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 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?
Nagi,
I LOVE ALL your recipes. I wanted to copy the Biryani recipe but couldn’t…nothing worked-not title, picture. No recipe click.
Corona preparations, helps and recipes are great!
hello nagi! first off thank you for sharing all of your delicious meals. I’ve made this recipe before and it was so delicious but I am wondering what you would recommend for cook time if I wanted to use wild rice instead? Thanks!
You’re so welcome Shemy! Sorry this recipe as written wont work with wild rice – I’ll need to do some testing for that one!
Made this last Christmas and it was a huge hit! Turned out beautifully. Easier than a big turkey. Five people asked….no, demanded the recipe! I shared that and your website. Perfect for Christmas. Everyone was happy. Thank you for this recipe. Your website/ recipes are awesome. My go to recipe site!👍🏻
Wahoo! I love hearing this!!
This recipe looks delicious, can’t wait to try it. I have no apple juice on hand but do have apple cider. Will that work? All your recipes look amazing and I’ve tried a few and never dissappointed! You give great instructions. Thanks.
Hi Nagi
I’m one of your many fans and your recipes are great for a beginner cook like me so thank you.
This might be a silly question but does the type of container you use to bake make a difference? I’ve got a ceramic casserole dish that I’m thinking of using to make this. Totally newbie question I know
Hi Shae, I use a ceramic dish to make this too, it will be perfect!
This is an absolutely amazing recipe. I live in Florida but love fall and this brought in all the fall flavors, my hubby loved it! And it was very easy to prepare. I went by your instructions and times and it was perfect. just as descibed. Can’t wait to make for company. Thank you for your wonderful blog, this was my first recipe from it and I can’t wait to try more.
Quick question. I was reading today that long grain rice should always be rinsed prior to cooking. Do you recommend rinsing?
This recipe was absolutely delicious. I love the different flavors and this dish had the perfect balance of sweet and savory. I will definitely be making this again! Thanks for another great recipe!
this is an amazing recipe, had this bookmarked for a while as wasn’t quite sure about the mix of nuts/fruit/meat.
wish I hadn’t held back, every spoonful is an amazing combo of texture and flavour with sweet, spicy, savoury.
utterly delicious and getting remade very quickly.
One of these days we will remember to take photos of another great dish! Absolutely delicious – this is another winner. We plan to offer to our vegans – using vegetable stock and minus the chicken. We will use it for a stuffing for our turkey too. Thank you, thank you, thank you Nagi!
Ooh great idea Putt!! My go-to vegetarian main is vegetarian lasagna 🙂 I’m in love with it! N x
Absolutely lovely Nagi. So tasty and easy to throw together😆
That’s terrific to hear Marie! Thank you for letting me know you enjoyed this – N x
Hello! This looks fabulous and Im thinking of making this for a potluck for 20 people. Im wondering what is the best way to scale up? Cook in multiple pans and then reheat? Thanks for any pearls of wisdom!
Multiple pans will be best for this one Antoinette! N x
Hello from Holland!
I really liked your recipe. The flavours are really nice.
However the timing wasn’t good for my oven, I had to first go to 200 degrees for my convection oven, but after 45 minutes the rice still wasn’t boiling and the chicken was pinkish. So I had to turn on the convection+microwave function, and after 30 more minutes it was finally cooked. But the rice was quite sticky.
Nevertheless we really enjoyed the taste and flavours! I will definately try this again sometime and maybe with different type of rice.
Thank you for the recipe!
I just found you today and have printed off so many recipes that the light is on saying I need a new toner cartridge! I love your cooking philosophies. Only fresh, accidentally healthy, and not sacrificing taste for looks. I see beautiful desserts often on other blogs, then I am disappointed when I see the words “instant vanilla pudding” and “Cool Whip,” especially within the same recipe and there are LOTS like that. And slow cooker recipes that are so tasteless! I lived 5 years in Japan and my husband is Japanese, and I think your recipes are a nice mix that will suit both of us. I am so looking forward to making these and feel lucky to have found you.
Oh I love hearing that Carol! I’m so pleased you like my recipes. I hope you like my mother’s Japanese recipes too!! 🙂 N xx
Hi there! I will be making the rice pilaf tomorrow separate so I can have it with your schwarma recipe. Can/should I use my rice cooker for the pilaf? Combine all liquids in the rice cooker after washing the rice and throw the walnuts in as well? Or will it not cool properly in a rice steamer because of the apple juice? Thnaks so much !
Hi Carl! Sorry to say this one is for oven baking so the liquid ratios will be different if made in a rice cooker. Sorry! N xx
Hi Nagi.
I think this recipe sounds amazing.
I just have one question re the apple juice.
I don’t have a juicer and was wondering what brand of apple juice should I buy from Woolworths or Coles?
I just didn’t want this beautiful meal to turn out too sweet.
Thank you for any advise you may have.
Kind regards.
Hi Julie! Just any apple juice without added sugar 🙂 That way you know it’s the right level of sweetness! N x
My sons won’t be happy with one piece of chicken so would I just use a larger baking dish and increase the number of servings? I might be left with loads of rice which might not be a bad thing😂
Marjory in toronto