Chicken Rice Bake

Chicken Rice Bake
Chicken Rice Bake Header

Oven Baked Chicken & Rice is a Delicious Comforting Dinner. Choose your Seasoning & Vegetables for different kinds of a Chicken Rice Bake. Present the whole Casserole at the table for everyone to help themselves or fluff and plate the Chicken & Rice to serve.

This recipe is the Salt & Pepper version of a Chicken Rice Bake. But feel free to exchange the Seasoning with a variety of other Seasonings or the Vegetables.

This post will be updated with new Chicken Rice Bakes as they are made.


Chicken Quarters is the go to here. Although any cut of Chicken can be used depending on what kind of Chicken Rice Bake you are after.

Chicken Quarters

Use Chicken Thighs, Drumsticks or Quarters. Clean & Trim the Chicken if using Quarters or Thighs with the Backbone attached. This will most often have the internal organs lodge in the back bone.

Salt & Pepper Seasoned Chicken

Salt & Pepper Chicken

Season the Chicken with the Salt & Pepper Blend and use that same seasoning in the Rice Bake. Any other kind of Seasonings can be used.

Skinless Chicken

Remove the Skin and render out with any trimmings to use as the Fat to fry the Vegetables & Rice. Rendered Fat will add so much more flavor. If you find you don’t quite have enough Rendered Fat, top it up with a Neutral Oil or Lard to make up about 1/4 C of total Fat.

With the Skin removed the whole casserole dish can be baked and rested with the Chicken.

Chicken with Skin

This technique in effect creates a steamed Chicken with Soft skin. To Crisp the skin place the Chicken back into the oven all by itself for 3- 5 minutes or until Crisp to your liking right after removing the Rice from the oven. Doing it this way will yield better skin because the steam causes the fat to melt and the skin to go soft. When placed into the oven just for a few minutes it cooks up nice.

Salt & Pepper Chicken Rice Bake

Crispy Baked Chicken

This is Salt & Pepper Chicken that has been removed from the Rice Bake and placed into the oven to bake for 3-5 minutes or longer after removing the Rice Bake to rest for 15 – 20 minutes.

Chicken Breast

Use Cubed, Diced or thinly Sliced Chicken Breast. Empty the Rice into the Casserole Dish and place the Raw Chicken on top. Cover and cook in the oven. You don’t need to season the meat since it is going to be part of the Rice Bake. Although you can marinate the Chicken and then include it.

Marinated Chicken

Marinate Chicken instead of Seasoning it and include in the Rice Bake. There are quite a few marinades to choose from. Listed below are a few of them.

Tandoori Marinated Chicken Drumsticks

Tandoori Chicken

  • 2 Tbl Tandoori Masala
  • 1/4 C Yogurt & Neutral Oil
  • 1 Tbl Lemon Juice
Greek Chicken Marinade

Greek Chicken

  • 1 Head Garlic
  • 1/4 C Lemon Juice
  • 1/4 C Extra Virgin Olive Oil
  • 1/4 C Greek Yogurt
  • 1 Tbl JAH Greek Seasoning – or Cavender’s All Purpose Seasoning
  • 1 Tbl White Wine – Optional
  • 1/8 tsp Bukovo Pepper & Cubeb Pepper – Optional
Pimento Marinade

Pimento Marinade

  • 1/4 C Sunflower Oil 
  • 1/4 C Lemon Juice
  • 1/4 C Pimento Paste
  • 1 Tbl Smoked Paprika
  • 2 Tbl JAH Rotisserie Seasoning – optional or use other seasonings
Lebanese Lemon Chicken Marinade

Lebanese Lemon Chicken

  • 1 head Garlic
  • 3/4 C Lemon Juice
  • 1/4 C Olive Oil
  • 1 Tbl Smoked Paprika
  • 1/2 Tbl Coriander & Cumin
  • 2 tsp Thyme & Sweet Aleppo
  • 1 tsp Sea Salt & Savory
  • 1/2 tsp Black Pepper – or more

Rendering Chicken Fat

Rendering the Chicken Skin & Trimmings contributes significantly to the overall Flavor and Mouthfeel. This is optional with Lard or a Neutral Oil being used instead.

