This Chicken Broth Bowl is loaded with perfectly seasoned chicken, tender rice, baby broccoli, and a rich coconut red curry broth.
Author’s Notes
Okay, You All Convinced Me!
Wow! I was absolutely blown away by the response to the beef bowls I recently shared (thank you 🥺), and then I started getting so many emails and messages asking how they could be made with chicken.
So, I got to work!
And I am SO excited to hear what you think about this version. It’s outrageously good! And while it’s fairly similar to the beef bowls, it’s different enough to completely stand on its own, so you won’t feel like you’re just eating the same meal all over again.
I took my popular baked chicken thighs and switched up the flavor profile to pair perfectly with the savory red curry broth, then added tender rice and baby broccoli to make the ultimate chicken broth bowl.
Chicken Broth Bowl Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken thighs & olive oil | Pat the chicken really well before seasoning so it browns and caramelizes nicely instead of steaming. |
| Paprika, ground mustard, oregano, curry powder & brown sugar | Mix the seasonings with the oil first so you get an even coating over every piece of chicken. |
| Garlic, ginger, red curry paste & curry powder | Cook these together until really fragrant before adding any liquid. Add more curry paste if you want more heat in your chicken broth bowl. |
| Coconut milk, chicken broth, soy sauce, lime & brown sugar | Use full-fat coconut milk for the best broth. Taste at the end and adjust with more lime, soy sauce, or brown sugar as needed. |
| Basmati rice, baby broccoli, cilantro & green onions | Don’t overcook the broccoli. You want it crisp-tender so it adds some texture. |
Chelsea’s Notes
What To Serve On The Side
This Chicken Broth Bowl already has a little bit of everything, so I like to keep the sides simple:
- Cucumber salad: Something crisp and tangy is perfect against the rich broth.
- Fresh fruit: Mango, pineapple, or kiwis would be especially good.
- Edamame: Lightly salted edamame makes an easy extra side.
- Asian-inspired slaw: A crunchy cabbage slaw with a lime or sesame dressing.
- Naan or flatbread: Great for soaking up any extra coconut curry broth.
Storage
Store chicken broth bowl leftovers in airtight containers in the fridge for 3 to 4 days. For best results, keep the rice, chicken, broccoli, and broth separate, then reheat and assemble when ready to eat.
More Easy Chicken Recipes
Chicken Broth Bowl
Chicken Broth Bowl is made with seasoned chicken, rice, baby broccoli, and a seriously good coconut red curry broth.
Equipment
- Rimmed sheet pan plus foil
Ingredients
Rice & Chicken
- 1 cup basmati rice
- 1 pound boneless skinless chicken thighs about 3-4 thighs, see note 1
- 2 tablespoons olive oil
- 1-1/4 teaspoons paprika
- 1 teaspoon ground mustard
- 1/2 teaspoon oregano
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon light brown sugar optional
- Salt and pepper 1 tsp fine salt; 3/4 tsp pepper
Broth
- 1 tablespoon olive oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 tablespoons red curry paste plus more as desired, I use Thai Kitchen
- 1 teaspoon yellow curry powder
- 1 can (13.66 oz) full-fat coconut milk I use Imperial Dragon
- 1 cup chicken broth or chicken stock
- 1 tablespoon soy sauce regular
- 1 tablespoon brown sugar optional, as needed
- 1 large lime 1/2 tsp zest and 1-2 tbsp juice
- 1/4 cup chopped cilantro optional
Optional Toppings
- 2 bundles baby broccoli
- Toasted sesame seeds
- 1/2 cup thinly sliced green onions
- Chili-crunch optional, for topping
Instructions
Chicken
- Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.
- In a small bowl, whisk together olive oil and seasonings. Season to taste (I add 1 tsp salt & 3/4 tsp pepper). Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated. You should use all the spice mixture.
- Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.
- Switch oven to high broil and cook for 7–10 minutes, or until the tops are nicely blackened and caramelized (watch closely).
- Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top. Slice or chop after resting.
Broccoli & Rice
- Optional: blanch broccoli. Bring a pot to a boil and generously salt the water. Add broccoli and boil for 3-5 minutes or until crisp-tender (not soggy) then drain and immediately dump into a bowl of ice water. Let sit just until cooled, then transfer to a paper towel-lined plate to drain. It will warm back up when the hot broth is added.
- Fill a large pot with water and bring to a boil. Once boiling, generously salt the water and add the rice. Boil for 10 minutes, then taste to make sure the rice is tender. Drain well and return the rice to the dry pot. Cover with a lid and let steam until ready to serve.
Broth
- Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the ginger, garlic, red curry paste, and curry powder. Cook for 1 to 2 minutes, stirring constantly, until very fragrant. (Reduce the heat or add a tiny splash of water if the mixture begins to brown.)
- Gradually whisk in the chicken broth, followed by the coconut milk. Increase the heat and bring the mixture to a boil. Boil for 1 minute, then reduce the heat to low. Stir in the soy sauce, lime zest, 1 tablespoon lime juice, and cilantro, if using. Taste and adjust as needed. Add more soy sauce for saltiness, more lime juice for brightness, or brown sugar to help balance the spice.
Assemble
- Divide the rice among 3 to 4 bowls. Add the baby broccoli and sliced/diced chicken alongside the rice, then ladle the hot coconut curry broth around everything. Top with sliced green onions and toasted sesame seeds. Add a few small spoonfuls of chili crunch, if desired. Cut the remaining lime into wedges and serve alongside. Enjoy immediately!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Choose chicken thighs that are similar in size for the most even cooking. Weigh them if possible to get as close to 1 pound as you can. I typically use 3 thighs (sometimes 4). If yours are larger, the bake time may need to be slightly longer. Chicken should reach 165°F in the thickest part.
Storage: Store leftovers in airtight containers in the fridge for 3 to 4 days. I like to keep the rice, chicken, broccoli, and broth separate so everything reheats better. I also don’t love microwaving the chicken, so I warm the rice and broth really well, then pour them over the cold chicken to warm it through.
Nutrition
Serving: 1serving | Calories: 669kcal | Carbohydrates: 56g | Protein: 30g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 101mg | Sodium: 1347mg | Potassium: 997mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2329IU | Vitamin C: 84mg | Calcium: 104mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
