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
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.
Video
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
