Print

Cozy One-Pot Fall Harvest Chicken and Wild Rice – Best Easy Recipe

cozy one-pot fall harvest chicken and wild rice - featured image
Print Recipe

A hearty one-pot meal featuring tender chicken, nutty wild rice, sweet butternut squash, and dried cranberries simmered in a savory broth with apple cider and fresh herbs. Perfect for cozy fall nights with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken thighs
  • 1 cup (180g) wild rice blend (e.g., Lundberg Farms)
  • 2 cups (280g) butternut squash, peeled and cubed (½-inch pieces)
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh sage (about 6–8 leaves)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 4 cups (960ml) chicken broth (good quality, e.g., Swanson or Kitchen Basics)
  • ½ cup (120ml) apple cider (not vinegar)
  • ⅓ cup (40g) dried cranberries (Craisins work well)
  • 2 tablespoons (30ml) olive oil
  • Salt and black pepper to taste
  • Optional: fresh parsley for garnish

Instructions

  1. Prep your vegetables first: dice onion, carrots, and celery into roughly equal-sized pieces (about ¼-inch). Peel and cube butternut squash into ½-inch pieces. Mince garlic and chop fresh sage.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and onion is translucent.
  3. Add minced garlic, chopped sage, and thyme leaves. Stir constantly for about 30 seconds until fragrant.
  4. Season chicken thighs with salt and pepper on both sides. Push vegetables to the sides of the pot and place chicken thighs in the center. Cook for 3-4 minutes per side until lightly golden.
  5. Add wild rice blend, butternut squash cubes, and dried cranberries to the pot. Stir to coat rice in oil and juices.
  6. Pour in chicken broth and apple cider. Stir gently to combine, scraping up any browned bits from the bottom of the pot.
  7. Bring liquid to a boil over high heat, then reduce heat to low. Cover with a tight-fitting lid and simmer gently for 40-45 minutes. Avoid lifting the lid or stirring too often.
  8. Check for doneness after 40 minutes: wild rice should be tender but still have a slight chew, and chicken should shred easily with a fork. If rice is too firm, cover and cook for another 5-10 minutes.
  9. Remove chicken thighs from the pot and place on a cutting board. Use two forks to shred meat into bite-sized pieces. Return shredded chicken to the pot and stir to combine.
  10. Taste and adjust seasoning with more salt and pepper if needed.
  11. Let the pot rest off the heat for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, use a wild rice blend (not pure wild rice) to reduce cooking time. Let the pot rest before serving for a creamier texture. Leftovers thicken upon standing; add extra broth when reheating if desired.

Nutrition

Keywords: one-pot meal, fall harvest, chicken and wild rice, butternut squash, comfort food, easy dinner, gluten-free, dairy-free

Find it online: https://breezybake.com/cozy-one-pot-fall-harvest-chicken-and-wild-rice-best-easy-recipe/