Looking for a quick and easy dinner recipe that won’t break the bank? Look no further! You absolutely have to try this mouthwatering baked chicken and rice recipe without soup. Not only is it incredibly budget-friendly, but the combination of flavours is simply divine.
Infused with the sweet and aromatic essence of fennel seeds, this recipe takes your taste buds on a tantalizing journey with every bite. The rice is perfectly moist and bursting with flavour, thanks to its infusion with the succulent juices of the chicken. Meanwhile, the chicken itself is cooked to crispy, juicy perfection.
What are you waiting for? grab your apron, and let’s start cooking!!
Ingredients you’ll need
I used chicken quarters. However, feel free to use whatever chicken piece you have on hand. It is better to use bone-in chicken, either chicken thighs or legs. Also, leave the skin on so your chicken roast well.
I do remove some of the chunk fat on the skin, but this is entirely up to you. I would definitely don’t recommend boneless skinless chicken or skinless chicken breasts.
For this bone-in chicken and rice casserole recipe, basmati rice is perfect because it soaks in a lot of water and still retains its long chape. It is also super fluffy, and there is no way your recipe can go wrong.
But if you don’t have basmati in-house, you can substitute it with the one you have, provided you read the instructions for the amount of water you’ll need.
For the chicken rub, I use dry spices to season. Those flavours will also transfer to your rice, and it will be delicious.
So the spices mix was like this:
Garlic powder to add sharpness, savoury, and slightly sweet notes.
Dry oregano adds aroma and that earthy flavour it is well known for. It will also contribute to the umami flavour of this chicken and rice dish. You can replace it with your favourite herb.
Turmeric or Curcuma to add colour to the rice and enhance the flavour profile of this recipe.
Sweet paprika will give the chicken that delightful roasted colour and also add more taste.
Fennel seeds completely elevate this chicken and rice casserole, making it more complex and delicious.
Salt and ground pepper make a perfect symphony of taste.
And that’s all for the chicken rub.
We are only going to add sliced onions, cilantro, a bay leaf, chicken bouillon and salt to the rice. You won’t need anything else; I promise you that.
How to make chicken and rice in the oven.
This is one of the simplest one-pan chicken and rice bake recipes I have ever cooked in my entire life, lol. And it is impressive how little effort you need to pull off such a fantastically delicious dish. It is also good for chicken recipes for picky eaters.
Start by preheating the oven to 400°F. By the time the oven has reached the temperature, your chicken and rice will be ready to pop into the oven.
Then mix all the dry ingredients together.
Rub generously all the pieces of chicken with the dry ingredient mixture you prepared. Don’t be shy here. Every single piece of chicken needs to get coated.
I use a Dutch Oven to cook the rice with chicken in the oven. However, if you don’t have one, you can use any baking pot you usually use for roasting.
Wash the rice with plenty of water and repeat the process until it is clean. This helps to remove excess starch from the rice grains and make them fluffier. When rice is milled, some of the starch from the broken grains can stick to the surface of the whole grains. The starch can cause the rice to become sticky and clumpy when cooked.
Pour the rice into the baking pot or your Dutch oven and season with salt, thinly sliced onion, and cilantro.
Add the water or chicken stock, if you are not using the chicken bouillion, to the rice and lay the chicken on top. Spread the chicken pieces evenly, so they have room to cook.
Take it to the oven uncovered for 30 minutes or until the internal temperature of the chicken reaches 165°F.
I like to check the temperature of the chicken rather than relying on cooking time. That is because if the chicken overcooks, it loses nutrients and flavour. the best indicator of doneness for the chicken is temperature.
So feel confident to remove your casserole from the oven as soon as your thermometer reads 165°F.
Fluff the rice and serve with your favourite salad.
Side dishes ideas
This baked chicken over rice recipe is a one-pot meal. That’s one of the beauty of it. You are making your meat and your side both at the same time.
However, if you want to elevate your chicken with rice recipe even more, here are some suggestions you can add as a side.
- Roasted Vegetables: Roasted vegetables like carrots, broccoli, zucchini, and bell peppers make a colourful and nutritious side dish. Simply toss the vegetables with olive oil, salt, and pepper, and roast them in the oven until they are tender and caramelized.
