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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.
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.
So delicious! I will make again! I added extra chicken and still great.
Hey Katy,
Happy Sunday! Thank you so much for making this recipe and your feedback, I’m so glad to hear it turned out well for you! xT
Probably won’t make it again. Mine had too much liquid and even though I cooked it an additional 10 minutes, I wasn’t a fan of the texture of the wild rice and mushy orzo. There are good flavors which is why I gave it 3 stars. Served it in a soup bowl after shredding chicken with crusty bread.
Hey there,
Thanks for trying this dish and sharing your feedback, so sorry to hear it wasn’t the best. If there is anything specific that I can help with, please let me know! xT
This was good and flavorful. However, even when the rice and chicken were done, there was a ton of excess liquid. I had to serve with a slotted spoon. Any idea why that might be? Perhaps because I used pure wild rice (and orzo) and not a rice blend?
Hey Laura,
Thanks so much for making this recipe and sharing your feedback, so glad it was enjoyed! Yeah, I think just the different varieties of rice can yield different results. xx
The directions were a bit confusing. After almost two hours the rice is still not done. Ugh.
Hi Lisa,
So sorry to hear you had some issues with this recipe! What kind of rice did you use? Please let me know what I can clarify in the directions. x
The flavor was amazing but unfortunately even after cooking for an hour and 15 min the rice mixture beneath the chicken was soupy. The orzo was too soft and the wild rice seemed not cooked all the way. I used a glass casserole dish. Should i use a different kind of dish next time? Pls help!
Hey Veronica,
Thanks so much for trying this dish and sharing your feedback! So sorry to hear you had some issues with the rice and orzo. Sometimes, glass takes longer for things to cook. I typically like using ceramic, maybe try that next time! xT
Hi Veronica — I had the same issue even with a regular pan. I think it was because I used wild rice and not a wild rice blend (like the one I now see she linked to). I think the blend has more items that would absorb more liquid. I’m going to try again at some point 🙂 Good luck to you!
This one didn’t do it for me. The rice and orzo cooked perfectly underneath but the top was crusty, crunchy rice and a very unpleasant texture. I used more orzo than rice. The whole top was dry. The Gouda was tough and rubbery. Not creamy textured. The flavor was mediocre. I grow all my herbs and cut them fresh immediately before using. But the flavor was just off. We had a ton of leftovers that unfortunately were disposed of. I always love HBH recipes. This was a bust for us.
Hi Susan,
Thank you so much for trying this recipe and sharing your feedback, I’m so sorry to hear it did not turn out for you! xx
The apple cider vinegar made this so sour. If I make it again I’d definitely only do a few tablespoons of apple cider vinegar, and sub the rest for broth. I also wasn’t sure if wild rice fluffed up as much as normal rice, so I limited the veggies, but it really didn’t expand. Next time will add more veggies and less vinegar and will be all set.
lol ok so I just read other comments to see if anyone else thought it was too “sour” and someone did and through that I realized it called for apple cider, not apple cider vinegar…will definitely need to make again and read better next time!
Hey Hope,
Thanks so much for trying this recipe and sharing your feedback! So sorry to hear it was sour, next time, be sure to use apple cider, not the vinegar:) Sorry for any confusion on that! xx
Made this recipe many times and it’s one of our favourites! I’m thinking about making it ahead and then freezing it for a camping trip. Anyone done this before with this recipe? Any tips?
Hey Nicole,
Awesome! Thanks so much for making this dish so often and your comment! Love to hear that it is always enjoyed! I’ve never tried freezing this, but I don’t see why it wouldn’t work for you! Have a great weekend! xT
Made for 4th? time today. Don’t use vinegar instead of white wine. Too tart. Added some baking soda to leftovers to tone down. Next time I will try coconut milk instead of wine or vinegar.
Assembly instructions provided are missing a step. I prepped in advance by mixing chicken, oil, seasonings; also chopped mushrooms, celery, cheese, (and added spinach) separately. When ready to cook, mixed rice, orzo, liquids, chopped veg/cheese items, then placed chicken on top an added butter.
Hey there,
Awesome! Thanks so much for trying this recipe and your comment! Love to hear it was enjoyed! Just an FYI, it’s apple cider, not vinegar:) Xx
Oh my gosh! No wonder it was so tart!
This dish is delish! I made it exactly as written, although my herbs weren’t fresh. Had to used what I had. The spices make this meal company worthy. I served it with steamed broccoli. Excellent dinner! Thank you!
Hey TJ,
Fantastic! Love to hear that this recipe turned out nicely for you, I appreciate you making it! Have a great weekend:)
Hi, wanting to make this, is the oven temp in Fahrenheit or Celsius ?
Hi Saija,
The oven temp for this recipe is in Fahrenheit. Please let me know if you have any other questions! xT
Hi,
This recipe sounds wonderful. Can I use boneless thighs? Would oven temperature have to change?
Thank you.
Yvonne
Hey Yvonne,
Boneless thighs would work nicely for you, you can follow the recipe as written:) Please let me know if you have any other questions! xT
Really good quick recipe to throw together. I used Uncle Ben’s wild rice so it was easier to cook after reading a lot of comments. Worked great. Due to preference I left out the mushroom, gouda, and white wine (added an extra cup of chicken broth) and everyone thought it was fabulous. Def will make again
Thanks so much, Alysia:) So glad to hear that this recipe was a hit! I appreciate you making it:)
Very tasty. Just the way it is. Made twice now. First time I scaled back recipe. Don’t do that. Second time I added more stock, based on first time and the trouble shooting note at end of recipe, but it wasn’t really needed and I think it diluted the flavor of wine. I question if the cheese is really necessary and butter could be scaled back. Second night I heated up rice in a pan with some broccoli. This is definitely a new favorite and quite easy to make.
Thanks a lot, Robin!! I am thrilled to hear that this recipe turned out well for you, thanks for your comment! Xx
The last few times I’ve printed one of your recipes from this site it has looked very different. There’s an option for a coupon from Jupiter, Half Baked Harvest is nowhere on the recipe and it is arranged differently. Had someone hacked your website?
Thanks!
Hi there,
No one has hacked the site:) We are working with Jupiter to provide an option to add the ingredients needed for a recipe to your grocery cart. You absolutely do not need to use this feature! Thank you for the feedback! xT
I can’t have gluten, should I substitute the orzo with something else?
Hey Amy,
Delallo carries a gluten free orzo, I would think your local grocery store would have that! Otherwise, arborio rice would be a good option for you! I hope you love this recipe! xT