Name: One-Pot Rice Pan
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 Servings
Cuisine: Other

Jule’s Menu Verified

February 19, 2026

This one-pot rice dish with chicken and broccoli is the perfect choice for a simple, delicious, and balanced dinner. Coconut milk and curry paste add a pleasant spiciness and an exotic touch without much effort. Everything cooks together in a single pan, making the chicken juicy, the broccoli tender-crisp, and the rice perfectly flavorful. A quick, satisfying meal that’s ideal for busy weeknights.

From the Cook

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One-Pot Rice Pan

Jule’s Menu Verified

Ingredients

WarningWheat and 2 other allergens identified

Instructions

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Instructions

Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Peel and finely dice the onion. Wash the broccoli, shake dry, and cut into small florets. Cut the stalk into thin strips. Remove the skin from the chicken thighs (see notes) and season the meat on both sides with salt and pepper.

Heat a large, ovenproof skillet on the stovetop, add oil, and sauté the onions over medium-high heat for 2 to 4 minutes until translucent. Add the broccoli and sauté for another 2 to 3 minutes. Stir in the curry paste and cook for one minute.

Add the rice and stir-fry for another minute until the rice grains are well mixed with the curry paste and have turned a light red color. Reduce the heat slightly and deglaze the pan with coconut milk, water, and soy sauce. Stir everything well to loosen the browned bits from the bottom of the pan.

Distribute the chicken pieces over the rice, cover the pan with a lid and place it in a preheated oven at 200°C for 20 minutes.

After 20 minutes, remove the pan from the oven and check the chicken's doneness using a kitchen thermometer or by cutting into it. The chicken should be cooked through and have reached an internal temperature of 74°C (165°F). (If not, cover the pan and return it to the oven for another 3 to 5 minutes.)

Place the chicken pieces on a baking sheet or plate, cover the rice dish again with the lid, and return it to the oven for another 3 to 5 minutes. Meanwhile, slice the chicken across the grain into strips and cover them with aluminum foil until ready to serve.

Remove the pan from the oven, fluff the rice with a fork, and season again with salt and pepper. Divide the rice among 4 plates and serve with the chicken strips.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.