Name: One-Skillet Creamy Thai Basil Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
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″ pieces; 3 tbsp. oyster sauce; 1 tbsp. fish sauce; 2 tsp. packed light brown sugar; Kosher salt; 1 tbsp. fresh lime juice; 1 1/4 cups 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

Introduction

This One-Skillet Creamy Thai Basil Chicken is a vibrant, flavorful meal that comes together quickly with minimal cleanup. Combining tender ground chicken, fresh Thai basil, and creamy coconut jasmine rice, it delivers a perfect balance of spicy, savory, and aromatic notes. Ideal for busy weeknights, this dish brings a taste of Thailand right to your home kitchen.

A white shallow round pan filled with a colorful mixed rice dish. The bottom layer shows a mix of golden brown cooked rice grains. On top, there are minced cooked chicken pieces in light brown color mixed evenly, with bright green beans scattered throughout. Thin strips of red bell pepper and dark green leafy herbs are spread across in the last layer, adding splashes of red and green colors. A silver spoon rests inside the pan near the top edge. The setting is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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″ pieces

3 tbsp. oyster sauce

1 tbsp. fish sauce

2 tsp. packed light brown sugar

1 c. packed fresh Thai basil leaves

1 1/4 c. jasmine rice

1 1/4 c. unsweetened full-fat coconut milk

1 1/4 c. water

1 tbsp. fresh lime juice

Kosher salt

Instructions

Step 1: Heat vegetable oil in a large straight-sided skillet over medium-high heat. Add the red bell pepper, shallot, and garlic, and cook while stirring until fragrant, about 2 minutes.

Step 2: Increase heat to high. Add the ground chicken, sliced chile, and a pinch of ground white pepper. Cook, breaking up the meat with a wooden spoon and stirring occasionally, until the chicken is just cooked through and any liquid has evaporated, about 3 to 5 minutes.

Step 3: Stir in the green beans, oyster sauce, fish sauce, and brown sugar. Cook while stirring frequently until green beans are crisp-tender, about 1 minute. Remove the skillet from heat and stir in the Thai basil until just wilted, about 20 seconds. Transfer the chicken mixture to a large bowl and set aside.

Step 4: Return the skillet to medium-high heat. Add the jasmine rice and cook, stirring constantly, until the rice is very lightly toasted, about 30 seconds.

Step 5: Pour in the coconut milk, water, fresh lime juice, and 1/2 teaspoon kosher salt. Bring to a boil, then cover and reduce the heat to low. Simmer gently until rice is tender and the liquid is absorbed, about 16 to 18 minutes.

Step 6: Fluff the cooked rice with a fork. Return the chicken mixture to the skillet, spooning it evenly over the rice. Cover and cook over low heat until the chicken mixture is heated through, about 1 minute more. Serve immediately.

Tips & Variations

For extra heat, include the seeds of the chile or add a splash of chili garlic sauce.

Swap ground chicken for ground turkey or pork for a different flavor variation.

If Thai basil is unavailable, substitute with sweet basil, though the flavor will be milder.

Use a tight-fitting lid on your skillet to ensure the rice cooks evenly and absorbs all the liquid.

FAQs

Can I make this dish gluten-free?

Yes, to make it gluten-free, use gluten-free oyster sauce or substitute with tamari sauce. Fish sauce is generally gluten-free, but always check the label to be sure.

Can I prepare this recipe vegetarian?

This recipe relies on ground chicken and fish sauce for its signature flavor, so it’s not naturally vegetarian. However, you can substitute the chicken with firm tofu and use vegetarian oyster sauce or soy sauce instead of fish and oyster sauces for a vegetarian version.