One-Pan Oven-Baked Chicken and Rice is a hearty, flavorful, and incredibly easy weeknight meal. Tender chicken tenders are marinated in a warm blend of olive oil, paprika, turmeric, and thyme, then baked directly over a bed of seasoned long-grain rice, tomatoes, onions, garlic, and aromatic spices.
As it bakes under foil, the rice absorbs the rich, savory chicken juices, yielding fluffy, perfectly cooked rice packed with depth in every single bite. It is an ideal no-fuss dinner for busy families, requiring minimal cleanup and basic pantry staples.
Recipe Overview
- Prep Time: 20 minutes (plus 15 minutes marinating)
- Cook Time: 55 minutes
- Servings: 4–5 portions
Ingredients
For the Chicken Marination:
- 500g (1.1 lbs) chicken tenders (or chicken fillets)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp dried thyme
For the Rice & Seasoning Base:
- 2 cups long-grain rice (Basmati or Jasmine), rinsed and drained
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 2 tbsp olive oil
- 2½ cups hot water (or low-sodium chicken broth)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
Step-by-Step Instructions
1. Marinate the Chicken
In a mixing bowl, combine the chicken tenders with 2 tablespoons of olive oil, salt, black pepper, paprika, turmeric, and dried thyme. Toss until the chicken pieces are evenly coated. Set aside to marinate for 15 to 30 minutes.
2. Prepare the Rice Layer
Preheat your oven to 190°C (375°F). In a large baking dish (9×13 inch), add the rinsed and drained long-grain rice. Add the chopped onion, chopped tomato, minced garlic, fresh parsley, 2 tablespoons of olive oil, salt, black pepper, paprika, turmeric, cumin, and ground ginger. Mix everything thoroughly with a spoon and spread into an even layer.
3. Add Water & Arrange Chicken
Pour 2½ cups of hot water (or broth) evenly over the rice mixture. Arrange the marinated chicken tenders in a single layer right on top of the seasoned rice.
4. Cover and Bake
Cover the baking dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 10 minutes to allow the chicken to brown slightly and the top layer of rice to crisp.
5. Rest and Serve
Remove from the oven and let the dish rest, covered loosely, for 5 minutes. Fluff the rice gently with a fork, garnish with fresh chopped parsley, and serve hot!
Helpful Cooking Tips
- Seal Tightly with Foil: Trapping the steam with foil is essential so the rice absorbs the liquid completely and cooks evenly without drying out.
- Rinse Your Rice: Always rinse long-grain rice under cold water until the water runs clear. This removes excess surface starch and keeps the baked rice fluffy rather than gummy.
- Liquid Adjustment: If using brown rice instead of white long-grain rice, add an extra ½ cup of liquid and increase baking time by 15–20 minutes.
Tasty Customization Ideas
- Veggie Boost: Add diced carrots, green peas, sweet corn, bell peppers, or sliced mushrooms into the rice layer before baking.
- Meat Alternatives: Swap chicken tenders for bone-in chicken thighs or drumsticks (add 10–15 minutes extra baking time for bone-in cuts).
- Herbal Finish: Drizzle a little fresh lemon juice over the chicken right before serving for a bright, tangy finish.
Serving Suggestions
Serve this One-Pan Baked Chicken and Rice hot alongside a fresh Greek salad, roasted Mediterranean vegetables, garlic yogurt sauce, or Tzatziki!
