You’ll love the smell that wafts through your house when this Baked Chicken and Rice Pilaf is in the oven! The rice is cooked with cranberries and walnuts in a herb infused apple broth, with fresh apple tossed through. Add a terrific sticky chicken, and you’ve got a fabulous quick-prep one pan dinner!
I’m a big fan of one pot chicken and rice recipes like Baked Rotisserie Chicken with Garlic Butter Rice, Chinese Chicken and Rice, Cheesy Chicken Broccoli and Rice and Mexican Chicken Rice. Big flavours, two dishes made in ONE pot!
Oven Baked Chicken with Cranberry, Walnut and Apple Rice Pilaf. That’s somewhat of a mouthful of a recipe name, isn’t it??!! Oh wait – “mouthful”. *Head smack* Talk about a bad joke.
In the lead up to Christmas, it’s always festive-food-heavy around here. So I thought I’d sneak in a quick dinner recipe, with a festive spin. This is literally something I made up on the weekend. Inspired by Christmassy flavours, and wanting to use up leftover cranberries and nuts from all the Christmassy cooking that’s been going on around here.
This recipe is based on the cooking method I use for my Baked Chicken and Rice which is, as strange as it may sound, probably the all time most popular recipe on my site – ever. Which, even though it sounds so ordinary and unexciting, actually makes me really happy because I feel like Chicken and Rice is a staple meal for many households around the world, so it’s nice to be able to share one that is really super tasty and yet very simple and quick to make.
My little but big-impact trick to make a baked chicken and rice extra tasty is to “oven saute” onion in butter before adding the rice. Just plonk onion, garlic and dollops of butter in a pan and bake while you prepare the rest of the recipe.
It truly makes all the difference. There is a reason why onion and garlic is the starting point for so many savoury recipes – because it’s a great flavour base. And I start my stovetop pilaf with sautéed onion, so I do the same for my baked pilaf.
Other than that, the only other key thing that makes all the difference is getting the liquid to rice ratios right. Because soggy rice is a big no-no in my world, and baked rice is more prone to being soggy if you overdo the liquid by even 1/4 cup.
I love baking the cranberries and walnuts in the rice itself. The cranberries become plump as they suck in the apple-herb infused broth (oh wait, have I mentioned the rice is cooked in an apple juice broth?? It’s SO GOOD!!!), and the walnuts soften but still retains that soft crunch. Also, the walnuts and cranberries end up on the surface of the rice so they get nice and toasty.
Before I sign off, quick apology for delayed response to messages and cooking questions over the weekend. The RecipeTin Family were busy catering a Christmas party for Mama RecipeTin and 30 of her friends. An extensive canapé menu plus buffet, ending with what I’m calling the Never-Ending Meringue Tart, a 2 metre long construction made with a meringue tart shell, topped with cream and fruit. Easier to make than Pavlova, the meringue can be made days and days in advance, and I thought it was a nice statement dessert that is great for feeding lots of people. 🙂
Here it is at the Christmas Party. What you see there only required 7 egg whites and fed 30 people – can you believe that?? Pretty cool! Though… had to make do with baking paper to serve it. Searched my cupboards but couldn’t find a platter that long….. 😂
Oh – and here’s a photo I took when I did a test run at home. Want the recipe? 😉 (PS Reminder – super duper easy! Easier than Pav! Make as loooooong as you want!)
Umm, better actually finish up with a photo of the recipe I’m sharing today – Oven Baked Chicken and Rice Pilaf with Cranberries, Walnuts and Apple. 😂 An easy festive-inspired dinner made in one pan! – Nagi x
PS The simple Sticky Chicken is really fantastic but I have to say, the real star of this is the Cranberry, Walnut and Apple Pilaf. Can’t-Stop-Eating-It delicious.
PPS Look closely ↓↓↓ No sign of soggy, gluey rice. It’s fluffy! Fluffy fluffy!
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Oven Baked Chicken with Rice Pilaf (Cranberry, Walnut and Apple)
Ingredients
- 5 chicken thigh fillets , bone in (about 220g / 7oz each) (Note 1)
Rice:
- 1 small onion , finely chopped
- 1 garlic clove , minced
- 50g (3.5 tbsp) unsalted butter (or sub with oil of choice)
- 1 1/2 cups (270g) long grain white rice , uncooked (Note 2)
- 1 1/4 cups (315 ml) apple juice
- 1 1/2 cups (375 ml) chicken broth
- 1 cup (120g) dried cranberries (or other dried fruit of choice)
- 1 cup (125g) walnuts , roughly chopped (or other nuts of choice)
- 1 red apple , cut into small dice
Rice Herbs:
- 3/4 tsp dried rosemary
- 1 tsp dried thyme
- 3/4 tsp salt
- 1/2 tsp pepper
Sticky Chicken Glaze:
- 1/3 cup (100g) apricot jam (or other jam - Note 3)
- 2 1/2 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp All Spice
- 1/4 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
Garnish (optional):
- Oil spray
- Fresh parsley , finely chopped
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Use a baking dish about 22 x 33cm / 9 x 13".
- Scatter onion and garlic in baking dish, dollop butter over. Bake for 15 minutes, then remove.
Chicken:
- If your chicken has skin on it, remove it (just pull it off). Otherwise, the rice will be too greasy.
- Whisk together Sticky Chicken Glaze. Add chicken, turn to coat.
Rice:
- Add rice, apple juice, chicken broth and Rice Herbs into the pan with the onion. Stir.
