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This One-Pot Creamy Ginger Chicken and Rice is an easy, comforting dinner featuring tender chicken, fluffy rice, vegetables, and a creamy ginger sauce. Ready in about one hour with minimal cleanup.
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One-Pot Creamy Ginger Chicken and Rice
Prep Time
15 mins
Cook Time
40 mins
rest
5 mins
 

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!

Course: dinner
Cuisine: Asian, family, thai
Keyword: chicken, coconut, dutch oven, one pot, rice
Servings: 6 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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/
  6. Meanwhile, preheat the oven to 350F degrees and set an oven rack in the center of the oven.
  7. 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).
  8. Transfer Dutch oven onto a wire rack and allow to stand, covered, until the rice is completely tender, about 5-10 minutes.
  9. 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.