If you’re looking for an easy weeknight dinner with minimal cleanup, this One-Pot Creamy Ginger Chicken and Rice delivers. Tender chicken, fluffy rice, vegetables, and a rich, creamy ginger-infused sauce all cook together in a single Dutch oven pot, creating a comforting, flavor-packed meal with very little hands-on effort.
After just a few minutes of sautéing the vegetables and searing the chicken, the oven takes over, allowing all the flavors to meld while the rice cooks to perfection. While dinner bakes, you’ll have plenty of time to tend to any last dinner details or simply enjoy a well-earned break.
I love recipes like this because everything—protein, vegetables, rice, and sauce—is cooked together, making it a complete, balanced meal that’s perfect for busy weeknights. From prep to plate in about an hour, it’s an easy family dinner that’s as satisfying as it is convenient.
INGREDIENT & EQUIPMENT NOTES
- OLIVE OIL: Olive oil or any vegetable oil for browning chicken and sautéing the veggies
- GARLIC & GINGER: The cornerstone of flavor in this dish. I prefer to use minced garlic from a jar (to save time and smelly hands) but the ginger flavor is hands-down if your grate it from fresh.
- VEGGIES: You can vary the variety (like shitake mushroom instead of button) or swap veggies suit your tastes. Coarse, sturdy veggies will need to be chopped and sauteed in the onion step before placing in oven.
- RICE: Jasmine rice is my go-to for this recipe – the cooking time and liquid amounts are tailored for this type of long-grain rice.
- CHICKEN: I’ve used skinless boneless chicken breast, cut in half and the thick pieces fileted for more even cooking. Boneless skinless chicken thighs can be substituted.
- COCONUT CREAM: Full fat coconut cream from a can (unsweetened) give the most luxurious texture and flavor. But if desired you can use regular (not light) coconut milk from a can (not carton).
- COCONUT SUGAR: The signature hint of sweetness in the sauce comes from coconut sugar, but feel free to substitute brown cane sugar or even date sugar.
- WHAT POT TO USE: This recipe works best in a cast-iron enamel Dutch Oven with lid ( to 5 to 6qt). It’s big enough to hold the chicken and deep enough for the rice and cooking liquid. Plus, the cast-iron enamel of these cooking vessels are designed to hold heat, which helps the rice finish up after it’s removed from oven. If in a bind, you can use another 6-quart casserole dish or pot that is OVEN PROOF and, if no lid, cover very tightly with foil.
One pan, big flavor! This One-Pot Creamy Ginger Chicken and Rice is the ultimate comfort food dinner! Tender chicken, fluffy rice, veggies, and a creamy ginger sauce bake together in one dish for an easy family meal with minimal cleanup. Perfect for busy weeknights!
- 3/4 cup coconut cream from can well blended
- 1 medium lime zested and juiced
- 2 Tablespoons minced garlic from jar
- 2 tablespoons coconut sugar
- 1 1/2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1.5 tablespoon grated fresh ginger you can use minced from jar, but the fresh grated REALLY makes the dish pop
- 1.5 tablespoon Sriracha sauce
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon salt divided
- 2 teaspoons olive oil
- 4 oz button mushrooms sliced thin
- 1/2 large onion sliced into thin vertical slices
- 2 cups chicken broth or stock
- 1 1/2 cups long grain white rice rinsed and drained
- 2/3 cup matchstick carrots
- 2/3 cup frozen edamame beans thawed
- 1/2 cup chopped cilantro
- 2 medium green onions thinly sliced
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In medium bowl, whisk together coconut cream, lime zest, lime juice, garlic, coconut sugar, fish sauce, soy sauce, grated ginger, and Sriracha sauce until smoot. Set sauce aside.
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Pat chicken breasts dry, and cut each breast into 2 portions. If needed, on the “thick” portion of breast, use sharp filet knife to cut through the middle crossways into two portions for more even cooking. Sprinkle both sides of chicken 1 teaspoon of the salt.
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Heat oil in a Dutch oven over medium high heat. Carefully add chicken in batches into the hot oil, making sure not to crowd the pan. Cook undisturbed until exterior is seared and lightly browning, about 3 minutes. Turn chicken and brown the other side in same manner. Transfer to a plate, and repeat the process with any remaining chicken pieces.
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Add onion and mushroom slices to the same Dutch oven and cook, stirring, about 3 minutes. Pour in chicken stock and stir up any browned bits from the bottom of the pan. Add rice and remaining salt, and stir to combine.
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Layer in carrots and thawed, shelled edamame beans, and set par-cooked chicken breasts on top. Drizzle 3/4 cup of the ginger sauce over the chicken pieces/
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Meanwhile, preheat the oven to 350F degrees and set an oven rack in the center of the oven.
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Place lid on Dutch oven and transfer into the center of the preheated oven. Bake until chicken is no longer pink at the center and the juices run clear, about 25 minutes. An instant-read thermometer should read at least 165 degrees F (74 degrees C).
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Transfer Dutch oven onto a wire rack and allow to stand, covered, until the rice is completely tender, about 5-10 minutes.
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Place chicken on a serving platter (or keep in pot to serve). Fluff the rice and vegetables with a fork, and stir in remaining ginger sauce and chopped cilantro. Garnish with thinly sliced green onions.
