One Pan Herby Chicken and Wild Rice

introduction

This One Pan Herby Chicken and Wild Rice is an easy, warm dinner. It cooks the chicken and rice together in one pan. The dish has herbs, vegetables, and a deep, cozy taste. For another simple chicken-and-rice idea try a smothered chicken and rice recipe that uses similar flavors.

why make this recipe

You make this when you want a full meal with little work. It uses one pan, so clean-up is fast. The wild rice blend adds nutty flavor and good texture. Bone-in, skin-on chicken gives a rich taste and a crisp top.

how to make One Pan Herby Chicken and Wild Rice

1. Season and sear the chicken to get good color.
2. Sauté the onion, carrot, celery, mushrooms, and garlic in the same pan.
3. Add the wild rice blend, herbs, bay leaf, and broth. Bring to a simmer.
4. Place the chicken on top and cover. Bake until the rice is cooked and chicken reaches safe temperature.
5. Uncover and bake a bit more to crisp the skin.
6. Garnish with parsley and serve with lemon wedges if you like.

Ingredients :

• 4-6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil (for chicken)
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 cup wild rice blend (a mix of wild rice, brown rice, and other whole grains)
• 2 ½ cups chicken broth (or vegetable broth)
• 1 small onion, finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• ½ cup mushrooms, sliced (optional)
• 1 tablespoon olive oil (for vegetables)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
• 1 bay leaf
• Salt and pepper, to taste
• Lemon wedges, for serving (optional)
• Spinach or kale: Add fresh greens for extra nutrients.
• Butternut squash or sweet potatoes: For a heartier, sweeter flavor.
• Dried cranberries or raisins: Add for a pop of sweetness and texture.
• Toasted almonds or pecans: For added crunch.
• Cheese: Grated Parmesan or crumbled feta for extra richness.

Directions :

Step 1: Prepare the Chicken

1. Season the Chicken: Pat the thighs dry. Rub with 2 tablespoons olive oil, thyme, rosemary, minced garlic, salt, and pepper.

Step 2: Sear the Chicken

1. Heat the Oil: Heat a large oven-safe pan over medium-high heat. Add a little oil.
2. Sear the Chicken: Place chicken skin-side down. Cook until skin is golden brown, about 5-7 minutes. Flip and cook 2 minutes.
3. Set the Chicken Aside: Remove chicken and set on a plate. Keep the pan and juices.

Step 3: Sauté the Vegetables

1. Sauté the Onion, Carrot, and Celery: Add 1 tablespoon olive oil if needed. Cook onion, carrot, and celery until soft, 4-5 minutes.
2. Add the Mushrooms and Garlic: Add mushrooms (if using) and garlic. Cook 1-2 minutes until fragrant.

Step 4: Cook the Wild Rice

1. Add the Rice and Broth: Stir in wild rice blend, thyme, rosemary, bay leaf, salt, and pepper. Pour in 2 ½ cups chicken broth.
2. Bring to a Simmer: Bring the mix to a gentle simmer.

Step 5: Combine Chicken and Rice

1. Place the Chicken on Top: Put the seared chicken thighs skin-side up over the rice.
2. Cover and Bake: Cover the pan with a lid or foil. Bake in a 350°F (175°C) oven for 35-45 minutes, until rice is tender and chicken reaches 165°F (74°C).
3. Uncover and Crisp the Chicken: Remove cover and bake 5-10 more minutes to crisp the skin.

Step 6: Garnish and Serve

• Remove bay leaf. Sprinkle with chopped parsley. Serve with lemon wedges if you like.

how to serve One Pan Herby Chicken and Wild Rice

Serve hot straight from the pan. Add a green side like steamed broccoli or a simple salad. Spoon extra broth from the pan over the chicken. Offer lemon wedges and grated cheese on the side.

how to store One Pan Herby Chicken and Wild Rice

• Cool to room temperature, then cover and refrigerate in an airtight container for up to 3 days.
• Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat in the oven at 325°F (160°C) until hot, or microwave in short bursts until warm.

tips to make One Pan Herby Chicken and Wild Rice

• Pat the chicken dry to get a crisp skin.
• Sear well for better flavor.
• Use a tight-fitting lid or foil for baking so the rice cooks well.
• Check rice after 30 minutes; different blends cook at different times.
• For extra flavor, use homemade chicken broth.

variation (if any)

• Add greens: Stir in spinach or kale in the last 5 minutes of baking.
• Make it sweeter: Add diced butternut squash or sweet potato with the vegetables.
• Add fruit and nuts: Stir in dried cranberries and toasted almonds after cooking.
• Cheese finish: Sprinkle with Parmesan or feta before serving.

FAQs

Q: Can I use boneless chicken instead?
A: Yes. Use bone-in for more flavor and a longer cook time. For boneless, reduce bake time and check doneness early.

Q: Can I make this on the stove instead of baking?
A: You can simmer on low with a tight lid, but oven baking gives better crisp skin and even rice cooking.

Q: What if my rice is still hard after the time?
A: Add ¼ cup more hot broth, cover, and bake 10-15 more minutes. Check again.

Q: Can I use plain brown rice or white rice?
A: You can, but cooking times change. White rice will cook faster and may need less liquid. Brown rice will need similar time but check package directions.

Q: Is this dish freezer friendly?
A: Yes. Cool completely and freeze in portions for up to 2 months. Reheat gently.

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