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Home Collections Quick Dinner Recipes

Oven Baked Chicken and Rice Pilaf (Cranberry, Walnut, Apple)

By:Nagi
Published:11 Dec '17Updated:24 Apr '20
124 Comments
Recipe v Video v Dozer v

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!

A flavour loaded one-pan, quick midweek dinner - Baked Chicken and Rice Pilaf with Cranberries, Walnuts and Apple. The smell when this is cooking is amazing! www.recipetineats.com

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.

A flavour loaded one-pan, quick midweek dinner - Baked Chicken and Rice Pilaf with Cranberries, Walnuts and Apple. The smell when this is cooking is amazing! www.recipetineats.com

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.

A flavour loaded one-pan, quick midweek dinner - Baked Chicken and Rice Pilaf with Cranberries, Walnuts and Apple. The smell when this is cooking is amazing! www.recipetineats.com

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.

A flavour loaded one-pan, quick midweek dinner - Baked Chicken and Rice Pilaf with Cranberries, Walnuts and Apple. The smell when this is cooking is amazing! www.recipetineats.com

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!)

Never Ending Meringue Tart www.recipetineats.com

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!

A flavour loaded one-pan, quick midweek dinner - Baked Chicken and Rice Pilaf with Cranberries, Walnuts and Apple. The smell when this is cooking is amazing! www.recipetineats.com

A flavour loaded one-pan, quick midweek dinner - Baked Chicken and Rice Pilaf with Cranberries, Walnuts and Apple. The smell when this is cooking is amazing! www.recipetineats.com

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A flavour loaded one-pan, quick midweek dinner - Baked Chicken and Rice Pilaf with Cranberries, Walnuts and Apple. The smell when this is cooking is amazing! recipetineats.com

Oven Baked Chicken with Rice Pilaf (Cranberry, Walnut and Apple)

Author: Nagi
Prep: 15 mins
Cook: 1 hr 5 mins
Total: 1 hr 20 mins
Main
4.98 from 34 votes
Servings5
Tap or hover to scale
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The RICE PILAF in this recipe is sensational. Tastes savoury but with a touch of apple sweetness, herby fragrance, combined with plump cranberries, warm crunch of walnuts, and with fresh apple providing a fabulous finishing touch. The chicken is sticky from the jam (great shortcut trick) and savoury from the seasoning spices. The key step that makes a real difference is "oven sautéing" onion and garlic first. Festive inspired midweek meal to have all year round! Recipe VIDEO below.

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:

1. Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.
I make this with skinless bone-in thigh fillets because they bake in the same time as the rice. In Australia, they are sold with the skin already off at butchers and at Woolworths (in the pre packaged section). The skin must be removed otherwise the rice will be a greasy mess.
If you make this with boneless skinless thigh fillets or breast, add them into the pot 25 minutes into the bake time (so they are in the oven for 25 minutes). Only thing to ensure is that the surface of the dish is not entirely covered with chicken - you need some space for the liquid to evaporate during the uncovered baking time.
2. RICE: This recipe is best made with long grain rice because it's less sticky than short and medium grain. Basmati and jasmine will also work - around the same cook time. For brown rice, leave it covered for 45 minutes then bake uncovered 15 - 20 minutes until rice is tender (chicken will be more tender too, other option is to add chicken 15 minutes into the bake time at the beginning but I personal would not bother).
3. JAM: You can't really taste the jam flavour that much so it will be fine to sub with another flavour of choice. Marmalade would be especially great, I think.
4. LIQUID in rice: I find that the speed at which the liquid is initially absorbed into the pan can vary, but the end result always ends up the same. The thin enamel pan in the photos and video probably heats up faster so the liquid absorbs faster. I have more liquid at the point where I remove the foil when I make this in my glass pan. But the end result is always the same so don't worry!
5. NUTRITION - there's enough rice for 7 to 8 servings because I find it's best to cook a minimum of 1.5 cups rice when using the baking method. So the nutrition shown below is for 1 piece of chicken plus 1/8th of the rice. This dish is higher calorie than most recipes I share because of the walnuts and cranberries, together accounting for about 100 calories per serving. Totally worth it - they MAKE the pilaf!!!
 

