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Square side shot of a blue and white bowl full of chicken with wild rice pilaf.
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Dump-and-Bake Chicken and Wild Rice Pilaf

An entire meal that bakes in one dish -- including juicy chicken thighs, fresh veggies, and herb-seasoned wild rice!
Course Dinner
Cuisine American
Keyword chicken and wild rice, easy chicken and wild rice, wild rice pilaf, wild rice pilaf recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings 6 people
Calories 576kcal
Author Blair Lonergan

Ingredients

  • 6 boneless skinless chicken thighs (about 1 ½ - 2 lbs. total)
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and ground black pepper, to taste
  • ¼ cup freshly grated Parmesan cheese
  • 4 cloves garlic, grated or minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • 2 (6 ounce) packages Uncle Ben's Original Long Grain & Wild Rice mix (with seasoning packets included)
  • 2 stalks celery, finely diced
  • 2 large carrots, peeled and grated
  • 1 small yellow onion, finely diced
  • 1 (8 ounce) container sliced baby portobella mushrooms
  • ½ cup sweetened dried cranberries (such as Craisins)
  • 4 cups low-sodium chicken broth (or use water for a lower sodium dish)
  • 2 tablespoons salted butter, cut into small cubes
  • ½ cup chopped toasted pecans
  • Garnish: chopped fresh parsley, thyme, or other herbs

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl, drizzle the chicken with olive oil and season with a little bit of salt and pepper to taste. Add the Parmesan, garlic, thyme, rosemary, and sage. Toss to coat. Set aside.
    Chicken thighs tossed with parmesan, olive oil, and herb seasoning.
  • In a greased 9 x 13-inch baking dish, combine the uncooked wild rice, celery, carrots, onion, mushrooms, and cranberries. Sprinkle both of the seasoning packets from the rice over top. Pour the broth into the dish. Stir gently. Top with the butter. Arrange the chicken over the rice and vegetables. Cover tightly with foil or a lid and bake for 45 minutes.
    Process shot showing how to make wild rice pilaf with chicken in a dish before baking.
  • Remove the cover and bake for another 20 minutes, or until the rice is tender and the chicken is cooked through (an internal temperature of 165°F). If the rice is still hard, add extra water if necessary and continue cooking for an additional 5-10 minutes, or until the rice is tender.
    Square overhead shot of baked chicken and wild rice pilaf in a casserole dish.
  • Let the dish rest for at least 5-10 minutes. Fluff the rice with a fork, garnish with toasted pecans and chopped fresh herbs, and serve.
    Side shot of wild rice pilaf with chicken in a blue and white bowl.

Nutrition

Serving: 1/6 of the recipe | Calories: 576kcal | Carbohydrates: 60g | Protein: 37g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 279mg | Potassium: 961mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4269IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 3mg