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One Pan Herby Chicken and Wild Rice
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5 from 2 votes

One Pan Herby Chicken and Wild Rice

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!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Entree
Cuisine: American
Diet: Gluten Free
Servings: 4 to 5
Author: Jamie Vespa MS, RD

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

Serving: 1chicken thigh with 1.25 cups rice and vegetables | Calories: 633kcal | Carbohydrates: 49g | Protein: 32g | Fat: 34g | Saturated Fat: 5g | Sodium: 780mg | Fiber: 6g | Sugar: 5.5g