Nutrition Information:

Serving: 365gCalories: 718cal (36%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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. 😂)

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Hi, I'm Nagi!

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124 Comments

  1. Charlain McDermott says

    December 23, 2017 at 2:12 am

    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.

    Reply
    • Nagi says

      December 23, 2017 at 2:36 pm

      Hi Charlain, yep you sure can!

      Reply
  2. Jeanne says

    December 22, 2017 at 11:35 am

    Thank you for this awesome recipe – made it tonight and may make it along with roast beef for Christmas !

    Reply
    • Nagi says

      December 22, 2017 at 7:29 pm

      So glad you enjoyed it that much Jeanne! N xx

      Reply
  3. Helen says

    December 21, 2017 at 2:51 am

    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.

    Reply
  4. John says

    December 20, 2017 at 1:48 pm

    5 stars
    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!

    Reply
    • Nagi says

      December 20, 2017 at 5:55 pm

      Love hearing that John!! Thank you so much for taking the time to let me know – N x ❤️

      Reply
  5. Helen says

    December 16, 2017 at 2:47 am

    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.

    Reply
    • Nagi says

      December 17, 2017 at 4:49 pm

      Done! Merry Christmas to you too Helen! N xx

      Reply
  6. Elizabeth Neul says

    December 15, 2017 at 6:25 pm

    5 stars
    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

    Reply
    • Nagi says

      December 17, 2017 at 4:41 pm

      That’s so great to hear Elizabeth! Thanks for letting me know – N x ❤️

      Reply
    • Elizabeth Neul says

      December 15, 2017 at 6:25 pm

      5 stars
      Hate the spell check Nagi

      Reply
      • Nagi says

        December 17, 2017 at 4:41 pm

        😂

        Reply
  7. SpudToronto says

    December 15, 2017 at 5:14 am

    Just had this for lunch. Delicious!!! Throughout lunch, my husband kept on saying, ” this is excellent, excellent…”
    Nagi, thanks again.

    Reply
    • Nagi says

      December 17, 2017 at 4:33 pm

      That’s so great to hear Beth! Thanks for letting me know – N x ❤️

      Reply
  8. Whitney Wright says

    December 14, 2017 at 2:59 pm

    I love baked chicken. The apples and cranberries add a festive touch! Looks delicious Nagi!

    Reply
    • Nagi says

      December 17, 2017 at 4:23 pm

      Thanks!!! Such festive flavours in this, I love it! N x

      Reply
  9. Sarah Massey says

    December 14, 2017 at 11:31 am

    5 stars
    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.

    Reply
    • Nagi says

      December 17, 2017 at 4:19 pm

      That’s so great to hear Sarah! Thanks for letting me know – N x ❤️

      Reply
  10. CindyH says

    December 13, 2017 at 5:55 am

    5 stars
    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.

    Reply
    • Nagi says

      December 13, 2017 at 6:25 am

      That’s terrific Cindy! Glad you’re part of the Dozer Fan Club too! 😂 N x

      Reply
  11. Evelyn McLean says

    December 13, 2017 at 2:21 am

    Could you use fresh whole cranberries instead of dried?

    Reply
    • Nagi says

      December 13, 2017 at 6:28 am

      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

      Reply
  12. Pamela van der Ploeg says

    December 12, 2017 at 4:53 pm

    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 😊

    Reply
    • Nagi says

      December 12, 2017 at 7:17 pm

      It’s coming!!! 😄 I started videoing it today!! N xx

      Reply
  13. Cathy says

    December 12, 2017 at 4:22 pm

    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

    Reply
    • Nagi says

      December 12, 2017 at 7:18 pm

      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

      Reply
      • Cathy says

        December 12, 2017 at 7:31 pm

        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.

