This post may contain affiliate links. Please read our disclosure policy.
One Pan Herby Chicken and Wild Rice is a cozy, single skillet meal the whole family will love. Featuring herb-crusted chicken, carrots, and sweet onion simmered in a hearty wild rice blend. Gluten free and weeknight-friendly!
Table of Contents
Why You’ll Love this Chicken and Wild Rice
- A True One Pan Wonder. The beauty of cooking one skillet meals (besides the minimal cleanup) is that all of the flavors stay in one vessel. The rich juices from the chicken, the browning from the veggies, and the fragrant butter.
- Nutritious. Just like my Turmeric Chicken and Rice, this meal is high in protein and fiber, making it super satisfying.
- Versatile. Feel free to switch out the veggies for what you have on hand or what’s in season. Wild mushrooms are also delicious in this recipe, as are parsnips and winter squash.
- Cozy. The combination of butter, woodsy herbs, sweet onion, and celery will make your home smell like Thanksgiving.
I LOVE cooking with wild rice blends this time of year, which are actually higher in protein and antioxidants compared to white rice.
Since this chicken and wild rice recipe includes a protein, grains, and veggies, you don’t even need to think about sides.
It also rewarms beautifully for leftovers, so you can continue to enjoy it throughout the week.
And if one pan chicken dinners are also your jam, be sure to check out this Pesto Chicken and Orzo, Moroccan Chicken and Chickpeas, and Thai Peanut Chicken next.
The Ingredients
- Chicken: I prefer using bone-in, skin-on chicken thighs for this recipe. The skin becomes super crispy while the chicken remain succulent and juicy.
- Spices: The chicken is seasoned with poultry seasoning, cinnamon (wildcard ingredient!), and fresh rosemary. The cinnamon just adds a warm, toasty spice, which pairs beautifully with the woodsy herbs and hearty wild rice.
- Herbs: A mix of fresh thyme and rosemary create a piney, floral flavor profile. If you’re not a fan of rosemary, sage also works great.
- Wild Rice: Chewy, nutty wild rice brings the whole grain goodness and fill-you-up prowess. Look for a wild rice blend, such as Lundberg brand. These often include brown rice, red rice, and black rice, and take much longer to cook than white.
- Oil + Butter: Oil for the higher smoke point, and butter for the richer flavor.
- Onion: I like using sweet onion in this recipe, which are just SO incredibly delicious once caramelized. Alternatively, yellow onion also works well.
- Celery: You need 3 ribs of celery.
- Carrots: The sweetness from carrots really helps balance all of the savory goodness going on in this skillet. You need 3 large carrots, which should be cut into 1-inch coins.
- Broth: Chicken, vegetable, or even bone broth will all work well.
Ingredient Note
Poultry seasoning is a mixture of pepper, celery seed, and dried herbs—usually thyme, sage, rosemary, and marjoram. If you can’t find it, you can make your own blend with any or all of the ingredients listed above.
For a complete list of ingredients and quantities, see the recipe card below.
The Directions
Step 1: Season and Sauté Chicken
Toss chicken in olive oil, rosemary, poultry seasoning, cinnamon, salt, and pepper.
Heat butter in a large oven-safe skillet over medium. Add chicken, skin side down, and cook until golden-brown, about 8 minutes. Transfer to a plate.
Step 2: Sauté Aromatics
Add onions and celery to pan and cook until soft, about 7 to 8 minutes. Stir in garlic and carrots, and season mixture with salt and pepper.
Step 3: Add Rice and Broth
Stir in rice and let toast for 1 to 2 minutes. Add broth and thyme, and nestle chicken back into pan.
Step 4: Bake
Transfer to the oven and bake, covered, for 45 minutes. Remove lid and bake for 20 more minutes, until rice is tender.
Recipe Variations
- Use Different Veggies. Either in place of (or in addition to) the carrots, parsnips and cubed butternut squash are also delicious in this recipe.
- Add Fruit. Tossing in a diced honeycrisp apple or dried cranberries adds extra sweetness and tang.
