One Pan Asian Chicken And Rice

Some nights call for big flavour with minimal effort, and that’s where Asian Chicken and Rice quietly shows off. Everything cooks together in one pan so the rice absorbs every drop of savoury sauce while the chicken stays juicy and deeply seasoned. You get comfort food energy with weeknight logic, and honestly that’s a win.

This is the kind of Asian chicken and rice recipe that feels like takeout but behaves like a responsible home cooked meal. No stirring, no flipping, no last minute panic. Just layer, bake, and let the oven do its thing while you pretend you worked harder than you did.

• What Makes This Recipe Work
• What Goes Into Asian Chicken and Rice
• Add Ins and Swaps You Can Play With
• How To Make Asian Chicken And Rice
• Pro Tips That Make This Even Better
• Recipe FAQ’s
• One Pan Asian Chicken & Rice Recipe

What Makes This Recipe Work

• One pan means maximum flavour. The chicken cooks directly over the rice so all those juices sink straight into the grains instead of being lost in a separate pot. That’s how you get rice that actually tastes like something.
• Oven baked, not babysat. Unlike stovetop versions that need constant checking, this one pan Asian chicken and rice bakes steadily and evenly with zero hovering required.
• Balanced savoury sauce. Soy, hoisin, garlic and sesame oil give you bold flavour without drowning the dish, so it’s rich but still clean and not overly salty.
• Crispy chicken finish. A final uncovered bake lets the skin crisp up while the rice stays tender underneath, giving you texture without extra steps.

What Goes Into Asian Chicken and Rice

With a handful of pantry staples and a few fresh ingredients, everything comes together in one pan for a hearty, family-friendly dinner.

• Chicken Thighs: Bone-in chicken thighs stay juicy while cooking and infuse the rice with rich flavor.
• Soy Sauce and Hoisin: These classic Asian sauces add a savory-sweet base that makes this Asian chicken with rice so satisfying.
• Long-Grain White Rice: The rice cooks right in the pan, soaking up the broth, seasonings, and chicken juices for the perfect texture.
• Garlic and Green Onions: Fresh aromatics that brighten the whole dish and give this one pan Asian chicken and rice recipe its signature taste.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins and Swaps You Can Play With

These options are not in the original recipe but work beautifully if you want to switch things up.

• Jasmine Rice: Swap in for a more fragrant base, just keep an eye on liquid as it cooks slightly softer.
• Mushrooms: Add sliced mushrooms with the onion for extra savoury depth.
• Bok Choy or Spinach: Stir through during the last few minutes for a pop of green without overcooking.
• Boneless Chicken Thighs: A quicker cooking option if you prefer less hands on eating.

How To Make Asian Chicken And Rice

1. Prep the Chicken: Preheat your oven to 200°C | 390°F. Wash and pat the chicken dry, then combine soy sauce, honey, garlic, hoisin, vinegar, sesame oil, and white pepper in a shallow bowl. Coat the chicken evenly in the marinade.

1. Sear the Chicken: Heat a little oil in a oven-safe pan over medium heat. Place chicken skin-side down with the marinade and sear until golden on both sides, about 3 minutes per side. Transfer the chicken to a plate and set aside.

1. Cook the Aromatics: Add onion and the remaining garlic to the same pan with the leftover sauce. If the pan looks dry, add a touch of oil. Stir until fragrant, about 1 minute.

1. Toast the Rice: Stir the uncooked rice into the pan so it coats in the flavors. Pour in broth, water, oyster sauce, hoisin, and Chinese five spice. Stir everything together and season lightly with salt.

1. Simmer the Base: Allow the rice mixture to simmer uncovered for 5 minutes, stirring occasionally. This lets the rice absorb the first layer of flavor before baking.

1. Bake the Chicken and Rice: Return the chicken and any juices back into the pan. Cover tightly with a lid or foil, then transfer to the oven and bake for 40 minutes.

1. Add the Vegetables: Uncover pan and check that the rice is tender and the liquid absorbed. Stir in peas, carrots, and corn around chicken, then bake uncovered for another 10 minutes.

1. Finish and Garnish: Switch the oven to grill/broil on medium-high heat. Broil for 10 minutes or until the chicken is crisp and golden, then garnish with chopped green onions before serving.

