One Pan Roasted Herb Chicken and Wild Rice

I just pulled thisOne Pan Roasted Herb Chicken and Wild Rice out of the oven, and my whole kitchen smells absolutely divine. This is the kind of meal I crave on a cool evening; it’s cozy, satisfying, and feels like a complete hug in a dish.

Seeing the chicken perfectly golden and the rice fluffy and studded with veggies makes all the minimal effort worth it.

I love that everything cooks together in one pan, which means I get a restaurant-quality meal without a mountain of dishes to tackle later. It’s a simple, elegant dinner that I know my family will devour.

Ingredients

This recipe uses a blend of hearty, aromatic ingredients that come together to create a truly comforting meal.

• 6 chicken thighs (skin on or off) – I prefer bone-in, skin-on thighs because they stay juicier and the skin gets wonderfully crisp. Boneless works too, but might cook a bit faster.
• 2 tablespoons extra virgin olive oil – A good olive oil helps brown the chicken and coat the vegetables with flavor.
• 2 shallots, chopped – Shallots are milder and sweeter than onions, adding a delicate aromatic base without overpowering the dish.
• 2 cloves garlic, chopped – Always use fresh garlic if you can. The pre-minced jarred kind just doesn’t have the same robust flavor.
• 2 tablespoons fresh chopped thyme – Fresh thyme releases earthy, floral notes as it roasts. If you must use dried, use about 2 teaspoons.
• 1 tablespoon fresh chopped sage – Sage adds a warm, peppery flavor that is a classic pairing with chicken.
• 1 tablespoon Italian seasoning – This blend provides a convenient and balanced mix of dried herbs to round out the flavor profile.
• 1/2 teaspoon chili powder – Just a touch adds a subtle warmth and depth, not overt spiciness.
• Kosher salt and black pepper – Seasoning at each stage is key to building a flavorful final dish.
• 1 1/2 cups dry wild rice – Use a wild rice blend, not pure wild rice, as it cooks more evenly. Different brands have different cooking times, so check the package.
• 1/2 cup dry orzo – The orzo pasta gets wonderfully creamy and helps absorb the delicious broth.
• 1 cup sliced mushrooms – Cremini mushrooms offer a deeper, earthier flavor than white button mushrooms.
• 1 cup chopped celery – Celery adds a savory, slightly peppery crunch that softens as it bakes.
• 1 cup cubed gouda cheese – Grate or cube your cheese from a block. It melts much better and tastes creamier than pre-shredded varieties.
• 1 cup apple cider or dry white wine – The acidity from cider or wine helps to deglaze the pan and adds a layer of complexity to the broth.
• 2 cups chicken or chicken bone broth – Using a low-sodium broth gives you more control over the final saltiness of the dish.
• 6 tablespoons salted butter – Pats of butter melt over the chicken and rice as they bake, creating an incredibly rich and flavorful sauce.

Note: This recipe serves about 6 people, making it perfect for a family dinner.

Variations

One of the best things about this dish is how easily you can adapt it to your taste.

• Go Dairy-Free: Simply omit the gouda cheese and use a dairy-free butter alternative. The dish will still be incredibly flavorful from the herbs and broth.
• Vegetable Swaps: Don’t have mushrooms or celery? You can substitute them with chopped carrots, leeks, or even green beans. Add heartier vegetables like carrots at the beginning, and quicker-cooking ones like green beans in the last 15-20 minutes.
• Different Grains: If you don’t have wild rice or orzo, you could use a long-grain brown rice or farro. Be aware that you may need to adjust the liquid amount and cooking time based on the grain’s requirements.
• Herb Variations: Feel free to experiment with other woody herbs like rosemary, or add a handful of fresh parsley at the end for a burst of freshness.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes

Equipment You Need

• 9×13 inch Baking Dish or Oven-Safe Skillet: You need a large dish with sides high enough to hold all the ingredients and liquid. A lid is crucial for steaming the rice properly.
• Cutting Board and Sharp Knife: For efficiently chopping your shallots, garlic, celery, and herbs.
• Measuring Cups and Spoons: Essential for getting the ratios of rice, liquid, and seasonings just right.
• Large Bowl: While you can mix in the pan, I find it’s easier to toss the chicken and seasonings in a separate bowl to ensure everything is evenly coated.

How to Make One-Pan Roasted Herb Chicken and Wild Rice?