- Add cranberries and walnuts. Stir.
- Top with chicken - it will be partly submerged. Save glaze in bowl.
- Cover with foil. Bake 20 minutes. Remove foil - don't worry if there's still liquid (Note 4).
- Spoon all remaining Glaze onto chicken. Optional: spray with oil (gives chicken a slightly nicer finish). Bake for another 30 - 35 minutes until chicken is browned.
- Remove pan from oven. Rest 5 minutes. Remove chicken, add apple, then use fork to fluff rice.
- Serve chicken with rice pilaf, garnished with fresh parsley if desired.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
Bank meetings are never dull when Dozer tags along!
(This is at the Commonwealth Bank in Mona Vale. I live in a VERY dog friendly area!!!)
(When he stood up, the carpet under him was no longer grey – it was gold. 😂)
This was great. The rice was not what I’d describe as fluffy, but with the tangy sweetness of cranberry and the crunch of walnuts, who could be bothered to care? I was telling a friend about this dinner tonight, and he asked for the recipe immediately. I have sent so many people to Recipe Tin Eats!
Hi Nagi, this might seem like a silly question, but can I use stock instead of broth please? I wasn’t sure what the difference was but after looking it up I found that in addition to what’s usually cooked with it when you make them, broth has added salt whereas the stock doesn’t. So I only have (good quality), stock and if I use that, should I add some salt please? Thank you for such a delicious sounding recipe as usual.
I made this last night for dinner, and it might be the most delicious recipe I’ve ever made! The flavours were phenomenal, the chicken was cooked perfectly. I’ll definitely be making this again!
Just about to put it in the oven and wondering if you would put in a little bit of grated cheddar when you pull the chicken off before serving?
OK crisis averted! The liquid did get swallowed by the rice. So if you’re making this and are alarmed at the amount of liquid after the first check – don’t be! This tastes amazing!
I’m really nervous about this. When I pulled mine out after the 20 minutes – I had HEAPS of liquid left. Nothing like the small amount that was in the video. Well, 40 mins to go.
OK crisis averted! The liquid did get swallowed by the rice. So if you’re making this and are alarmed at the amount of liquid after the first check – don’t be! This tastes amazing.
Hi Nagi,
is it possible to leave the chicken completely out just to get the pilaf? Thank you!
I guess you could Anne, or you could follow my chickpea rice pilaf recipe and sub in the cranberry flavours https://www.recipetineats.com/chickpea-rice-pilaf/ Enjoy!! N x
This seasoning for the rice was WONDERFUL but I tried making it with brown rice and the rice literally never cooked. Had to toss the lot and start over. Ended up making the rice in a pot and cooking the chicken in the oven on a tray (with the sticky sauce) and it all tasted great, though the chicken wasn’t sticky. LOVED the apple, berries and nuts in the rice—the house smelled like Thanksgiving!
We made this for 6 people and everyone LOVED it! Hands down this is one of the best chicken/rice recipes that I’ve ever eaten!!! We cooked the apple in with the rice (just because my husband put them in before I could stop him, lol); and we used almond slices instead of walnuts.
Oh…never mind. Sorry. I now see where to add the apple!
Hi Nagi, made this before and absolutely loved it. Do you think I can use farro instead of rice, and if so how should I adjust the cooking times with boneless skinless chicken thighs? Thanks!
Havent cooked this yet but cant wait to do so. Was thinking for Thanksgiving. Then I saw these teeny little whole turkeys … I wonder about using the glaze on the turkey … and serving the pilaf. Would the glaze work on a whole turkey is my actual question. Thanks!
Hi Nagi
I’m making this dish again for the 5th time (big hit in my household!). I was wondering, what sort of starter and salad would you pair this with? I’m hosting a dinner party and would love to blow them away!
Hi Shay – depends on what you’re thinking – are you wanting a sit down starter or more of a finger food? I would pair this with an easy salad like this: https://www.recipetineats.com/rocket-salad-with-balsamic-dressing/ N x
another 5-star recipe, thanks Nagi! we loved it. a big skeptical at first given flavour a profile but what a pleasant surprise!
Hi Nagi,
Quick question, and I’m not being cheeky 🤗, when I make your one put Greek lemon chicken and rice, the instructions indicate to leave the skin on and it turns out lovely and not greasy. Why would this dish be greasy if I were to leave the skin on? We love skin in our household, but I don’t want to ruin this delicious dish!
Hi Lana, you can leave the skin on if you prefer, I just found it made the rice slightly greasy when I tried it! N x
Made this last night, got some funny stares but not so much when he tasted it, he had 4 chicken thighs leaving me with the one, but it was ok because the rice is so filling. x
A friend recommended me to try this…. I’m a very typical Uncle-Roger-Type of Asian Aunty, I need to cook my rice using……
RICE COOKER!!
That’s right, & that’s how I’m gonna make it 😇😇😇
This is sooooo good. Where has this been all my life 🥰🥰🥰 I cooked it with basmati covered for 35 mins then I covered 30mins. I also didn’t hv allspice and just went with cinnamon powder. Love it love it love it. Did I say love it? Thanks Nagi 💕
I also didn’t have all Spice, I used gingerbread spice instead 😂
Wow this recipe was a big hit with the family and it would be a travesty to only cook for the festive season. I love your one dish recipes. Thanks Nagi!
Hi! If I’m using brown rice, do I need to increase the amount of liquid in addition to the adjustments you mentioned for cooking time?