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. 😂)
You’re insaaaaane! Everything you make is delish!!!! Cant wait to see you on TV.
I’ll be so proud: ha! I knew her first!
😂 You’re going to make my head SO BIG!!!
I made this for dinner tonight – had all the ingredients except dried cranberries so subbed dried cherries. I used boneless chicken breasts split lengthwise in an 8.5″ by 11.5″ x 2.5″ ceramic casserole. You were right on needing space between the chicken pieces to get rice fully cooked. The rice was great around the edges, but not sufficiently done towards the middle. I did bake the rice covered w/foil for 25 min, then added the chicken and baked another 25 min. When the rice was found to be undercooked, I removed all the chicken, poured a few tablespoons of water in, covered with foil and baked another 20 min. I was surprised that the rice was still hard in places. Definitely loved the flavors and will try it again with thighs and more space between the chicken pieces.
I make a simular dish using Uncle Ben’s long grain wild Rice. I cook the rice using package directions first on top of stove while the bare chicken is in the oven. About 25 minutes. Then I combine the rice in my baking dish. And all is cooked well no hard rice pieces. But I’m anxious to try the cranberries and walnuts. Thanks. Lucy from Louisiana. !!
Hi Judy! I’m sorry to hear the rice took so long to cook, can I ask what type of rice you used???
Hi Lucy – I used Trader Joe’s Organic white basmati. I really think it was that the chicken pieces almost completely covered the top of the baking dish. I ended up adding another cup of 1/2 apple juice-1/2 water the next day, covered with foil and baked another 30-45 min. I added the leftover chicken towards the end to just warm it. It came out fine. It was a yum combo of flavors and I’ll sure try it again. thanks for your response!
This recipe looks wonderful! Especially since I have all the ingredients. Not sure how I found your blog but I’m glad I did. Now I’m off to search for recipes of the Christmas feast you referred to, especially that meringue! Thanks for blogging!
I’m so glad you found me too Melody! Hope you enjoy my recipes! N xx
I just made this dish and it was wonderful. The only question I have is how does it store with fresh apples chopped up in the rice? Thanks.
It looks delicious I can’t wait to make it. My husband is a hunter and has quite a lot if pheasants, so I’m going to do it with boneless breasts. I’m sure it will be just as good. Thank you for your great receipes. Merry Christmas 🎄
Oh wow, that sounds amazing Georgeanna!! Merry Christmas to you too! N x
We’re snowed in here in our little corner of the Adirondacks, and we made this wonderful baked chicken & rice pilaf recipe for dinner tonight and it could not have been more perfect! The spices are magnificent, and the cranberries, walnuts and apple sublime! I am sending the recipe to my friends!
Thank you so much Nagi!!!
Merry Christmas!!
It’s almost 40C / 104F today, I’m DYING of heat!! I can’t imagine it snowing!!! Merry Christmas to you too Nadine, I hope Santa spoils you rotten! N xx
Oh, my stars! 104 Fahrenheit? I hope you and Dozer are sitting down in front of one gigantic fan! Yes, it’s been snowing all day long and into the night — and which has really messed up last minute Christmas shopping — but as we live not far from the North Pole — we’ll message Santa to bring you lots of goodies and a big draft of polar wind and icicles, too!!!!
Can I make this and freeze it and then just reheat in oven prior to our gathering after Christmas? I will be away from home for the 3 day . prior and will not be to prepare it and bake it in time for it.
Hi Charlain, yep you sure can!
Thank you for this awesome recipe – made it tonight and may make it along with roast beef for Christmas !
So glad you enjoyed it that much Jeanne! N xx
Thank you for providing the weights, this was absolutely delicious! Will definitely be added to my (your!) recipes. I have just seen the prawn sauce recipes, can I ask you to update those with weights as well, please. I have tried to find measuring cups to buy but the only ones available seem to be American, which I know is different. To save keep bothering you, do you know of a reliable conversion website that I could use? I have looked at some but they all differ and don’t show conversions for all the different ingredients.
Thank you.
Our family from 2 years to 64 had this last night and second and third helpings were had by all! The rice without the chicken was fab! With the gnarly chicken just a sensation! Yummmm!
