As soon as the temperatures start to dip, I start to crave comfort foods. Chicken and rice is easily one of my favorite comfort food combinations. And this Baked Herb Chicken and Wild Rice recipe perfectly hits those comfort food notes.
The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.
This chicken and rice recipe is simple, satisfying, and easily adaptable for whatever flavors you’re in the mood for. It’s the perfect cozy weekend meal. And it can be dressed up just enough to serve as the perfect main dish at an unfussy dinner party.
The ingredients are simple but intentional. And the wild rice and fresh herbs elevate this to the level of “casual dinner party” just perfectly. It’s a low-effort crowd-pleaser
Baked Chicken And Wild Rice Ingredients
Wild rice forms the base of this dish and is key, in my mind, to making it feel a bit more special than your usual chicken and rice dish. It’s visually gorgeous, has a more interesting texture, and a more complex flavor than white or brown rice.
I feel like chicken thighs are a must for this kind of dish, personally. They’re less likely to dry out thanks to their wonderful fat content and they add more flavor to the overall dish than chicken breasts would.
Carrots and mushrooms make up the vegetable content of this dish and are the perfect pair. The carrots add a subtle sweetness while the mushrooms add a depth of earthy flavor. I have a tendency to overdo it when adding vegetables in a dish and tried to show a little restraint this time. But I think you could definitely increase the amount of veggies a bit if that’s your jam. (I probably will next time, in fact.)
I have to channel the cooking queen herself, Ina Garten, when I suggest you buy good chicken stock for this dish. It’s integral to the flavor of the rice, so you don’t want to waste your time and effort on barely flavored chicken broth. Opt for chicken stock for the best result.
The fresh thyme and rosemary are vital to giving this dish that elevated flavor. Dried will work in a pinch but they just won’t give you the same “ohmygod that’s gooood” result as fresh will, in my opinion.
Culinary Herb Health Benefits
While we’re on the subject of herbs, I can’t help but geek out over the medicinal qualities of “basic” culinary herbs. For example…
- Thyme is strongly antimicrobial and has been used historically for all kinds of bacterial infections throughout the body. It’s also frequently used to help treat upper respiratory ailments and bronchitis. And then, as with most culinary herbs, it’s great for digestion and can help calm digestive spasms and alleviate stagnant digestion.
- Rosemary is high in antioxidants and has been known to increase circulation and decrease inflammation in the cardiovascular system. It can also help decrease pain and is helpful for digestive issues like gas, cramps, and nausea.
Recipe Notes & Substitutions
While I do love the wild rice and chicken thighs in this dish, I’m sure you could swap in white or brown rice and chicken breast, if desired. Just adjust liquid amounts as needed and keep an eye on it while it cooks, since it will cook up faster. (I haven’t actually tried this, so I’m afraid I don’t have specifics.)
I used almond milk in this recipe because I still try to limit my dairy intake for my own digestive happiness. But this recipe would work with any kind of milk option you prefer.
I used a sauvignon blanc in this and really loved it but any dry white wine will work. Use what you like to drink, as they say.
If you don’t have shallots, half a yellow onion will work just fine.
I made this in a French oven because you can easily go from cooking on the stovetop to the oven in the same dish. A Dutch oven or large oven-safe skillet with a lid will also work.
Baked Chicken And Wild Rice
Ingredients
- 1 pound boneless skinless chicken thighs, halved
- 2 tablespoons avocado oil divided
- 3 shallots sliced
- 3-4 small carrots sliced into ½-inch rounds
- 6-8 brown mushrooms sliced ½-inch thick
- 4 cloves garlic minced
- 2 tablespoons fresh thyme chopped
- 1 sprig fresh rosemary chopped
- 1 cup wild rice blend
- ¼ cup dry white wine
- 2 cups chicken stock
- 1/4 cup almond milk
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 325°F.
- Heat 1 tablespoon of avocado oil in a French oven or dutch oven over medium high heat until the oil is shimmering. Add chicken thighs and cook, undisturbed, for 3 minutes to get them golden brown. Flip and repeat on the second side. Remove chicken and set aside.
- Reduce heat to medium and add the remaining tablespoon of avocado oil and shallots. Cook, stirring frequently, until they begin to soften – about 3 minutes.
- Stir in the carrots and mushrooms, along with a pinch of salt. Saute for 3-5 minutes until carrots have brightened in color and mushrooms have started to release their moisture.
- Add the garlic and herbs and saute for 1 minute before stirring in the wild rice blend.
- Increase heat to high and add wine, stirring to scrape up any flavorful bits. Let cook 5 minutes or until the smell of alcohol is gone.
- Add stock, almond milk, salt, and pepper, stirring to combine. Place chicken on top of the rice mixture, remove from heat, and cover with the lid.
- Place in the preheated oven and bake for 90 minutes, checking at the 60-minute mark to make sure there’s still enough liquid.
- Remove from the oven and serve directly out of the dish you baked it in.
If you’re looking for more comfort food favorites, might I recommend…
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