Pin it I wasn't planning on making anything special that Tuesday night, but I had chicken thighs defrosting and a box of wild rice I kept meaning to use. The idea of cleaning multiple pots felt exhausting, so I tossed everything into one pan and slid it into the oven. When I pulled it out, the rice had soaked up all the creamy, savory flavors, and the chicken was so tender it practically fell apart. That accidental dinner became one I make on repeat.
The first time I made this for my family, my brother kept going back for seconds and asking what I did differently. I hadn't done anything fancy, just let the oven do the work while I caught up on emails. He said it tasted like something I'd spent hours on, which made me laugh because I'd barely lifted a finger after sliding the pan in. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken thighs: They stay juicier than breasts and soak up all the flavor from the rice and broth as everything bakes together.
- Wild rice blend: The mix of wild and long grain rice gives you a nutty, chewy texture that holds up beautifully in the creamy sauce.
- Low-sodium chicken broth: Using low-sodium lets you control the saltiness, especially once the Parmesan goes in at the end.
- Yellow onion: Diced onion melts into the rice and adds a sweet, savory base that ties all the vegetables together.
- Garlic: Two cloves minced and stirred in with the herbs create that warm, aromatic layer you smell the moment you open the oven.
- Carrots and celery: These classic aromatics add sweetness and a slight crunch, and they soften perfectly during the bake.
- Cremini or white mushrooms: Sliced mushrooms bring an earthy depth and soak up the butter and broth like little flavor sponges.
- Frozen peas: Stirred in at the end, they stay bright green and add a pop of color and sweetness without any extra work.
- Heavy cream: This is what makes the sauce silky and rich, coating every grain of rice in creamy goodness.
- Unsalted butter: Used to sear the chicken and sauté the vegetables, it builds a golden, flavorful foundation in the pan.
- Freshly grated Parmesan cheese: Stir it in right before the final bake and it melts into the cream, adding a salty, nutty finish.
- Dried thyme and rosemary: These herbs bring a cozy, herbaceous note that feels like fall in a skillet.
- Paprika: Just a pinch on the chicken adds warmth and a hint of color without any heat.
Instructions
- Preheat and prep the chicken:
- Set your oven to 375°F and pat the chicken thighs completely dry with paper towels, then season both sides with salt, pepper, and a light dusting of paprika. Dry chicken sears better and gets that golden color you want.
- Sear the chicken:
- Melt the butter in a large oven-safe skillet over medium-high heat and sear the chicken thighs for 2 to 3 minutes per side until they turn lightly golden. Transfer them to a plate and don't worry if they're not cooked through yet.
- Cook the vegetables:
- In the same pan with all those browned bits, add the onion, carrots, celery, and mushrooms, stirring them around for about 5 minutes until they soften and start to smell sweet. Toss in the garlic, thyme, and rosemary and cook for another minute until fragrant.
- Add the rice and broth:
- Stir the uncooked wild rice into the vegetables so it gets coated in all the butter and herbs, then pour in the chicken broth and bring everything to a simmer, scraping up any browned bits stuck to the bottom. Those bits are pure flavor.
- Nestle and bake:
- Place the seared chicken thighs on top of the rice mixture, cover the pan tightly with a lid or foil, and slide it into the oven for 35 minutes. The rice will steam and the chicken will finish cooking in that covered, humid environment.
- Stir in the cream and peas:
- Pull the pan out of the oven, uncover it carefully, and stir in the heavy cream, Parmesan, and frozen peas until everything is creamy and combined. Pop it back in the oven uncovered for another 5 to 10 minutes until the rice is tender and the sauce is thick and bubbly.
- Rest and serve:
- Let the pan sit for 5 minutes so the sauce settles and the chicken stays juicy when you cut into it. Garnish with extra Parmesan and fresh herbs if you have them on hand.
Pin it One rainy evening, I made this dish and we ate it straight from the pan at the kitchen table, passing around a bottle of wine and tearing into crusty bread. The windows fogged up from the oven heat, and nobody was in a hurry to leave. It wasn't a fancy dinner party, just comfort and conversation over a pan of creamy rice and chicken that tasted like home.
Substitutions and Swaps
If you prefer white meat, swap the thighs for chicken breasts and check for doneness a little earlier since they cook faster. I've also used half-and-half instead of heavy cream when I wanted something lighter, and it still turned out creamy and delicious. For a vegetarian version, skip the chicken, use vegetable broth, and add extra mushrooms or cubed butternut squash for substance.
Make-Ahead and Storage Tips
You can prep all the vegetables and season the chicken the night before, then just sear and assemble when you're ready to cook. Leftovers keep well in the fridge for up to three days and reheat beautifully in the microwave with a splash of broth to loosen the sauce. I've even frozen individual portions in airtight containers, and they thaw and reheat without losing that creamy texture.
Serving Suggestions
This dish is hearty enough to stand on its own, but I love serving it with a simple green salad dressed in lemon vinaigrette to cut through the richness. A crusty baguette or garlic bread is perfect for soaking up every last bit of that creamy sauce. If you're feeling fancy, pour a crisp Sauvignon Blanc or a buttery Chardonnay and call it a dinner party.
- Add a handful of chopped spinach or kale in the last few minutes of baking for extra greens and color.
- Sprinkle toasted almonds or pine nuts on top right before serving for a little crunch and nutty flavor.
- Swap the peas for green beans or asparagus if that's what you have in the freezer.
Pin it This recipe has become my go-to when I want something warm and satisfying without the fuss of multiple pots and pans. It's the kind of meal that makes a Tuesday night feel special, and I hope it does the same for you.
Recipe Questions & Answers
- → Can chicken breasts be used instead of thighs?
Yes, chicken breasts can be substituted, but adjust the cooking time to ensure they remain juicy and fully cooked.
- → Is it possible to add extra vegetables?
Absolutely, adding chopped spinach or kale in the last few minutes of baking enhances color and nutrition without altering cooking times much.
- → How do I ensure the wild rice cooks properly?
Use the specified amount of broth and cover tightly while baking to allow the rice to absorb moisture and become tender.
- → What can be used to lighten the creamy sauce?
Replace heavy cream with half-and-half for a lighter sauce that still provides creaminess without extra richness.
- → Are there any common allergens in this dish?
This dish contains dairy and celery; use certified gluten-free ingredients to maintain a gluten-free meal.