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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
Can this be frozen?
Hi Susan,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xx
My husband said this recipe was FANTASTIC & he’s pretty stingy with accolades! It was so so delicious – flavorful & unique. The rice was still a bit crunchy but I didn’t mind it. Next time I will alter what I do a little bit to fit the wild rice we usually cook. Overall, SO good. My husband already requested me to make it again. Thank you!!
Hi Rachel,
Happy Friday! Thanks a bunch for trying this dish! Sorry to hear the rice was a bit crunchy. I appreciate your feedback! xT
Made this tonight. So good! Rice came out perfectly. The fresh herbs made it so flavorful.
Hi Lynne,
I appreciate you trying this dish and your review! So glad to hear that it turned out well for you! xT
This was delicious! I baked it for about 30 min more than recipe called for, otherwise followed recipe exactly.
Thanks so much Kim!! I love to hear that this dish turned out well for you! Have a great Friday! xT
Made this recipe last night. It was so good. I might try more wine and some cracked red pepper next time. You always have the best recipes loaded with great flavors!!!
Hey Jo,
Happy Friday!🍂 I love to hear that this recipe was a hit, thanks a lot for trying it and your comment! xx
This recipe turned out great, but I wish I had paid attention to the instruction that said, “position the chicken over the rice” and maybe the rice would have cooked better.
Thanks so much for sharing your feedback, Dani! Glad to hear the recipe was enjoyed! Happy Friday! xx
I just made this and it’s amazing. The flavor is incredible. The chicken is super moist and the rice cooked perfectly. For me the best part was how easy it was to prepare. I loved how there was minimal prep for all that yummy goodness!
Did you rinse your rice first?
Love to hear this Lisa!! Thanks so much for trying this dish and your comment! xx
Fantastic! I substituted brussel sprouts for the veggies and brown rice for the orzo. It was delish!
Hi Susan,
Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Have a great day:)
Would this work in the crockpot?
This is a keeper! Pinned it to my Tried and True Board!
I’m going to make soup with the leftovers!
Thanks for sharing!
Love to hear this Martha!! Thanks so much for making this recipe and your feedback! xx
Hi Chelsi,
So sorry, I have not tested this recipe in the crockpot! Here are some similar recipes that you might enjoy:
https://fett-weg.today/mustard-herb-chicken-and-creamy-orzo/%3C/a%3E%3Cbr /> https://fett-weg.today/slow-cooker-herbed-chicken-and-rice-pilaf/%3C/a%3E%3Cbr /> https://fett-weg.today/slow-cooker-french-wine-and-mustard-chicken/%3C/a%3E%3Cbr /> I hope this helps! xT
I did away with the cheese, butter and orzo to cut down on the calories (and trim off some fat), and we all enjoyed it! I agree with the comments about using FRESH herbs — it really boosts the flavors. Tieghan’s recipes are terrific, tasty and very easy to “healthify” for those who are looking to do that. Another nice weeknight meal — thx, Tieghan!
Hi Renee,
Happy Wednesday! Thanks for trying this dish and sharing what worked well for you, love that it was enjoyed! xT
This was a big hit! Use fresh herbs, it makes a huge difference in flavor. I didn’t have cider or wine so I used extra broth. I had a mix of chicken breast and thighs. I didn’t have wild rice so I used basmati and skipped the orzo. You may want to toss the chicken, herbs, shallots and garlic in a seperate bowl so you can place it on top of the rice.
Hey Vince,
Happy Wednesday! So glad to hear that this dish turned out well for you, thanks so much for making it! xT
Delicious and really flavorful!!!
Love to hear this Kate! Thanks so much for trying the recipe and your review! xT
Will definitely make again!
Love to hear this Torrey! Thanks for trying this recipe! xT
I made this tonight, minus the cheese. It was delicious and a new comfort food favorite in our house!
Love to hear this Nancy!! Thanks so much for trying this recipe and sharing your feedback! xT
I liked this dish but think it would’ve been better with white wine instead of apple cider vinegar, which is all I had. It was too tart/sour tasting.
Also I think shredded cheese would’ve been better as you only got a taste of cheese if you happened to get a cube in the bite.
I used Trader Joes orzo & rice pilaf blend and added more orzo. I also used TJ’s savory herbed chicken thighs which didn’t need any marinating since it’s already done!
Will make again with these few minor tweaks!
Making this evening! Recipe calls for Apple Cider- not vinegar! That definitely yielded a different taste.
I’ll report back on how mine turned out.
Hi Korrie,
I appreciate you trying this recipe and sharing your feedback! The recipe calls for apple cider, not apple cider vinegar:) Let me know if you give it another try using that!! xT
I also used ACV vs regular apple cider as Ive read it is a substitute for white wine AND I didn’t read the recipe correctly. Oh well, glad I wasn’t the only one who made this mistake! The other night I put frozen adobe chipotle peppers in my spaghetti sauce thinking it was tomato paste 🤦🏼♀️…. ended up being a happy accident but way too spicy for the kiddos. Hopefully this will work out ok too using ACV!