Discover the ultimate comfort food with this incredibly easy Baked Chicken Stuffed with Wild Rice. A perfect three-ingredient recipe that elevates any meal to a comforting Sunday supper, delivering amazing flavor with minimal effort.

Golden brown whole baked chicken stuffed with wild rice, served on a white platter.

Contents

Baked Chicken and Wild Rice: Your Effortless Sunday Supper Any Day

When my husband is asked about his dinner preferences, the answer often revolves around a few cherished classics: this delightful Baked Chicken and Wild Rice, along with Porcupine Meatballs, and my Stuffed Pepper Meatloaf. After three decades together, I suppose a certain level of predictability is to be expected! And honestly, who can complain when his top choices are not only some of my personal favorites but also incredibly simple to prepare and consistently deliver that heartwarming, comforting feeling?

I vividly recall the very first time I prepared this particular recipe. It was a relaxed Sunday afternoon, well over a decade ago. I had a whole chicken thawed and was contemplating dinner ideas. A packet of long grain and wild rice caught my eye, sparking a moment of culinary inspiration. “What if I stuffed the chicken with this rice,” I mused, “and prepared the outside similarly to how I roast my turkey and make stuffing for Thanksgiving?” The experiment proved to be a resounding success! My family absolutely adored it, and their enthusiastic reaction confirmed I had stumbled upon a new household staple.

That evening, I mentally congratulated myself and made a firm mental note: add this “Baked Chicken and Wild Rice” to our regular meal rotation. The reason was simple: it was just so incredibly easy! This truly is a “fix it and forget it” kind of meal, perfect for busy schedules yet impressive enough for special occasions. It delivers maximum flavor with minimum fuss, a win-win in any kitchen.

This post was inspired by true events in my kitchen and then sponsored by Paisley Farm Foods. My opinions and love of their simply delicious products are all my own.

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Perfectly roasted chicken with crispy skin, sliced and served with wild rice stuffing.

Mastering the Art of Three-Ingredient Meals: Baked Chicken & Wild Rice

It’s a common misconception that quick, simple meals, especially those using only a handful of ingredients, inherently taste like they were rushed. However, this Baked Chicken and Wild Rice recipe defies that notion entirely. It’s a remarkable dish that tastes as though you’ve dedicated an entire day to its creation, when in reality, the preparation takes a mere five minutes. After that, it’s a matter of popping it into the oven and largely forgetting about it, with the occasional basting to ensure that golden, crispy skin.

Once this magnificent bird emerges from the oven, your meal is practically complete. You have a succulent protein and a flavorful starch all in one dish. The only missing component, for those of us raised with the classic dinner plate philosophy (meat, starch, and a vegetable), is that healthy green side. In the past, we’d quickly microwave some frozen or canned vegetables while the chicken was being carved. But then, I discovered an even easier shortcut – one that makes this already simple meal almost unbelievably effortless!

It might be hard to believe that this meal could get any simpler, but it absolutely can, especially when you introduce a jar of Paisley Farm Five Bean Salad into the mix. This isn’t just a side dish; it’s a revelation for convenience and flavor, perfectly complementing the richness of the baked chicken. It’s the secret weapon for an entirely stress-free, delicious, and balanced meal.

Paisley Farm Five Bean Salad: The Ultimate Easy & Nutritious Side Dish

For years, I’ve enthusiastically shared countless ways to integrate Paisley Farm Five Bean Salad and Four Bean Salads into various recipes. This isn’t just a convenient shortcut; it’s a fast, delicious, and incredibly nutritious addition to any meal. This vibrant salad is packed with a hearty blend of Garbanzo, Wax, Green, Kidney, and Pinto Beans, all complemented by the crisp flavors of onions and red peppers. It’s a complete and wholesome side straight from the jar.

