This recipe uses the bright, savory punch of an entire jar of kimchi to build a simple, gluten-free chicken and rice casserole with minimal ingredients and very little prep. Versatile and satisfying, it’s an easy weeknight formula that features chicken thighs and keeps well in regular rotation.
I often rely on a handful of pantry shortcuts for quick dinners. Items from the antipasti bar—olives, capers, roasted peppers—bring brine and herbs that can season a whole dish without extra chopping. Kimchi works the same way: its fermentation, heat, and acidity add instant depth and balance.
Years ago my friend Julia Turshen showed me how well a jar of kimchi pairs with bone-in chicken in a one-pan stew: the spicy, tangy cabbage brightens rich, tender meat and creates a full meal without many other components. After making that dish often and serving it alongside plain rice, I realized the same idea could be turned into a chicken-and-rice casserole using kimchi as the base.
For this version you only need a few extra ingredients—thinly sliced carrots, scallions, and Arborio rice—plus a little stock or water. The result is one of the simplest gluten-free chicken casseroles I make, and it’s endlessly adaptable.
What You Need to Make 5-Ingredient Kimchi Chicken
Arborio rice is my preferred choice for casseroles because it keeps its texture while releasing enough starch to thicken the dish without dairy or a canned soup. Sushi rice may work in a pinch, but avoid very quick-cooking white rices (like jasmine) that can turn mushy in a longer bake.
The recipe is intentionally minimal, but you can boost flavor with a drizzle of sesame oil at the end. If you want more vegetables, add bok choy, fresh cabbage, shallots, or daikon for extra texture and volume.
How to make kimchi chicken
When shopping for kimchi, choose refrigerated jars from the market’s chilled section for the best fermented flavor. I like to set aside about 1/3 cup of kimchi to chop finely as a garnish for serving; it adds texture and fresh brightness.
If you prefer bone-in, skin-on thighs you can use them—just add 5 to 10 minutes to the bake time so the skin can brown and the meat becomes tender. I avoid chicken breasts in baked casserole recipes because they tend to dry out during the longer cooking time and contribute fewer flavorful drippings to the rice, but they can be used if you prefer.
Read on for the full recipe and step-by-step instructions.
With health and hedonism,
Phoebe
5-Ingredient Kimchi Chicken Casserole
Ingredients
- 1 (24-ounce) jar kimchi
- 2 medium carrots, very thinly sliced
- 1 bunch scallions, thinly sliced, divided
- 1 cup Arborio rice
- Sea salt, to taste (about 1 teaspoon in the rice mixture)
- Olive oil (about 2 tablespoons, plus a drizzle for the chicken)
- 1 cup chicken stock or water (adjust if kimchi juices yield more or less)
- 1 pound boneless, skinless chicken thighs (about 4)
- Sesame seeds, for garnish (optional)
- Chili crisp, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Over a large bowl, drain the kimchi in a fine-mesh sieve or colander, collecting the juices in a 2-cup measure. You should have about 1 cup of liquid; if you have less, add water or stock until you reach 1 cup. If you have more, reduce the added stock accordingly. Set the liquid aside.
- Place the drained kimchi in the large bowl (no need to wash the bowl). Add the thinly sliced carrots, most of the scallions (reserve a small handful for garnish), the Arborio rice, about 1 teaspoon salt, and 2 tablespoons olive oil. Toss to combine so the rice is evenly coated with kimchi and oil.
- Transfer the kimchi-rice mixture to a large ovenproof skillet or a 9 x 13-inch casserole dish, spreading it into an even layer. Pour the reserved kimchi juices and the additional stock or water over the rice mixture.
- Arrange the chicken thighs on top of the rice and season lightly with more salt. Drizzle the chicken with a little olive oil.
- Bake for 40 minutes, or until the rice is tender and the chicken is cooked through. Remove from the oven and let rest for 5 minutes to allow the rice to absorb any remaining juices.
- Garnish with the reserved scallions and sesame seeds, and add a drizzle of sesame oil or a spoonful of chili crisp if you like. Serve warm.
Notes: If you want to use bone-in, skin-on thighs, increase bake time by 5–10 minutes so the skin browns and the meat is tender. To stretch the dish to feed more people, add up to 2 additional pounds of chicken on top without changing the other measurements.
If you make this, tag @phoebelapine and #feedmephoebe — I’d love to see it!