Creamy Chicken Wild Rice (Print version)

Tender chicken and wild rice come together in a creamy, one-pan dish with vegetables and herbs.

# What you'll need:

→ Proteins

01 - 4 boneless, skinless chicken thighs
02 - Salt and pepper, to taste
03 - 1/4 teaspoon paprika

→ Grains

04 - 1 cup uncooked wild rice blend
05 - 2 1/2 cups low-sodium chicken broth

→ Vegetables

06 - 1 medium yellow onion, diced
07 - 2 cloves garlic, minced
08 - 2 medium carrots, sliced
09 - 2 celery stalks, sliced
10 - 1 cup cremini or white mushrooms, sliced
11 - 1 cup frozen peas

→ Dairy & Cream

12 - 3/4 cup heavy cream
13 - 2 tablespoons unsalted butter
14 - 1/2 cup freshly grated Parmesan cheese

→ Herbs & Seasonings

15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary

# Directions:

01 - Preheat oven to 375°F.
02 - Pat chicken thighs dry and season both sides with salt, pepper, and paprika.
03 - Melt butter in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs 2 to 3 minutes per side until lightly golden, then transfer to a plate.
04 - Add onion, carrots, celery, and mushrooms to the same pan and cook for 5 minutes until softened. Stir in garlic, thyme, and rosemary, cooking for 1 additional minute.
05 - Stir in uncooked wild rice to coat with vegetables. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
06 - Nestle chicken thighs on top of the rice mixture. Cover tightly with lid or foil and place in the preheated oven.
07 - Bake covered for 35 minutes.
08 - Remove from oven and uncover. Stir in heavy cream, Parmesan, and frozen peas. Return to oven uncovered and bake for an additional 5 to 10 minutes until rice is tender and chicken is fully cooked.
09 - Let rest for 5 minutes before serving. Garnish optionally with extra Parmesan and fresh herbs.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is just one skillet and a cutting board.
  • The rice soaks up all the chicken drippings and turns into something way better than plain rice.
  • It reheats beautifully the next day, sometimes even better when the flavors have had time to settle.
02 -
  • Do not skip drying the chicken thighs, wet chicken will not sear and you lose all that flavor.
  • If your rice is still crunchy after thirty-five minutes, add a splash more broth and bake another five minutes covered.
  • Stir the cream in gently so you do not break up the chicken or turn the rice mushy.
03 -
  • Use a pan that can go from stovetop to oven without fuss, a cast iron skillet or enameled Dutch oven works perfectly.
  • If you want deeper flavor, swap half the broth for dry white wine and let it simmer down before adding the rest of the liquid.
  • Taste the sauce before serving and add a squeeze of lemon juice if it needs brightness, it wakes up all the other flavors.
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