Easy Chicken Rice Bake

Name: Easy Chicken Rice Bake
Prep time: 15 min
Cook time: 50 min
Yield: 4-5
Cuisine: Middle Eastern

roubashahin.com.au

This easy chicken rice bake is my go-to for busy nights—one pan, full of flavour, and perfect for leftovers the next day.

PREP TIME

15 minutes

COOK TIME

50 minutes

SERVES

4-5

About this recipe

I make this easy chicken rice bake when I want something simple, filling, and all done in one pan. It’s the kind of meal where everything cooks together, so the rice soaks up all the flavour from the chicken, onion, garlic, and spices. It’s easy to put together and then straight into the oven—no extra steps, no extra mess.

What I really love about this easy chicken rice bake is how practical it is. You can scoop it straight from the pan, serve it as is, and even pack the leftovers for the next day without any fuss. It’s one of those recipes that just works, especially on busy days when you still want something warm and homemade.

If you enjoy these kinds of meals, my Chicken Chops Rice Bake is another great option. That one uses chicken chops on the bone and cooks in the same all-in-one style, giving you a slightly different texture and flavour. And if you’re after something with a richer, tomato-based finish, my drumsticks rice bake is perfect—the rice cooks in a tomato base while the chicken bakes right on top, making it extra comforting and family-friendly.

I know it looks like I have a few versions of this style of dish with different cuts of chicken, but this one is all about ease. No bones, no fuss—just scoop and serve. It’s perfect for those nights when you want something comforting without thinking too much, and honestly, it makes such a good lunch the next day as well.

Ingredients

4 tablespoons olive oil
500 grams chicken breast fillet, cut into small pieces
2 onions, diced
3 garlic cloves, crushed
1 long red chilli, finely diced
1 red capsicum, diced small
2 cups basmati rice
1 tablespoon Vegeta
1 teaspoon sweet paprika
Salt and pepper, to taste
3 cups water

Notes from Rouba

Cut the chicken into small, even pieces so it cooks quickly and evenly
Don’t skip browning the chicken—it adds so much flavour to the final dish
Use a pan that can go from stove to oven to keep it simple and avoid extra dishes
If your rice ever feels slightly firm, just add a splash of water and return it to the oven for a few more minutes
You can adjust the chilli depending on who you’re cooking for

I’ll also link the pan I used here. It’s the Dorsch pan that goes from stove to oven. It’s not made for heavy frying, but for this kind of quick cooking and straight into the oven, it works perfectly. If you’d like to use the same one, you can click the link here or use my code ROUBASFOOD at checkout for 10% off. At times, it even applies to sale items too, so it’s worth checking.

Method

Step 1. Brown the chicken

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

Heat the olive oil in a large oven-safe pan over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned on all sides. Remove the chicken from the pan and set aside.

Step 2. Build the base

In the same pan, sauté the onion, garlic, and chilli (if using) until softened. Add the diced capsicum and cook for a few minutes. Add the basmati rice, season with salt, and stir well to coat. Return the chicken to the pan. Add the Vegeta and sweet paprika, mix everything together.

Step 3. Combine and bake

Pour in the water. Cover the pan tightly with foil and bake for 45–50 minutes, or until the rice is fully cooked and the liquid has been absorbed.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use a different pan?
Yes. I used a pan that goes from the stove to the oven. If you don’t have one, just transfer everything into an oven-safe dish before baking.

Do I have to fry the chicken first?
Yes, I recommend it. If you add the chicken raw, it will steam in the rice rather than brown, and you’ll miss out on flavour.

Can I add tomato?
Yes, absolutely. You can add a can of diced tomatoes or even fresh tomatoes. It will give the dish a richer, more tomato-based flavour.

Do I have to add chilli?
No. The chilli isn’t just for heat—it adds balance—but you can leave it out if you prefer.

Can I use chicken thigh fillets?
Yes, and they work really well. They’ll give you a slightly juicier result.

What do I serve it with?
It’s great on its own, but you can serve it with a simple salad, yoghurt, or even some pickles on the side.