One-Pan Sesame Chicken and Rice

I love ordering sesame chicken as part of a big takeout order, so I wanted to find a way to mimic the flavors of that dish in one easy home-cooked meal. This One-Pan Sesame Chicken and Rice is so good that it may just make you think twice about picking up the phone.

To make this one-pan dish, you’ll start by seasoning and searing chicken thighs, which I love using because they’re so juicy and nearly impossible to overcook. Then, you’ll build the rice base with onions, garlic, and ginger, which makes each bite fragrant and flavorful. Then comes the part that sets this chicken dish apart from the rest—the sweet, umami-packed sesame sauce, which is drizzled all over the chicken and rice before the whole pan is placed in the oven to finish baking. The chicken gets so crispy and there’s no deep-fryer needed! It’s almost as easy as grabbing takeout and I swear the flavor is just as good. The whole thing comes together in just about an hour, which makes it perfect for feeding a family on a weeknight.

Ingredients:

• Boneless, Skinless Chicken Thighs
• Kosher Salt
• Freshly Ground Black Pepper
• Avocado Oil
• Yellow Onion
• Garlic Cloves
• Fresh Ginger
• White Jasmine Rice
• Chicken Broth
• Green Onions
• Tamari or Low-Sodium Soy Sauce
• Toasted Sesame Oil
• Rice Vinegar
• Honey
• Toasted Sesame Seeds

Step-by-Step:

step one: preheat the oven

Preheat the oven to 350℉.

step two: season the chicken

Pat the chicken dry and season all over with salt and pepper.

step three: sear the chicken

In a large oven-safe skillet with a tight-fitting lid, heat the oil over medium-high heat. When hot, add the chicken in a single layer, working in batches as needed to avoid overcrowding, and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and set aside. The chicken does not need to be fully cooked through as it will continue to cook in the oven.

step four: add the onions

Reduce the heat to medium and add the onions. Cook, stirring, until the onions are softened, about 3 minutes.

step five: toast the rice and aromatics

Add the garlic, ginger, and rice, and continue to cook, stirring, toasting the rice until fragrant and lightly browned, about 2 minutes.

step six: add the broth and green onions

Stir in the broth and the white parts of the green onions and bring to a simmer, 3 to 5 minutes.

step seven: make the tamari and sesame sauce

In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, and honey. Nestle the chicken back into the skillet, then drizzle the tamari mixture over the tops of the chicken. Cover, carefully transfer to the oven, and bake for 25 minutes. Carefully uncover the skillet and continue baking until the rice is tender and the chicken is cooked through, 10 to 12 minutes.

step eight: garnish and serve

Remove from the oven and fluff the rice with a fork. Garnish with the green parts of the onion and sesame seeds.

The next time you’re craving takeout, try this One-Pan Sesame Chicken and Rice dish! Comment below and let me know what you think!

looking for more easy chicken recipes? try these!

Seared Chicken Thighs with Garlic-Ginger Broth and Rice

Sheet Pan Ginger-Orange Chicken with Brussels Sprouts

One-Pan Roasted Chicken with Lemony White Beans

4.85 from 26 votes

One-Pan Sesame Chicken and Rice 

Prep: 5 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 5 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 3 tablespoons avocado oil
• ▢ 3/4 cup finely diced yellow onion (from about 1 small onion)
• ▢ 3 garlic cloves, minced
• ▢ 1 teaspoon freshly grated ginger
• ▢ 1 cup white jasmine rice, rinsed well and drained
• ▢ 1½ cups chicken broth
• ▢ 6 green onions, thinly sliced on the diagonal, white and green parts separated
• ▢ 1/4 cup tamari or low-sodium soy sauce
• ▢ 1 tablespoon toasted sesame oil
• ▢ 1 tablespoon rice vinegar
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons toasted sesame seeds, for garnish

Instructions 

• Preheat the oven to 350℉.
• Pat the chicken dry and season all over with salt and pepper.
• In a large oven-safe skillet with a tight-fitting lid, heat the oil over medium-high heat. When hot, add the chicken in a single layer, working in batches as needed to avoid overcrowding, and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and set aside. The chicken does not need to be fully cooked through as it will continue to cook in the oven.
• Reduce the heat to medium and add the onions. Cook, stirring, until the onions are softened, about 3 minutes.
• Add the garlic, ginger, and rice, and continue to cook, stirring, toasting the rice until fragrant and lightly browned, about 2 minutes.
• Stir in the broth and the white parts of the green onions and bring to a simmer, 3 to 5 minutes.
• In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, and honey. Nestle the chicken back into the skillet, then drizzle the tamari mixture over the tops of the chicken. Cover, carefully transfer to the oven, and bake for 25 minutes. Carefully uncover the skillet and continue baking until the rice is tender and the chicken is cooked through, 10 to 12 minutes.
• Remove from the oven and fluff the rice with a fork. Garnish with the green parts of the onion and sesame seeds.

Nutrition

Calories: 654kcal, Carbohydrates: 53g, Protein: 51g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.04g, Cholesterol: 217mg, Sodium: 1928mg, Potassium: 788mg, Fiber: 2g, Sugar: 11g, Vitamin A: 238IU, Vitamin C: 6mg, Calcium: 105mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Course: Main Course

Servings: 4

Calories: 654

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