Oven-Baked Chicken Pilaf
Very tasty, made from simple ingredients, and perfect for a quick family dinner. Oven-baked chicken pilaf will win you over with how easy it is to prepare. The hands-on work takes no more than 20 minutes, and the oven does the rest. You can also make it with any meat or with mushrooms, turning the dish into a completely meatless, vegan option.
Updated : 04 June, 2026
Easy
About 30 min.
Ingredients
600 grams
Chicken
1 cup
Rice
1
Onion
1
Carrot
4
Garlic
3 cup
Water
30 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make pilaf in the oven? Prepare all the necessary ingredients. Peel the onion and carrot and rinse off any dirt under running water. Choose long-grain rice, preferably parboiled. This kind of rice does not overcook. You can use any parts of the chicken for pilaf. I will be making pilaf with chicken thighs.
Step 2
Cut the chicken into small pieces. Pour a little vegetable oil into a hot skillet and add the chicken. Fry it over high heat on all sides until golden brown.
Step 3
Finely chop the onion. Grate the carrot on a coarse grater. Fry the chopped vegetables in a hot skillet with a small amount of vegetable oil. Cook them for 3–5 minutes over medium heat.
Step 4
Place the fried chicken and the sautéed vegetables into the prepared baking dish. Use a deep baking dish, because the rice will increase in volume during cooking. The dish can be ceramic, glass, or metal. There is no need to grease it beforehand, as the fried chicken and vegetables already contain enough oil.
Step 5
Rinse the rice well several times in cold water. The water should remain clear after rinsing. Drain all the water from the rice.
Step 6
Spread the rinsed rice evenly over the entire baking dish. Add a few garlic cloves. Season with a little salt and spices to taste. You can use a ready-made spice mix for pilaf, as the spices in it are balanced well.
Step 7
Pour hot water over everything. Why hot? This is necessary so there is no sharp temperature change for the hot chicken. Otherwise, the meat may become tough. Also, the cooking process will begin faster in hot water. Cover the dish with foil and place it in an oven preheated to 180°C (350°F) for 40 minutes. About 10–15 minutes before the end of cooking, you can remove the foil.
Step 8
Use your oven as a guide. Taste the rice. If it is done, you can take the dish out of the oven earlier. Divide the finished pilaf among plates and serve.
Step 9
Enjoy your meal!
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