If you love fried rice, you’re going to adore this one pot Chinese Chicken and Rice recipe! This is basically fried rice that’s been made in the oven – except you haven’t had to plan ahead to make sure you have day old rice – PLUS a Chinese marinated chicken that’s all made in ONE pan!
I don’t know anyone who doesn’t love fried rice, especially Chinese chicken fried rice! It’s a universal food language that spans the world – from carnivores to vegetarians, and even vegans. This has to be one of my favorite Chinese chicken recipes. It’s a new twist on your chicken and rice casserole recipes!
I think the only people who avoid fried rice like the plague are those on a low carb diet – and that’s because it’s SO DARN TASTY it’s impossible just to have one mouthful. Am I right, or am I right? 😂
YOU DON’T NEED DAY OLD RICE FOR THIS!
Fried rice is such a super convenient quick meal that can be made with almost anything but I think the thing that stops people from making it more often is because they don’t have day old rice on hand. You can cook it fresh but then it needs to be spread out on a tray and refrigerated to cool it down and dry it out – then all of a sudden fried rice is no longer the quick and easy meal that it should be.
Also, fried rice in itself tends not to be a one-pot-complete meal. It’s rice heavy, and light on the veggies, like Chinese lemon chicken.
While Baked Chinese Chicken and Rice recipes are also still a bit light on vegetables for my taste and I’d probably serve it with a side of steamed Chinese greens, this has more vegetables in it than most. You may enjoy some Chinese chicken dishes that have more veggies, such as Chinese Chicken and Broccoli Stir Fry.
Can you cook rice with chicken broth?
You sure can! In this recipe, we use chicken stock or chicken broth. I love how the juices of the chicken drips into the rice as it bakes, flavouring the rice even more. The rice is gorgeously fluffy, not mushy and overcooked, and I think you’re going to be amazed how similar it tastes to fried rice!! It may just be one of the best chicken and rice casserole you’ve had!
More Chinese inspired recipes!
- Skillet Orange Chicken Recipe
- Homemade Sweet and Sour Sauce
- Chicken Lo Mein
- One Pan Sesame Ginger Salmon & Broccoli
- Slow Cooker Honey Garlic Chicken
Baked Chinese Chicken and Rice
Chicken and Marinade:
- 1 pound skinless boneless chicken thighs halved
- 1 tablespoon soy sauce
- 2 tablespoons Chinese cooking wine or Mirin or dry sherry
- ¼ cup oyster sauce
- 1 teaspoon sesame oil
- 1 garlic clove minced
- 1 ½ cups uncooked white rice
- 2 tablespoons vegetable oil
- 4 green onions whites only
- 2 garlic cloves minced
- 2 cups frozen diced vegetables thawed
- 1 tablespoon dark soy sauce
- 2 tablespoons Chinese cooking wine or dry sherry or Mirin or cooking sake
- 1 ½ cups chicken or vegetable stock or chicken broth (low sodium)
- 1 ½ cups hot water
- sliced scallions
- Mix Chicken and Marinade in a bowl. Set aside for at least 20 minutes, up to 24 hours.
- Preheat oven to 350°F (180°C).
- Place rice ingredients, including oil, soy sauce, cooking wine, stock, and water, in a medium pot and bring to a boil.
- Pour liquid into a 9x13 pan and add the rice and vegetables spreading them out evenly.
- Remove chicken pieces from the marinade (reserving marinade) and place on top - chicken will be partially submerged in the liquid.
- Cover with foil and bake for 15 minutes.
- Remove foil, baste the chicken with remaining Marinade (dab it on generously), spray chicken with oil then bake for a further 20 minutes until chicken is caramalized, the liquid is absorbed and rice is fluffy. If you want more caramelization on the chicken, flick the broiler on for a few minutes.
- Set aside for 10 minutes before fluffing rice then serving, garnished with scallions if using.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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As others said the cooking times were not correct.
Also, I cooked all of the rice items in a pot to a boil.
Then I strained the liquid into a 9×13 glass dish.
Once that was done I put in the rice and the mixed vegetables.
Then the placement of the chicken. I used the rest of the marinade on the
chicken, but it wasn’t clear about spay oil, so I used some Pam.
The instruction about the green onion wasn’t clear and the picture
showed some green while the instruction said white only.
I added 10 more minutes and baked it at 375. For the last 10 min, I turned
the oven to broil. During the 10 min resting time, I covered it with foil.
It fluffed up OK and it tasted ok, but a side sauce would have made it better in
Is there a substitute for oyster sauce??
