This recipe uses the bold flavor of a full jar of kimchi to make a simple gluten-free chicken-and-rice casserole with very little prep. Versatile and fast, it’s an ideal weeknight meal built around juicy boneless chicken thighs and Arborio rice.
I rely on a few pantry shortcuts for quick dinners: items from the antipasti bar—olives, capers, roasted peppers—bring brine and herbs that flavor a whole dish without extra chopping. Kimchi works the same way. The fermented cabbage adds acidity, spice, and depth, so you don’t need a long list of ingredients to build a balanced meal.
Years ago, a friend showed me a one-pan stew that combined a jar of kimchi with bone-in chicken. The contrast of heat and tang with rich braised meat is irresistible. That idea stuck with me, and after serving the stew with rice many times, I realized the same approach would make a dependable kimchi chicken and rice casserole.
For this version, you only need thinly sliced carrots, scallions, Arborio rice, a jar of kimchi, and a little stock or water. It’s one of my favorite gluten-free chicken recipes because it’s forgiving and consistently flavorful.
What You Need to Make 5-Ingredient Kimchi Chicken
I prefer Arborio rice in casseroles because its higher starch content helps thicken the dish without dairy or creamy soup. It keeps its shape while creating a creamy texture. If you don’t have Arborio, sushi rice can work, but avoid quick-cooking white rice like jasmine, which can overcook during the bake.
The recipe is intentionally minimal, but you can finish the casserole with a drizzle of sesame oil for extra depth. Other good additions include bok choy, fresh cabbage, shallots, or daikon if you want more vegetables.
How to make kimchi chicken:
When purchasing kimchi, choose refrigerated jars (often located near tofu). I like to reserve about 1/3 cup of kimchi to finely chop and use as a garnish. If you prefer bone-in, skin-on thighs, you can use them—just add 5 to 10 minutes to the bake time until the skin is browned and the meat is cooked through.
I generally avoid chicken breasts for this casserole because they can dry out during the longer bake and don’t lend the same flavorful drippings to the rice. If you prefer breasts, look for recipes designed around shorter cooking times.
Read on for the full recipe and step-by-step instructions.
With health and hedonism,
Phoebe
5-Ingredient Kimchi Chicken Casserole
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Bone-in skin-on thighs work well too; add 5–10 minutes to the bake until the skin is crisp and the meat is tender.
Finish with sesame oil, extra vegetables, or a sprinkle of sesame seeds and reserved kimchi for garnish.
To increase portions, add up to 2 pounds more chicken without changing the rice and liquid amounts.
Ingredients
- 1 24-ounce jar kimchi
- 2 medium carrots very thinly sliced
- 1 bunch scallions thinly sliced, divided
- 1 cup arborio rice
- Sea salt
- Olive oil
- 1 cup chicken stock or water
- 1 pound boneless skinless chicken thighs about 4
- Sesame seeds for garnish (optional)
- Chili crisp for serving (optional)
Instructions
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Preheat the oven to 400°F.
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Over a large bowl, drain the kimchi in a fine-mesh sieve or colander. Collect the juices in a 2-cup measure. You should have about 1 cup of liquid; if you have less, add water or stock to reach 1 cup. If you have more, reduce the added stock or water accordingly. Set aside.
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Add the drained kimchi to the mixing bowl with the carrots, most of the sliced scallions (reserve a small handful for garnish), Arborio rice, 1 teaspoon sea salt, and 2 tablespoons olive oil. Toss until evenly combined.
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Transfer the kimchi-and-rice mixture to a large ovenproof skillet or a 9×13-inch casserole dish and spread it into an even layer. Pour the reserved kimchi juices and the additional 1 cup of stock or water over the rice mixture.
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Arrange the chicken thighs on top, season them lightly with salt, and drizzle with a little more olive oil.
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Bake for about 40 minutes, or until the rice is tender and the chicken is cooked through. Let the casserole rest for 5 minutes so the rice can absorb any remaining juices. Garnish with the reserved scallions and sesame seeds and serve with chili crisp if desired.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!