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

Korean Oven Baked Chicken Breasts and Rice

You'll love Korean Oven Baked Chicken and Rice, with juicy gochujang chicken breasts and seasoned savory rice, all baked in one dish.
5 from 1 vote
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Course: Dinner
Cuisine: Korean
Keyword: baked chicken breasts, oven baked chicken, oven baked chicken breasts
Cook Time: 45 minutes
Marinating time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 403kcal
Author: Kate | You Say Potatoes

Equipment

  • 9x13-inch (23x33 cm) baking dish

Ingredients

For the Chicken Marinade:

  • 4 chicken breasts boneless, skinless
  • 2-3 tablespoons gochujang Korean chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 3 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • Salt and pepper to taste

For the Rice:

  • 1 cup jasmine rice rinsed, or basmati or long grain
  • 1 ¾ cups chicken broth or water
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil

Instructions

  • In a bowl, mix gochujang, soy sauce, sesame oil, honey, garlic, rice vinegar, and ginger.
  • Season the chicken breasts with salt and pepper, then coat them in the marinade. Let them marinate in the fridge for at least 30 minutes.
  • 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.
  • 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, 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.
  • 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.
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Notes

  • 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.

Nutrition

Calories: 403kcal | Carbohydrates: 46g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1271mg | Potassium: 562mg | Fiber: 1g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.