This is the best one-pot chicken and rice. It is full of fragrant aromatics from ginger and garlic and the ginger scallion sauce is a game changer! The best part? You can make it all in one pot, making prep and clean-up a breeze!
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Why you will love this chicken and rice recipe
- My version of this one-pot chicken and rice is super convenient and easy to clean up.
- Cheaper than buying takeout! This amazing Chicken and Rice dish will be faster than ordering too.
- Simple ingredients that you may already have in your pantry.
- Versatile. Want vegetables? Add broccoli or spinach to make it healthier.
- The ginger scallion oil sauce is the best part. You’ll want to double the recipe and use it on other dishes!
What you need for one pot chicken and rice
Chicken: It's best to use bone-in, skin-on chicken thighs for this recipe as they are more flavorful than boneless. If you prefer to use chicken breast meat, reduce the cooking time by a few minutes.
Bone broth: While chicken stock or bone broth for extra protein is the preferred choice, you can substitute vegetable broth or water if that's all you have.
Rice: Use short-grain white rice for this recipe, such as jasmine rice, as it provides the perfect texture and flavor. You can also use any long-grain white rice or brown rice, but increase the liquid by a quarter cup and extend the cooking time by about 15 minutes.
Ginger and garlic: These aromatics add a lot of flavor to the dish that makes it so special. Always use fresh. It makes a huge difference.
Fish sauce: The umami-rich fish sauce is essential for making this dish taste authentic. A must in Asian cooking! You can substitute with soy sauce.
SCALLION OIL SAUCE INGREDIENTS:
Oil: Use a neutral-flavored oil, such as avocado, canola, or vegetable oil. Do not use olive oil.
Green onions: Fresh scallions or green onions are the best choices for this recipe, but you can also use chives if that's all you have.
Sesame oil: It adds a nutty flavor to the sauce that makes it so irresistible!
Garlic and Ginger: Use freshly minced garlic and ginger for the best flavors!
Salt: Season to taste.
Equipment
Here is everything you will need to make this chicken and rice recipe.
- Sieve (for rinsing the rice)
- Cutting board
- Knife
- Large skillet with lid or large dutch oven
- Small saucepan
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9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to make chicken and rice
here's my step-by-step instructions for making this recipe.
- Step 1: Sear the chicken
- Step 2: Remove the chicken and toast the rice
- Step 3: Place chicken back, add stock and seasonings.
- Step 4: Make the ginger scallion sauce
Prepare the Chicken and Rice
- Trim the Chicken – Remove excess fat from the chicken thighs.
- Rinse the Rice – Use a fine-mesh sieve to rinse the rice under cold water until the water runs clear. Set aside.
- Prepare Aromatics – Peel and slice the ginger. Mince the garlic and shallot. Set aside.
- Sear the Chicken – Heat 2 tablespoon of oil in a skillet with a lid over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 3-4 minutes per side. Work in batches if necessary. Remove and set aside.
- Sauté the Aromatics – Discard some of the excess fat, leaving about 2 tablespoon in the pan. Sauté the ginger first, then add the shallot and garlic, cooking until fragrant.
- Toast the Rice – Add the rinsed rice to the skillet and stir for 2-3 minutes, ensuring every grain is well coated in oil and aromatics.
- Add the Liquid – Pour in the bone broth or chicken stock and bring to a boil.
- Simmer – Once boiling, reduce the heat to a gentle simmer and nestle the seared chicken (and any accumulated juices) back into the pan.
- Cook – Cover with a lid and let it simmer for 20 minutes.
Make the Scallion Oil Sauce
- Prep the Ingredients – Finely mince the green onions, keeping the white and green parts separate. Mince the ginger and garlic.
- Heat the Oil – In a small pot, heat the oil over medium heat. Add the ginger and garlic, cooking until lightly golden (but not burnt!).
- Cook the White Part of the Green Onion – Stir in the white parts of the green onions and cook for another 2 minutes.
- Finish – Turn off the heat and mix in the green parts of the green onions. Season with salt.
Final Touches
- Check Doneness – After 20 minutes, check that the chicken has reached an internal temperature of 165°F and that the rice is fully cooked.
- Serve – Fluff the rice, plate the chicken, and drizzle with the scallion oil sauce.
