One-Pot Chicken Thighs and Wild Rice

Golden bone-in chicken thighs, shiitake mushrooms, vegetables and a hearty wild and brown rice blend cook together in one skillet with chicken broth, tomato paste and fresh herbs. This cozy one-pot chicken and wild rice dinner is packed with savory flavor with minimal cleanup.

Prep Time15

Cook Time1 25

Total Time1 40

Course: Dinner

Cuisine: American

Keyword: chicken thighs and wild rice, chicken thighs recipe, one-pan chicken dinner, One-pot chicken thighs

Servings: servings

Author: Silvia Dunnirvine

Ingredients

8 bone-in, skin-on chicken thighs
1 1/2 tsp sea salt
1 1/2 tsp Freshly ground black pepper
1/2 tbsp paprika
1/2 tbsp garlic powder
1/2 tbsp Italian seasoning
2 tbsp olive oil
2 tbsp butter
1 large onion dice
4 cloves garlic minced
1 red bell pepper chopped
8 oz shiitake mushroom or baby Bella, sliced
3 tbsp tomato paste
16 oz chicken broth plus more as needed
1 cup wild and whole-grain brown rice blend
2 bay leaves
fresh thyme

Instructions

Season the chicken. Pat the chicken thighs dry. Season on both sides with sea salt, black pepper, paprika, garlic powder and Italian seasoning.
Brown the chicken. Heat the olive oil and butter in a large, wide cast-iron skillet. Add the chicken thighs skin-side down and cook until deeply golden. Flip once and brown the second side, about 8–12 minutes total. Transfer the chicken to a plate.
Sauté the aromatics. Add the diced onion to the same skillet and cook until softened. Add the garlic and sauté just until fragrant.
Cook the vegetables. Add the red bell pepper and shiitake mushrooms and cook for 3–4 minutes, until the mushrooms begin to soften.
Build the broth. Stir in the tomato paste. Pour in the chicken broth, scraping the bottom of the skillet to incorporate the flavorful browned bits.
Add the rice. Stir the wild and brown rice blend into the broth.
Return the chicken. Nestle the chicken thighs back into the skillet with the skin facing upward. Add the bay leaves and fresh thyme.
Cover and cook over medium-low heat for about 1 hour, or until the chicken reaches 165°F and the rice is tender.
Check the rice. If the liquid has been absorbed but the rice is still too firm, add a splash more chicken broth, cover and continue cooking until tender.
Remove the bay leaves, garnish with fresh thyme if desired and serve warm.

Notes

Make Ahead and Storage

Store leftover chicken and wild rice in an airtight container in the refrigerator for up to 3–4 days.

The rice will continue absorbing moisture as it sits, so when reheating leftovers I recommend adding a small splash of chicken broth to bring some moisture back into the rice.

Reheat gently on the stovetop or in the microwave until the chicken is heated through to 165°F.

Nutrition