One-Pot Chicken and Kimchi Rice

Last updated on December 25, 2025

There’s something so comforting about a steaming bowl of rice filled with goodies all mixed together, don’t you think? I remember the first time I attempted to make One-Pot Chicken and Kimchi Rice, fumbling nervously through the steps and hoping I wouldn’t ruin it. The rich aroma of the spices filled my kitchen, and despite my initial anxiety, I found myself excited rather than overwhelmed. I know many beginner cooks share a similar fear—wondering if they’ll pull it off in one pot without the hassle of multiple dishes. But rest assured, this recipe is straightforward and stress-free. Even if it’s your first time, I’ll guide you through every step to ensure it turns out perfectly.

1. Why I Love This Recipe of One-Pot Chicken and Kimchi Rice

What truly sets this One-Pot Chicken and Kimchi Rice apart for me is how it embodies everything cozy about cooking at home. Imagine the vibrant fusion of flavors coming together in just one pot. That means less mess for you and more time to enjoy the meal!

I love that it’s not only delicious but also incredibly fulfilling to cook. The tender chicken mingles with the strong, fermented notes of kimchi, creating a delightful umami explosion. And the joy of sharing this dish with family or friends is unbeatable. It warms your heart as much as it fills your belly—perfect for a weeknight dinner or a relaxing Sunday meal.

For beginner cooks, this recipe is a gem. It uses simple ingredients and straightforward techniques that make it easy to follow. You won’t feel intimidated by fancy cooking jargon, which makes it approachable and perfect for any home cook. Plus, the end result looks stunning—bright colors and enticing aromas make this dish a showstopper.

2. Ingredients You’ll Need for One-Pot Chicken and Kimchi Rice

Let’s gather our ingredients to get started! Here’s what you’ll need:

Essentials:

455g skinless, boneless chicken thighs, cut into pieces: Thighs are my favorite for this recipe because they stay juicy and tender, providing a satisfying bite.
4 green onions, chopped (white and green parts): These onions add a mild sweetness and just the right crunch.
3 cloves garlic, crushed: Garlic infuses the dish with deep flavor.
2 tablespoons gochujang: This Korean chili paste gives a lovely heat and sweetness.
2 tablespoons maple syrup: A delightful substitute for sugar that adds a natural sweetness.
1 tablespoon light soy sauce: This adds umami without overpowering the dish.
1 carrot, julienned: A pop of color and a hint of sweetness.
170g kimchi, roughly chopped: The star ingredient that brings all the flavors together.
190g uncooked medium-grain rice: The base of our dish—medium grain will cook up fluffy and absorb all the delicious liquids.
480ml chicken broth: To give the rice richness and flavor.
2 teaspoons sesame oil: This final touch imparts a nutty fragrance.
Salt and black pepper: To taste.
Calorie-controlled cooking spray: For some quick and easy greasing of the pan.

Optional Add-Ons:

Fried egg: A soft, runny egg on top can elevate this dish further with its creaminess.
Crushed nori seaweed: For a delightful umami punch.
Fresh herbs, like cilantro: Which can add a fresh note to balance the dish.

Substitutions and Shortcuts:

You can swap chicken thighs for chicken breasts; however, the flavor may be less rich.
If you need a vegetarian option, replace chicken with tofu, and adjust cooking times accordingly.
If you can’t find gochujang, you can use a mixture of chili paste, sugar, and a bit of vinegar, though it won’t have the exact flavor profile.