- Green Salad: A simple green salad with a tangy vinaigrette can balance the richness of the chicken and rice. Try tossing together mixed greens, cherry tomatoes, cucumber, and a lemon vinaigrette.
- Grilled Asparagus: Grilled asparagus spears are a quick and easy side dish that pairs well with baked chicken and rice. Toss the asparagus in olive oil, salt, and pepper, and grill them until they are tender and charred.
- Garlic Bread: Garlic bread is a classic side dish that can be quickly prepared by spreading butter and minced garlic on slices of French bread and baking them until golden brown.
- Coleslaw: Coleslaw is a refreshing and crunchy side dish that complements the richness of the chicken and rice. Try making a creamy coleslaw with cabbage, carrots, and a simple dressing of mayonnaise, vinegar, and sugar.
- Steamed Broccoli: Steamed broccoli is a simple and healthy side dish that can be seasoned with salt, pepper and a squeeze of lemon. Look at my beef and broccoli recipe.
- Simple carrot and potato soup. A delicious quick recipe to pair with this rice and chicken
These are just a few ideas for side dishes that can accompany a baked chicken and rice recipe.
Feel free to get creative and experiment with different flavours and textures to find your perfect pairing.
Cooking tips and substitutes
As I have mentioned a couple of times, this baked rice with chicken is super easy. However, there are some things that I want you to consider.
- Make sure you leave the Dutch oven uncovered when you place it in the oven. If you cover it, your rice and chicken will overcook, and your results will be completely different.
- If you are not going to use basmati rice, brown rice is a good substitute; however, make sure you read the cooking instructions so you can add water accordingly.
- If you want to make your dish saucy, you could prepare gravy to add on top of the rice when serving. I like how it ended up because I served it with a salad. But this is up to you.
- For the seasoning rub, feel free to add or remove any of the spices.
- If you don’t like cilantro, use parsley instead.
How to store leftovers of this chicken with rice.
This oven-baked chicken and rice casserole recipe without soup is fantastic for meal prep. You can cook it beforehand and store it in the fridge for 3 to 4 days.
Make sure you let it cool to room temperature before placing it in the fridge.
Transfer the chicken and rice to an airtight container or a resealable plastic bag. Ensure the container or bag is tightly sealed to prevent air from getting in.
When reheating the leftovers, ensure they are heated to an internal temperature of 165°F (74°C) to ensure that any harmful bacteria have been destroyed.
Use the microwave to reheat your baked chicken and rice recipe without soup or on a pan on the stovetop.
Baked chicken and rice recipe without soup
- 1 Dutch oven or baking pan
- 3 Chicken quarters bone-in skin-on or 6 chicken thighs or legs
- 2 cups basmati rice or brown rice or parboil rice
- 1/2 onion thinly sliced
- 1 bay leaf
- 1 teaspoon garlic powder
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Fennel seeds
- 1/4 teaspoon ground black pepper adjust to your liking
- 1/2 teaspoon dry oregano
- 1/2 teaspoon cumin
- 2 teaspoon sweet paprika
- 1 teaspoon salt Adjust to taste
- 1 bunch cilantro or parsley to taste
- 5 cups of water of chicken stock
- Start by preheating the oven to 400°F. By the time the oven has reached the temperature, your chicken and rice will be ready to pop into the oven.
- Then mix all the dry ingredients together.
- Rub generously all the pieces of chicken with the dry ingredient mixture you prepared. Don’t be shy here. Every single piece of chicken needs to get coated.
- Wash the rice with plenty of water and repeat the process until it is clean. This helps to remove excess starch from the rice grains and make it fluffier.
- Pour the rice into the baking pot or your Dutch oven and season with salt, thinly sliced onion, and cilantro
- Add the water or chicken stock if you are not using the chicken bouillion, to the rice and lay the chicken on top. Spread the chicken pieces evenly, so they have room to cook
- Take it to the oven uncovered for 30 minutes or until the internal temperature of the chicken reaches 165°F
- Remove the chicken and rice from the oven and wait 5 minutes to fluff the rice and serve.
|Amount per serving
|% Daily Value*
|Total Fat 8.6g
|Saturated Fat 0.1g
|Total Carbohydrate 58.6g
|Dietary Fiber 1.4g
|Total Sugars 0.3g
|Vitamin D 0mcg
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
|Recipe analyzed by