Thai Baked Chicken and Rice Recipe
This delicious oven-baked chicken and rice recipe is bursting with Thai flavor! A quick and easy one-pan meal, your whole family will love!
How to Make the Best Thai Baked Chicken and Rice
This Thai Baked Chicken and Rice is a flavor-packed one-pan meal that brings the aromatic essence of Thai cuisine right to your dinner table. The combination of tender chicken thighs, fragrant jasmine rice, and creamy coconut milk creates a dish that’s both comforting and exotic. The red curry paste adds just the right amount of warmth and depth, while the lemongrass and lime leaves infuse every bite with that unmistakable Thai character.
What makes this recipe truly special is how effortless it is to prepare. After a quick sear on the stovetop to develop a beautiful crust on the chicken, everything goes into the oven where the magic happens. The rice absorbs all those incredible flavors from the coconut milk and aromatics, becoming wonderfully fragrant and perfectly cooked. It’s the kind of meal that looks and tastes like you spent hours in the kitchen, when really the oven does most of the work.
Finish the dish with a generous squeeze of fresh lime juice and a scattering of fresh basil and cilantro to brighten everything up. This Thai baked chicken and rice is perfect for busy weeknights when you want something special without the fuss, and it’s guaranteed to become a family favorite.
Thai Baked Chicken and Rice
This delicious oven-baked chicken and rice recipe is bursting with Thai flavor! A quick and easy one-pan meal, your whole family will love!
Ingredients
Chicken
Aromatics
Rice and Liquid
Finishing
Instructions
Prepare the Chicken
- Preheat oven to 400°F.
- Pat the chicken dry and generously salt and pepper both sides of chicken. Rub or brush red curry paste on both sides of the chicken.
Sear and Sauté
- In a hot oven-proof pan or large skillet (3-quart), add oil and sear chicken on both sides over medium heat until golden brown, about 5 minutes; turn over and sear the undersides for 2-3 minutes.
- Move the seared chicken to the edges of the pan. Add more oil to the center and sauté shallots for 2 minutes. Add garlic, ginger, and lemongrass and sauté for about 1 minute.
Bake
- Add fish sauce, chicken broth, coconut milk, sugar, salt, rice, and lime leaves, stir a little, and bring to a simmer.
- Cover with a lid or tightly with foil, place the skillet in the hot oven and bake for 40 minutes.
Serve
- Drizzle lime juice on top and garnish with chilis, fresh basil and cilantro. Serve with lime wedges.
Notes
- For bone-in chicken thighs, adjust the cooking time as needed.
- We love Maesri Red curry paste—adjust to taste as every brand has a varied spice level.
- Thai lime leaves add wonderful fragrance—find them at Asian grocery stores or use frozen ones.