The beauty of this recipe lies in its simplicity. You essentially combine everything in one dish and let the oven do most of the work. The key is layering the ingredients correctly and covering the dish for the initial bake, which allows the rice to steam and cook through perfectly. This process creates a self-saucing, all-in-one meal that is both easy and impressive.

Prepare the Base

First, preheat your oven to 400°F (200°C). In a large 9×13 inch baking dish or a deep, oven-safe skillet, combine the chicken thighs, olive oil, chopped shallots, garlic, fresh thyme, fresh sage, Italian seasoning, and chili powder. Season generously with kosher salt and black pepper. Toss everything together right in the pan until the chicken is well-coated. Then, stir in the dry wild rice, orzo, sliced mushrooms, and chopped celery.

Add Liquids and Bake

Next, pour the apple cider (or white wine) and the chicken broth over the entire mixture. Gently stir to combine. Nestle the chicken thighs on top of the rice and vegetable mixture, making sure they are skin-side up if you’re using skin-on chicken. Place the pats of butter on top of each piece of chicken. Cover the dish tightly with a lid or aluminum foil. Bake for 45 minutes.

Finish and Serve

After 45 minutes, carefully remove the lid or foil. The rice should have absorbed most of the liquid. Return the uncovered dish to the oven and bake for another 15-20 minutes. This final step allows the chicken skin to crisp up and turn golden brown. The dish is done when the chicken is cooked through and the rice is tender and fluffy. If you find the rice is still a bit hard, add about 1/3 cup more broth or water, cover, and bake for another 10 minutes.

Additional Tips for Making This Recipe Better

After making this a few times, I’ve discovered some small things that make a big difference.

• I always take the time to pat my chicken thighs dry with a paper towel before seasoning. This helps the skin get much crispier during that final, uncovered roasting time.
• Don’t skip the step of adding the butter on top of the chicken. As it melts, it bastes the chicken and drips down into the rice, creating an unbelievably rich and flavorful base. It’s a game-changer.
• I’ve learned that wild rice blends can vary a lot. If you’re worried about it undercooking, you can give it a head start by boiling it in the broth for about 10-15 minutes before adding it to the baking dish.
• Let the dish rest for about 5-10 minutes after you pull it from the oven. This allows the juices in the chicken to redistribute, ensuring a more tender bite, and lets the rice absorb any remaining liquid.

How to Serve One-Pan Roasted Herb Chicken and Wild Rice?

This is a true one-pan meal, so serving is incredibly simple. You can bring the entire baking dish right to the table for a rustic, family-style presentation.

To plate it, spoon a generous amount of the wild rice and vegetable mixture onto each plate. Place a piece of the roasted chicken on top or alongside the rice. Be sure to drizzle some of the pan juices over everything. A final garnish of fresh chopped thyme or parsley adds a pop of color and a touch of fresh, herbaceous aroma that brightens up the whole dish. For a complete meal, a simple green salad with a light vinaigrette or some steamed asparagus would be a perfect side.

Nutritional Information

This is an estimated nutritional breakdown and can vary based on specific ingredients used.

• Calories: 650-700 kcal
• Protein: 35-40 g
• Carbohydrates: 50-55 g
• Fat: 30-35 g

Make Ahead and Storage

This recipe is great for leftovers, making it perfect for busy weeknights.

Storing: Allow the chicken and rice to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The flavors tend to meld and become even more delicious by the next day.

Freezing: You can freeze the cooked chicken and rice, though the texture of the rice may change slightly upon reheating. Store it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating: To reheat, place the desired portion in a microwave-safe dish and heat until warmed through, adding a splash of chicken broth or water to prevent it from drying out. You can also reheat it in a covered skillet on the stovetop over low heat.

Why You’ll Love This Recipe?

Here are a few reasons why this dish is sure to become a new favorite in your cooking rotation.

• Effortless Elegance: It looks and tastes like a sophisticated meal that took hours to prepare, but it all comes together in one pan with minimal hands-on time. It’s perfect for impressing guests or for a special weeknight dinner.
• Incredible Flavor: The combination of fresh herbs, savory broth, tangy apple cider, and rich butter creates a deeply flavorful and comforting dish. Every bite is packed with cozy, delicious taste.
• One-Pan Wonder: The best part is the easy cleanup. Since everything cooks in a single baking dish, you won’t be left with a sink full of pots and pans.
• Cozy and Comforting: This is the ultimate comfort food. The hearty wild rice, tender chicken, and creamy sauce make it a satisfying and warming meal, especially on a chilly day.