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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!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
5 mins
Total Time
1 hr 25 mins
Servings: 6 people
Calories: 576 kcal
Course:
Dinner
Cuisine:
American
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 talks 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.
- 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.
- 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.
- 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.
Cup of Yum
Nutrition Information
Serving
1/6 of the recipe
Calories
576kcal
(29%)
Carbohydrates
60g
(20%)
Protein
37g
(74%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
121mg
(40%)
Sodium
279mg
(12%)
Potassium
961mg
(27%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
4269IU
(85%)
Vitamin C
4mg
(4%)
Calcium
110mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 576
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 576kcal | 29% |
| Carbohydrates | 60g | 20% |
| Protein | 37g | 74% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 121mg | 40% |
| Sodium | 279mg | 12% |
| Potassium | 961mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 4269IU | 85% |
| Vitamin C | 4mg | 4% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.