Chicken and Wild Rice Bake

chicken baked on a bed of rice and wild rice.

5 from 1 vote

Dinner comes together quickly and easily with this one-dish dinner of chicken, vegetables, and rice. Your family will gobble down this Chicken and Wild Rice Bake.

Prep Time15

Cook Time1 30

Marinating Time2

Total Time3 45

Course: Main Course

Cuisine: American

Servings:

Calories: 576kcal

Author: Jessica Fisher

Ingredients

8 bone-in chicken pieces can also use 4 bone-in-chicken breasts
1 batch Herbed Vinaigrette or ½ cup your favorite oil and vinegar dressing
2 cup long grain white rice uncooked
2 tablespoon wild rice
½ teaspoon dried thyme
¼ teaspoon black pepper
½ onion (for ½ cup chopped)
1 rib celery chopped (optional)
½ cup mushrooms (chopped) optional
4 cup chicken stock water, or a combination

Optional

2 cups frozen mixed vegetables no need to thaw

US Customary - Metric

Instructions

Combine the chicken pieces and vinaigrette in a large ziptop bag. Seal and massage the bag and place it on a tray. Refrigerate and allow the chicken to marinade 30 minutes to several hours.
Preheat the oven to 375°. Spray a 9×13-inch baking dish with nonstick cooking spray.
Combine the rices, thyme, pepper, onion, celery and mushrooms in the pan. Stir in the broth.
Remove the chicken pieces from the marinade and place them atop the rice mixture.
Cover the pan with foil and bake for 1 hour.
Uncover and scatter the frozen veggies around (if using). Bake an additional 30 minutes or until the rice absorbs the liquid and chicken is cooked through and juices run clear. If using chicken breasts, cut each one in half prior to serving.
Serve the chicken alongside the rice.

Notes

Nutritional values are approximate and based on 1 piece of chicken and ⅛ of the rice mixture.

Serving Suggestions: This is a one-dish dinner but feel free to serve a salad and bread on the side.

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Use pork chops or fish instead of chicken.
Use a different seasoning mix.

To Make a Meal Prep: Divide the chicken and rice into meal prep dishes. Cover and store in the fridge. Reheat when ready to serve.

Freeze Extra for Later: Combine chicken breasts and vinaigrette in bag. Label. Combine rice and spices in a second bag. Label. Lay out onion, celery and mushrooms in a single layer on a baking sheet. Flash freeze. Place vegetables in a third bag and make sure to label them. Place all bags together in a larger bag, labelled Chicken and Wild Rice Bake. Be sure to include baking instructions. Freeze. Thaw chicken before baking. Bake as directed above.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave. If you store your leftovers in clear containers, they’re more likely to get eaten. Freeze for longer storage.

Nutrition