With their perfectly sweet pickled taste, these bean salads are ready to serve directly from the jar, making them an ideal quick side dish for virtually any meal. But their versatility extends far beyond simple accompaniment. They are absolutely fantastic when incorporated as an ingredient in more complex dishes, like my savory Five Bean Chicken Chili or spiced up to create a zesty Mexican Bean Salad! Their unique flavor profile and robust texture add depth and nutrition to a wide range of culinary creations.

Paisley Farm bean salads are celebrated for being low in calories, healthy, gluten-free, and crafted with all-natural ingredients, proudly made in Willoughby, Ohio, USA. With a rich heritage in vegetable pickling dating back to 1945, Paisley Farm brings decades of expertise to your table. I encourage you to visit their official website to explore their full range of fantastic products and discover how you can bring these delicious, convenient items into your own kitchen. While you’re there, be sure to browse through their extensive collection of tasty recipes and follow them on their social media accounts for a continuous stream of culinary inspiration throughout the year.

Close-up of baked chicken and wild rice, showing the golden crispy skin and fluffy rice.

The Simple Ingredients for Chicken with Wild Rice Stuffing

The beauty of this roasted chicken with wild rice lies in its minimalist approach to ingredients. You only need a few high-quality components to create a truly memorable meal. For this recipe, you will require: a whole chicken, ideally weighing between 3 and 5 pounds, a couple of packages of Long Grain and Wild Ready Rice (Uncle Ben’s is a great choice for convenience), a stick of butter, and some basic salt and pepper. That’s truly it – just three core ingredients, plus your essential seasonings, to unlock a world of flavor and comfort.

The choice of a 3-5 pound chicken is ideal as it cooks evenly and the cavity is perfectly sized to hold a generous amount of stuffing. The “ready rice” saves a significant amount of preparation time, making this meal genuinely quick to assemble. Using real butter contributes to that rich, golden, crispy skin and juicy meat, while salt and pepper are fundamental for enhancing all the natural flavors.

Step-by-Step: Crafting an Easy Baked Whole Chicken with Wild Rice Stuffing

Creating this delicious baked chicken is remarkably straightforward. Follow these simple steps for a perfect, comforting meal:

First, begin by preheating your oven to 375 degrees F (190 degrees C) and lightly spray the inside of your roasting pan with non-stick cooking spray. This ensures easy cleanup and prevents sticking.

Next, rinse your whole chicken thoroughly, both inside and out, with cool water. Pat it completely dry with paper towels before carefully placing it in the prepared roasting pan. This crucial step helps achieve a wonderfully crispy skin.

While the chicken rests, prepare your wild rice stuffing. Heat the ready-rice packets in the microwave for 90 seconds. Although the rice is already cooked, this quick warm-up helps to loosen the grains, making it much easier to stuff into the chicken cavity evenly.

Now, brush the chicken generously with melted butter, ensuring both the inside and outside are coated. This not only imparts a rich flavor but also contributes to that coveted golden-brown, crispy skin. As a little shortcut, sometimes I even use spray butter for extra convenience!

Proceed to stuff the cavity of the chicken with the warmed wild rice. Don’t be shy – I personally love a generous amount of rice, so it’s perfectly fine if some spills out a bit. Once stuffed, season the entire exterior of the chicken liberally with salt and pepper.

Place the chicken in the oven and bake it, ensuring to baste it every so often to keep the skin moist and promote even browning. A full printable recipe with precise timings can be found at the bottom of this post, guiding you to a perfectly cooked chicken every time.

Essential Cooking Notes for Perfect Baked Chicken & Wild Rice: Achieving the perfect roasted chicken is simpler than you think with a few key tips. Remember, the cooking time and the ideal amount of rice for stuffing will naturally vary based on the size of your whole chicken, so always plan accordingly. Generally, a 3-5 pound chicken will yield beautifully juicy and tender meat with a wonderfully crispy skin, a consistent outcome with this recipe.

