One Pan Korean BBQ Chicken

My tiny apartment kitchen smelled incredible the first time I made this Korean BBQ chicken skillet. The sweet and savory aroma of gochujang and caramelizing onions had my neighbor knocking on my door to ask what I was cooking. That night became a standing weekly dinner date, and this recipe has been my go-to busy weeknight savior ever since.

Last winter, my sister came over exhausted from a brutal work week and I made this for her without really following a recipe. She took one bite, put down her fork, and asked me to write down exactly what I did before she forgot how good comfort food could taste. Now she makes it for her own family every Tuesday night.

Ingredients

• 500 g boneless skinless chicken thighs: thighs stay juicy and tender even after simmering with the rice, unlike breasts which can dry out
• 4 tbsp Korean BBQ sauce: this is the flavor powerhouse, look for gochujang-based sauces in the Asian aisle or make your own
• 2 tbsp soy sauce: adds that essential umami depth and saltiness to balance the sweet elements
• 1 tbsp sesame oil: toast it slightly in the pan first to really wake up those nutty aromatics
• 1 tbsp honey: helps create that beautiful caramelized glaze on the chicken as it cooks
• 2 cloves garlic minced: fresh garlic makes a huge difference here, dont be tempted to use the jarred stuff
• 1 tsp grated fresh ginger: grate it right into the marinade bowl to catch all those flavorful juices
• 1 small onion diced: sweet onions work beautifully here as they caramelize while the rice cooks
• 1 red bell pepper sliced: adds a lovely pop of color and sweetness that balances the savory sauce
• 1 cup carrots julienned: thin slices cook through perfectly and add great texture variation
• 1 cup jasmine rice rinsed: short-grain rice would also work and give you that sticky Korean rice texture
• 2 cups chicken broth: low-sodium is crucial since the soy sauce and BBQ sauce already bring plenty of salt
• 2 green onions sliced: these add a fresh bite and beautiful color contrast against the glazed chicken
• 1 tbsp toasted sesame seeds: toast them in a dry pan for 2 minutes until fragrant before sprinkling on top

Instructions

Marinate the chicken:

Combine chicken pieces with Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger in a bowl. Let it sit for at least 10 minutes while you prep your vegetables.

Sear the chicken:

Heat a splash of oil in a large deep skillet over medium-high heat. Add the marinated chicken and cook for 3-4 minutes until nicely browned on the outside.

Add the vegetables:

Toss in the onion, bell pepper, and carrots. Sauté for another 2-3 minutes until they start to soften and pick up some color.

Coat the rice:

Stir in the rinsed rice and mix everything together until each grain is coated in the flavorful sauce and chicken juices.

Simmer to perfection:

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20-25 minutes until the rice is tender.

Let it rest:

Remove from heat and keep covered for 5 minutes. This crucial step lets the rice finish steaming and the flavors settle.

Garnish and serve:

Fluff everything with a fork and top with green onions and sesame seeds. Serve piping hot with kimchi on the side.

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This recipe transformed my relationship with weeknight cooking. Instead of viewing dinner as another chore after a long day, I now look forward to the simple rhythm of chopping vegetables and watching everything come together in one pan.

Making It Your Own

I have discovered that the beauty of this dish lies in its adaptability. Sometimes I add baby spinach during the last few minutes of cooking for extra nutrition, or swap in brown rice for a nuttier taste and added fiber. The Korean BBQ sauce base works with whatever vegetables you have in the crisper drawer.

Perfect Pairings

A cold cucumber salad with rice vinegar dressing cuts through the rich flavors beautifully. For a complete Korean-inspired spread, serve alongside simple pickled vegetables or a light seaweed salad. The contrast between the hot, savory skillet and cool, tangy sides makes for a truly satisfying meal.

Meal Prep Magic

This recipe keeps incredibly well and actually tastes even better the next day as the flavors continue to meld together. I often make a double batch on Sunday and portion it into containers for easy work lunches. The rice stays perfectly fluffy and the chicken remains juicy even after reheating.

• Store in airtight containers for up to 4 days in the refrigerator
• Add a splash of water when reheating to refresh the rice texture
• Freeze portions for up to 2 months if you want to stock your freezer

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There is something deeply satisfying about a complete meal that comes together in a single pan, leaving you with more time to enjoy it and less cleanup to worry about afterward.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, but you'll need to increase the cooking time and add more liquid. Brown rice typically requires about 45 minutes to cook and may need an extra ½ cup of broth or water.

→ Is Korean BBQ sauce the same as bulgogi sauce?

They are very similar. Bulgogi sauce is a type of Korean BBQ marinade typically made with soy sauce, sesame oil, sugar, garlic, and pear. You can use either interchangeably in this dish.

→ Can I make this dish spicy?

Absolutely. Add 1 tablespoon of gochujang (Korean chili paste) to the marinade for a spicy kick. You can also include sliced fresh chili peppers when cooking the vegetables.

→ What can I serve with this Korean BBQ chicken?

This is a complete meal on its own, but you can serve it with steamed bok choy, cucumber salad, or extra kimchi on the side. A light soup like miso or seaweed soup also pairs well.

→ Can I prepare this in advance?

You can marinate the chicken up to 24 hours ahead. The dish also reheats well—store leftovers in the refrigerator for up to 3 days and reheat with a splash of water to prevent drying.

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal because they stay tender and juicy during cooking. Chicken breast can be used but may dry out slightly, so reduce the cooking time by a few minutes.