Imagine a dinner that's bursting with flavor, requires minimal cleanup, and can be on your table in under 45 minutes - sounds too good to be true? Get ready to discover the most delicious and effortless one-pan meal that will transform your weeknight cooking routine! This Asian-inspired chicken and rice dish is not just a recipe; it's a culinary shortcut that combines crispy chicken, perfectly cooked jasmine rice, and a medley of colorful vegetables in one magical skillet.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare ingredients by patting chicken thighs dry with paper towels and seasoning both sides with salt and pepper.
- Heat sesame oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
- Place chicken thighs skin-side down in the hot pan, cooking for 5-6 minutes until skin becomes golden brown and crispy.
- Flip chicken thighs and cook for an additional 3-4 minutes on the other side. Remove chicken from pan and set aside temporarily.
- In the same pan, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Add jasmine rice to the pan, stirring to coat with oil and garlic, toasting for 1-2 minutes.
- Pour in chicken broth and soy sauce, stirring to combine and scrape up any browned bits from the bottom of the pan.
- Add mixed vegetables to the rice mixture, distributing evenly.
- Carefully place chicken thighs on top of the rice, skin-side up, ensuring they're partially submerged.
- Cover the pan with a tight-fitting lid and reduce heat to low. Simmer for 18-20 minutes until rice is tender and chicken is cooked through.
- Remove from heat and let rest, covered, for 5 minutes to allow rice to absorb remaining moisture.
- Serve hot, garnishing with optional chopped green onions or sesame seeds if desired.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure maximum crispiness on the skin.
- Use a heavy-bottomed skillet or cast-iron pan for even heat distribution and better browning.
- Don't skip toasting the rice - this step adds depth of flavor and helps prevent mushy texture.
- Resist the urge to lift the lid while cooking; this traps steam and ensures perfectly cooked rice.
- Let the dish rest for 5 minutes after cooking to allow the rice to absorb any remaining moisture.
- For extra flavor, you can add a splash of rice vinegar or a sprinkle of red pepper flakes before serving.
- Choose bone-in, skin-on chicken thighs for the most tender and flavorful result.
- If you prefer, you can substitute jasmine rice with basmati or long-grain white rice.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 110mg
