One-Pan Baked Chicken, Rice and Potatoes | Kitchenstagram
Dinner doesn’t get any easier or better than this One-Pan Baked Chicken, Rice and Potatoes dinner! This family-friendly one-pot meal is not only incredibly flavourful but also requires less than 10 minutes of prep. With juicy, tender chicken, crunchy & pillowy soft potatoes and fluffy, aromatic rice baked together, this dish is a global favourite. The best part? Everything is made in the oven-no stovetop needed-making clean up a breeze. Perfect for those lazy days!
This version of One-Pan Baked Chicken, Rice and Potatoes shines with bright Asian flavours. The chicken pieces are marinated in a chili jam, then baked to perfection alongside fluffy rice and crunchy potatoes. One-Pan dinners like this one are lifesavers, they make dinner preparation effortless and are satisfying enough to enjoy as leftovers- if there are any left!
The harmony of flavours is remarkable as the chicken, potatoes and aromatics infuse the rice with rich taste while everything simmers together in the oven. This meal is a comforting staple that belongs in every recipe book. The rice and potatoes absorbs the chicken juices as it cooks, almost like it’s been simmered in a homemade stock, resulting in a soft, flavourful texture that’s hard to resist.
Lately, this One-Pan Baked Chicken, Rice and Potatoes has become a favourite in our monthly rotation. It’s a complete meal with tender, juicy chicken, soft potatoes and perfectly seasoned rice. The simplicity of mixing uncooked rice with broth and seasonings, topping it with chicken pieces and letting the oven do the work is unbeatable. The chicken stays moist and flavourful, pairing wonderfully with the seasoned rice for a satisfying and filling dinner.
There’s always room for another great chicken dinner recipe, especially one that requires minimal pep and cooking time. Oven-baked chicken dishes are always a hit, and this recipe is no exception. Whether it’s a busy weeknight or a relaxed weekend, this easy One-Pan Baked Chicken, Rice and Potato dinner is sure to become a family favourite. Enjoy the simplicity and deliciousness of this one-pan wonder.
Why you’ll love this recipe?
If you’re looking for a new favourite dish, this chicken and rice recipe is sure to to become staple in your kitchen. It’s incredibly popular among readers, and it’s easy to see why with its recent updates featuring better visuals and a clearer video guide!
Here’s what makes this recipe a standout:
Effortless cooking: unlike stovetop rice that needs constant attention, this dish is oven-baked. Just pop it in, set the timer and you’re free to do other things.
Quick and Simple: You’ll spend less than 10 minutes on prep. It’s perfect for those busy days when you need a fast yet tasty meal.
Delicious Results: The flavours meld beautifully, making each bite a delight.
One-pan Wonder: Everything bakes in a single casserole dish, minimizing clean up. The oven does the heavy lifting, perfect for an easy cooking experience. Be sure to check out more of my one-pan recipes.
Kid-approved: It’s a hit with the younger crowd, offering comfort and flavour in every serving. Ideal for weeknight dinners or a relaxed Sunday meal with minimal prep.
Highly Adaptable: This casserole can be customized in countless ways.
What you need for One-Pan Baked Chicken, Rice and Potatoes:
To make delicious baked chicken and rice dish, you’ll need a few simple ingredients that come together to create a flavourful and satisfying meal. Here’s a quick rundown of what you’ll need:
Chicken: Opt for skinless chicken to avoid extra grease in your dish. Using chicken without skin helps keep the rice becoming too oily.
Uncooked Rice: Any standard white rice will do, such as long grain, jasmine or basmati. These types of rice maintain their texture well during baking. Brown rice is also an option, but it requires more liquid and a longer cooking time. Avoid speciality rices like risotto or paella, as they don’t cook the same way in the oven and might become mushy.
Potato: You can use any variety of potatoes for this dish. Baby potatoes, halved or quartered or potato wedges, work well for even cooking. Baked to perfection, they turn out soft and pillowy inside with a crispy exterior.
Nam Prik Pao/ Sweet Chili sauce or jam: I have used Nam Prik Pao or Thai roasted chili jam. Find the recipe of Homemade Nam Prik Pao HERE. You can use any chili jam or sweet chili sauce you like.