        Reply
        • Nagi says

          December 12, 2017 at 8:18 pm

          Oh I love making videos 🙂 Just more bits to film than my usual quick ‘n easy dinner recipes! 😂 N x

          Reply
  14. Christine says

    December 12, 2017 at 2:22 pm

    5 stars
    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.🙂👍🏻

    Reply
    • Christine says

      December 13, 2017 at 9:08 am

      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.🙂

      Reply
    • Nagi says

      December 12, 2017 at 7:20 pm

      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!

      Reply
  15. Eha says

    December 12, 2017 at 9:50 am

    5 stars
    *smile* A cheeky comment, easy as I am not a traditionalist and do not celebrate Yule! Don’t care for turkey nor ham! Actually not Scrooge 🙂 !! But absolutely love the ‘Christmassy’ flavours of this dish and can’t see anything wrong making it right for the holidays! Moist, tasty and scrumptious! And Dozer does not seem one iota worried about his loan approval: he knows his worth in the family !!!

    Reply
    • Nagi says

      December 12, 2017 at 7:20 pm

      Oooh thanks Eha! I’m so happy you like the look of this! N xx

      Reply
  16. Allyson says

    December 12, 2017 at 9:28 am

    5 stars
    This recipe was so yummy and so easy to put together with items I had in my fridge and pantry!! After it popped into my inbox I knew it was the perfect dinner for a cold night in Florida (48F). The chicken was juicy, the rice was fluffy and the cranberries and mustard provided the perfect zing. I’ve printed copies of all your Oven Baked Chicken and Rice dishes but this is the first one I’ve made. It was such a success I can’t wait to try the others!

    Thank you Nagi….your recipes have transformed my kitchen!! Hugs for the Holidays!

    Reply
    • Nagi says

      December 12, 2017 at 7:22 pm

      Woah! YOU’VE MADE THIS ALREADY?? YOU ROCK Allyson! I’m so happy you enjoyed this, thank you for letting me know. And I’m so pleased you are enjoying my recipes, it makes ME so happy to think about them being made all around the world!! N xx ❤️

      Reply
  17. Naomi says

    December 12, 2017 at 6:56 am

    Looks like quite the spread you catered for your Mom and her friends! And please, share the recipe for the Never-Ending Meringue Tart.

    The chicken and rice pilaf looks so good and I can’t wait to try it!

    Laughing at Dozer leaving golden fur carpet! LOL!!!

    Reply
    • Nagi says

      December 12, 2017 at 7:24 pm

      There was SOOOOO MUCH FOOD LEFT OVER!!! You know how Chinese takeout places in food courts put leftover food in takeout containers and discount them? I felt like that. We had boxes and boxes of food we gave away at the end!!! Meringue tart recipe is coming! Probably early next week. I will try for Friday but I already have a Christmas dessert for Friday so it would be an extra if I do it! N xx

      Reply
  18. Layla Atik says

    December 12, 2017 at 5:14 am

    This recipe will make a great holiday addition, Nagi! I love the colors and textures and I’m sure the flavor combo is just to die for <3

    Reply
    • Nagi says

      December 12, 2017 at 7:24 pm

      Thank you Layla!!! N xx

      Reply
  19. kathryn wujciak says

    December 12, 2017 at 2:21 am

    Yes yes yes! Please provide the recipe for the Never-Ending Meringue Tart. Cannot WAIT! Last night we had your Chicken with Mushroom Gravy for the first time. Such yumminess!

    Reply
    • Nagi says

      December 12, 2017 at 7:25 pm

      It’s coming, I promise! I started filming it today, definitely a recipe that a video is helpful for! N xx

      Reply
  20. Ron says

    December 12, 2017 at 2:05 am

    5 stars
    Great looking dish. Like Cheryl above, my wife has a tree nut allergy. I’m thinking of tossing in some toasted pumpkin seeds when the apples go in.
    So the question of the day is, did Dozer get his loan approved???

    Reply
    • Nagi says

      December 12, 2017 at 7:25 pm

      Let me ask you this Ron – would YOU lend Dozer a cent?😂 (He would probably just eat it)

      Reply
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