Name: Chicken and Wild Rice with Roasted Sweet Potatoes and Mushrooms
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups water; 1 cup uncooked wild rice; 1 pound sweet potatoes, peeled and chopped into 1-inch dice (about 2 medium); 2 tablespoons olive oil; Salt and pepper, to taste; 2 tablespoons fresh thyme leaves; 1.5 pounds boneless, skinless chicken thighs; 1 teaspoon smoked paprika; 1 teaspoon Italian seasoning; 1 tablespoon fresh thyme leaves; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil (for chicken); 1 tablespoon olive oil (for mushrooms); 3 ounces portobello mushroom, sliced; 5 cloves garlic, minced; 1 cup chicken stock; 4 tablespoons butter

Why You’ll Love This Recipe

I like this recipe because it layers flavors beautifully. The nutty wild rice pairs so well with the sweetness of roasted potatoes, while the chicken is seasoned with smoked paprika and thyme for a warm, savory bite. I also love how flexible it is I can make it for a weeknight dinner or dress it up for guests. It’s a complete meal in one dish, and the leftovers taste just as good the next day.

Ingredients

Wild rice
3 cups water
1 cup wild rice uncooked

Sweet potatoes
1 pound sweet potatoes peeled and chopped into 1-inch dice (about 2 medium sweet potatoes)
2 tablespoons olive oil
salt and pepper
2 tablespoons fresh thyme no sprigs, just leaves

Chicken
1.5 lb chicken thighs skinless, boneless
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 tablespoon fresh thyme no sprigs, just leaves
salt and freshly ground black pepper to taste
2 tablespoons olive oil

Other ingredients
1 tablespoon olive oil
3 oz portobello mushroom (1 large)
5 cloves garlic minced
1 cup chicken stock
4 tablespoons butter

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by cooking the wild rice: I bring 3 cups of water to a boil, add the rice, reduce the heat, cover, and simmer until tender, usually 40–45 minutes.
While the rice cooks, I roast the sweet potatoes. I toss them with olive oil, thyme leaves, salt, and pepper, then spread them on a baking sheet and roast at 400°F for about 25–30 minutes until golden and caramelized.
For the chicken, I season the thighs with smoked paprika, Italian seasoning, thyme, salt, and pepper.
In a skillet, I heat olive oil over medium-high heat, then sear the chicken on both sides until golden brown and cooked through, about 6–7 minutes per side. I remove and set aside.
In the same skillet, I add olive oil and sauté the mushrooms until tender. I stir in the garlic and cook just until fragrant.
I pour in the chicken stock, scraping up any browned bits, then stir in the butter until melted and smooth.
I slice the chicken and combine it with the wild rice, roasted sweet potatoes, and mushrooms. I toss gently to coat everything with the buttery sauce.
I serve warm, making sure every plate gets a mix of rice, chicken, potatoes, and mushrooms.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 20 minutes to prepare and about 45 minutes to cook, so I plan for around 1 hour and 5 minutes total.

Variations

Sometimes I swap chicken thighs for chicken breasts when I want a leaner option. I also like adding kale or spinach at the end for extra greens. If I want more richness, I stir in a splash of cream with the chicken stock. For a smoky twist, I roast the sweet potatoes with a pinch of chili powder or cumin.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of chicken stock or water to keep the rice moist. If reheating in the microwave, I cover it to help retain moisture.

FAQs

Can I use a wild rice blend instead of pure wild rice?

Yes, I can use a blend, but cooking times may vary since blends usually cook faster.

Can I roast the sweet potatoes ahead of time?

Yes, I often roast them in advance and reheat them before mixing with the rest of the dish.

Can I make this dish vegetarian?

Yes, I can leave out the chicken and use vegetable stock instead of chicken stock for a hearty vegetarian meal.

What other mushrooms work well in this recipe?

I like using cremini or shiitake mushrooms when I don’t have portobello on hand.

How do I know when the chicken is done?

I check with a meat thermometer to make sure it reaches 165°F internally.

Can I use dried thyme instead of fresh?

Yes, I can use dried thyme, but I reduce the amount to about one-third since dried herbs are stronger.

What sides go well with this dish?

I usually don’t need much since it’s a complete meal, but a simple green salad pairs nicely.

Can I make this in one pot?

Yes, I can cook the chicken, mushrooms, and sauce in one skillet, then stir in the rice and sweet potatoes at the end.

Can I freeze leftovers?

Yes, I can freeze portions for up to 2 months, though the sweet potatoes may soften a bit upon reheating.

Can I substitute quinoa or brown rice for wild rice?

Yes, both work well, but I adjust the cooking time according to the grain I use.

Conclusion

I love making Chicken and Wild Rice with Roasted Sweet Potatoes and Mushrooms because it’s hearty, flavorful, and nourishing all at once. The combination of textures from tender chicken to nutty rice and caramelized vegetables makes every bite satisfying. It’s a recipe I turn to when I want something comforting but still wholesome.