Hi Esther, we have only made this recipe as listed but you could try using hoisin sauce or fish sauce in place of it.
I misread the recipe and ended up boiling all of the rice ingredients together before pouring them in the baking dish. I used 2 lbs of chicken thighs and they were partially submerged in all of the liquid so they didn’t brown like the photo. However, after about 50 minutes total cooking time, all of the chicken and rice were cooked and the flavor was phenomenal! My husband and I loved it and will be making this again for sure.
So glad you loved this recipe, Debbie! Sounds like a pretty happy accident to me :)
I also boiled all the rice and ingredients together.
Not sure if I am putting the foil on after adding the chicken?
Smells delicious tho!
Hi Karen, we cover with foil in Step 6 after adding the chicken to the baking dish. Once baked for 15 minutes covered, we uncover the dish, marinate the chicken and return to the oven to finish baking. Hope that helps!
Just have a question. I have not made this yet, but I want to. What kind of rice do you use? Instant? Long-grain?
This uses long grain rice.
What type of rice are you using? Minute rice? or will basmati work?
Basmati rice should work just fine in this recipe.
Same issue as many other posters :( After the first 20 mins the chicken looked just as raw as when it went in, and still submerged partially with very raw rice. I figured it’s a part of the process. The chicken is well flavored(marinated 23 hours) and the rice has a great flavor too. It just didn’t cook the rice evenly. I have never had issues w oven rice before. But for some reason, even after an additional 15 min, the center rice(under the chicken) was still raw and hard. I Used a 13×9 glass pan and made sure to spread it evenly after reading the other reviews but no luck. I followed the recipe to the T. Not sure if it’s the amount of liquid or the oven only being heated to 350 but I’m pretty bummed. Had high hopes. The rice is re foiled and back in the oven, I have already removed the chicken bc it’s cooked perfectly. Hopefully another 20 mins will cook the rice. Making it 95 min in the oven total.
How disappointing Jess, I’m sorry it didn’t work out for you. We are in the process of retesting to see if we can recreate the problem as our rice has cooked just fine. Thank you for sharing your details, it’s helpful as we work on this!
I had the same problem, even after adding 20 more minutes in the oven, not all the rice is cooked. The only thing I can think of is that the foil could have been more tightly sealed to allow the rice to steam more. I used a baking dish with raised handles. Also, used basmati rice. The flavors were great.
Can you cook this in a instapot?
I haven’t tried this in the IP so I can’t say for sure, let us know how it goes if you do try it!
Worked perfectly for me using bone-in thighs with the skin still on. Didn’t have any wine, so a splash more water in the stock and a tablespoon of balsamic vinegar in the rice water and the marinade did the trick. Thanks for the recipe.
I followed this recipe exactly as shown, but I only has time to marinade the chicken for about five hours. The end result had well cooked chicken on the top, but the rice was a disaster – some was overcooked & soggy and the rest was uncooked & hard. The marinade didn’t make a lot of difference to the flavour of the chicken either. I won’t be making this recipe again, I’ll stick to Plov & Biryani
I made the Chinese fried rice dish that was a very good recipe. I had everything in my pantry so I even added diced portobello mushrooms and yellow pepper, real diced carrots and frozen peas to the rice. I used the brown minute rice and it turned out nice and fluffy. I loved the chicken thighs marinade so I enjoyed the easy way to make this dish. Will definitely make it again,great for company!
Cook I add some ginger? How much you reckon? In the chicken marinade?
I am sure that would be delicious Danny. Depending on how much you enjoy ginger you could add 1 teaspoon to start and increase from there.
Dang, I wish I’d read the comments before putting this together tonight! I’m an hour in and only just now starting to see a difference in the rice. Smells terrific and know that it must be good with how many positive reviews. Please give yourself plenty of time before dinner to make this in case it takes that extra 45 min to bake. Followed the recipe to the letter so really didn’t go wrong there.
Thank you all the same!
Glad you enjoyed it Mamabolt.
Can you cook this in an air fryer?
We have never tried this recipe in the air fryer Sonjya. But we would love to hear how it turns out!
Do you put the foil back on in step 6 or leave it off?
Hi Tina, you will leave the foil off for the last portion of the cooking time.
Can this recipe be doubled?
Sure Rachel! But you may need to bake it in two pans since you don’t want it to be too thick or it won’t cook as directed.
I enjoy your recipe s and look forward to seeing your posts.
Thanks Linda! We are happy to be able to share them with you.