This one-pan chicken and wild rice dish is the perfect balance of comfort and freshness. Juicy chicken, nutty wild rice and crisp green beans come together in a light, herby sauce, with white wine for extra depth of flavor. Simple to make, full of texture, and ideal for busy weeknights or relaxed weekend cooking.
Serves
3 – 4 people
Prep Time
10 minutes
Cook Time
40 – 45 minutes
Ingredients
- 500–600g chicken breast or thigh, cut into chunks
- 1 cup wild rice (or wild rice blend), rinsed
- 200g green beans or tenderstem broccoli
- 1 red onion, sliced
- 2 cloves garlic, minced
- 200g mushrooms, sliced (optional but recommended)
- 1–2 sprigs fresh thyme (or 1 tsp dried)
- 1 sprig rosemary (optional)
- Salt & black pepper, to taste
- ½ tsp paprika (optional)
- 2½ cups chicken stock
- ½ cup dry white wine (optional – can replace with extra stock)
- 2 tbsp olive oil
- 1 tbsp butter (optional, for richness)
Method
- Heat olive oil in a large pan over medium-high heat.
- Season chicken with salt, pepper and paprika.
- Sear until lightly golden on all sides (about 5–6 minutes).
- Remove chicken and set aside.
- In the same pan, add onion and mushrooms.
- Cook for 3–4 minutes until softened.
- Add garlic, thyme and rosemary; stir for 30 seconds until fragrant.
- Pour in white wine (if using) and simmer for 2–3 minutes to cook off alcohol.
- Add wild rice and stir into the pan coating in the juices.
- Add chicken stock Cover with a lid and cook on low heat for 25–30 minutes, stirring occasionally, until the wild rice is tender and most of the liquid has been absorbed.
- Add the chicken back to the pan along with the green beans. Cover and cook for a further 8–10 minutes, until the chicken is cooked through and the beans are tender but still vibrant.
- Remove from heat, stir through butter if using, and adjust seasoning. Rest for 2–3 minutes before serving.
Tips
- Wild rice keeps its bite — don’t overcook it.
- This dish stores well for meal prep (up to 3 days refrigerated).
- Swap green beans for asparagus or broccoli if needed.
