One-Pan Herb Chicken with Wild Rice: Easy, Flavor-Packed Dinner
When I first made this One-Pan Herb Chicken with Wild Rice, I had no idea how much I’d fall in love with it. The smell of fresh herbs wafting through my kitchen, the tender chicken soaking in all that flavor—it was something special.
It felt like a warm hug in dinner form. I’ve cooked it multiple times since, and it never fails to impress. If you’re craving something cozy, hearty, and flavorful without a mountain of dishes, this one’s a keeper.
Ingredients
These ingredients create a rich, herbaceous meal all in one pan. Here’s what you’ll need and why each one works so well:
- Chicken thighs – Bone-in, skin-on thighs stay juicy during baking and deliver deep flavor.
- Extra virgin olive oil – Adds richness and helps the herbs cling to the chicken.
- Shallots – Milder than onions, they bring subtle sweetness.
- Garlic – Fresh garlic adds a punch of flavor that builds depth.
- Fresh thyme & sage – These herbs infuse the entire dish with a woodsy, comforting aroma.
- Italian seasoning – A handy mix that complements the fresh herbs beautifully.
- Chili powder – Adds gentle warmth and color.
- Wild rice – Nutty and hearty, it holds up well to long baking.
- Orzo pasta – This small pasta makes the texture more comforting and helps absorb the flavorful juices.
- Mushrooms – They soak up the herbs and broth, adding a savory, meaty bite.
- Celery – Adds subtle crunch and flavor to balance out the richness.
- Gouda cheese – Melts into the rice and adds a slightly smoky, creamy touch.
- Apple cider or dry white wine – These bring acidity to balance the dish’s richness.
- Chicken broth (or bone broth) – The base that brings it all together and soaks into the rice.
- Salted butter – Melts into everything, adding luxurious richness.
- Kosher salt & black pepper – Essential for seasoning everything just right.
Note: This recipe serves about 6 people based on the ingredient quantities listed.
Variations
Want to tweak the dish to suit your needs? Here are some tasty and helpful swaps:
- Dairy-free: Skip the cheese or use a plant-based cheese alternative.
- Low-carb: Omit the orzo and use just wild rice or replace it with cauliflower rice (adjust cook time).
- Different cheese: Swap Gouda with Gruyère, Fontina, or even shredded sharp cheddar.
- Spice boost: Add a pinch of cayenne or red pepper flakes if you like extra heat.
- Vegetarian twist: Skip the chicken and add chickpeas or tofu, but use vegetable broth instead.
Cooking Time
Here’s how long this recipe will take from start to finish:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Equipment You Need
These tools make the process smooth and stress-free:
- Large oven-safe skillet or 9×13-inch baking dish – For cooking everything evenly in one pan.
- Sharp knife and cutting board – To chop the herbs, garlic, and veggies.
- Mixing bowl – To coat and season the chicken.
- Measuring cups and spoons – For precise seasoning and liquid additions.
- Tongs or spatula – To toss and handle the chicken and rice easily.
How to Make One-Pan Herb Chicken with Wild Rice?
This recipe is all about layering flavors and letting the oven do most of the work. Just follow these easy steps and let the magic happen.
Preheat and Prep
Start by preheating your oven to 400°F. Lightly grease your oven-safe skillet or baking dish to prevent sticking. Having everything chopped and ready before you begin helps the process move along smoothly.
Season the Chicken
Place the chicken thighs directly in the dish. Drizzle olive oil over them, then sprinkle with chopped shallots, minced garlic, thyme, sage, chili powder, Italian seasoning, salt, and pepper. Use your hands or tongs to toss and coat the chicken evenly with the seasoning.
Add Rice, Veggies, and Cheese
Around the chicken, scatter wild rice, orzo, mushrooms, celery, and Gouda cheese. Try to mix them slightly without covering the chicken, so each grain and veggie gets flavored during baking.
Pour in Liquids & Top with Butter
Now, pour in the apple cider (or wine) and chicken broth. Make sure the liquid spreads evenly around the pan—it’ll help cook the rice and keep the chicken moist and flavorful.
Cut the butter into small pats and dot them all over the dish—especially around the rice and over the chicken. This adds richness and ensures everything bakes up golden and juicy.
Bake Until Done
Cover the dish tightly with foil or a lid and bake for 45 minutes. Then, uncover and bake for another 15–20 minutes until the rice is tender, most of the liquid is absorbed, and the chicken has a lovely golden color on top.
