This one pot rice with chicken is your lazy-night hero: one pan, simple prep, big flavor. You brown chicken with garam masala, add leeks, garlic, rice, coconut milk and water, and then let the oven do the rest. It is the kind of meal that tastes like a slow Sunday but fits on a busy Tuesday. Serve straight from the pan at the table and you are done.
At a glance
- Preparation: about 10 minutes • Cook time: 40 minutes • Total: 50 minutes
- Servings: 6
- Calories: about 645 kcal per serving
- Difficulty: easy
- Key ingredients: chicken breast, white rice, coconut milk, leeks, onion, garlic, garam masala and thyme.
- Allergens contains: none of the listed major allergens based on ingredients used (check your spice mix). Coconut milk is used; check the label if you need to avoid traces of milk or nuts. Does not contain gluten, dairy, egg, nuts, soy, fish. Always check the ingredient labels to be sure.
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Easy One Pot Chicken and Rice with Coconut Milk
This is the dish I reach for on those days when the homework pile is high, my phone keeps buzzing, and everyone asks, "What's for dinner?" at the same time. The chicken sizzles in the pan with garam masala, the onions soften, and slowly the kitchen smells warm and cozy again. By the time the pan goes into the oven, the chaos has calmed down a bit.
At the table it is pure comfort. You lift the lid, and a cloud of fragrant steam comes up: tender chicken on top, creamy rice under it, and sweet leeks through everything. You don't need fancy sides, just a big spoon and some hungry faces. Enjoy!
Why this works
- True one pot: Everything cooks in one ovenproof pan: fewer dishes, less hassle.
- Oven finish: After a short sear on the stove, the oven does the slow work while you do something else.
- Full flavor: Garam masala, garlic, thyme and leeks give the rice and chicken a deep, cozy taste.
- Family-friendly: Mild spices, no sharp heat, and soft rice make this easy for the whole family.
- Scales easily: Use a bigger pan and extra chicken and rice to feed more people.
When to Serve This One Pot Chicken and Rice
This oven-baked chicken and rice is perfect for:
- Busy weeknights: when you want real comfort food without standing in the kitchen all evening.
- Family dinners: everything in one pan, easy to serve at the table.
- Meal prep: cook once, enjoy leftovers for lunch or another night.
- Low-fuss entertaining: add a simple salad and you've got a relaxed dinner with friends.
What You'll Need
Exact amounts are in the recipe card.
- Oil: For browning the chicken and sautéing the vegetables.
- Chicken breast: Lean pieces that cook through in the same time as the rice.
- Garam masala: Indian warm spice blend that gives the dish its character.
- Onion: For a sweet base flavor once softened.
- Garlic: Adds a gentle bite and aroma.
- Dried thyme: Brings a herby note that works well with chicken and coconut.
- Leeks: Mild, sweet vegetables that melt into the rice.
- Coconut milk: Makes the rice creamy and rich.
- Water: Helps cook the rice through by adding enough moisture.
- White rice: Plain rice works; basmati gives extra aroma.
- Salt and pepper: To season at the end.
How to Make It
You'll find the full, step-by-step recipe card below.
- Step 1: Preheat the oven and choose an ovenproof pan with a lid. Rub the chicken with garam masala and brown it in hot oil; remove and set aside.
- Step 2: Soften onion in the remaining oil, then add garlic, thyme and leeks and cook briefly.
- Step 3: Stir in rice, coconut milk and water.
- Step 4: Place the chicken pieces on top, bring to a boil, then cover. Move the pan to the oven and bake until the rice is tender and the chicken is cooked through
Top Tips
- Use a heavy pan (like cast iron) so the rice cooks evenly.
- Rinse the rice briefly to remove extra starch and avoid a gummy texture.
- Cut chicken breasts in similar-sized pieces so they cook at the same speed.
- Taste the rice before serving and adjust salt and pepper at the end.
- If the rice is still firm, add a splash of hot water, cover again and bake a bit longer.
- Slice the leeks thin so they soften and blend into the rice.
- Let the pan rest for 5 minutes after it comes out of the oven before serving.
- Serve straight from the pan at the table for a rustic, family-style feel.
- Leftovers make a great lunch the next day, just reheat with a splash of water.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 tablespoons vegetable oil
- 3 chicken breasts
- 2 teaspoons garam masala
- 1 onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 teaspoon dried thyme
- 2 leeks, washed and cut into thin strips
- 2¼ cups coconut milk
- 2¼ cups water
- 1 pound white rice, plain or basmati
- salt and pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 350 °F. Use an ovenproof pan with a lid.
- Heat the oil over high heat.2 tablespoons vegetable oil
- Rub the chicken with garam masala and brown on both sides for about 3 minutes per side. Remove and set aside.3 chicken breasts, 2 teaspoons garam masala
- In the same pan, fry the onion for about 3 minutes.1 onion
- Add garlic, thyme and leeks and cook for about 2 minutes, stirring.2 cloves garlic, 1 teaspoon dried thyme, 2 leeks
- Pour in the coconut milk, water and rice and stir.2¼ cups coconut milk, 2¼ cups water, 1 pound white rice
- Place the browned chicken pieces on top.
- Bring everything to a boil, put the lid on the pan and place in the oven.
- Bake for about 40 minutes, until the rice is tender and the chicken is cooked. Add salt and pepper to taste. Serve at once.salt and pepper
Notes
- Extra vegetables: Add a handful of frozen peas or green beans in the last 20 minutes of baking.
- Basmati twist: Use basmati rice for a lighter, more aromatic result.
- Spice swap: Replace garam masala with mild curry powder for a slightly different flavor.
- Fridge: Cool leftovers quickly and store covered for up to 2 days.
- Freezer: Can be frozen in portions for up to 1 month. Thaw in the fridge overnight.
- Reheat/Serve: Reheat with a splash of water, covered, in the oven or microwave until hot all the way through.
Nutrition
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