One-Pan Sesame Chicken and Rice Recipe

I love ordering sesame chicken as part of a big takeout spread, so I set out to recreate those sweet, savory flavors in a single easy skillet. This One-Pan Sesame Chicken and Rice combines juicy seared chicken thighs, fragrant jasmine rice toasted with aromatics, and a glossy sesame-tamari sauce that finishes everything in the oven. It comes together in about an hour and delivers crispy chicken without a deep-fryer—perfect for an easy weeknight family meal.

Why this version works: boneless, skinless chicken thighs stay moist and forgiving, jasmine rice adds a fragrant base, and toasting the rice with garlic and ginger builds an extra layer of flavor. A simple tamari, toasted sesame oil, rice vinegar, and honey mixture becomes a shiny, savory-sweet sauce that coats the chicken and infuses the rice as it finishes in the oven. No deep frying, minimal cleanup, and the comforting flavors of sesame chicken—made at home.

Ingredients

• 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 (or other high-heat oil)
• 3/4 cup finely diced yellow onion (about 1 small onion)
• 3 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 cup white jasmine rice, rinsed well and drained
• 1 1/2 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

Step-by-Step Instructions

Step 1 — Preheat the oven

Preheat your oven to 350°F (175°C).

Step 2 — Season the chicken

Pat the chicken thighs dry with paper towels and season both sides with kosher salt and freshly ground black pepper.

Step 3 — Sear the chicken

Heat 3 tablespoons of avocado oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the chicken in a single layer; work in batches if necessary to avoid overcrowding. Sear until golden brown, about 3 to 4 minutes per side. Transfer seared pieces to a plate and set aside. The chicken does not need to be fully cooked through because it will finish in the oven.

Step 4 — Soften the onions

Reduce the heat to medium. Add the diced yellow onion to the skillet and cook, stirring occasionally, until softened, about 3 minutes.

Step 5 — Toast the rice and aromatics

Add the minced garlic, grated ginger, and rinsed jasmine rice to the skillet. Stir and cook for about 2 minutes, toasting the rice and releasing the fragrance of the garlic and ginger—this step adds depth to the finished dish.

Step 6 — Add broth and green onion whites

Stir in 1 1/2 cups chicken broth and the white parts of the green onions. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes so the rice begins to absorb flavor.

Step 7 — Make the tamari-sesame sauce and bake

In a small bowl, whisk together 1/4 cup tamari (or low-sodium soy sauce), 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 2 tablespoons honey. Nestle the seared chicken thighs back into the rice mixture, skin-side up if using skin-on chicken. Drizzle the tamari-sesame mixture over the chicken and rice. Cover the skillet with a tight-fitting lid (or foil) and transfer carefully to the preheated oven. Bake covered for 25 minutes, then uncover and bake an additional 10 to 12 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Step 8 — Garnish and serve

Remove the skillet from the oven. Fluff the rice with a fork and sprinkle the green parts of the sliced green onions and 2 tablespoons toasted sesame seeds over the top. Serve hot straight from the skillet for an easy, family-style dinner.

Nutrition (per serving)

• Calories: 654 kcal
• Carbohydrates: 53 g
• Protein: 51 g
• Fat: 26 g (Saturated fat: 4 g)
• Sodium: 1928 mg
• Sugar: 11 g
• Fiber: 2 g

Nutrition information is automatically calculated and should be used as an approximation.

Tips and Variations

• Swap tamari for low-sodium soy sauce to control salt. For a gluten-free version, use gluten-free tamari.
• For extra texture, finish chicken under a hot broiler for 1–2 minutes after baking to crisp the tops (watch closely).
• Add vegetables such as snap peas or thinly sliced bell pepper in the last 10 minutes of baking for color and crunch.
• Leftovers reheat well in the oven or microwave; store in an airtight container for up to 3 days.

Additional Info

• Author: Alex Snodgrass
• Course: Main Course
• Servings: 4
• Prep time: about 5 minutes
• Cook time: about 1 hour
• Total time: about 1 hour 5 minutes

Food photography and styling credit: Eat Love Eats.