Serve and Enjoy
Let the dish rest for 5 minutes. Fluff the rice with a fork, scoop out generous portions of rice and veggies, and top with a golden piece of chicken. Garnish with extra fresh herbs if desired.
Additional Tips for Making This Recipe Better
From my experience, a few simple tricks take this dish to the next level:
- Use bone-in chicken thighs for juicier meat and richer flavor.
- Rinse the wild rice before adding—it helps with texture.
- Don’t skimp on fresh herbs—they really make the dish shine.
- If the rice is undercooked but dry, splash in a bit more broth and bake covered for 10 extra minutes.
- Shred any leftover chicken and use it for wraps, rice bowls, or sandwiches the next day.
How to Serve One-Pan Herb Chicken with Wild Rice?
Presentation matters, even at home! Here are a few ways I like to serve this dish:
- Plate the chicken over the rice and spoon extra juices on top for extra richness.
- Serve with a fresh arugula salad with apples and a tangy vinaigrette to balance the richness.
- Add a side of roasted vegetables like carrots or Brussels sprouts for extra nutrition.
- Include a slice of warm crusty bread to soak up the delicious buttery broth.
- Pour a glass of chilled Sauvignon Blanc or Chardonnay—it pairs beautifully with the herbs.
Nutritional Information
This recipe is as nourishing as it is flavorful. Here’s a quick look at the nutrition per serving:
- Calories: 679 kcal
- Protein: 35 g
- Carbohydrates: 40 g
- Fat: 42 g
Make Ahead and Storage
Here’s how to store leftovers or prep ahead for busy nights:
- Refrigerator Storage: Let leftovers cool fully, then store them in an airtight container in the fridge for up to 3 days.
- Reheating Tips: Reheat the chicken in the oven at 350°F until hot. For the rice, add a splash of broth and warm in the microwave to restore moisture.
- Freezing: You can freeze the chicken portions for up to 3 months. The rice might get a bit soft, so freeze it separately if possible.
Why You’ll Love This Recipe?
This one-pan wonder checks all the boxes for a perfect homemade dinner. Here’s why it might become your new favorite:
- Super simple to make: Everything goes in one pan—minimal prep, minimal cleanup.
- Packed with flavor: Fresh herbs, savory broth, and creamy cheese bring it all together.
- Customizable: Great for dairy-free, gluten-free, or low-carb versions.
- Meal-prep friendly: Makes plenty and stores well for later meals.
- Perfect for cozy nights: It’s hearty, warming, and feels like comfort food with a healthy twist.
One-Pan Herb Chicken with Wild Rice Recipe
Ingredients
Method
- Start by preheating your oven to 400°F. Lightly grease your oven-safe skillet or baking dish to prevent sticking. Having everything chopped and ready before you begin helps the process move along smoothly.
- Place the chicken thighs directly in the dish. Drizzle olive oil over them, then sprinkle with chopped shallots, minced garlic, thyme, sage, chili powder, Italian seasoning, salt, and pepper. Use your hands or tongs to toss and coat the chicken evenly with the seasoning.
- Around the chicken, scatter wild rice, orzo, mushrooms, celery, and Gouda cheese. Try to mix them slightly without covering the chicken, so each grain and veggie gets flavored during baking.
- Now, pour in the apple cider (or wine) and chicken broth. Make sure the liquid spreads evenly around the pan—it’ll help cook the rice and keep the chicken moist and flavorful.
- Cut the butter into small pats and dot them all over the dish—especially around the rice and over the chicken. This adds richness and ensures everything bakes up golden and juicy.
- Cover the dish tightly with foil or a lid and bake for 45 minutes. Then, uncover and bake for another 15–20 minutes until the rice is tender, most of the liquid is absorbed, and the chicken has a lovely golden color on top.
- Let the dish rest for 5 minutes. Fluff the rice with a fork, scoop out generous portions of rice and veggies, and top with a golden piece of chicken. Garnish with extra fresh herbs if desired.
Notes
- Use bone-in chicken thighs for juicier meat and richer flavor.
- Rinse the wild rice before adding—it helps with texture.
- Don’t skimp on fresh herbs—they really make the dish shine.
- If the rice is undercooked but dry, splash in a bit more broth and bake covered for 10 extra minutes.
- Shred any leftover chicken and use it for wraps, rice bowls, or sandwiches the next day.
