This simple one-skillet chicken thighs and wild rice recipe is a lifesaver for busy nights! Packed with lean protein and wholesome grains, it's both nutritious and delicious-perfect for staying on track with your healthy eating goals.
Why You'll Love This Easy Chicken Thigh Recipe with Wild Rice
- One-Pan Magic: With minimal cleanup, you'll spend less time washing dishes and more time enjoying your meal. That's exactly how I like to approach dinner every night!
- Nutritious and Balanced: Packed with lean protein, wholesome grains, and colorful veggies for a complete, healthy meal-precisely what you need when focusing on cleaning up your diet.
- Full of Flavor: Perfectly seasoned chicken and aromatic herbs make every bite rich and satisfying. Spices are pure magic-they can completely transform a dish!
- Ideal for Busy Nights: Quick to prepare and perfect for effortless weeknight dinners.
- Versatile: Customize with your favorite vegetables or spices to suit your taste.
Wild Rice Benefits
Wild rice offers a variety of health benefits, making it a nutritious addition to your meals:
- Higher in Protein: For this recipe, I used a Wild Rice Blend, which includes a mix of wild rice and brown rice. While not 100% wild rice, it still provides more protein than regular white rice, making it an excellent plant-based protein source for vegetarians and vegans. When I compared the nutrition labels for this wild rice blend with commonly available white and brown rice, I found that the wild rice blend offers three times the protein of white rice.
- Rich in Fiber: Wild rice is an excellent source of dietary fiber. It helps support digestion, promote gut health, and regulate blood sugar levels. The wild rice blend provides twice the fiber of white rice, making it an even better choice for overall wellness.
- Packed with Nutrients: It contains essential vitamins and minerals, including B vitamins, magnesium, phosphorus, and zinc, which support overall health.
- Antioxidant-Rich: It contains antioxidants that help fight inflammation and protect cells from oxidative stress, promoting long-term health.
- Gluten-Free: Wild rice is naturally gluten-free, making it an excellent option for those with gluten sensitivities or celiac disease.
Ingredients
For the Chicken:
- 4 skinless, boneless chicken thighs
- 2 tablespoon extra virgin olive oil
- 1 teaspoon sweet paprika powder
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- ¼ teaspoon sea salt
- Pinch of black pepper
For the Rice:
- 1 cup wild rice
- 2 cups water
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- ½ teaspoon dried rosemary
- ¼ teaspoon sea salt
Substitutions
- Wild Rice Blend: While you can substitute brown rice, the wild rice blend adds a unique nutty flavor and a chewy texture to this recipe. I haven't tried making it with only wild rice, but that could also be a great option!
- Chicken Thighs: Use skinless, boneless chicken breasts for a leaner option. Chicken breasts cook faster, so adjust the cooking time accordingly.
- Garlic Clove: Use ⅛ teaspoon garlic powder for convenience. Fresh garlic adds a more vibrant flavor compared to garlic powder.
- Rosemary: For a similar herb profile, try thyme or sage. These herbs offer a slightly different flavor but will still pair well with the dish.
- Water (for cooking rice): I prefer plain water for this recipe. However, you can opt for chicken broth, vegetable stock, or a mixture of half water and half stock. Remember that store-bought vegetable broth or chicken stock can be high in sodium, which you may want to avoid. Using water eliminates concerns about added salt or unnecessary ingredients. Plus, with all the spices we're including, this dish will be packed with flavor-broth isn't necessary!
How to Prepare this Easy One Pan Meal
- Season the Chicken:
Combine 1 tablespoon olive oil, paprika, garlic, thyme, salt, and pepper in a small bowl. Rub the mixture evenly over both sides of the chicken thighs. - Sear the Chicken:
Heat the remaining 1 tablespoon olive oil in a large skillet, Dutch oven, or cast iron skillet over medium heat. Add the skinless chicken thighs and cook for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside (it does not need to be fully cooked yet). - Sauté the Vegetables:
In the same skillet, add the onion, carrot, and celery. Cook for 3-4 minutes until the vegetables soften slightly. - Toast the Rice:
Add the rinsed wild rice to the skillet and stir it into the vegetables. Cook for 1-2 minutes to toast the rice lightly. - Add the Liquid and Seasonings:
Pour in 2 cups of water, stir in the rosemary and salt, And bring the mixture to a gentle simmer. - Simmer with the Chicken:
Nestle the chicken thighs back into the skillet on top of the rice mixture. Cover with a lid, reduce heat to low, and let simmer for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C). - Rest and Serve:
Remove the skillet from heat and cover it for 5 minutes. Fluff the rice gently with a fork, then serve the chicken thighs alongside the flavorful rice and vegetables.
Quick Tip!
When searing the chicken, avoid overcrowding the skillet. Cook it in batches if necessary to achieve a golden, crispy crust!