- Make Dairy Free. This recipe can easily be made dairy free by swapping the butter for extra oil or a plant-based butter alternative.
- Use Different Meat. Sausage is a tasty alternative to chicken if you’re looking for a different protein option. Either turkey, chicken, or pork sausage will work.
Recipe Tips and Tricks
- Allow Onions to Caramelize. This takes a little time, but adds SO much rich, almost-buttery flavor.
- Use Fresh Herbs. Technically we’re using both dried (poultry seasoning) and fresh in this recipe, but the fresh herbs are what really pack a punch.
- Use an Oven-Safe Skillet. Such as cast-iron or stainless steel. If you don’t have either, just transfer everything to a large baking dish and cover with foil.
- Don’t Swap the Rice. Brown, white, and wild rice all have different cooking times (and liquid ratios!), so I don’t suggest swapping one for the other.
How to Store and Reheat
- Store. Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat. Rewarm individual portions in the microwave, or larger portions in a baking dish in a 325ºF oven until warm.
- Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More One Pan Chicken Recipes
One Pot Turmeric Chicken and Rice
Moroccan Chicken and Chickpeas
Sheet Pan Honey-Sesame Chicken
If you give this Chicken and Wild Rice recipe a try, snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!
One Pan Herby Chicken and Wild Rice
Equipment
- Large oven-safe skillet
Ingredients
- 1.75 lbs. bone-in, skin-on chicken thighs (about 5 to 6 thighs)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. finely chopped fresh rosemary
- 2 tsp. poultry seasoning
- 1 1/2 tsp. kosher salt, divided
- 3/4 tsp. black pepper, divided
- 1/2 tsp. ground cinnamon
- 2 Tbsp. butter
- 1 sweet onion, thinly sliced
- 3 ribs celery, thinly sliced at a diagonal
- 4 garlic cloves, minced
- 3 large carrots, thinly sliced at a diagonal
- 1 1/2 cups dry wild rice blend
- 2 1/2 cups chicken or vegetable broth
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. fresh thyme leaves
Instructions
- Preheat oven to 400ºF.Place chicken in a bowl and toss with olive oil, rosemary, poultry seasoning, 1 tsp. salt, 1/2 tsp. black pepper, and ground cinnamon. Toss well to coat.Heat butter in a large oven-safe skillet over medium. Add chicken, skin side down, and cook, undisturbed, until golden-brown and crispy, about 8 minutes. Transfer chicken to a plate.
- Add onion and celery to pan (there should be plenty of residual fat to cook the vegetables without needing to add more oil). Cook until soft and caramelized, about 8 minutes. During the final minute, stir in garlic. Season with remaining 1/2 tsp. salt and 1/4 tsp. black pepper.Stir in carrots and wild rice; let rice toast for 1 to 2 minutes. Add broth, apple cider vinegar, and fresh thyme.
- Nestle chicken thighs back into skillet (skin side up), cover, and transfer pan to the oven. Cook for 45 minutes. Uncover and cook for an additional 20 to 25 minutes, until the rice is tender. (Note: if you notice the rice starting to dry out towards the end of cooking, add another splash of broth.) Serve.
Notes
- Store. Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat. Rewarm individual portions in the microwave, or larger portions in a baking dish in a 325ºF oven until warm.
- Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Wow….the flavors of this dish are WONDERFUL! Tastes like thanksgiving ❤️. I couldn’t find chicken thighs with skin so I used skinless and it still turned out great! Highly recommend this one!
Wow! And I mean WOW! This was absolutely amazing. I have to say I’ve loved every single recipe I’ve tried of yours and this is no exception. Plus it is forgiving – I increased the amount of thighs, didn’t use fresh herbs. Loved the caramelized celery and onions. I love using wild rice when I can – so much more satisfying than white rice. The crispy chicken skin – yum!! This will be my go-to recipe for company. It is very impressive. Served with a green salad on the side and a loaf of crusty bread. Keep up the great work and know it is so appreciated!