Easy & Cost-Effective Chicken Thighs with Wild Rice — The Perfect Weeknight Dinner
For busy weeknights or lazy Sundays, this Chicken Thighs with Wild Rice recipe is the perfect blend of comfort, simplicity, and flavor — a one-pan wonder that makes dinner feel effortless.
Ingredients
- 4 pcs bone-in, skin-on chicken thighs
- 1 cup wild rice blend
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup baby spinach or kale (optional)
- 2 tbsp olive oil or vegetable oil
- 1 tsp dried thyme
- Salt and pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Preheat and sear the chicken. Preheat oven to 375°F (190°C). Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with salt, pepper, and thyme.Sear skin-side down for 5–7 minutes until golden brown, then flip and cook for 2 more minutes. Remove chicken and set aside.
- Sauté the aromatics. In the same skillet, add remaining oil, diced onion, garlic, and mushrooms. Sauté until softened, about 5 minutes.
- Add rice and broth. Stir in wild rice and cook for 1 minute to toast lightly. Pour in chicken broth and bring to a simmer.
- Bake to perfection. Nestle the seared chicken thighs on top of the rice mixture. Cover skillet with a lid or foil and bake for 30 minutes, until chicken reaches an internal temperature of 165°F and rice is tender.
- Finish and serve. Remove from oven and stir in baby spinach or kale until wilted. Adjust seasoning with salt and pepper. Serve warm with a squeeze of lemon.