Love hearing that John!! Thank you so much for taking the time to let me know – N x ❤️
Hi Nagi, I have just seen this recipe, it has all my favourite Christmas flavours and I plan to make it on Sunday, BUT (you can probably guess what I am going to ask!), can you please update it with weights for this hopeless Englishwoman? I also have to let you know that my (Christmas) freezer is full of your recipes – Thai fishcakes, cocktail meatballs, party pies, sausage rolls etc. My husband has been taste – testing for me (!) and says my cooking has never been better!
Thank you, and Happy Christmas to you and Dozer.
Done! Merry Christmas to you too Helen! N xx
Hi Agi
Cooked this for dinner tonight…it was delicious…
I used home made lemon marmalade which worked really well and because I did’t have a full cup with cranberries, I added 1/2 cup of jewel-like pomegranate seeds with The apple . They added another dimension of texture and taste.
Thanks for a great recipe
Liz
That’s so great to hear Elizabeth! Thanks for letting me know – N x ❤️
Hate the spell check Nagi
😂
Just had this for lunch. Delicious!!! Throughout lunch, my husband kept on saying, ” this is excellent, excellent…”
Nagi, thanks again.
That’s so great to hear Beth! Thanks for letting me know – N x ❤️
I love baked chicken. The apples and cranberries add a festive touch! Looks delicious Nagi!
Thanks!!! Such festive flavours in this, I love it! N x
I made this twice last night for dinner. Once with thighs for my husband and I and another with breasts for my daughter’s family. My apple juice was out of date so I used hard apple cider. Every one just loved it. We think it would be great for a dinner party. Thank you for this delicious recipe.
That’s so great to hear Sarah! Thanks for letting me know – N x ❤️
Hi, Nagi. I made this for dinner last night and it was really good. I had to leave it in the oven an extra 10 minutes for the chicken to be done, but it did not affect the rice at all. I’m glad you added the note about jam flavors. I only had strawberry jam on hand so I went ahead with it. This is a keeper for us!
Thank you for such great recipes!
Dozer…oh, Dozer!! Loving him.
That’s terrific Cindy! Glad you’re part of the Dozer Fan Club too! 😂 N x
Could you use fresh whole cranberries instead of dried?
Hi Evelyn! Absolutely 🙂 I would stir them through at the end and let the residual heat warm them up to retain the little pops of freshness. I’d probably use half apple and half cranberries, otherwise there’s too much fresh juicy fruit in the rice. N x
I have to agree with Cathy…. Post the meringue recipe pleasssseeeeee.
Wowwee looks stunning and a crowd pleaser too.
On another note you have quickly become my go to place for dinner/food inspiration – thank you 😊
It’s coming!!! 😄 I started videoing it today!! N xx
Just need to say that you really know how to tease. Now pleeeeease cough up and give us that recipe for the never-ending Meringue Tart otherwise you will have never-ending request for the recipes 🙂 Cathy
With pleasure!!! Wasn’t sure if it was the sort of recipe that people would want! 😂 It’s coming soon – probably early next week, I don’t think I’ll get it out this week. The video is a PAIN to make! N xx
Oh what a pity that the video is difficult to make. We will be sending positive thoughts to you in the hope that things go as smoothly and quickly as possible.
Oh I love making videos 🙂 Just more bits to film than my usual quick ‘n easy dinner recipes! 😂 N x
Looks wonderful as an alternative to a big turkey dinner. Would it be ok to make it the day before and heat the next day. Or would that ruin it? I have family coming this Sunday and my health means doing things in steps, like the day before. This makes the stress and physical part of hosting easier. Any suggestions or thoughts on that? Thank you for a creating such a great website.🙂👍🏻
Thank you Nagi for the quick reply and advice. It is appreciated! Happy holidays to you. Looking forward to all your recipes in the future.🙂
Hi Christine! Absolutely, in fact, I was reheating leftovers 3 days after I made it and it was delicious! For a special occasion, I would recommend making 50% more glaze and leaving the chicken to marinade 3 to 24 hours, then cooking per recipe. That way your chicken will have even more flavour infused in it!