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One-Pan Cheesy Korean Chicken

If you’re craving something steamy, cheesy, spicy, and deeply comforting, this One-Pan Cheesy Korean Chicken is exactly what you need. It comes together in under 30 minutes, uses just one pan, and is the kind of cozy dinner that feels indulgent but still easy enough for a weeknight.

Tender chicken thighs are simmered in a savory-sweet Korean-inspired sauce made with gochujang, soy sauce, sesame oil, and brown sugar, then finished with a generous layer of melty mozzarella cheese. The result? A bubbling, cheesy skillet that’s rich, flavorful, and perfect served over a bowl of warm white rice.

This is one of those recipes that hits every comfort food note — spicy, saucy, cheesy, and incredibly satisfying.

Why You’ll Love This One-Pan Cheesy Korean Chicken

One pan, minimal cleanup
Ready in about 25 minutes
Cheesy, spicy, and saucy
Perfect for cozy dinners or meal prep
Easy to customize with veggies or spice level

Ingredients You’ll Need For This One-Pan Cheesy Korean Chicken

1 tbsp olive oil

1lb chicken thighs, cut into bite-sized pieces

2 cloves garlic, minced

1 yellow onion, sliced

2 medium carrots, cut into bite-sized pieces

1/2 green cabbage, core discarded and cut into bite-sized pieces

2 cups shredded mozzarella cheese

2.5 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sesame oil

1.5 tbsp brown sugar or honey

1/4 tsp salt

1/2 tsp black pepper

3 tbsp Gochujang

1-2 tbsp Guchugaru (Korean chili flakes)

1 tbsp water

2 green onions, chopped

How to Make One-Pan Cheesy Korean Chicken

1. Make the Sauce

In a small bowl, combine the soy sauce, oyster sauce, sesame oil, brown sugar (or honey), salt, black pepper, gochujang, and gochugaru. Mix until smooth and set aside.

2. Marinate the Chicken

Place the chicken pieces in a large bowl and pour half of the sauce over them. Toss well and let marinate for at least 10 minutes (longer if you have time).

3. Cook the Chicken

Heat olive oil in a large nonstick pan over medium heat. Add the sliced onion and cook for 2-3 minutes. Add minced garlic and marinated chicken, and cook for another 2-3 minutes, stirring occasionally.

4. Add the Veggies and Sauce

Add the green cabbage, carrots, remaining sauce, and water to pan. Stir everything together and cook for about 2 minutes, until the cabbage begins to soften.

5. Simmer

Cover the pan with a lid and simmer on low for 5-7 minutes, until the chicken fully cooked and the vegetables are tender.

6. Make It Cheesy

Remove the lid, sprinkle the shredded mozzarella cheese over the top, then cover again and cook for another 2–3 minutes, until the cheese is fully melted.

7. Garnish & Serve

Garnish with chopped green onions and serve warm over steamed rice, enjoy!

Tips for the Best Cheesy Korean Chicken

Use chicken thighs for the juiciest, most flavorful result
Adjust spice by reducing gochugaru or gochujang if needed
Let the cheese fully melt before serving – it makes all the difference
Serve straight from the pan for maximum cozy vibes

Easy Substitutions & Variations

Protein swap: Try boneless chicken breast, pork, or tofu
Veggies: I like cabbage and carrots the best, but feel free to add mushrooms, zucchini, broccoli, bell peppers, or any of your favorite types of veggies!
Extra spice: Finish with chili oil or Sriracha

What to Serve with Cheesy Korean Chicken

Steamed white or brown rice
Fried egg on top for extra richness
Simple cucumber salad or kimchi on the side

Frequently Asked Questions

Is this recipe very spicy?

It’s mildly spicy and it’s easily adjustable. Reduce the gochugaru for a less spicy version.

Can I make this ahead of time?

Yes! It reheats well and makes a great meal-prep option.

Is this recipe high protein?

Yes! Between the chicken and cheese, it’s a satisfying, protein-packed meal.