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One Pan Herby Chicken and Wild Rice
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4.80 from 15 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 4 to 5 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 (~2 cups sliced)
  • 3 ribs celery, thinly sliced on the bias
  • 4 garlic cloves, minced
  • 3 large carrots, thinly sliced on the bias
  • 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 6-7 minutes. Turn and cook 1 minute. Transfer to a plate.
  • Add onion and carrots to pan (there should be enough residual fat from the chicken to cook the vegetables). Cook until softened, about 5 to 6 minutes or until onions are translucent. Stir in celery and garlic. Season with remaining 1/2 tsp. salt and 1/4 tsp. black pepper.
    Stir in wild rice and thyme; let rice toast for 1 to 2 minutes. Add broth and apple cider vinegar.
  • Nestle chicken thighs back into pan (skin side up), cover, bring to a boil, and transfer pan to the oven. Cook for 35 minutes. Uncover and cook for an additional 15 to 20 minutes, until the rice is tender. (Note: if you notice the rice start to dry out towards the end of cooking, add another splash of broth.)
    Garnish with extra fresh herbs, if desired.

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