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!
