Pin it I threw this together on a Tuesday when I had twenty minutes before soccer pickup and a fridge full of odds and ends. The wild rice blend had been sitting in the pantry for months, and I figured if I could get everything into one pan, I might actually pull off dinner. An hour later, the kitchen smelled like butter and thyme, and my kids were scraping their plates clean.
My neighbor brought this over after my daughter was born, and I remember thinking it tasted like someone had actually put thought into feeding me. The cream made everything taste rich without being heavy, and the wild rice gave it a nutty chew that felt satisfying. I asked for the recipe a week later and have been making it ever since.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy even if you accidentally overbake them, which has saved me more than once.
- Wild rice blend: The blend cooks faster than pure wild rice and has a nice mix of textures that soak up the broth.
- Low-sodium chicken broth: You control the salt this way, especially since the Parmesan adds plenty at the end.
- Yellow onion: A medium one diced small disappears into the dish and sweetens everything as it cooks.
- Garlic: Two cloves minced fresh make a huge difference over the jarred stuff.
- Carrots and celery: Slice them thin so they cook through in the oven without turning mushy.
- Mushrooms: Cremini have more flavor than white, but either works if you slice them evenly.
- Frozen peas: Toss them in at the end so they stay bright green and just barely tender.
- Heavy cream: This is what makes the sauce cling to the rice and turn everything creamy without a roux.
- Unsalted butter: You need this to sear the chicken and build flavor in the pan before anything else goes in.
- Freshly grated Parmesan: The pre-grated kind does not melt the same way, trust me on this.
- Dried thyme, rosemary, and paprika: Just enough to make the chicken taste like you seasoned it on purpose.
Instructions
- Preheat and prep the chicken:
- Set your oven to 375 degrees and pat the chicken thighs completely dry with paper towels. Season both sides with salt, pepper, and a light dusting of paprika so the skin gets a little color when you sear it.
- Sear the chicken:
- Melt the butter in a large oven-safe skillet over medium-high heat until it stops foaming. Lay the chicken thighs in the pan and let them sear for two to three minutes per side until they turn golden and smell buttery.
- Cook the vegetables:
- Remove the chicken to a plate and add the onion, carrots, celery, and mushrooms to the same pan. Stir them around in the butter and chicken drippings for about five minutes until they soften and the onion turns translucent.
- Add garlic and herbs:
- Toss in the minced garlic, thyme, and rosemary, and cook for one more minute until the garlic smells toasty. Do not let it burn or it will taste bitter.
- Stir in the rice and broth:
- Pour the uncooked wild rice into the pan and stir it around to coat it with all the pan juices. Add the chicken broth and bring everything to a simmer, scraping up any browned bits stuck to the bottom.
- Nestle the chicken and bake:
- Lay the seared chicken thighs right on top of the rice mixture, cover the pan tightly with a lid or foil, and slide it into the oven. Bake for thirty-five minutes without peeking so the steam cooks the rice evenly.
- Finish with cream and peas:
- Pull the pan out, uncover it, and stir in the heavy cream, Parmesan, and frozen peas. Put it back in the oven uncovered for another five to ten minutes until the rice is tender and the sauce thickens up around the edges.
- Rest and serve:
- Let the pan sit for five minutes before serving so the sauce settles and the chicken stays juicy. Sprinkle extra Parmesan and fresh herbs on top if you have them around.
Pin it I made this the night before my son left for college, and we sat around the table longer than usual. No one said much, but everyone took seconds, and I caught him sneaking a third helping straight from the pan. Sometimes a dish just holds a moment, and this one always will for me.
Ingredient Swaps That Work
If you only have chicken breasts, use them but check for doneness earlier since they cook faster and can dry out. I have also swapped in half-and-half when I did not have heavy cream, and it still tasted rich enough. For a pop of color and extra nutrition, stir in a couple handfuls of chopped spinach or kale in the last five minutes of baking.
Make-Ahead and Storage Tips
You can sear the chicken and cook the vegetables a few hours ahead, then refrigerate everything until you are ready to add the rice and bake. Leftovers keep in the fridge for up to three days and reheat beautifully in the microwave or a low oven. The rice soaks up more liquid as it sits, so add a splash of broth or cream when you reheat if it looks dry.
Pairing and Serving Suggestions
This dish is rich enough to stand on its own, but a simple green salad with lemon vinaigrette cuts through the cream nicely. A crisp Sauvignon Blanc or a buttery Chardonnay pairs really well if you are pouring wine. If you want to stretch it for more people, serve it with crusty bread to soak up the sauce.
- Make sure your skillet is truly oven-safe, I melted a plastic handle once and learned that lesson the hard way.
- Grate the Parmesan yourself, the pre-shredded stuff has anti-caking agents that make the sauce grainy.
- Let the pan rest after baking, the sauce thickens as it cools and everything tastes better when it is not molten hot.
Pin it This recipe has become my go-to when I want something that feels like a hug without spending the whole evening in the kitchen. It is the kind of dish that makes people lean back in their chairs and sigh, and that is always worth the hour it takes.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted but may require a shorter cooking time to avoid drying out.
- → Is this dish gluten-free?
Yes, use certified gluten-free broth and cheese to keep it gluten-free.
- → Can I add other vegetables to this dish?
Definitely, chopped spinach or kale added in the last few minutes works well for extra greens.
- → What's the best way to achieve a creamy sauce here?
Stirring in heavy cream and freshly grated Parmesan after baking enhances richness and smoothness.
- → What kind of pan works best for this cooking method?
A large oven-safe skillet or Dutch oven allows both searing and baking in one vessel, ensuring even cooking.
- → Can I lighten up the dish?
Using half-and-half instead of heavy cream will reduce richness while maintaining creaminess.