3. How to Make One-Pot Chicken and Kimchi Rice Step-by-Step

Now that we have everything ready, let’s get cooking! Follow these simple steps:

Prep the Pot: Spray a large, deep skillet or pot with calorie-controlled cooking spray. Heat over medium-high heat.
Cook the Chicken: Add the chicken pieces to the pot, seasoning them with salt and black pepper. Immediately, toss in the white parts of the green onions. Cook until the chicken is golden brown—about 5-7 minutes.Turn the chicken pieces halfway to evenly brown.
Add Flavor: Once the chicken is slightly browned, add the smashed garlic, gochujang, maple syrup, and light soy sauce. Stir well to coat the chicken thoroughly in this lovely, sticky mixture.
Incorporate the Goodies: Into the pot, add the chopped kimchi, julienned carrot, uncooked rice, chicken broth, and sesame oil. Stir everything together until it’s well combined.
Bring to a Boil: Increase the heat to bring the mixture to a rolling boil.
Simmer to Perfection: Once boiling, reduce the heat to low, cover with a lid, and let it simmer undisturbed for about 12 to 15 minutes. This allows the liquid to be absorbed into the rice completely.
Resting Time: After the 15 minutes, remove the pot from heat but leave the lid on. Let it rest for an additional 10 minutes. This is an essential step; the trapped steam will continue to cook the rice perfectly.
Fluff the Rice: Finally, using a wooden spoon or spatula, fluff the rice gently to mix it up. You can also sprinkle the reserved green parts of the onions for a pop of color.
Serve and Enjoy: Serve this cozy dish as is or crown a serving with a fried egg and a sprinkle of crushed nori for added texture and taste.

4. Common Mistakes to Avoid

Let’s ensure your dish comes out beautifully by avoiding some common pitfalls.

Not Prepping Ingredients

Always have your ingredients washed, chopped, and measured before you start cooking. This makes the process smoother and prevents any last-minute scrambling.

Skipping the Resting Time

I know waiting can be tough, but don’t skip the resting phase! This is crucial for cooking the rice evenly and allowing it to soak in all the flavors.

Ignoring the Pot Landscape

Don’t overcrowd your pot! If your pan is too small to fit all ingredients comfortably, it’s better to split the recipe into two batches rather than cramming everything in. This allows for even cooking.

5. Serving Suggestions for One-Pot Chicken and Kimchi Rice

Now that your One-Pot Chicken and Kimchi Rice is ready, here are some delightful serving ideas.

A Simple Salad

Pair this dish with a refreshing salad made of mixed greens, cucumbers, and a light sesame dressing. The crispy elements will contrast beautifully with the warm, comforting rice.

Steamed Vegetable Side

Steamed broccoli or bok choy can offer additional texture and nutrition. Just sprinkle a bit of sesame oil and seeds over them for an added treat.

Perfect for Meal Prep

This dish is excellent to make in advance, as the flavors deepens over time. You can make a big batch and portion it for lunches or dinners throughout the week.

Conclusion

See? Making this One-Pot Chicken and Kimchi Rice is much easier than it looks! You can customize it to suit your tastes, adding or swapping ingredients as you like. Plus, it’s cozy, classic comfort food that’s beginner-approved. So, gather your ingredients and get ready to impress your family and friends with this simple yet flavorful meal!

FAQs About One-Pot Chicken and Kimchi Rice

1. Can I make One-Pot Chicken and Kimchi Rice ahead of time?

Absolutely! This dish is perfect for meal prep. Just make it a day in advance, and it will taste even better the next day after the flavors meld.

2. Can I use other types of rice for this recipe?

While medium-grain rice is ideal, you can use short-grain rice too. Just be mindful of adjusting the liquid ratio according to the rice type.

3. Is it necessary to cook the chicken first?

Yes, browning the chicken adds a layer of flavor to the dish that enhances the overall taste.

4. What can I use if I don’t have gochujang?

If gochujang isn’t available, a mix of chili paste and maple syrup can work in a pinch. However, the flavor will be slightly different.

5. Can I make this dish vegetarian?

Certainly! You can substitute chicken with tofu, and opt for vegetable broth instead of chicken broth while sticking to the rest of the ingredients as is.

One-Pot Chicken and Kimchi Rice

Table of Contents

1. Why I Love This Recipe of One-Pot Chicken and Kimchi Rice