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One-Pan Herb Chicken with Wild Rice
Ash Tyrrell

One-Pan Herb Chicken with Wild Rice Recipe

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.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.