Name: One-pan Satay-style Chicken and Rice
Prep time: 10 min
Cook time: 40 min
Total time: PT-488192H19M20S
Cuisine: Southeast Asian-inspired / Fakeaway-style
Ingredients: 2 cups (500 ml) chicken stock; 1 cup (250 ml) coconut milk (shake the can well); ⅓ cup (90 g) smooth, unsweetened, all-natural peanut butter; 2 tbsp all-purpose soy sauce; 1 tsp dark soy sauce (optional, for colour – can be replaced with more all-purpose soy sauce); 1½ tbsp honey; 1 tbsp fresh lime juice; 1 tbsp red curry paste (adjust to taste); 1 tsp freshly grated ginger; 1 tsp freshly grated garlic; 800 g (1 lb 12 oz) boneless chicken thighs, trimmed, skin on or off (about 6 boneless chicken thighs); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp curry powder; 1 tsp sweet paprika; 1 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 1 tbsp olive oil, plus 1 tbsp extra for cooking; 1½ cups (300 g) jasmine rice, rinsed (see note 1); ½ cup (80 g) roasted peanuts, roughly chopped; 3 spring onions (scallions), finely sliced; ¼ bunch fresh coriander (cilantro), chopped; Fresh red chilli, sliced (optional); Lime wedges, to serve

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One pan, juicy chicken and a peanut sauce that makes plain rice taste like a takeaway feast!

A good chicken and rice one-pan dish will always be high up on my dinner rotation – and for good reason. First, there’s the obvious win: less washing up (because nobody has ever said, “You know what I’d love right now? A stack of pans to scrub after a long day.”). But what I love most about this dish is the “not having to think” factor. No coordinating sides, no juggling multiple pots and pans … it all just happens together, in one pan, with very little effort from you.

One-pan Peanut Chicken and Rice on Plate — Every forkful of rice is saucy, peanutty and loaded with flavour – not your average “side of rice”.

This isn’t just chicken and any old rice though. The rice steals the show here – it cooks in a peanutty, satay-style sauce that’s rich and comforting. It’s the kind of flavour that makes you wonder how simple ingredients could transform into something so good. On top, you’ve got golden, juicy chicken thighs that roast perfectly in the oven, while the rice does its thing underneath. Dinner multitasking at its finest.

One-pan Peanut Chicken and Rice in Pan — This is dinner and sides in one – chicken up top, peanut-satay rice underneath. Your empty sink will thank you later.

And here’s the beauty: the “sides” are already sorted. That sauce-soaked rice is hearty enough to be a main player and, to add freshness, all it takes is a quick cucumber slice, a sprinkle of chopped peanuts, a squeeze of lime, and maybe a scattering of coriander (cilantro). Done. You’ve got a dinner that feels spectacular (and I mean spectacular) – without the shopping list, without the stress, and without breaking the budget.

It’s the kind of meal that works just as well for a Tuesday night when you’ve got zero motivation, as it does for a Friday fakeaway when you want something special but simple. With basic, supermarket-friendly ingredients and boneless, skinless chicken thighs (the real hero of low-stress cooking), this one-pan wonder is the definition of problem-solving dinner: minimal thinking, maximum flavour, and no sink full of dishes in sight.

Close Up One-pan Peanut Chicken and Rice Recipe — Fluffy rice + satay sauce = no boring bites. This is why rinsing the rice matters here – it keeps everything light and tender.

Can I use crunchy peanut butter instead of smooth?

You can! Crunchy will give you little peanut bits throughout the sauce, which some people love. If you’ve only got crunchy, go for it – just make sure it’s unsweetened and natural so the flavour isn’t too sweet.

Ingredients for One-pan Peanut Chicken and Rice — Chicken stock, coconut milk, peanut butter, soy sauce, honey, lime juice, red curry paste, ginger, garlic. Pantry staples, one jug, instant satay-style magic.

What rice works best?

Jasmine rice is my go-to here – it cooks until fluffy and soaks in the sauce perfectly. Basmati will work too. In this recipe I do recommend rinsing the rice (even though I don’t always for other recipes). That’s because it cooks directly in the peanut sauce and stock – if you skip rinsing well, the excess starch can make the texture gluey instead of fluffy. A quick rinse under cold water is all it needs. Avoid short-grain or sushi rice, as they naturally release more starch and tend to go claggy in this one-pan method.

One-pan Peanut Chicken and Rice Close Up — Juicy chicken, cooked with the rice – no need for separate pans, sides or stress.

Can I use boneless, skinless, chicken breast instead of thighs?

For best flavour, thighs are recommended (the juices mingle during cooking with the rice), but you can use breasts with some slight changes. Halve the breasts horizontally to form two steaks. Sear as per the recipe for 2–3 minutes on each side, but check it at the 20-minute mark, as breast will cook faster than thigh. As the rice won’t be done in 20 minutes, remove the chicken once cooked, set aside on a plate covered to keep warm, and let the rice continue baking on its own until tender and the liquid is absorbed.

Marinated Chicken for Chicken and Rice Recipe — Simple spice rub = maximum payoff. Garlic, onion, curry, paprika, salt, pepper, olive oil – all pantry staples.

Cooked Chicken for Chicken and Rice Recipe — That golden sear locks in flavour and gives the chicken colour – skip it and you’ll miss the wow factor.

How spicy is this dish?

As written, it’s mild with a gentle warmth from the curry paste – kid-friendly in most cases. If you love heat, add extra curry paste or serve with fresh chilli on top. If you’re cooking for spice-sensitive kids, halve the curry paste and let the adults add chilli at the table.

One-pan Peanut Chicken and Rice Recipe — Hands-off dinner magic: the oven does the cooking while you do … literally anything else!

What can I serve with it?

A hit of fresh veggies takes the whole dish up a notch. Think of cucumber slices as the no-brainer option – crunchy, cooling and done in 30 seconds. But you can definitely mix it up:

Fresh toppers – Bean sprouts, julienned carrot, shredded Chinese cabbage (gai lan), or even a handful of lettuce leaves tossed on the side, all add freshness and crunch.
Quick steamed greens – Broccoli, broccolini (tenderstem broccoli), snow peas (mangetout), or green beans all work beautifully. You could also use Chinese vegetables like choy sum, Chinese broccoli (gai lan), or bok choy – they’re quick to steam or blanch and pair so well with the satay-style flavours.
Table-style – Put out bowls of fresh veggies and let everyone help themselves. It turns into a build-your-own bowl situation and keeps everyone happy!

The beauty here is you don’t need much effort – a fresh crunch alongside that saucy rice and chicken balances everything out without adding extra stress.

One-pan Peanut Chicken and Rice Recipe Ingredients — Boneless chicken thighs, garlic powder, onion powder, curry powder, sweet paprika, salt, pepper, olive oil. This is all it takes to set up spectacular flavour.

If you enjoyed One-pan Satay-style Chicken and Rice, I think you’ll love:

Peanut Chicken Satay
Chicken Salad with Creamy Peanut Dressing
Chicken Satay Skewers
Slow-cooker Chicken Satay
Pad Thai