For an extra layer of flavor and texture, I often incorporate mushrooms into the wild rice before stuffing the chicken. If you’ve been following my culinary journey for a while, you’ve likely noticed my fondness for adding mushrooms to many of my recipes, and this baked chicken is no exception. They bring an earthy depth that complements the chicken and rice perfectly. Consider sautéing them lightly before mixing with the warmed rice for an even richer taste.

To enhance the chicken’s exterior, consider rubbing it with a blend of your favorite herbs like rosemary, thyme, or paprika along with the salt and pepper. This creates a fragrant crust and adds another dimension of flavor. Don’t forget to tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking and a compact presentation.

Loved this Recipe? Don’t Forget to Pin It!

Can’t wait to try this incredibly easy and delicious Baked Chicken and Wild Rice recipe? Make sure you don’t lose track of it! Pin it to your favorite Pinterest recipe board now so you can easily find it whenever you’re ready to create this comforting Sunday supper!

Understanding Safe Internal Temperatures for Stuffed Whole Chicken

Ensuring poultry is cooked to a safe internal temperature is paramount for food safety. Several factors influence the target temperature for chicken, including whether it’s whole or in pieces, if it’s stuffed, and whether you’re measuring dark meat or white meat. Accurate temperature readings are crucial, which is why a good quality thermometer is an indispensable tool in any kitchen. Precision is key when it comes to meat safety.

For boneless chicken breasts, the safe internal temperature is 165 degrees F (74 degrees C). Dark meat, such as chicken thighs, benefits from cooking slightly longer, typically reaching around 175 degrees F (79 degrees C) for optimal tenderness and flavor. When roasting a whole chicken, especially one that is stuffed, cooking times will be significantly longer compared to cooking individual chicken pieces. The stuffing itself must also reach a minimum internal temperature of 165 degrees F (74 degrees C) to be safe for consumption, as it cooks more slowly within the chicken’s cavity. Always insert your meat thermometer into the thickest part of the thigh and the center of the stuffing, avoiding bones, to get the most accurate reading. Allow the chicken to rest for 10-15 minutes after removing it from the oven before carving; this allows the juices to redistribute, resulting in a more succulent bird.

Hot Taco Five Bean Dip in a baking dish, garnished with tomatoes and green onions.

Explore More Delicious Ways to Savor Paisley Farm Bean Salads

I’ve had the wonderful opportunity to collaborate with Paisley Farm for several years now, and through this partnership, I’ve developed a collection of truly amazing recipes utilizing their diverse range of products. Beyond being a fantastic side dish, Paisley Farm’s pickled vegetables can transform your cooking!

Here are some of my favorite recipes that creatively incorporate their delicious bean salads and other pickled delights:

Hot Taco Bean Dip (pictured above): A creamy, cheesy, and spicy dip featuring their incredible Five Bean Salad, perfect for gatherings.
Five Bean Ground Beef & Noodle Skillet Meal: A hearty and convenient one-pan casserole, enriched by the robust flavor of bean salad.
Mexican Four Bean Salad: A vibrant, zesty salad that brings a fiesta of flavors to your table with Paisley Farm’s Four Bean Salad.
Five Bean Chicken Chili: A comforting and protein-packed chili that gets an extra boost from a blend of five different beans.

Recipes that Use Paisley Farm Pickled Brussels Sprouts:

Bacon Wrapped Hot Brussels Sprouts: A delectable appetizer combining salty bacon with tangy pickled Brussels sprouts.
Brussels Sprouts Gratin: A cheesy, comforting side dish elevated by the unique flavor of pickled Brussels sprouts.
Cheesy Brussels Sprouts Dip: An unexpected yet irresistible dip, perfect for parties and game nights.

Recipes that Use Paisley Farm Mushrooms:

Spicy Tater Tot Casserole with Sausage & Mushrooms: A savory casserole with a kick, enhanced by Paisley Farm’s delicious mushrooms.
Chicken Mushroom & Wild Rice Soup: A hearty and flavorful soup, perfect for a cozy evening, featuring tender chicken and earthy mushrooms.

