Wild Rice Baked Chicken
Elevate your family dinner with this hearty and flavorful Wild Rice Baked Chicken recipe—a one-dish wonder that combines tender, golden-brown chicken thighs with a savory medley of wild rice, aromatic vegetables, and fragrant herbs. Nestled together in a comforting bath of chicken broth, the dish is baked to perfection, resulting in crispy, golden skin and perfectly cooked rice infused with the flavors of garlic, thyme, and rosemary. This wholesome, oven-baked meal is as comforting as it is elegant, with its rustic presentation making it ideal for both weeknight dinners and special occasions. Pair it with a crisp green salad or roasted seasonal vegetables for a complete and satisfying feast. Ready in under two hours, this recipe is a deliciously simple way to transform classic ingredients into a show-stopping meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup wild rice blend
- 2.5 cups unsalted chicken broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rinse the wild rice blend under cold water and set it aside to drain.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken thighs, skin-side down, until golden brown (about 4-5 minutes). Flip and cook the other side for 3-4 minutes. Remove the chicken thighs and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the diced onion, celery, and carrots until the vegetables are tender, about 5-6 minutes. Stir in the minced garlic, thyme, and rosemary, and cook for 1 minute, until fragrant.
Add the rinsed wild rice to the skillet, stirring to coat it with the vegetable mixture. Pour in the chicken broth and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a simmer.
Transfer the rice and vegetable mixture to a 9x13-inch baking dish (or similar oven-safe dish). Spread it out evenly.
Nestle the seared chicken thighs over the rice, skin-side up. Sprinkle the chicken with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
After 50 minutes, remove the foil and increase the oven temperature to 425°F (220°C). Bake for an additional 15-20 minutes, or until the chicken skin is crispy and the rice is tender and fully cooked.
Garnish with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 14.0 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 266 mg | 20% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2636 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
