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-inspired one-pot recipe, ready in about 75 minutes, pairs boneless chicken thighs, basmati rice, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp Baharat spice blend
• 3 cups chicken broth
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley
• 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.