Serving Suggestions
- Add more veggies to the chicken and wild rice, such as a side of sautéed greens like spinach, kale, or Swiss chard.
- Roasted Brussels sprouts, oven-baked broccoli, or a mix of roasted root vegetables like sweet potatoes and parsnips would also pair wonderfully.
- A simple side salad with cucumbers, tomatoes, and a light vinaigrette would complement the dish perfectly for a fresh crunch.
- You could stir some peas or green beans into the rice while it cooks for added color and nutrition.
Storage and Reheating
Storage:
- Let the chicken and rice cool completely before storing.
- Keep them in an airtight container in the fridge for 3-4 days.
Reheating:
- Microwave: Place the chicken and rice in a microwave-safe dish, cover with a damp paper towel, and heat for 1-2 minutes, stirring halfway to ensure an even heat distribution.
- Stovetop: Warm in a skillet over medium heat with water or broth to keep it moist. Stir occasionally until hot.
- Oven: Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 15-20 minutes, until heated.
Wrapping Up
This Chicken Thighs with Wild Rice Skillet recipe is a delicious and easy dinner for busy weeknight cooking. It's packed with lean protein, healthy grains, and veggies, making it a balanced and nutritious meal. The wild rice blend gives it a unique flavor and extra nutrition, but you can easily swap in brown rice or quinoa.
You can also add more veggies to make it even healthier. Leftovers are simple to store and reheat, so they are great for meal prepping or quick lunches. This wild rice casserole is easy to make, flavorful, and a great way to stay on track with healthy eating.
Want more from my healthy dinner collection that the whole family will love? Try my popular chicken risotto recipe-you'll love it!
I'd love to hear your feedback and any creative twists you try. If this was your tonight's meal, don't be shy; share your thoughts in the comments below!
📖 Recipe
Chicken Thighs and Wild Rice (One-Pot Recipe)
This simple one-skillet chicken thighs and wild rice recipe is a lifesaver for busy nights! Packed with lean protein and wholesome grains, it's both nutritious and delicious-perfect for staying on track with your healthy eating goals.
Servings: 4 people
Calories: 380kcal
Pin Recipe
Video
Ingredients
For the Chicken:
- 4 skinless boneless chicken thighs
- 2 tablespoon olive oil extra virgin
- 1 teaspoon sweet paprika powder
- 1 garlic clove minced
- 1 teaspoon dried thyme
- ¼ teaspoon sea salt
- Pinch black pepper
For the Rice:
- 1 cup wild rice
- 2 cups water
- 1 onion medium, diced
- 1 carrot medium, diced
- 1 celery stalk diced
- ½ teaspoon rosemary dried
- ¼ teaspoon sea salt
Instructions
Season the Chicken:
- Combine 1 tablespoon olive oil, paprika, garlic, thyme, salt, and pepper in a small bowl. Rub the mixture evenly over both sides of the chicken thighs.
Sear the Chicken:
- Heat the remaining 1 tablespoon olive oil in a large skillet, Dutch oven, or cast iron skillet over medium heat. Add the skinless chicken thighs and cook for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside (it does not need to be fully cooked yet).
Sauté the Vegetables:
- In the same skillet, add the onion, carrot, and celery. Cook for 3-4 minutes until the vegetables soften slightly.
Toast the Rice:
- Add the rinsed wild rice to the skillet and stir it into the vegetables. Cook for 1-2 minutes to toast the rice lightly.
Add the Liquid and Seasonings:
- Pour in 2 cups of water, stir in the rosemary and salt, And bring the mixture to a gentle simmer.
Simmer with the Chicken:
- Nestle the chicken thighs back into the skillet on top of the rice mixture. Cover with a lid, reduce heat to low, and let simmer for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Rest and Serve:
- Remove the skillet from heat and cover it for 5 minutes. Fluff the rice gently with a fork, then serve the chicken thighs alongside the flavorful rice and vegetables.
Notes
- These are the nutrition facts for 1 serving of this recipe. Total servings for this recipe: 2 people.
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- Quick Tip: When searing the chicken, avoid overcrowding the skillet. Cook it in batches if necessary to achieve a golden, crispy crust!
- Let the chicken and rice cool completely before storing.
- Keep them in an airtight container in the fridge for 3-4 days.
- Microwave: Place the chicken and rice in a microwave-safe dish, cover with a damp paper towel, and heat for 1-2 minutes, stirring halfway to ensure an even heat distribution.
- Stovetop: Warm in a skillet over medium heat with water or broth to keep it moist. Stir occasionally until hot.
- Oven: Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 15-20 minutes, until heated.
Nutrition
Calories: 380kcal | Carbohydrates: 35g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 436mg | Potassium: 586mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2858IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg
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