Oyster sauce: Oyster sauce packs a punch and adds a rich, rich, savory, sweet and salty flavour with umami notes. The sweetness isn’t one-noted or cloying, its dark and developed, like caramel.
Soy sauce: Soy sauce adds a rich, salty and savor depth. Marinating the chicken in soy sauce elevates the flavour infusing with a powerful umami flavour, making it incredibly delicious.
Brown Sugar: Brown Sugar adds a super-rich, sweet and roasted flavour to the recipe.
Shallots: The shallots adds depth of flavour to the rice. You’ll be “oven sauteing” the shallots by baking them, which is a convenient method that simplifies the process. Both red and yellow onions work well in this recipe.
Garlic: Fresh garlic is key for the best flavour. Be generous with it, but take care not to let it born, as burnt garlic can become bitter.
Chicken broth: Opt for low-sodium varieties to better control the saltiness of your dish. I prefer to use homemade chicken broth. Chicken broth add rich flavour and keep the rice moist.
Coconut Milk: Coconut milk adds a creaminess and subtle sweetness to the dish. Coconut milk help to balance the spicy and savory flavour of Thai Roasted Chili Jam.
Salt and pepper: These basic seasonings will enhance the flavours of the ingredients.
Oil: A bit of oil prevents the rice grains from sticking together and becoming clumpy during baking.
Serving suggestions:
Pair the One-Pan Baked Chicken, Rice and Potatoes with your favorite green salad or steamed veggies, drizzle with your favourite dressing like honey & Hot sauce or Balsamic etc.
For a creamy contrast, serve with plain or Greek Yogurt or Plain Raita or Cucumber raita.
A basic leafy green salad with a vinaigrette also complements the dish well.
Roasted vegetables such as broccoli, asparagus, mushrooms or green beans add a delightful texture and taste.
Storage Tips:
Refrigeration:Transfer cooled leftover baked Chicken, Rice and Potatoes in an airtight container and store in the fridge for 3-4 days.
Reheating: For reheating, cover with foil and bake @180ºC (@350ºF) for about 20 minutes.
Freezing: For longer storage, freeze in an airtight container for up to 2 months. This dish maintains its quality well when frozen, making it a convenient and tasty option for later meals.
Ingredients
For the Chicken Marination:
250 gm Chicken, bone-in
2 tbsp Nam Prik Pao/ Thai roasted chili jam or Sweet chili sauce or jam
1 tbsp Brown Sugar
1 tbsp Oyster sauce
1 tbsp Soy sauce
1 tsp Freshly Cracked Black pepper
1 tbsp Oil
For the Rice:
2 cups Basmati Rice
1 no. Potato, peeled & cut into wedges
2 cups Chicken Broth
2 cups Coconut milk
1 Shallot, finely chopped
1 tbsp Minced Garlic
1 tsp Freshly Cracked Black pepper
1 tbsp Oil
Garnish:
Fried Shallots
Lime leaves, ribbons
Sliced Fresh Red chili
Preparation
For the Chicken Marination:
- Step 1: In a large mixing bowl, whisk together Nam Prik Pao or any sweet chili sauce or jam, brown sugar, oyster sauce, soy sauce, freshly cracked black pepper and oil.
- Step 2: Then add the chicken pieces and mix so that the chicken pieces are well coated. Marinate the chicken for 15-30 minutes.
For the Rice:
- Step 3: Preheat oven to 350°F/180°C.
- Step 4: In a baking dish, add chopped shallots, garlic and drizzle with oil, give a quick mix.
- Step 5: Bake the shallots @180°C for 15 minutes. Remove from the oven and give a quick mix. Then add the rice, hot chicken broth, coconut milk and give everything a quick mix.
- Step 6: Then place the marinated chicken over the rice and add freshly cracked black pepper and salt, give everything a quick gentle mix.
- Step 7: Snuggle in the potato wedges in between the chicken pieces and cover with foil.
- Step 8: Bake covered @180°C for 30 minutes. Then uncover and bake for 30 more minutes.
- Step 9: Remove from the oven, and allow the chicken and rice to rest for 10 minutes. Then garnish with fried shallots, lime leaves ribbons and sliced red chili and serve hot. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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