These Braised Chicken Thighs with Wild Rice and Grapes use boneless, skinless thighs for a healthy, quick and easy one pan meal that you are going to love!
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Braised Chicken Thighs with Wild Rice and Grapes
One pan meals are so great, aren't they? They are especially great when they are easy and delicious like this braised chicken thighs. Boneless, skinless chicken thighs are my new best friend! They cook up quickly and stay so moist!
What makes this one pan chicken dish even better is that it is filled with good for you ingredients! With chicken, grapes, heart healthy walnuts, fiber rich brown rice, and vitamin packed carrots.
As an extra bonus, it's pretty to look at! Perfect use for an Enameled Cast Iron Skillet!
I found this recipe in one of my favorite one pan cookbook. It was from One Pan, Two Plates. A cookbook that is filled with easy one pan meals for two!
I've tried a few other recipes from that book:
This Thyme Rubbed Salmon with Cauliflower "Risotto" is perfect for my low carb readers!
This Tilapia with New Potatoes, Peas and Pesto is perfect for Fish Friday!
Braised Chicken Thighs with Wild Rice and Grapes
Ingredients
- 4 boneless, skinless, chicken thighs
- 1 tablespoon olive oil
- 1 onion diced
- 1 carrot peeled and thinly sliced
- ½ cup wild and brown rice blend
- 1 tsp dried thyme
- 1 cup beef broth
- 1 cup seedless red grapes halved
- ½ cup walnuts chopped
- 2 tsp flat leaf parsley minced
Instructions
- Pat the chicken dry and season with salt and pepper.
- Over medium-high heat, heat a 12 inch skillet. When hot add the olive oil. Add the chicken and brown for about 4 minutes on one side, flip and brown for about 3 more minutes. Transfer the chicken to a plate.
- Add the onion, carrot, celery, rice, thyme, and ¼ tsp salt to the skillet. Saute about 3 minutes. Add the beef broth and using a wooden spoon, scrape up all the browned bits on the bottom of the pan.
- Reduce the heat to low, cover and simmer for about 25 minutes. Then add the chicken and any juices in the plate. Nestle the chicken pieces in. Cover and cook again for another 20 minutes. Test the rice, it might need another few minutes. Make sure the heat is very low.
- Stir in the grapes and walnuts. Taste and adjust the seasonings. Divide between two plates and sprinkle with the parsley to serve.
Nutrition
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Christian says
Your photos shows green grapes. Ingredients say red grapes?
Pam Greer says
I use whatever grapes I have on hand. Either one will work.
Ginger Wroot says
I actually like dark and moody, but these photos are great too! And I loooove braised dishes like this one, especially in the chilly months! Can't wait to try the unusual addition of the grapes too! --G
Pam Greer says
Thanks Ginger!
Miz Helen says
This is a delicious recipe that we will just love! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a good week and come back to see us real soon!
Miz Helen
Pam Greer says
Thank you!
Brooke says
Hi Pam! I stumbled upon your site and quickly realized you're my neighbor!! This recipe looks so good. You should come down and eat some with us sometime!
Pam Greer says
Where are you??
Marjie says
I could try that tonight! I even have red grapes! And everything else! How rarely does that happen?