One Skillet Creamy Thai Basil Chicken

Why Make This Recipe

One Skillet Creamy Thai Basil Chicken is a delicious and satisfying dish that brings the flavors of Thailand right to your kitchen. It’s quick to make, requiring minimal cleanup, as everything is cooked in one skillet. The combination of tender chicken, fresh basil, and creamy coconut milk creates a delightful meal that pleases everyone at the table. Whether you’re looking for a weeknight dinner or a dish to impress your guests, this recipe fits the bill.

How to Make One Skillet Creamy Thai Basil Chicken

Ingredients:

1 Tbsp. vegetable oil
1 small red bell pepper, seeds and ribs removed, thinly sliced
1 large shallot, halved and thinly sliced
3 garlic cloves, minced
1 lb. ground chicken, preferably a mix of dark and light meat
1 Thai bird’s eye chile, seeds removed and thinly sliced, or 1/2 serrano chile, chopped
Pinch of ground white pepper
4 oz. green beans, cut crosswise into 1/2 inch pieces
3 Tbsp. oyster sauce
1 Tbsp. fish sauce
2 tsp. packed light brown sugar
1 cup packed fresh Thai basil leaves
1 1/4 cups jasmine rice
1 1/4 cups unsweetened full-fat coconut milk
1 1/4 cups water
1 Tbsp. fresh lime juice
Kosher salt

Directions:

In a large straight-sided skillet over medium-high heat, heat the vegetable oil.
Add the red bell pepper, shallot, and garlic. Cook while stirring for about 2 minutes until fragrant.
Increase the heat to high and add the ground chicken, bird’s eye chile, and ground white pepper. Cook until the chicken is just cooked through, breaking it up with a wooden spoon. This should take about 3 to 5 minutes.
Add the green beans, oyster sauce, fish sauce, and brown sugar. Stir everything to combine and cook while stirring for about 1 minute until the green beans are crisp-tender.
Remove the skillet from heat and stir in the Thai basil until it is just wilted, which should take about 20 seconds.
Scrape the chicken mixture into a large bowl.
Return the skillet to medium-high heat and add the jasmine rice. Stir constantly for about 30 seconds until the rice is very lightly toasted.
Pour in the coconut milk, water, lime juice, and 1/2 teaspoon of salt. Bring it to a boil, cover, and reduce the heat to low. Let it simmer gently until the rice is tender and the liquid is absorbed, which takes about 16 to 18 minutes.
Fluff the rice with a fork and add the chicken mixture back to the skillet, spooning it over the rice. Cover and cook until everything is heated through, about 1 minute more.

How to Serve One Skillet Creamy Thai Basil Chicken

Serve this dish hot right from the skillet. You can garnish it with extra Thai basil or lime wedges for added flavor. It pairs well with a simple salad or steamed vegetables. Enjoy it with family or friends for a comforting meal.

How to Store One Skillet Creamy Thai Basil Chicken

To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until warmed through.

Tips to Make One Skillet Creamy Thai Basil Chicken

Use a mix of dark and light meat for the ground chicken to achieve a richer flavor.
Adjust the heat level by adding more or fewer chiles according to your taste.
For a healthier version, you can add more vegetables like carrots or snap peas.

Variation

If you want a vegetarian version, substitute the ground chicken with firm tofu or tempeh. You can also use quinoa instead of jasmine rice for a different grain option.

FAQs

1. Can I use regular basil instead of Thai basil?
Yes, you can use regular basil, but the flavor will be different. Thai basil has a unique anise-like flavor that enhances the dish.

2. Can I make this recipe ahead of time?
Yes, you can prepare the chicken mixture and cook the rice ahead of time. Just heat them together when you are ready to serve.

3. What if I don’t have oyster sauce?
If you don’t have oyster sauce, you can omit it or use soy sauce as an alternative, though it will change the flavor slightly.