You'll love this simple Korean Oven Baked Chicken and Rice, featuring juicy gochujang-marinated chicken breasts and seasoned savory rice, all baked in one dish.

A dish of baked chicken and rice, with bowls of steamed kale and broccoli next to it.

This Korean Oven Baked Chicken Breasts and Rice dish is one of our go-to recipes that's super easy, but has big, bold flavors.

The chicken is marinated in a savory and spicy mix of gochujang (Korean chili paste), soy sauce, garlic, and sesame oil, then baked to tender perfection on a bed of seasoned rice that soaks up all the goodness.

It's a meal that's equal parts spicy, savory, and slightly sweet.

If you're new to Korean flavors, this is a great starting point.

Gochujang, a Korean chili paste, provides a mellow heat and depth of flavor without being overwhelming. Combined with the umami punch from soy sauce and the subtle sweetness of honey, it's a flavor combination that's a big winner in our house.

This dish is a fusion of Korean-inspired flavors with a Western twist. Using traditional Korean ingredients like gochujang, sesame oil, and soy sauce gives the dish a deep, complex flavor, while the method of oven-baking keeps it simple and accessible.

We tend to serve this oven baked chicken breasts and rice dish with simply steamed vegetables, like steamded kale and/or broccoli. It's also great with steamed pak choi or other Asian vegetables.

Or try it with Melted Leeks, Asian Cabbage Salad, or Sesame Green Beans.

Do you love Korean flavors? Be sure to also try Korean Chicken Wings or Korean Gochujang Chicken.

Jump to:

What is Gochujang?
Why You'll Love This Recipe
Ingredients
How to make Korean Oven Baked Chicken Breasts and Rice
Serving Suggestions
Variations
More Easy Dinner Recipes
Recipe Tips
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💬 Comments

A plate with baked chicken and rice, with Korean flavors, plus broccoli and kale.

What is Gochujang?

Gochujang is a Korean chili paste made from red chili peppers, fermented soybeans, rice, and salt.

It has a rich, complex flavor that combines spiciness, sweetness, and umami.

While it adds heat to dishes, it's not overwhelmingly spicy, and the fermentation process gives it a deep, savory taste.

Gochujang is a staple in Korean cooking and is often used to flavor soups, marinades, sauces, and stews. It's a versatile ingredient that enhances both traditional and modern dishes.

Why You'll Love This Recipe

Simple and Fast: Everything goes into one baking dish, making it a perfect weeknight meal with minimal cleanup.
Bold Flavors: Gochujang gives the chicken a spicy, savory kick that pairs perfectly with the rice.
Healthy: Lean chicken breasts and nutrient-dense jasmine or basmati rice make this a balanced, nutritious meal. Perfect alongside steamed veggies.
Customizable: You can easily swap ingredients to suit your taste or what you have on hand.
Meal Prep Friendly: This dish stores well and reheats beautifully, making it great for leftovers.

Ingredients

You only need simple pantry ingredients for this recipe!

Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they absorb the marinade well and cook quickly. If you prefer, boneless chicken thighs can be used for a juicier texture.
Gochujang: A Korean chili paste that adds a complex spicy, savory, and slightly sweet flavor. You can adjust the amount based on your spice tolerance.
Soy Sauce: Adds depth and umami to both the marinade and the rice. Use low-sodium soy sauce if you're watching your salt intake.
Sesame Oil: Its nutty flavor is essential in Korean cooking and elevates the taste of both the marinade and the rice.
Honey or Maple Syrup: A touch of sweetness balances the heat from the gochujang. Maple syrup works well for a more natural sweetness.
Garlic: Fresh garlic infuses the marinade with its sharp, pungent flavor, essential in most Asian cuisines.
Rice Vinegar: This adds a bit of acidity to balance the sweetness and richness in the marinade.
Ginger: Fresh grated ginger brings a warm, spicy aroma that complements the other flavors.
Rice: Jasmine or basmati rice both work, but jasmine rice tends to absorb the flavors more fully. Rinsing the rice helps to remove excess starch and keeps the texture light and fluffy.
Chicken Broth or Water: Cooking the rice in broth adds extra flavor. Water works fine if you're keeping it simple.

See the recipe card for quantities and method.

How to make Korean Oven Baked Chicken Breasts and Rice

Follow these step-by-step instructions, then scroll down for the full ingredients list and method.

In a bowl, mix gochujang, soy sauce, sesame oil, honey, garlic, rice vinegar, and ginger.

Using tongs to coat the chicken breasts in the Korean marinade.

Coat the chicken breasts in the marinade. Let them marinate in the fridge for at least 30 minutes.

Stirring the rice, seasonings, and stock together in the baking dish.

Preheat your oven to 400°F (200°C).

In a 9x13-inch (23x33 cm) baking dish (or similar size), combine the rinsed rice, chicken broth (or water), soy sauce, and sesame oil. Stir to mix evenly.

Chicken breasts and stock in the pan with the rice.

Place the marinated chicken breasts on top of the rice in the baking dish.

Cover the dish with foil and bake in the preheated oven for 25 minutes.

Remove the dish from the oven after 25 minutes, then cook uncovered for a further 20 minutes, uncovered, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the rice is tender.

Finished baked chicken breasts and rice in a baking dish.

Let the dish rest for a few minutes, then slice the chicken breasts and serve them over the rice. We like to serve it with steamed broccoli and kale.

Scroll down for the full ingredients list and method.

Serving Suggestions

Garnish with Sesame Seeds: A sprinkle of toasted sesame seeds adds a nice crunch and deepens the sesame flavor.
Side of Veggies: Add your favorite veggies for a full meal.
Kimchi on the Side: A little bit of fermented kimchi on the side pairs beautifully with the spicy chicken.
Fresh Herbs: Top with chopped cilantro or green onions for a fresh bite.
Cucumber Salad: A cool, refreshing cucumber salad balances out the heat of the dish.

Variations

Swap the Protein: Try boneless chicken thighs for a richer flavor, or tofu for a vegetarian option.
Adjust the Spice: If gochujang is too spicy for you, reduce the amount or substitute with a milder chili paste.
Change the Grain: You can swap jasmine rice for brown rice or even quinoa for a heartier, more nutritious option.
Gluten-Free: Use tamari instead of soy sauce to make this dish gluten-free.

A table with a baking dish of Korean baked chicken breasts and rice, with a bowl of steamed kale next to it.

More Easy Dinner Recipes

Recipe Tips

Make-Ahead Tips You can marinate the chicken breasts up to 24 hours in advance, which will only deepen the flavors. The rice can be rinsed and set aside early, making the assembly process quick and seamless when you're ready to bake.
Don't Skip Rinsing the Rice: Rinsing removes excess starch, giving you fluffy, separate grains.
Check for Doneness: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption.
Let it Rest: Letting the dish rest for a few minutes after baking allows the flavors to settle and makes slicing the chicken easier.

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