Fall One-Pot Chicken & Wild Rice
Serves 4
10 mins prep
40 mins cook
0 mins total
This fall-inspired one-pot chicken and wild rice is cozy, flavorful, and full of fall ingredients like apple cider, fresh herbs, and tender chicken thighs. Made in one pot for easy cleanup, it’s a healthy comfort meal that tastes like it simmered all day — perfect for busy nights.
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Sear the chicken: Heat olive oil in a large Dutch oven over medium heat. Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika. Sear for 2–3 minutes per side until golden. Remove and set aside (it will finish cooking later).
Sauté the veggies: In the same pot, add onion, carrots, and celery. Sauté until softened and fragrant, about 5 minutes. Add garlic, thyme, and rosemary, stirring for 1 more minute.
Add the rice: Stir in the Royal Blend rice, coating it well in the aromatics and oil.
Deglaze and simmer: Pour in chicken broth and apple cider, scraping up any browned bits from the bottom. Add the bay leaf and diced apple, then return the chicken thighs to the pot.
Cook: Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 35–40 minutes, or until the rice is tender and the liquid is absorbed. (If the mixture looks too wet toward the end, uncover for the last 5–10 minutes.)
Finish and serve: Remove the bay leaf and fluff the rice. Taste and adjust seasoning as needed. Serve with toasted nuts, dried cranberries, or fresh herbs for a cozy fall touch.