I love a recipe that the whole family enjoys. Especially when it is a one pot recipe! My mom makes the most delicious mushroom and wild rice soup. A soup that I crave during the colder months. A few weeks ago, I was thinking about how yummy it would be mixed with our skinny chicken pot pie (one of the most popular recipes I’ve ever shared). And the idea for this one pot chicken, veggie, rice bake was born! Then I happened on Half Baked Harvest’s One Pan Roasted Herb Chicken and Wild Rice and had the idea to mix orzo with the rice. I think this made it more of a hit with my kids. Sometimes wild rice can have an earthy flavor and texture to me. I love Tiegen’s recipes but sometimes they are a little complex. This version is simple, quick and easy.
See the full step by step video here!
One Pot Chicken, Veggies and Rice Recipe
2 carrots, chopped
2 stalks of celery, chopped
white onion, chopped
2 cloves of garlic, minced or grated
handful of button mushrooms, halved
2 tbsp butter
1 cup orzo pasta
1/2 cup wild rice
2 cups low sodium chicken stock
1/2 cup water
4-5 skinless boneless chicken thighs
extra virgin olive oil
salt + pepper
puff pastry (optional)
1 egg scrambled for top of puff pastry (optional)
parmesan cheese (optional)
In a cast iron skillet, over medium to high heat, start by melting the butter. Add your carrots, celery and onion. I like to add the carrots 1-2 minutes before the rest. After 4-5 minutes, add your garlic. Let all the flavors combine and season with salt and pepper. Add your orzo and wild rice. Let them get a little toasty in the pan for 4 minutes. Reduce your heat to low and add your chicken stock. Use a spoon to get everything incorporated and let simmer for 5 minutes.
Separately, season your chicken with olive oil, poultry seasoning and salt. Add your chicken and mushrooms to the pan. If you feel like you need more liquid, add a 1/2 cup of water. Season again with salt and pepper (just a quick season). Let simmer for 30 minutes with the lid on. During this time, preheat your oven to 400F.
After 30 minutes, remove the lid and you’ll see some liquid still sitting in the pan. Top your pan with little biscuits of puff pastry (this is optional). I tried to make this cute with cookie cutters but just decided on a dumpling shape. Brush egg yoke on top of pastry for that golden brown color. Bake uncovered for 10 minutes. At this time a lot of the liquid will be absorbed. If your “biscuits” need a little more (mine did), turn on your broiler for 2-3 minutes but keep a close eye!
Remove, plate, top with some grated parmesan and enjoy!! I wish I had added some fresh thyme at the end up that’s for next time. A really yummy, cozy meal. Charlie and George LOVED this! Jack is our picky eater so he is skeptical of everything unfamiliar. A fall family hit recipe for sure.