Pan-Roasted Chicken with Minnesota Wild Rice Pilaf

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty pan-roasted chicken served alongside a nutty wild rice pilaf inspired by the Minnesota regional flavors. This American-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 American cuisine 480 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup wild rice
3 cups chicken broth
1/4 cup dried cranberries
1/4 cup sliced almonds
1 small, minced shallot
2 tbsp butter
1 tsp, chopped fresh thyme

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Instructions

Step 1: Pat dry 4 bone-in chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place chicken thighs skin-side down in the skillet and cook for 7-8 minutes until the skin is golden brown and crisp. Flip and cook for another 6-7 minutes until cooked through and juices run clear. Remove and keep warm.
Step 3: In a medium saucepan, melt 2 tbsp butter over medium heat. Add 1 small minced shallot and sauté for 2 minutes until translucent and fragrant.
Step 4: Add 1 cup wild rice to the shallots and toast for 2 minutes, stirring frequently until the rice is glossy.
Step 5: Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid absorbed.
Step 6: Stir in 1/4 cup dried cranberries, 1/4 cup sliced almonds, and 1 tsp chopped fresh thyme. Fluff the rice with a fork and serve alongside the pan-roasted chicken.