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Ben Carraoli

One Pan Roasted Herb Chicken and Wild Rice Recipe

When I first made this One Pan Roasted Herb Chicken and Wild Rice, I couldn’t believe how easy it was to create such a flavorful dish. The way the chicken browns to perfection and the wild rice absorbs all those herbaceous juices had me hooked from the first bite.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Dinner
Calories: 679
Ingredients Method

Ingredients
  

  • 6 chicken thighs skin-on or boneless: Keeps the dish juicy and flavorful.
  • 2 tbsp extra virgin olive oil: Adds a rich smooth finish to the chicken.
  • 2 shallots chopped: Milder than onions, they bring subtle sweetness.
  • 2 garlic cloves minced: Essential for its aromatic intensity.
  • 2 tbsp fresh thyme chopped: Infuses earthy and lemony notes.
  • 1 tbsp fresh sage chopped: Complements the chicken with its warm flavor.
  • 1 tbsp Italian seasoning: Perfect for seasoning the rice and chicken evenly.
  • ½ tsp chili powder: Adds a gentle hint of heat.
  • Salt and ground pepper to taste: Elevates all the other flavors.
  • 1½ cups dry wild rice blend: Nutty and textured it pairs excellently.
  • ½ cup dry orzo pasta: Enhances creaminess and softens the texture.
  • 1 cup mushrooms sliced thinly: Adds umami and depth.
  • 1 cup celery chopped: Balances everything with its freshness.
  • 1 cup Gouda cheese cubed: Melt-in-your-mouth creamy goodness.
  • 1 cup apple cider or dry white wine: Adds brightness and a touch of acidity.
  • 2 cups chicken broth or bone broth: Packs extra nutrients while keeping things moist.
  • 6 tbsp salted butter: Melts into the dish creating a rich finish.

Method
 

  1. Preheat your oven to 400°F. Grab a 9x13-inch baking dish or large oven-safe skillet. Toss the chicken thighs with olive oil, shallots, garlic, thyme, sage, Italian seasoning, and chili powder. Sprinkle a generous amount of salt and pepper over the chicken to season evenly. This step ensures every element is infused with flavor right from the start.
  2. Spread the dry wild rice, orzo, mushrooms, and celery across the bottom of the pan to create a flavorful base. Slowly pour in the apple cider (or wine) and chicken broth, making sure everything settles in evenly. Place small pats of butter on top of the chicken and rice mixture to keep everything rich and moist as it bakes.
  3. Cover the dish tightly with foil or a lid and transfer it to the oven. Bake for 45 minutes so the chicken cooks through and the rice absorbs all those flavorful juices. After removing the cover, bake for another 15–20 minutes to brown the chicken and allow the rice to cook fully. If the rice seems a little firm, stir in about ⅓ cup of water and bake for an extra 10 minutes.
  4. Once out of the oven, take a moment to enjoy the irresistible aroma. Scoop warm servings of rice and vegetables onto plates, then top with chicken. Garnish each plate with fresh thyme or parsley for an elegant touch.