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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
Dish not fish😂😂
Want to make this lovely fish tonight. Snowed in here in MD and don’t have Gouda cheese. Can I substitute with another cheese?
Hey Nora,
Sure! Really any cheese that you enjoy will work here. I hope you love this recipe! Stay warm!
Thank you! In the oven now with the Gouda ( didn’t know I had😵💫). Can’t wait to try
Haven’t made this yet. Would like to make it gluten free. Should I just skip the orzo or use more rice instead?
Hi Julie,
I would just skip the orzo or use a gluten free orzo. I hope you love this recipe!
Are you using bone in thighs?
Hi Elizabeth,
I used boneless, but bone in would be perfectly okay! I hope you love this recipe!
Hu, this is my second time to make this recipe and it was absolutely delicious but I also had a little trouble with the rice and I used the Lindbergh brand wild rice blend. Are you sure it is 1 and 1/2 cups rice because when I watch your Instagram video it looks like you used less.? I only had to cook it for 15 minutes longer with more broth and it was great!
Hey Stacey,
Happy Sunday! Thanks a lot for making this recipe and your comment, so glad it turned out nicely for you!
Yes, the rice measurement is correct:)
Have a great holiday!🎄🎁
Oh, my gosh! This is delicious! Made it for Christmas (nothing like a one pan dinner for Christmas 😉) and halved it tonight for my husband and me.Because my husband doesn’t care for thighs, I used chicken breasts cut in thick strips for Christmas and shredded chicken pieces tonight – and both were great though we both preferred the shredded. Fabulous! Thank you, Tieghan, for a great recipe! (I very rarely leave comments.)
Hey Bette,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Made this several times last year – the flavors are too good with the chunks of Gouda. I will be boiling the wild rice in broth for ~30 minutes before throwing everything in the pot together as I’ve also had the issue of crunchy rice in the past! I think just depends on the type of wild rice.
Hey Emily,
Amazing! I appreciate you making this recipe so often and your comment, so glad it is always a hit!
Have a wonderful weekend!
Just curious if you used a par boiled wild rice? I have cooked with wild rice often, it just didn’t work in this recipe using regular wild rice. Everything but the rice cooked in the oven (even bone in chicken breast), it’s still sitting on my stove top almost two hours later, which is unusual for me cooking wild rice. Will make this again, but only with white rice so I’m not waiting over two hours to eat, as the flavors are really good. I just don’t like my wild rice with a crunch. 🙁
Hi Hilary,
Thanks so much for making this dish and your feedback! I did not use a par boiled wild rice, I used the Lundberg wild rice blend.
So glad to hear you would make again:)
I’m making this today. I cooked the rice separately. Do I still add the broth
Hi Paine,
No, you do not need to add the broth if the rice is already cooked. I hope you love this dish!
Have a mushroom allergy here, so first time I just added more chopped celery. second time added some green beans. Both worked.
Thanks again, Leslie!
Love this love this love this!
Hey Leslie,
Fantastic! I appreciate you making this recipe and your comment! So glad it was enjoyed:)
Happy Holidays!