Fall One-Pot Chicken & Wild Rice
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.
Creator: Leslie Stokes
There’s something about fall that makes me crave cozy one-pot dinners — meals that fill the house with warmth and feel like a hug in a bowl. This Fall One-Pot Chicken & Wild Rice has quickly become one of those go-to dinners in our home.
It’s made with tender chicken thighs (so much more flavor than chicken breast!), a nutty wild rice blend, and a splash of apple cider that gives it this subtle sweetness that tastes like fall. It’s hearty but still light enough to feel healthy, and it all comes together in one pot for easy cleanup.
Why You’ll Love This Recipe
Deep flavor without heavy ingredients: The seared chicken thighs, garlic, and herbs build a base that’s rich and comforting.
Apple cider magic: Just a bit of cider adds warmth and natural sweetness — no extra sugar needed.
Perfect fall dinner: Apples, thyme, rosemary, and wild rice all bring those cozy autumn vibes.
One pot = no stress: No juggling pans or boiling rice separately. Everything cooks together beautifully.
Recipe Tips & Tricks
Sear first for flavor: Browning the chicken adds depth that you can’t get if you just boil it. Don’t skip this step — it’s worth the few extra minutes.
Adjust the liquid: Royal Rice Select has a mix of grains that don’t absorb as much liquid as plain wild rice, so reducing the broth helps it cook to the perfect consistency.
Don’t rush the simmer: Keep it low and slow for the most tender chicken and evenly cooked rice.
Want it creamier? Stir in a splash of coconut milk or a pat of butter before serving.
For meal prep: This reheats beautifully. Add a splash of broth before microwaving to keep it fluffy and moist.
Cozy Fall Flavor in Every Bite
This dish is everything I love about fall cooking — simple, nourishing, and full of those warm flavors that make dinner feel special even on a weeknight. The apple cider adds just enough sweetness to make the chicken and rice pop, and it smells incredible while it simmers away on the stove.
The best part? You can walk away from it. Once everything’s in the pot, the stove does the rest. It’s the kind of meal you can throw together while helping with homework or catching up on laundry — and still sit down to something that feels comforting and home-cooked.
If you’ve been craving something cozy, flavorful, and easy this season, this is that recipe. A little sweet, a little savory, and the perfect way to welcome fall to your dinner table.
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Fall One-Pot Chicken & Wild Rice
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 Tbsp olive oil or butter
- 1 onion finely chopped
- 3 carrots sliced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1½ cups Royal Rice Select Royal Blend wild rice, brown rice, red rice, and barley mix
- 3 cups low sodium chicken broth
- ¾ cup apple cider unsweetened or spiced
- 1 medium apple diced (Honeycrisp or Pink Lady work great)
- 1 tsp fresh thyme or ½ tsp dried
- 1 tsp fresh rosemary chopped (or ½ tsp dried)
- ½ tsp smoked paprika
- 1 bay leaf
- Salt & pepper to taste
- Optional garnish: toasted pecans or walnuts, dried cranberries, fresh parsley
Let's Make It
- 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.
Nutrition Facts
Nutrition (per serving)
Calories: 385
Protein: 35g
Carbs: 34g
Fat: 12g
Fiber: 3g
Sugar: 7g
(Based on 6 servings, using boneless skinless chicken thighs and Royal Rice Select blend.)
