This One-Pan Satay Chicken and Rice is the ultimate comfort meal, combining tender chicken, fragrant jasmine rice, and a rich, creamy peanut satay sauce. It’s a simple, family-friendly dinner that delivers bold flavors with minimal cleanup.
Why You’ll Love This Recipe
This dish is packed with warm, savory, and slightly sweet flavors thanks to the satay-style sauce. Everything cooks in one pan, making it perfect for busy weeknights. The combination of juicy chicken and fluffy rice ensures a satisfying meal the whole family will enjoy.
Ingredients
Satay-Style Simmer Sauce
- Chicken stock
- Coconut milk
- Smooth, unsweetened peanut butter
- All-purpose soy sauce
- Dark soy sauce (optional)
- Honey
- Fresh lime juice
- Red curry paste
- Fresh ginger
- Fresh garlic
Chicken and Rice
- Boneless chicken thighs
- Garlic powder
- Onion powder
- Curry powder
- Sweet paprika
- Sea salt flakes
- Black pepper
- Olive oil
- Jasmine rice
To Serve
- Roasted peanuts
- Spring onions
- Fresh coriander
- Fresh red chilli (optional)
- Lime wedges
Instructions
- Preheat oven to 200°C (400°F).
- In a bowl, mix all simmer sauce ingredients until smooth.
- Season the chicken with garlic powder, onion powder, curry powder, paprika, salt, and pepper. Add olive oil and coat well.
- Heat oil in a large pan over medium-high heat. Sear chicken for 2–3 minutes per side until golden. Remove and set aside.
- Add rinsed rice to the same pan, then pour in the sauce. Stir and bring to a simmer.
- Place the chicken on top of the rice.
- Cover and bake for 30 minutes. Remove cover and bake another 5–10 minutes until rice is tender.
- Let rest for 10 minutes.
- Fluff rice, return chicken, and garnish.
This One-Pan Satay Chicken and Rice comes together beautifully with minimal effort and maximum flavor.
Tips & Tricks
- Use full-fat coconut milk for a richer sauce
- Adjust curry paste for spice level
- Rinse rice well to avoid stickiness
- Boneless chicken cooks more evenly
- Add vegetables like carrots or bell peppers for extra nutrition
Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: One-pan, Baked
- Cuisine: Asian-inspired
- Difficulty: Easy
- Dietary: Halal-friendly, Dairy-free
Notes
- Swap jasmine rice with basmati if preferred
- Use maple syrup instead of honey if needed
- Serve with cucumber salad for freshness
Nutrition (Approximate)
- Calories: 520 kcal
- Protein: 32 g
- Carbs: 45 g
- Fat: 25 g
FAQ
Can I make One-Pan Satay Chicken and Rice ahead of time?
Yes, prepare and refrigerate before baking, then cook when ready.
Can I use chicken breast instead of thighs?
Yes, but reduce cooking time slightly to prevent dryness.
Is this recipe spicy?
It’s mildly spicy, but you can adjust the curry paste.
Can I freeze this dish?
Yes, it freezes well for up to 2 months.
What can I serve with it?
Fresh salad, steamed vegetables, or flatbread work well.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or oven with a splash of water.
Freeze portions for up to 2 months.
Similar Recipes
One Pan Satay Chicken and Rice
Ingredients
Satay-Style Simmer Sauce
- Chicken stock
- Coconut milk
- Smooth unsweetened peanut butter
- All-purpose soy sauce
- Dark soy sauce optional
- Honey
- Fresh lime juice
- Red curry paste
- Fresh ginger
- Fresh garlic
Chicken and Rice
- Boneless chicken thighs
- Garlic powder
- Onion powder
- Curry powder
- Sweet paprika
- Sea salt flakes
- Black pepper
- Olive oil
- Jasmine rice
To Serve
- Roasted peanuts
- Spring onions
- Fresh coriander
- Fresh red chilli optional
- Lime wedges
Instructions
- Preheat oven to 200°C (400°F).
- In a bowl, mix all simmer sauce ingredients until smooth.
- Season the chicken with garlic powder, onion powder, curry powder, paprika, salt, and pepper. Add olive oil and coat well.
- Heat oil in a large pan over medium-high heat. Sear chicken for 2–3 minutes per side until golden. Remove and set aside.
- Add rinsed rice to the same pan, then pour in the sauce. Stir and bring to a simmer.
- Place the chicken on top of the rice.
- Cover and bake for 30 minutes. Remove cover and bake another 5–10 minutes until rice is tender.
- Let rest for 10 minutes.
- Fluff rice, return chicken, and garnish.
- This One-Pan Satay Chicken and Rice comes together beautifully with minimal effort and maximum flavor.
Notes
- Swap jasmine rice with basmati if preferred
- Use maple syrup instead of honey if needed
- Serve with cucumber salad for freshness
Conclusion
This One-Pan Satay Chicken and Rice is a reliable, flavor-packed meal that’s easy enough for weeknights yet impressive enough for guests. Once you try it, it’s sure to become a regular favorite in your kitchen.