Chicken Chops Rice Bake

Name: Chicken Chops Rice Bake
Prep time: 15 min
Cook time: 70 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

A cosy one-dish chicken and rice bake made without sauce. Simple, flexible, and perfect for busy nights or family dinners.

PREP TIME

15 minutes

COOK TIME

60-70 minutes

SERVES

4-6

About this recipe

This chicken chops rice bake came together completely by accident. I started making it one night without much planning, only to realise halfway through that I already had a very similar recipe on the site. The difference? This version skips the tomato-based sauce and uses chicken chops instead, which gives the dish a deeper, richer flavour. That little moment reminded me just how many variations this kind of meal can have — and why it’s worth sharing.

This chicken chops rice bake is simple, comforting, and cooked all in one dish. The onions soften into the rice, the stock does all the work, and the chicken bakes gently on top until tender. It’s the kind of meal you can adjust easily — drumsticks for a more kid-friendly option, different garnishes, or even spices depending on what you have.

If you like this style of cooking, you’ll also enjoy my easy oven chicken and rice bake. It’s a no- fuss version made with drumsticks and a tomato-based sauce, where everything goes into one pot and the oven does the rest. Same idea, different flavour profile — and proof that this dish works beautifully in so many forms.

Ingredients

8 chicken chops
Salt and pepper, to season
Paprika, to season
3 tablespoons olive oil
2 onions, diced
2 cups basmati rice, washed
3 cups chicken stock
Salt, to season
1⁄2 red capsicum, finely diced
1⁄2 cup spring onion, chopped

Notes from Rouba

Chicken chops give more flavour than drumsticks, but either works well here
Basmati rice works best — I don’t recommend swapping it for short-grain
The capsicum goes in at the end for colour and crunch, not softness

Method

Step 1. Brown the chicken

Preheat the oven to 180°C (fan-forced) (350°F)

Season the chicken chops well with salt, pepper, and paprika. Heat the olive oil in a large oven-safe pan or deep baking dish over medium heat. Add the chicken and cook for a few minutes on each side until lightly golden. Remove the chicken from the pan and set aside.

Step 2. Build the rice base

In the same pan, add the diced onions and cook until softened. Stir in the washed basmati rice and season with salt. Pour in the chicken stock, place the chicken chops back in.

Step 3. Bake the dish

Cover the dish with foil, and bake for 50–60 minutes, or until the rice is tender and the chicken is fully cooked. Remove the foil and bake for a further 5–10 minutes to allow for any excess liquid to cook off. Remove the chicken, gently fluff the rice, scatter over the diced red capsicum and spring onion. Serve the rice on top

A FEW THINGS YOU’LL WANT TO KNOW

Can I use chicken drumsticks instead of chops?
Yes. Drumsticks work really well and are often more kid-friendly. Cooking time stays the same.

Can I add vegetables to the rice?
You can, but keep them minimal. Too many vegetables can affect how the rice cooks.

What if my rice isn’t fully cooked?
Cover the dish again and return it to the oven for another 5–10 minutes. Ovens and dish sizes can vary.

Can I make this ahead of time?
Yes. It reheats well the next day, especially with a splash of stock or water before warming.