Next Post
Gouda, Bacon and Pumpkin Pizza.
This post may contain affiliate links, please see our privacy policy for details.
One Pan Roasted Herb Chicken and Wild Rice. I turned my family’s favorite dinner into an easy and delicious one-pan recipe that makes weeknight cooking easy and delicious! Wild rice is cooked together with vegetables, chicken, and herbs. This oven-roasted chicken dinner is the coziest thing you’ll make this week. And also, the simplest and most delicious! The trick is a few slices of butter over each piece of chicken. The butter drips down over the chicken and creates the most flavorful all-in-one recipe! So easy to prepare and enjoyed by all.
It’s always the simplest of recipes that I end up loving the most. This chicken and rice dish is just that, and I’m so excited to share it. I hope the recipe finds its way into your kitchen all fall and winter long – it’s that perfect.
I love creating more one-pot, sheet pan, or crockpot recipes for you all. Anything simple and easy is what I’m all about. When I was dreaming up this recipe, it started out a little more complicated than the recipe I’m sharing today.
After making this twice, I was actually going to move on. The dish just wasn’t working the way I had envisioned in my head.
And at the time, I didn’t feel it was special enough to share. So I left the recipe alone for a bit. But then it was my mom who reminded me how delicious this sounded on paper. She is a sucker for any chicken and rice style dish. Actually, I guess I am too.
I decided to give the recipe one more try, but this time I simplified the process and made the dish even easier. It turned out so delicious, and pretty. I quickly fell in love with it.
I’ve now made this multiple times since. And just like Monday’s pot roast recipe, it’s almost effortless, and a dish that everyone in my family really enjoys.
Here are the details
Step 1: the ingredients
This is not my first one pan chicken and rice, but it’s my simplest to date, and yet still so flavorful. You’ll of course need chicken. I love to use a skinless chicken thigh in this recipe since the dish will cook for a longer period of time. You can use thighs, breasts, or even a mix of the two.
You’ll need shallots, garlic, fresh and or dried herbs, your favorite Italian seasoning blend, a touch of chili powder, wild rice, orzo, mushrooms, and celery.
You’ll also need some gouda cheese, cider or white wine, broth, and butter.
Step 2: mix everything
Now, working in a large casserole dish with a lid, or oven-safe skillet with a lid, toss the chicken with olive oil, shallots, garlic, thyme, sage, Italian seasoning, and chili powder. Then season very well with salt and pepper.
Mix in the wild rice, orzo, mushrooms, and celery.
Add apple cider, or if you don’t have cider, try using white wine. Then add bone broth (or chicken broth). Now arrange pats of butter all around the chicken.
Step 3: bake
Slide the entire dish, covered, into the oven. Now bake for a good amount of time. The wild rice takes a little longer to cook. This needs about 45 minutes with the lid on.
After 45 minutes, I remove the lid and continue to roast the chicken until it’s browned and golden on top, the rice is fluffy, and the liquid in the pan has mostly cooked into the rice.
And that’s simply it, the dish is done.
Step 4: serve
There is not one fancy finishing step or detail. I scoop the rice and veggies up and serve them underneath the juicy herb butter chicken.
Totally no fuss and so delicious. I know this is a recipe I’ll be coming back to time and time again. Perfect dinner to make for family and friends in the next few cozy months ahead!
Looking for other weeknight meals? Here are a few ideas:
Creamy Broccoli Cheddar Chicken Rice
One Pan Chipotle Honey Chicken and Rice
Creamy White Bean Noodle Soup with Rosemary Bacon
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Slow Cooker Saucy Sunday Bolognese Pasta
Crockpot Spaghetti Squash Lasagna Bolognese
Crockpot Herb Butter Chicken and Wild Rice
Lastly, if you make this One Pan Roasted Herb Chicken and Wild Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pan Roasted Herb Chicken and Wild Rice
Servings: 6
Calories Per Serving: 679 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 chicken thighs (skin on or off)
- 2 tablespoons extra virgin olive oil
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 tablespoons fresh chopped thyme
- 1 tablespoon fresh chopped sage
- 1 tablespoon Italian seasoning
- 1/2 teaspoon chili powder
- Kosher salt and black pepper
- 1 1/2 cups dry wild rice
- 1/2 cup dry orzo
- 1 cup sliced mushrooms
- 1 cup chopped celery
- 1 cup cubed gouda cheese
- 1 cup apple cider or dry white wine
- 2 cup chicken or chicken bone broth
- 6 tablespoons salted butter
Instructions
- 1. Preheat the oven to 400°. 2. In a 9×13 inch baking dish or oven-safe skillet with sides, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, and season with salt and pepper. Add the wild rice, orzo, mushrooms, celery, and cheese. 3. Pour over the apple cider and broth. Position the chicken pieces over the rice. Add slices of butter. Cover and bake for 45 minutes. Remove the lid and bake for another 15-20 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.4. Serve the chicken and rice topped with fresh thyme. And enjoy!
