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skillet with thai rice and chicken

One Pot Easy Thai Chicken with Rice

This amazing  One Pot Easy Thai Chicken with Rice makes for an exotic and easy weeknight dinner that the whole family will love.
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 571kcal


  • 6 bone-in skinless chicken thighs
  • Salt and freshly ground pepper to taste
  • 1/2 cup sweet chili sauce
  • 1 teaspoon Sriracha, or more to taste
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh lime juice
  • 4 tablespoons vegetable oil
  • 2 cups rice (I used enriched parboiled long white rice grains)
  • 4 cups chicken stock
  • 1/4 cup peanuts, chopped
  • 2 tablespoons fresh cilantro leaves, chopped
  • Red pepper flakes, to taste (optional)


  • Lightly season chicken with salt and pepper. Set aside.
  • Mix in a small bowl chili sauce, Sriracha, soy sauce, fish sauce, garlic, ginger, and lime juice; set aside.
  • Combine the chicken and marinade in a Ziploc bag. Marinate for anything from 30 minutes to overnight.
  • Preheat oven to 350º F / 175º C.
  • Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Remove chicken from the marinade and reserve marinade. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken and set aside.
  • Wipe out the skillet with paper towel.
  • Heat 2 tablespoons of oil in the same skillet. Add the rice and cook, stirring constantly, for 2 -3 minutes. Add chicken broth and stir to combine. Bring to boil and simmer, uncovered, for 5 - 8 minutes, or until most of the liquid has evaporated and the surface of rice is covered with steamy holes. Place the chicken on top, add 2-3 tablespoons of reserve marinate over each chicken thigh, and then place a lid on the skillet. If your skillet does not have a lid you can use aluminum foil.
  • Bake covered for 30 minutes. Uncover and bake for 10 more minutes, or until the rice is tender and the chicken fully cooked. Remove from the oven.
  • Garnish with peanuts, cilantro, and red pepper flakes, if desired. Serve.


To make this recipe I used a 12" Cast Iron Skillet.
  • My Thai Sauce-Marinade is made with just sweet chili sauce,  Sriracha, reduced sodium soy sauce, fish sauce, garlic, ginger and lime.
  • The Sauce-Marinade is used as a quick marinade for the chicken before but you could absolutely marinade overnight if you want.
  • The same marinade/sauce can be used to marinate Shrimp, chicken breasts, beef and pork.
  • If your kids are not used to eat spicy food recipe avoid using the red pepper flakes at the end and reduce the amount of Shirata sauce.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 571kcal | Carbohydrates: 68g | Protein: 30g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 967mg | Potassium: 558mg | Fiber: 1g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 2.8mg | Calcium: 40mg | Iron: 2mg