Oven-Baked Baharat Chicken with Aromatic Basmati Rice

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Boneless chicken thighs baked with fragrant basmati rice infused with warm Baharat spices, creating a one-pan Middle Eastern comfort dish. This Middle Eastern one-pot recipe, ready in about 75 minutes, pairs boneless chicken thighs, basmati rice, and onion for a weeknight-friendly dinner. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces (about 1.5 lbs) boneless chicken thighs
• 1.5 cups basmati rice
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp Baharat spice blend
• 3 cups chicken broth
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Rinse 1.5 cups basmati rice under cold water until water runs clear, then soak it in water for 20 minutes while prepping other ingredients.
2. Step 2: In a large oven-safe skillet, heat 3 tbsp olive oil over medium heat. Add 1 large finely chopped onion and 3 minced garlic cloves, sautéing for 5-6 minutes until translucent and fragrant.
3. Step 3: Drain the soaked rice and add it to the skillet with the onions and garlic. Stir in 2 tbsp Baharat spice blend, 1.5 tsp salt, and 1 tsp black pepper. Cook for 2 minutes to toast the rice lightly.
4. Step 4: Pour in 3 cups chicken broth and bring to a simmer. Arrange 6 boneless chicken thighs on top of the rice mixture, skin side up if skin-on, and drizzle 1 tbsp lemon juice over the chicken.
5. Step 5: Transfer the skillet to the preheated oven and bake uncovered for 40-45 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C).
6. Step 6: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the dish, and let it rest for 10 minutes before serving to allow flavors to meld.