Check out my post on Rendered Fat for more information. Ensure you have about 1/4 C of Fat. If you have less, top up with another form of Fat.

Rendering Chicken Fat

Rendering Chicken Fat

Place Chicken Skin & Fat into a Skillet over medium heat and cook until Golden Crisp. Discard the Crackling or chop finely to include in the dish.

Chicken Rice Bake Ingredients

Check out the Rice Bake recipe for more in depth information on just the Rice Bake. For this recipe the same recipe is used for the Rice. But the Vegetables are Onions, Celery, Peppers & Garlic. The Salt & Pepper Blend is used both in the Rice and to Season the Chicken.

Chicken Rice Bake Seasoning

Here is where you can shape the flavors of the entire dish through any kind of Seasoning used for the Chicken. Any specialty or customized blend of Spices can be added to the Rice as well. Just be mindful of the Salt content in the Seasoning or just use the Seasoning on the Chicken and use the Salt & Pepper blend for the Rice.

This recipe is a basic recipe for Salt & Pepper Chicken which uses the Salt & Pepper Blend to Season both the Rice & Chicken. Use about 1 1/2 tsp – 2 tsp of this blend for the Rice and the rest to Season the Chicken.

Salt & Pepper Seasoning

Salt & Pepper Seasoning

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

If doing 3 pieces or more of Chicken you may want to double the recipe so you have enough to season the Chicken.

Combinations can be combined of your Favorite Chicken Seasoning and Flavored Rice Dishes. For example a Lebanese Lemon Chicken or Greek Chicken with Garlic Buttered Rice. A Tandoori Chicken with Coconut Rice. It really is a dish that can have so many outcomes.

Chicken Rice Bake Vegetables

Use Vegetables that will pair well with the Chicken & Seasoning or use Soffritto or Mirepoix as the Vegetables that will go into the Rice Bake.

Other Vegetables can include Onions, Garlic, and Peppers. Leek is a very nice addition. But depends on the Seasoning being used. A small amount of Hot Peppers can add a bit of heat.

Use about 2 to 3 Cups of Vegetables in total. Briefly Sautéed to soften along with the Rice before adding the liquids. If using a Soffritto or Mirepoix then use 1 Medium Onion, 1 Carrot and 1 Celery. Add in any additional Vegetables you desire, I often include Bell Peppers & Garlic.

Onions Celery Peppers & Garlic

Chicken Rice Bake Vegetables

This recipe uses 1 Onion, 1-2 Celery, mixed Bell Peppers, about 1 Cup & 3 Cloves of Garlic.

How to Cook Chicken Rice Bake

The Vegetables & Rice go into the Pan with the Fat to cook for a bit. Liquid is added along with any Seasonings and brought to a boil. Then emptied into a Casserole dish and covered. Placed into a preheated oven at 400 F – 450 F for 40 – 45 minutes. 400 F will minimize on the Crispy bits of Rice and 450 F will develop more crispy Rice.

Salt & Pepper Chicken Rice Bake Step 1

Sauté The Vegetables

Sauté your choice of Vegetables in Fat until softened over medium heat. Just a few minutes.

Vegetables are Onions, Celery, Mixed Peppers and Garlic.

Salt & Pepper Chicken Rice Bake Step 2


Add in the unwashed Rice and cook for 1 – 2 minutes. Mixing well so that each grain can get coated in fat.

Basmati Rice is used.

Salt & Pepper Chicken Rice Bake Step 3

Add Liquids

Turn the heat up to max and add the Liquids along with any Seasonings and bring to a boil.

Ensure the bouillon cubes are completely dissolved.

Just the Water and Chicken Bouillon Cubes is used with the Salt & Pepper Blend.

Salt & Pepper Chicken Rice Bake Step 4

Bake The Rice

Empty into a Casserole Dish and spread out evenly.

Salt & Pepper Chicken Rice Bake Step 5

Add Chicken

Place Seasoned Chicken on top, cover and into a preheated oven at 400 F – 450 F, middle rack. Bake for 40-45 minutes.

