One-Pan Roasted Tarragon Chicken And Wild Rice Recipe
This One Pan Chicken and Wild Rice recipe is a comforting, flavor-packed dinner with juicy chicken thighs, hearty wild rice, and veggies—all in one pan!
Chicken and Wild Rice Recipe Quick Links
This One-Pan Roasted Tarragon Chicken and Wild Rice Is Our New Favorite!
As a working momma, I love one-pan dinners and one-pan meals that are basically dump and go? Yes, please. Sign me up. This One Pan Roasted Tarragon Chicken & Wild Rice recipe brings tender, juicy chicken thighs together with nutty wild rice, vibrant veggies, and savory herbs in a single skillet. It’s the perfect weeknight meal—minimal prep, minimal cleanup, and maximum flavor.
Here’s why I love this dish!
- The minute I was introduced to Tarragon, I knew it was going to be best friends with chicken. It’s wonderful.
- Its a one-pan meal that is only 15 minutes worth of effort.
- We eat with our eyes first. The colors and textures of the wildrice is so beatiful.
- Packed with 42 grams of lean protein and veggies so you can feel good about it.
You are going to want my good seasoning for chicken (trust me) and if you are feeling extra adventurous one day in the future, make some homemade vegetable bouillon. But for today, you can use store-bought, it will be perfectly fine. I have other one-pan chicken and rice dishes, like the best smelling caribbean chicken and rice you will ever have. I am working on a recipe for tequila lime chicken that so far has rave reviews around here and will share it shortly.
Visual Process for Making This Chicken and Wild Rice Recipe
Step 1
Season The Chicken
Rub the seasoning all over the chicken, getting it under the skin if not using skinless chicken. Incoming amazing smells starting now.
Step 2
Sauté Vegetables
I said it was full of veggies. I didn’t lie. Carrots, celery, onions, mushrooms and parsley! Sauté those with fresh garlic for a few minutes.
Step 3
Add Wild Rice, Seasonings and Broth
This is where the chicken seasoning comes in. Toast the wild rice, then add my good chicken seasoning and chicken broth. Dump and go!
Step 4
Bake The Chicken and Wild Rice
Cover it with aluminum foil, throw it in the preheated oven and let it bake! Easy peasy! It does take an hour and 20 minutes, so plan accordingly.
More Chicken and Rice Recipes
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One-Pan Roasted Tarragon Chicken And Wild Rice Recipe
Ingredients
- 2½ lbs boneless chicken thighs
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tbsp Chicken Seasoning (my recipe)
- 1 tbsp extra-virgin olive oil
- 2 Cloves Worth of Minced Garlic
- ⅓ cup Yellow Onion
- 2 Stalks of Diced Celery
- 2 Diced Carrots
- ½ cup Chopped Mushrooms
- 3 Sprigs Chopped Curly Parsley
- 1 cup Washed Uncooked Wild Rice Blend
- 2½ cups Chicken broth
- 1 tbsp Chicken Seasoning ((see my recipe))
- 1 tbsp Vegetable Bouillon Powder ((see my recipe))
- Fresh Tarragon (for garnish)
Instructions
- Preheat the oven to 350℉.
- Season 2½ lbs boneless chicken thighs with ½ tsp Salt, 1 tbsp Chicken Seasoning(See Chicken Seasoning Recipe), and ½ tsp Black Pepper. Ensure the seasoning is evenly distributed, including under the skin if not using skinless chicken. Let it sit for 30 minutes.
- Heat 1 tbsp extra-virgin olive oil over medium heat in a cast iron or other oven-safe skillet. Once hot, add the seasoned chicken and sear on both sides until lightly golden brown. Set the chicken aside.
- Add 2 Cloves Worth of Minced Garlic and cook for 45 seconds or until fragrant.
- In the same skillet, add ⅓ cup Yellow Onion, 2 Stalks of Diced Celery, 2 Diced Carrots, ½ cup Chopped Mushrooms and 3 Sprigs Chopped Curly Parsley. Sauté for 3-4 minutes until onions are translucent and veggies are slightly softened.
- Add 1 cup Washed Uncooked Wild Rice Blend, 1 tbsp Chicken Seasoning and 1 tbsp Vegetable Bouillon Powder. Mix well. Season with salt and pepper. Mix again and brown the rice for 2-3 minutes, stirring occasionally.
- Pour in 2½ cups Chicken broth.
- Place the seared chicken back into the skillet. Cover the skillet tightly with aluminum foil.
- Bake covered at 350℉ for 1 hour and 20 minutes.
- Remove from the oven, fluff the rice, and let it cool slightly before serving. Garnish with Fresh Tarragon or Fresh Parsley.
Notes
- Rinse Your Rice: Washing removes excess starch and ensures the rice cooks up fluffy, not sticky.
- Rest Time: Let the dish sit for 5-10 minutes after baking. This allows the flavors to meld and makes serving easier.
- Use Fresh Herbs: Fresh tarragon or parsley brings a bright, herby finish to this cozy dish.
- Chicken Breasts: Swap thighs for breasts if you prefer leaner meat, but keep an eye on cooking time—they may cook faster.
- Veggie Boost: Add diced zucchini, bell peppers, or spinach for more variety.
- Brown Rice: Can’t find wild rice? Brown rice works as a substitute, though it has a slightly different texture.
Loved this recipe!
So good, there were no leftovers!