One Pan Herby Chicken and Wild Rice Recipe
This One Pan Herby Chicken and Wild Rice recipe combines succulent bone-in, skin-on chicken thighs with a fragrant blend of herbs and wild rice, cooked together in a single oven-safe skillet. The chicken is first seared to a crispy golden-brown skin, then baked with a medley of fresh vegetables and wild rice in a flavorful broth infused with herbs and a touch of apple cider vinegar, delivering a wholesome, hearty meal in under two hours.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Seasoning
- 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
Vegetables and Rice
- 1 sweet onion, thinly sliced (~2 cups)
- 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
Liquids and Herbs
- 2 1/2 cups chicken or vegetable broth
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. fresh thyme leaves
Instructions
- Prepare and Season the Chicken: Preheat your oven to 400ºF. In a bowl, toss the chicken thighs with olive oil, chopped rosemary, poultry seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, and ground cinnamon until they are well coated.
- Sear the Chicken: Heat butter in a large oven-safe skillet over medium heat. Place the chicken thighs skin side down in the skillet and cook, without moving them, until the skin is golden-brown and crispy, about 6 to 7 minutes. Flip the chicken and cook for an additional 1 minute. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Vegetables: Using the residual fat in the skillet, add the sliced onion and carrots. Cook until the onions are translucent and vegetables are softened, about 5 to 6 minutes. Stir in the sliced celery and minced garlic. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Toast the Rice and Add Liquids: Stir in the wild rice and fresh thyme leaves. Let the rice toast for 1 to 2 minutes. Then pour in the chicken or vegetable broth along with the apple cider vinegar, stirring to combine all ingredients.
- Bake with Chicken and Rice: Nestle the seared chicken thighs back into the skillet, skin side up. Cover the skillet and bring the liquid to a boil on the stovetop. Once boiling, transfer the skillet to the preheated oven and bake for 35 minutes.
- Finish Baking Uncovered: Remove the cover and continue baking for an additional 15 to 20 minutes until the wild rice is tender and the chicken is fully cooked. If the rice looks dry towards the end, add a splash more broth to maintain moisture.
- Garnish and Serve: Optionally garnish with extra fresh herbs before serving to add a fresh burst of flavor and visual appeal.
Notes
- Ensure to use a large oven-safe skillet to accommodate all ingredients and allow for transfer to the oven.
- Wild rice blends can vary; adjust cooking liquid amounts if your rice requires more or less broth.
- Adding apple cider vinegar to the broth brightens and balances the rich flavors of the chicken and rice.
- For crispy skin, avoid moving the chicken while searing to develop a nice crust.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