- Enjoy! – Serve hot and savor the rich, comforting flavors.
Tips for making the best chicken and rice
- Make sure to sear the chicken pieces over medium-high heat to lock in flavor and moisture.
- Remove chicken skin to make it healthier.
- When cooking the rice, cook it on low heat for longer to prevent overcooked or burnt rice.
- Always use fresh ingredients. Only use fresh ginger, and garlic.
How to store and reheat
If you have leftovers, here are my tips.
STORAGE – store the leftovers in an airtight container for up to 3 days in the fridge.
REHEAT – reheat in a microwave or a small pan until heated through.
What to serve with this dish
- Steamed vegetables like green beans and broccoli
- Sesame Braised Cabbage
- Garlic Braised Kale
Other recipes you need to check out
The Best One Pot Chicken and Rice
This One Pot Chicken and Rice is the ultimate comfort meal—juicy, flavorful chicken cooked to perfection over fragrant rice, all in one pan. Plus, the scallion oil sauce takes it to the next level. Easy, delicious, and minimal cleanup—what more could you ask for?
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: mains
- Method: braising
- Cuisine: asian
Ingredients
For the Chicken and Rice:
6-8 bone-in, skin-on chicken thighs
1 ¾ cup bone broth (or substitute with chicken stock or water)
1 cup jasmine rice
3 inches ginger, sliced
2 tbsp minced garlic
1 tbsp fish sauce (sub for soy sauce or tamari)
For the Scallion Oil Sauce:
¼ cup avocado oil (or any neutral oil)
4 stalks green onions, finely chopped (white and green parts separated)
1 tbsp minced garlic
1 tbsp minced ginger
1 tsp salt
Instructions
Prepare the Chicken and Rice
- Trim the Chicken – Remove excess fat from the chicken thighs.
- Rinse the Rice – Use a fine-mesh sieve to rinse the rice under cold water until the water runs clear. Set aside.
- Prepare Aromatics – Peel and slice the ginger. Mince the garlic and shallot. Set aside.
- Sear the Chicken – Heat 2 tablespoon of oil in a skillet with a lid over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 3-4 minutes per side. Work in batches if necessary. Remove and set aside.
- Sauté the Aromatics – Discard some of the excess fat, leaving about 2 tablespoon in the pan. Sauté the ginger first, then add the shallot and garlic, cooking until fragrant.
- Toast the Rice – Add the rinsed rice to the skillet and stir for 2-3 minutes, ensuring every grain is well coated in oil and aromatics.
- Add the Liquid – Pour in the bone broth or chicken stock and bring to a boil.
- Simmer – Once boiling, reduce the heat to a gentle simmer, add the fish sauce (or sub soy sauce) and nestle the seared chicken (and any accumulated juices) back into the pan.
- Cook – Cover with a lid and let it simmer for 20 minutes.
- Broil – this is optional. If you want a crispy chicken, broil for 3 minutes to get the chicken a nice color before serving.
Make the Scallion Oil Sauce
- Prep the Ingredients – Finely mince the green onions, keeping the white and green parts separate. Mince the ginger and garlic.
- Heat the Oil – In a small pot, heat the oil over medium heat. Add the ginger and garlic, cooking until lightly golden (but not burnt!).
- Cook the White Part of the Green Onion – Stir in the white parts of the green onions and cook for another 2 minutes.
- Finish – Turn off the heat and mix in the green parts of the green onions. Season with salt.
Final Touches
- Check Doneness – After 20 minutes, check that the chicken has reached an internal temperature of 165°F and that the rice is fully cooked.
- Enjoy! – Serve hot and drizzle the ginger scallion sauce all over.
Notes
- broil in the oven for 3-5 minutes to make the chicken crispy again.
Medora says
This was really good and very easy to make. I used frozen boneless chicken thighs. It definitely would have been better with skin on, bone in thighs. Thanks for good directions as well and instructions for white and brown rice.
Carmen Spillette says
That makes me so happy to hear. I am glad you enjoyed it!
Josephine says
I like this because it uses less equipments to wash🤣
Tanya says
hi! can I use bone in skin on chicken breasts instead of thighs?
Carmen Spillette says
I think that would be lovely. Bone-in chicken breast is amazing!