Best 5 Oven Baked Thai Chicken Rice Recipes

Oven-baked Thai chicken rice is a delectable dish that combines the vibrant flavors of Thai cuisine with the convenience of oven cooking. This one-pot meal is not only easy to prepare but also offers a flavorful and satisfying culinary experience. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating a delicious and authentic oven-baked Thai chicken rice dish that will tantalize your taste buds and impress your family and friends.

Here are our top 5 tried and tested recipes!

OVEN-BAKED THAI CHICKEN RICE

Oven-baked Thai chicken rice image

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Provided by Good Food team

Categories Buffet, Dinner, Main course, Snack, Supper

Time 35m

Number Of Ingredients 9

Ingredients

1 tbsp vegetable oil
1 onion , chopped
400g pack mini chicken fillet
4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
250g basmati and wild rice mix, rinsed (we used Tilda)
2 red peppers , deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve

Steps:

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Nutrition Facts : Calories 510 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1.02 milligram of sodium

OVEN BAKED THAI CHICKEN RICE

Oven Baked Thai Chicken Rice image

Make and share this Oven Baked Thai Chicken Rice recipe from Food.com.

Provided by English_Rose

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
14 ounces boneless skinless chicken breasts, chopped into bitesize strips
4 tablespoons green curry paste, use less for a milder taste
8 ounces long grain and wild rice blend, rinsed
2 red peppers, deseeded and cut into small peices
1 lime, finely grated zest and juice
14 ounces coconut milk
1 ounce cilantro leaf, to serve
salt and pepper

Steps:

Heat oven to 400°F
Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 minutes
Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 1 cup boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Season to taste.
Scatter with cilantro before serving.

Nutrition Facts : Calories 371.8, Fat 23.3, SaturatedFat 17.1, Cholesterol 57.5, Sodium 121.9, Carbohydrate 17, Fiber 4.5, Sugar 10.4, Protein 26.8

BAKED CHICKEN RISOTTO WITH THAI FLAVOURS

Baked Chicken Risotto With Thai Flavours image

Sourced from a recipe book called Bowl Food, but substituted a couple of ingredients. Simple to make, delicious to eat!

Provided by The Normans

Categories One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

300 ml chicken stock
1 stem lemongrass, bruised
4 kaffir lime leaves, fresh and thinly sliced
2 tablespoons oil
1 small red onion, thinly sliced
2 tablespoons green curry paste
1 1/2 cups arborio rice
300 ml coconut cream
600 g chicken fillets, diced

Steps:

Preheat oven to 180C/350°F Pour the stock into a saucepan and add the lemon grass and half the kaffir lime leaves. Bring to the boil and simmer, covered for ten minutes.
Heat the oil in an oven proof casserole dish and add the onion cooking until soft but not coloured. Add the curry paste and cook for another minute. Add the rice and stir until coated. Strain the stock into the rice and add the coconut cream. Cover and bake for 15 minutes.
Remove from the oven, stir well and add the chicken. If dry add another 1/2 cup of stock or water. Bake for another 30 minutes until the chicken is cooked and the rice tender.
Serve with remaining kaffir lime on top.

Nutrition Facts : Calories 864.3, Fat 27.1, SaturatedFat 16.4, Cholesterol 98.3, Sodium 317.6, Carbohydrate 112.9, Fiber 2.6, Sugar 49.6, Protein 39.9

THAI CHICKEN THIGH BAKE

Thai Chicken Thigh Bake image

Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!

Provided by Jacqueline

Categories World Cuisine Recipes Asian

Time 1h45m

Yield 10

Number Of Ingredients 10

Ingredients

½ cup soy sauce
⅓ cup brown sugar
¼ cup peanut butter
3 tablespoons hoisin sauce
2 tablespoons minced fresh ginger root
2 tablespoons minced fresh garlic
2 tablespoons chile-garlic paste
1 tablespoon cornstarch
10 boneless, skinless chicken thighs, cut into bite-sized cubes
¼ cup chopped fresh cilantro, or to taste

Steps:

Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g

ONE DISH CHICKEN AND RICE BAKE

One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

Tips:

For the best results, use jasmine rice. It has a slightly sticky texture that works well with this dish.
If you don't have a Thai chili paste, you can substitute a teaspoon of red pepper flakes.
Add more vegetables to this dish. Some good options include broccoli, carrots, and bell peppers.
Serve this dish with a side of cucumber salad or pickled vegetables.
If you want to make a vegetarian version of this dish, you can substitute tofu for the chicken.

Conclusion:

Thai chicken and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. With just a few simple ingredients, you can create a restaurant-quality meal in the comfort of your own home. So next time you are looking for a quick and easy dinner option, give this Thai chicken and rice recipe a try.