Notes
Trouble Shooting the Rice: some are having issues with the rice cooking properly. Wild rice takes longer to cook than white, it’s also a bit tricker. If you are having issues, you can start with pre-cooked wild rice (Trader Joes and Whole Foods sell cooked, frozen wild rice) and cook the entire dish, 30-40 minutes. Or, add 1 cup of additional broth, plus 20-30 extra minutes of cooking time. My rice cooks perfectly as directed, but ovens and wild rice brands all vary.
This post was originally published on October 25, 2023
Delicious dish with a new and interesting flavor. We used smoked Gouda out of necessity and it added to the other flavors. The rice needed 30 mins after uncovering in our gas tank angle, which I was forewarned. Would def make again. I wondered if the mushroom made it extra moist requiring extra time to cook off. The wine def added to the overall flavor, cutting the rich and savory dish.
Hey Elizabeth,
Happy Friday!! I appreciate you making this recipe and your comment, I am so glad to hear it was a hit!
Hi Tieghan, could this wonderful recipe be made in a crockpot? Thanks!
Hey Patti,
So sorry, I have not tested that with this exact recipe. Here is another option you might enjoy:
https://fett-weg.today/mustard-herb-chicken-and-creamy-orzo/%3C/a%3E%3Cbr /> Please let me know if you have any other questions!
Are you using bone-in chicken thighs?
Hey Jeanine,
I used boneless chicken thighs for this recipe. Please let me know if you have any other question!
This looks so good. I am anxious to try it. I wonder if one could use all orzo(2 cups) without any rice?
Hey Suzanne,
Yes, I think that would be just fine for you to do. I hope you love this dish, please let me know if you give it a try!
This looks delish! But could you substitute white rice for the wild? My household doesn’t love wild rice.
Hi Holly,
Yes, that should be just fine for you to use! I hope you love this recipe, please let me know if you give it a try!
Love your recipes. This one is simple and delicious. Thank you. Good luck out there.
Hi Bill,
Yay! Thank you so much for trying this recipe. I am so glad to hear it was enjoyed. Have a great week!
I thought this recipe was very easy, a simple dish but I really enjoyed the flavours. And with everything cooking in one pan clean up was a breeze. Thank you !
Hey Gabrielle! Thank you so so much! I’m so glad you enjoyed this one pan dish! 🙂 xT
I followed the recipe but there was about 2 cups extra liquid for some reason. I think maybe the measurements are off. Also I preferred a previous recipe here that had cubed cheddar to the gouda as it had more flavor and held its shape better.
Hey Elizabeth! I am so sorry you didn’t enjoy this recipe, thank you for the input! I’ll take another look at the measurements! I am so glad you’ve enjoyed other HBH recipes though! 🙂 xT
Where does gouda go? Made without shallots, gouda or chili powder or thyme. Tasty & easy.
Thanks for giving this recipe a try, Karen!! The gouda is added in step 2. Please let me know if you have any other questions! xx
Dear Tieghan: Thanks for your quick response! This statement is listed at the end of your recipe on your website:
“Notes
Trouble Shooting the Rice: some are having issues with the rice cooking properly. Wild rice takes longer to cook than white, it’s also a bit tricker. If you are having issues, you can start with pre-cooked wild rice (Trader Joes and Whole Foods sell cooked, frozen wild rice) and cook the entire dish, 30-40 minutes.”
Maybe someone else added this, since you said you are not familiar with it? Thanks again-
I want to try substituting Trader Joe’s frozen wild rice–should it be put in the oven frozen or defrosted? Also should I use the same amount of liquid or less since it is already cooked?
Thanks!
Hi Ellen,
So sorry, I am not familiar with this recipe and have never used it so it’s hard for me to say what would work best. My guess is adding it frozen is fine, but I would definitely decrease the liquid if it is already cooked. Sorry I couldn’t be of more help! xx
Made this tonight for the first time, followed the recipe, and it was SO good…i had seconds, and almost went back for thirds. I used white wine instead of cider, and upped the garlic and heavy on the spices.
Hey Katie,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
Like others I made the mistake of using a cup of apple cider vinegar.
Happy mistake. I made again with just a few splash of the vinegar. Great flavor.
I love this recipe!
Hi April,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
I miss read and used apple cider vinegar and it was delicious. I loved the tangy flavor. Best part! I also forgot to buy the Gouda so making it again with the cheese and definitely going to use the vinegar.
Hi April,
Happy Holidays!! I’m so glad you enjoyed this recipe and appreciate you making it! Thanks for your comment:) xx
Glad I’m not the only one. Ugh!!! It’s still fine but I know it would have been amazing with apple cider.
This was the best dinner for a cold night that I have made in memory. I made a few small substitutions for preferences and what I had on hand – breasts for thighs, Gruyere for Gouda, onion for shallot. Also I didn’t have celery so left it out. Made in a large oval Le Crueset. It needed a little extra time so I turned it up to 425 for 10 extra minutes. So so good! I am still thinking about it!
Thanks so much!! I am so glad to hear this dish was enjoyed, I appreciate you making it! Have a great Tuesday! xx