When it is done baking, remove and let rest while still covered for 15-20 minutes before fluffing the Rice to serve.

Salt & Pepper Chicken Rice Bake

Crisping the Chicken

To get a Crispy Skin, remove the Chicken immediately after taking the Rice out and place back into the oven for 3 – 5 minutes or until crisp to your liking while the Rice is resting.

Resting Chicken Rice Bake

The Rice needs to rest for 15 – 20 minutes with the Chicken or the Chicken removed to crisp up in the oven while the Rice rest. After 15 – 20 minutes, Fluff the Rice scraping the bottoms and sides. Place the Chicken back on the Rice or plate the Chicken with the Rice.

Salt & Pepper Chicken Rice Bake Plate

Salt & Pepper Chicken Rice Bake

Chicken is removed from the Rice Bake and baked in the oven until crisped up and plated with the Rice Bake.

Chicken Rice Bake Pin

Chicken Rice Bake

Delicious Flavorful Seasoned Chicken & Rice with Vegetables. Present the whole Casserole dish at the table for everyone to help themselves. Switch up the Seasoning for both the Chicken and Rice for numerous variations of a Chicken Rice Bake employing the same technique.
Prep Time10 minutes
Cook Time50 minutes
Resting Time20 minutes
Course: Main Course
Cuisine: Canadian
Keyword: Chicken and Rice Bake, Chicken and Rice Casserole, Chicken Rice Bake, Oven Chicken and Rice, Salt & Pepper Chicken Rice Bake
Servings: 6 portions
Author: JAH


  • 1 Casserole Dish – larger than a 2 1/2 Quarts
  • 1 Sauté Pan
  • 4 Bowls – for Seasoning, Liquids, Vegetables, Rice


  • 2- 6 Chicken Quarters - Trimmed and Cleaned
  • 2 C Basmati Rice - or any Medium to Long grain
  • 3 C Water
  • 2 Cubes Maggi Chicken Bouillon
  • 1/4 C Neutral Oil - Rendered Chicken Fat is preferred
  • 2-3 C Mixed Vegetables - See notes

Salt & Pepper Seasoning

  • 1 Tbl Kosher or Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper


  • Preheat the oven to 400 F – 450 F with the rack in middle position. 400 F will minimize on the Crispy bits of Rice and 450 F will develop more crispy Rice.
    Prepare the Vegetables, Salt & Pepper Seasoning, Water & Bouillon Cubes with 1 1/2 tsp to 2 tsp of the Salt & Pepper Blend, Rice measured out and the Chicken cleaned, trimmed and seasoned with the leftover Salt & Pepper Blend to taste.
    You may need to double the Salt & Pepper blend to ensure you have enough to season the Chicken if making 3 or more pieces.
  • Heat a Sauté Pan over medium heat with Oil.
    Rendering out chicken fat and topping up with Lard or Oil to get about 1/4 C of Fat is preferred.
    Add in the Vegetables to cook briefly, then the Rice and cook for about 1-2 minutes.
    Add in the Broth (Water, Bouillon Cubes, Salt & Pepper) and bring to a boil. Ensure that the Bouillon cubes are completely dissolved.
  • Empty into a Casserole Dish, mix well and spread evenly. Place the Chicken on top, and transfer to the oven covered for 40-45 minutes.
  • Remove the Rice Bake from the oven and then remove the Chicken and place back into the oven to cook for 3-5 minutes or until the chicken is crisp to your liking while the Rice is rested covered for 15 – 20 minutes.
    Toss the Rice scraping the bottom and sides and Fluff. Adjust the seasoning if needed and toss again. Serve the whole Casserole at the table or individually plate the Chicken & Rice.


Added Vegetables

This recipe uses 1 Onion, 3 Garlic Cloves, mixed Bell Peppers about 1 Cup, and 1 -2 Celery. However you can add in any Vegetables as desired. 
Any leftover Rice can be refrigerated and cooked the next day in a Wok for Fried Rice. No need to add oil. Just heat the Wok up over max heat and let it get hot. Add the Rice and keep tossing to heat through and serve. 
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