A side of Bloomin’ Onion Garlic Bread makes a fun and flavorful companion, with its pull-apart layers perfect for soaking up the savory sauce from the rice. For a hearty vegetable side, Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans adds crisp-tender freshness with a garlicky crunch. To finish, a slice of Nutella Pumpkin Chocolate Chip Bread brings a warm and slightly sweet contrast to round out the meal.

Pro Tips That Make This Even Better

• Use a tight fitting lid or foil when baking so steam stays trapped and the rice cooks evenly.
• Spread the rice in an even layer before adding liquid to avoid dry spots around the edges.
• If the rice looks slightly wet when it comes out, let it rest uncovered for five minutes and it will finish absorbing.
• Keep an eye on the chicken during the final uncovered bake so the skin crisps without burning.

You can use brown rice, but the cooking time will increase. Make sure to add extra broth or water to allow the rice to soften properly.

The rice should be tender and most of the liquid absorbed. If it’s still firm, cover the pan and bake for an extra 5–10 minutes, adding a splash of broth if needed.

Definitely! Add a drizzle of sriracha, chili flakes, or sliced fresh chili to the sauce for extra heat. The sweetness of the honey balances the spice nicely.

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IngredientsUSMetric1x2x3x

• ▢ 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 200C | 390F. Wash and pat chicken dry with a paper towel. Combine the soy sauce, honey, 1 tablespoon of minced garlic, 1 tablespoon of hoisin sauce, vinegar (or Chinese wine), sesame oil and a pinch of white pepper together in a shallow bowl. Add in the chicken and coat evenly in the sauce.
• Heat a small amount oil in a 10-12 inch cast iron pan over medium heat. Sear chicken thighs skin-side down, along with the sauce it was in, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
• Add the onion and remaining garlic to the remaining sauce leftover from the chicken in the pan. (If the pan looks too dry, add in 1 tablespoon of cooking oil.) Fry, while stirring occasionally, until the garlic is fragrant (about 1 minute). Add in the rice and stir it through all of the flavours. Pour in the stock (or broth), water, oyster sauce, remaining hoisin sauce, and Chinese five spice powder, stirring all ingredients together well to combine. Salt to season (with a pinch of salt, ONLY if desired).
• Allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate into the pan; cover with a lid or double layer of foil and transfer to the oven to bake for 40 minutes.
• Uncover the pan and check that rice is tender and the liquid has been absorbed. Stir in the carrots peas and corn around the chicken thighs, covering them with as much hot rice as much as possible; and bake for a further 10 minutes. Uncover; change oven setting to grill/broil (on medium-high heat – depending on your oven) and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the vegetables are cooked through. Garnish with fresh chopped green onions or scallions.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

One Pan Asian Chicken & Rice

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 200C | 390F. Wash and pat chicken dry with a paper towel. Combine the soy sauce, honey, 1 tablespoon of minced garlic, 1 tablespoon of hoisin sauce, vinegar (or Chinese wine), sesame oil and a pinch of white pepper together in a shallow bowl. Add in the chicken and coat evenly in the sauce.
• Heat a small amount oil in a 10-12 inch cast iron pan over medium heat. Sear chicken thighs skin-side down, along with the sauce it was in, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
• Add the onion and remaining garlic to the remaining sauce leftover from the chicken in the pan. (If the pan looks too dry, add in 1 tablespoon of cooking oil.) Fry, while stirring occasionally, until the garlic is fragrant (about 1 minute). Add in the rice and stir it through all of the flavours. Pour in the stock (or broth), water, oyster sauce, remaining hoisin sauce, and Chinese five spice powder, stirring all ingredients together well to combine. Salt to season (with a pinch of salt, ONLY if desired).
• Allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate into the pan; cover with a lid or double layer of foil and transfer to the oven to bake for 40 minutes.
• Uncover the pan and check that rice is tender and the liquid has been absorbed. Stir in the carrots peas and corn around the chicken thighs, covering them with as much hot rice as much as possible; and bake for a further 10 minutes. Uncover; change oven setting to grill/broil (on medium-high heat - depending on your oven) and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the vegetables are cooked through. Garnish with fresh chopped green onions or scallions.

Notes

Nutrition

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