Baked Chinese Chicken and Rice

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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!

Close up of baked Chinese Chicken and Rice

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? 😂

Chinese Chicken and Rice in a rustic brown bowl, ready to be eaten


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!

Close up of Chinese Chicken and Rice in a baking dish

Close up of baked Chinese Chicken and Rice
4.75 from 39 votes
Review Recipe

Baked Chinese Chicken and Rice

Prep Time 15 minutes
Cook Time 50 minutes
Resting time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Nagi
Course Dinner, Entree, Main Course
Cuisine Chinese
Baked Chinese "fried rice" and Chinese Chicken all made in one baking pan!


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

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  • 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.

Recipe Notes

If you want to use chicken breast, put rice in oven without chicken. Then when you remove the foil, add the chicken breast on top of the rice at that stage. 

Nutrition Information

Calories: 550, Carbohydrates: 73g, Protein: 32g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 107mg, Sodium: 1152mg, Potassium: 616mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6675IU, Vitamin C: 10.6mg, Calcium: 68mg, Iron: 2.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chinese chicken and rice

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About the author


Nagi is the voice, cook and photographer behind RecipeTin Eats, [Australia’s top food blog]. She believes that anyone can make amazing food with everyday ingredients, even if you’re short on time and cost conscious.

Nagi walked away from a corporate career to follow her passion for food. She truly believes that great food brings family and friends together, and more smiles into your life. She also firmly believes that whoever invented cheese deserves a Nobel Prize.

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Recipe Rating


  1. Just have a question. I have not made this yet, but I want to. What kind of rice do you use? Instant? Long-grain?5 stars

  2. 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.2 stars

    1. 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!

  3. 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.5 stars

  4. 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 & Biryani2 stars

  5. 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!4 stars

    1. 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.

  6. 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!3 stars

    1. We have never tried this recipe in the air fryer Sonjya. But we would love to hear how it turns out!

    1. 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.

  7. This dish was quite good. The oyster sauce gives the chicken such good flavor. I opted to make it with chicken breast and it came out even better than I expected. If I had one negative comment, it would be that the onion flavor is a tad stronger than I like.5 stars

  8. Zero stars. What size pan…I used a 9×13 pan after designated time, rice wasn’t even close to being done. Like too much liquid. I ended up boiling rice. Put back in oven with the chicken. It turned out like a HOT DISH. Tasted ok, but not even close to fried rice.

    1. Hi Dorothy, sorry to hear this recipe didn’t meet your expecations. We do cook this in a 9×13 dish as well so I am not sure what happened.

    2. I am cooking it right now in a clay cooker about 12″ across. Followed directions exactly and it still has a lot of liquid and mostly uncooked rice. I just turned the oven to 375* and will check again in 15-20 minutes. It smells great though!

    1. Hi Jon, we have only made the recipe as listed but I worry instant rice would get mushy since this recipe is baked for almost an hour. If you do try let us know how it turns out.

    2. Followed the directions exactly. An hour in and my dish is a soupy uncooked mess. I just tossed it in my instant pot to try to salvage it within a reasonable time frame. I saw another review mentioned the same issue so I’m not sure what the issue is.

      1. So sorry to hear that Rachel, we have had great success with this recipe so I am not sure either.

  9. I’ve made both the Baked Chinese chicken and Rice and the Garlic Butter Beef and Rice. They were amazing. Can’t wait to try out more recipes.5 stars

  10. Chicken has a great flavor but my rice was still too wet – cooked an extra 15 minutes (and used foil as described). Next time i may try less liquid or an even larger pan.4 stars

  11. I am trying the recipe right now. After 20 minutes in the oven, I opened it to see almost the same when I put it in. Does the rice supposed to be cooked after 20 minutes or its really looks the same and all will be cooked for the next 30 minutes bakin? Thanks

  12. the rice in the middle of the dish was undercooked but the rice at the edge was wet and mushy. I never have luck with baking raw rice

    1. I’m sorry to hear that Cindy. We’ve had great success with this recipe. Did you cover the dish with foil paper?

  13. I tried this last week and it was absolutely delicious. Making it again tonight but I have chicken fillets with the skin on, would that work too?5 stars

  14. I have the chicken marinating now and will bake for supper tonight. Just wondering what size baking pan you used? Maybe 8X8 or how many quarts/litres? Thanks

    1. Mine is cooking right now and I have to agree with others, it’s so soupy and it’s been in the oven for 45 minutes during the last part of cooking without foil. I think maybe the frozen veggies give off too much water/ fresh may be better. Also, I may reduce the hot water. I thinks it’s just too much liquid and that’s not necessary to cook the rice. I have to say- it smells lovely!

      1. So sorry to hear that Jane, we have had great success with this recipe so I am not sure what happened. You could definitely try less liquid, but be careful not to reduce the liquid too much as it is needed to cook the rice fully.

  15. Hi there. My mom sent me this recipe which she made yesterday. She loved it. I’m wondering can this be done with bone-in thighs?

    1. I haven’t tried it, but think that bone-in would work just fine Lianne! Check to make sure they are cooked fully, and cook a few minutes longer if necessary.

  16. I made this on 8 Aug, absolutely delicious chicken and a very nice flavored rice. However, and this is my however, nothing at all to do with the recipe, I was out of foil, realized that right when I needed to use the foil, but I continued on and just had to bake it about 20 minutes longer. The chicken was still perfect, juicy and tender. On a plus note, I had to debone the thighs myself, perfect, that gave me bones and skin to make the broth needed in the recipe, win win. Overall, certainly worth 10 stars! The flavor is excellent from the Shaoxing wine. Thank you Holly, and Nagi, for a terrific recipe :)5 stars

    1. If the lid is ovenproof and seals fairly well, that should work just fine. The dish is covered to “steam” the rice.

  17. I’m confused on cooking the chicken breasts.
    In the Recipe Notes – it says if using chicken breasts to put the rice in oven without chicken. So, when and how do the chicken breasts get cooked?

    1. You will add the chicken to the pan in step 6. This keeps the chicken from over cooking as boneless chicken breasts don’t take as long to cook.

  18. Hi Holly, this sounds really good and a one pot dish is always a bonus. I make a Thai Chicken Rice rice in a rice cooker, but no veggies. And you are correct, cook the rice in broth, always. I will put this on my to cook list and will return here for my review. Thanks for the great recipe.

    1. The vegetables are added along with the rice, all ingredients listed in the Rice section. Updated to be more clear. Enjoy Karl!!