Recipes that Use Paisley Farm Beets:

Pickled Beet Salad with Pears, Walnuts & Goat Cheese: A sophisticated salad balancing sweet, tangy, and savory notes.
Chocolate Beet Cake: A surprisingly moist and rich dessert, showcasing the versatility of pickled beets.

Recipes that Use Paisley Farm Cauliflower:

Mediterranean Inspired Cheese Board with Cauliflower Hummus: A fresh and vibrant appetizer spread, featuring a unique cauliflower hummus.

Recipe with the BRAND NEW Sliced Apples with Cinnamon:

Homemade Apple Bar Recipe: A delightful dessert or snack, made effortless with Paisley Farm’s new cinnamon-spiced sliced apples.

See ALL of my Paisley Farm Recipes Here

Let’s make this Easy Baked Chicken and Wild Rice Stuffing!

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Baked Chicken & Wild Rice on a white serving platter

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Print Recipe

Easy Baked Chicken with Wild Rice Stuffing

This Baked Chicken Stuffed with Wild Rice feels like you are enjoying a comforting Sunday Supper anytime. It’s so easy to make, with only 3 ingredients, it bakes perfectly and tastes amazing!

Prep Time: 5 mins

Cook Time: 2 hrs

Total Time: 2 hrs 5 mins

Course: Chicken

Cuisine: American

Keyword: baked chicen with wild rice, baked chicken and wild rice, best, easy, Easy Baked Chicken with Wild Rice Stuffing, Paisley Farm Five Bean Salad, rice stuffed whole chicken recipe, simple, sunday supper ideas, whole baked chicken with wild rice, whole chicken stuffed with wild rice

Servings: 6-8

Calories: 255 kcal

Author: Michaela Kenkel

Equipment

Paisley Farm Five Bean Salad, 24 oz (Pack of 6)
UNCLE BEN’S Ready Rice: Long Grain & Wild with Herbs & Seasonings
12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
Norpro Deluxe Stainless Steel Baster with Injector and Cleaning Brush
Thermapen Mk4 Instant-read Thermometer
Granite Ware Covered Oval Roaster, 13 inches, Black

Ingredients

1 whole chicken 3-5 pounds in weight
2-3 packages of Uncle Ben’s Long Grain and Wild Ready Rice Packets (depending on the size of your chicken)
1/4 cup butter (melted)
Salt & Pepper

Instructions

Preheat your oven to 375 degrees F. Spray the inside of your roasting pan with non-stick cooking spray, set aside.
Rinse chicken in cool water inside and out, and pat it dry with paper towels place the chicken in the roasting pan.
Heat the rice packets in the microwave for 90 seconds. The rice is already cooked, but this helps loosen it up a bit and makes it easier to stuff the chicken.
Brush the chicken inside and out with the melted butter.
Stuff the cavity of the chicken with the rice. I like plenty of rice in mine so I typically will have some spilling out.
Bake covered for about one hour, baste, cover again for 30 minutes, baste again. Leave the lid off until the chicken reaches 165 degrees F in the breast and 175 degrees in the thigh. (For a 5 pound chicken, it typically takes about 2 hours total in the oven.) Over the next 30 minutes, baste the chicken a couple of times to get the skin nice and crispy and golden brown.
Remove chicken when the skin is golden brown and the internal temperature is safe. Remove the rice, and carve the chicken. Serve.

Notes

* Cooking times and amount of rice for stuffing will vary depending on the size of your chicken, so plan accordingly.

Nutrition

This recipe was originally posted on October 26, 2011. It has been thoroughly updated to improve user experience, enhance clarity, clean the content, and to showcase how effortlessly it can be made and enjoyed with Paisley Farm’s Five Bean Salad. This refreshed version was re-shared on December 18th, 2020.

My absolute favorite meat thermometer! The Thermapen Mk4 is truly in a league of its own for accuracy and speed, making it the only one I trust. It’s not just for meats either – I find it indispensable for achieving perfect results when making candy and other temperature-sensitive culinary creations!