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Oven Baked Chicken and Rice

5 Minutes + 40 Minutes baking

super easy


Dinner doesn’t get any better than this Oven Baked Chicken and Rice. With minimal effort and just one dish, you can create a meal that’s both comforting and sophisticated.

This Oven Baked Chicken and Rice is really a game changer. Every bite combines tender chicken with aromatic basmati rice. The smoked paprika brings a subtle smokiness. Meanwhile, the garam masala offers an exotic touch. Yogurt ensures a moist, juicy chicken. And let’s not forget the parmesan. It adds a creamy, salty richness. Finally, pickled red onions and fresh arugula cut through the richness. They add brightness and crunch. This dish is comfort food, elevated.

Enjoying easy chicken one pan recipes? Try also my One Pan Chicken and Chorizo Rice!



Adjust Servings
500 grams chicken breasts
250 grams basmati rice
100 grams thick yogurt
2 tablespoons neutral oil
4 garlic cloves - minced
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garam masala
300 ml chicken broth
350 ml water
To Finish
50 grams parmesan cheese
pickled red onion for serving
arugula or any other greens for serving
Nutritional Information
528 Calories
20 g Fat
30 g Protein
54 g Carbs
2 g Sugars


Begin with Chicken
Preheat the oven at 190°C. Begin by slicing the chicken breasts into even pieces, ensuring each piece cooks uniformly. In a sizable baking dish, place the chicken pieces. To the same baking dish, add the thick yogurt, neutral oil, and minced garlic. These ingredients are the first layer of your flavor base. Now, sprinkle in the salt, cracked black pepper, smoked paprika, onion powder, and garam masala.
Now, pour in the basmati rice, ensuring it's evenly spread around the chicken. Gently pour the chicken broth and water over the ingredients. These liquids will help cook the rice to fluffy perfection and keep the chicken juicy.
Mark as complete
Bake to Perfection
Cover the baking dish snugly with aluminum foil. This locks in moisture and ensures even cooking. Place the dish in a preheated oven at 190°C (374°F) and bake for 25 minutes. The foil also ensures the flavors meld beautifully, creating a dish that's more than the sum of its parts.
After those 25 minutes, carefully remove the dish from the oven. Now, for that extra touch of creamy indulgence, sprinkle the parmesan cheese over the top. Gently mix, ensuring the cheese gets acquainted with its fellow ingredients. With the cheese added, return the dish to the oven for another 25 minutes.
Mark as complete
Finish and serve!
Change oven setting to broil to brown the chicken and crisp rice (only needs 3-5 minutes).Once out of the oven, the dish is almost ready! Just top with the tangy pickled red onions and fresh, peppery arugula or your choice of greens.
Mark as complete
Ensuring your chicken pieces are of similar size ensures even cooking.
It's a good idea to rinse basmati rice a few times in cold water before cooking. This removes excess starch and prevents the rice from becoming too sticky.
If garam masala isn’t readily available, a blend of cumin, coriander, and a touch of cinnamon can be a good stand-in.
Let the dish come to room temperature before transferring it to airtight containers. Store leftovers in the fridge for up to 3-4 days.
When reheating, you can add a splash of chicken broth or water to make sure the rice doesn't dry out. Microwave or heat on the stove over low-medium heat until warmed through.
This dish can be frozen for up to a month. To serve, thaw in the refrigerator overnight and then reheat as directed.

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