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Cozy Fall Harvest Chicken and Wild Rice Casserole: Easy One-Pot Dinner

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A comforting one-pot casserole featuring tender chicken, nutty wild rice, and sweet butternut squash in a savory herb-infused broth. Perfect for cozy fall dinners and meal prep.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken thighs
  • 1 cup uncooked wild rice, rinsed
  • 2 cups butternut squash, peeled and cubed into ½-inch pieces
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 cups low sodium chicken broth
  • ½ cup heavy cream
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon dried sage
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Rinse wild rice in a fine-mesh strainer under cold water and let drain.
  2. Season chicken thighs with salt and pepper on both sides.
  3. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add chicken thighs in a single layer (work in batches if needed) and cook 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  4. Reduce heat to medium and add remaining 1 tablespoon olive oil. Add diced onion, carrots, and celery. Cook 5-6 minutes, stirring occasionally, until vegetables soften and onion is translucent.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Stir in cubed butternut squash and cook 2-3 minutes, letting it get a little color on the edges.
  7. Add rinsed wild rice and stir to coat with oil and vegetables. Let toast for about 1 minute.
  8. Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Add fresh thyme, rosemary, and dried sage. Stir together.
  9. Nestle browned chicken thighs back into the pot, pushing them down into the liquid. Bring mixture to a gentle simmer.
  10. Cover pot with a tight-fitting lid and transfer to preheated oven. Bake for 45 minutes.
  11. After 45 minutes, remove lid carefully. Stir in heavy cream, then return pot to oven uncovered for another 15-20 minutes until liquid reduces slightly and top is golden.
  12. Remove from oven and let rest 5-10 minutes before serving.
  13. Taste and adjust seasoning. Garnish with fresh parsley if desired.

Notes

Don’t rush the browning of the chicken; it creates flavor. Cut squash uniformly for even cooking. Let the casserole rest before serving. If rice is still crunchy after 45 minutes, add ¼ cup more broth and bake covered for another 10-15 minutes. For a dairy-free version, replace heavy cream with full-fat coconut milk or cashew cream.

Nutrition

Keywords: chicken and wild rice casserole, fall casserole, one-pot dinner, gluten-free casserole, chicken casserole, wild rice recipe, butternut squash casserole

Find it online: https://jollyfork.com/cozy-fall-harvest-chicken-and-wild-rice-casserole-easy-one-pot-dinner/