hard to sub chicken breast without it overcooking since the time accounts for the rice needing to be cooked through. You can try to take 5 minutes off the time and see how that goes!
Have you ever tried this with boneless, skinless chicken breasts, by chance?
It would take some tweaking to make sure it doesn’t get dry! What you’d have to account for, is that the rice still needs ample time to cook, but the chicken will cook faster without the bone. So it can be done, just would need some tweaking 🙂
look delicious! Could it be made in the instant pot instead? Our oven is on the blink 😛
It likely can, it would just take some tweaking to get the ratios and time right! I haven’t made it myself so I can’t say for sure without testing it. Let me know if you try it!