Pan-Seared Chicken Thighs with Minnesota Wild Rice Pilaf

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

Juicy pan-seared chicken thighs served over a nutty Minnesota wild rice pilaf, highlighting regional grains and simple flavors. This American-inspired chicken recipe, ready in about 65 minutes, pairs bone-in, skin-on chicken thighs, wild rice blend, chicken broth 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 1 cup wild rice blend
• 2 1/2 cups chicken broth
• 1 medium, finely diced yellow onion
• 1, finely diced celery stalk
• 1 medium, finely diced carrot
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp, chopped fresh thyme
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Rinse 1 cup wild rice blend under cold water until clear, then combine it with 2 1/2 cups chicken broth, 1/2 tsp salt, and 1 tsp chopped fresh thyme in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for 40-45 minutes until the rice is tender and liquid is absorbed.
2. Step 2: While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place chicken skin-side down in the skillet and sear for 6-7 minutes until the skin is golden and crisp.
3. Step 3: Flip the chicken thighs and cook for an additional 6 minutes until internal temperature reaches 165°F. Remove chicken and rest on a plate.
4. Step 4: In the same skillet, reduce heat to medium and add 1 tbsp olive oil plus 2 tbsp unsalted butter. Add 1 medium finely diced yellow onion, 1 finely diced celery stalk, and 1 finely diced carrot. Sauté for 6-7 minutes until vegetables are softened and fragrant.
5. Step 5: Fluff the cooked wild rice with a fork and stir it into the sautéed vegetables in the skillet, adjusting seasoning with 1/2 tsp salt and 1/4 tsp black pepper as needed.
6. Step 6: Serve the seared chicken thighs over a bed of the wild rice pilaf while hot.