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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
What a wonderfully delicious 1 pan dinner! I subbed carrots for the mushrooms and used GF orzo. I otherwise followed the instructions & it was cooked through & delish! The melty chunks of Gouda were amazing & the rice was crispy on top. This will be on our rotation!
Hey Brooke,
I appreciate you trying this recipe and your review, so glad it was delish! xT
Thanks for the great recipe! I wanted to try out my Tagine and it turned out amazing. I was really bummed that I forgot to pick up mushrooms, but I added in some almonds and craisins and that was great. But mushrooms next time for sure.
Hi Ann,
I appreciate you trying this recipe and your review, so glad it was delish! xT
Made this tonight and it was SOOO delicious!!❤️❤️❤️
Hey Jana,
I appreciate you trying this recipe and your review, so glad it was delish! xT
I made this for my family and all four kids and my husband loved it (as well as me!). Thank you for the amazing recipe. And thanks for the heads up that some brands of wild rice will take longer to cook – mine took about 40 minutes more than the recipe stated. But was worth the wait!
Hey Kelly,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
Made this with orzo and regular rice instead of wild rice. Delicious! It’s a keeper.
Hi Cindy,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
This was delicious! The rice had SO much flavor and was so easy. But it was way too much rice for the amount of chicken so I’d do 8 or 10 thighs easily.
Hey Lydia,
Amazing!! Thrilled to hear that you enjoyed this dish, thanks so much for making it and your feedback! xT
I made this tonight. As previous comments stated- rice was not cooked . It needed to cook 35 minutes longer than recipe called for.
Not my favorite – disappointing.
Hi Roberta,
So sorry to hear that this recipe did not turn out for you. I am not sure why some people are having issues with their rice and others did not. What kind of rice did you use? Let me know how I can help! xT
Anyone adapted this for instant pot? Seems like it would be a good option and make the rice cook well.
Hi there,
So sorry, I have never tested this recipe in the instant pot, so I am not sure what the results would be. Please let me know if you give it a try! xT
Delicious! Love the one pan prep and bake. Will add this to my easy ‘go to’ recipes! I added sliced carrots which added great color and veg.
Thank you for sharing all your wonderful recipes.
Hi Mimi,
Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x
Delicious. Followed the recipe and rice turned out perfect. Will be making again, tastes almost like stuffing.
My complaint is with the webpage, the “jump to recipe” button didn’t work and every time I got scrolled down to the recipe, the webpage would jump around after about 30 seconds and I kept losing my place. Very frustrating.
Hi Catherine,
Thanks so much for trying this dish and your feedback! So glad it was enjoyed:) Sorry about the issues with the “jump to recipe” button! xx
Okay, I cheated a bit. I bought a box of wild rice mix with Porcini mushrooms from Whole Foods and used that for the rice mixture. Instead of apple cider, I used our own hard cider brew and added a quick pour of maple syrup to off-set any lack of sweetness. I also started it on a simmer on the stovetop while prepping the rest of the ingredients, adding them as I went along with the chicken last. It became a stovetop/oven operation and was delicious. The whole family devoured it. I love how the chili pepper makes it super savory but you don’t really know that’s what’s going on. Cool alchemy.
Hey MJ,
Love this!! Thanks so much for trying this dish and sharing the short cuts that worked well for you, so glad it was a hit! xT
This was delicious!!!! Super easy to throw together and the flavor is bomb! The addition of cider really bumped up the flavor. I did add an additional cup of broth and cooked it 65 minutes lid on, 20 lid off. There was a little too much liquid so next time I’ll use 1/2 cup extra instead. Perfect comfort food for a rainy evening!
Hey Teri,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
Hi! I tried this last night and it was a huge hit. Thank you! Some of the wild rice was slightly al dente, but was delicious and a welcome texture change. Will be sharing with my mother so she can make it, too! Thanks T!
Hey Monica,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
The flavor of this dish is amazing, however, I had the same issue with the rice not being done. I cooked it an extra 20 minutes but didn’t have time to go longer. Everyone was disappointed because you could tell it would have been fabulous if the rice had come out edible. Next time I might do the rice seperate and add it back to the dish at the end.
Hi Billie,
I appreciate you giving this dish a try and sharing your feedback! So sorry to hear about your rice, I’m not sure why that is happening for some people! x
Can’t understand how people have moaned about this recipe. Made it tonight without the butter and it was so tasty. How lucky are we all that Tiegan gives us these wonderful recipes. Chilli tomato pizza tomorrow. X
Hey Chloe,
I appreciate you giving this dish a try and sharing your feedback! Love to hear that it was a winner:) x