Creamy Chicken Wild Rice (Printable version)

One-pan dish combining tender chicken, wild rice, vegetables, and creamy sauce for an easy dinner.

# 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 sliced cremini or white mushrooms
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 - Set oven temperature to 375°F.
02 - Pat chicken thighs dry with paper towels; season both sides evenly with salt, pepper, and paprika.
03 - In a large oven-safe skillet or Dutch oven, melt butter over medium-high heat. Sear chicken thighs 2 to 3 minutes per side until lightly golden. Transfer chicken to a plate.
04 - Add diced onion, sliced carrots, celery, and mushrooms to the same pan. Sauté for 5 minutes until softened. Stir in minced garlic, dried thyme, and dried rosemary; cook 1 additional minute.
05 - Stir uncooked wild rice into the vegetable mixture to coat evenly. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan bottom.
06 - Nestle seared chicken thighs on top of the rice mixture. Cover pan with a tight-fitting lid or foil and transfer to the preheated oven.
07 - Bake for 35 minutes until rice begins to soften and chicken cooks through.
08 - Remove pan from oven, uncover, and stir in heavy cream, Parmesan cheese, and frozen peas. Return to oven uncovered and bake an additional 5 to 10 minutes until rice is tender and sauce is creamy.
09 - Allow the dish to rest for 5 minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is almost nonexistent and you can actually relax while it bakes.
  • The wild rice soaks up the creamy broth and gets nutty and tender without any babysitting on the stovetop.
  • It feels like a cozy restaurant meal but comes together with pantry staples and minimal prep work.
02 -
  • Don't skip patting the chicken dry before seasoning, or it won't sear properly and you'll miss out on all that golden, caramelized flavor.
  • Make sure your pan is truly oven-safe, including the handle, or you'll end up with a melted mess and a ruined dinner.
  • Stir the cream and Parmesan in gently at the end so the rice doesn't get mushy and the sauce stays silky instead of breaking.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded stuff, it melts smoother and tastes way better in the cream sauce.
  • Let the pan rest for a full 5 minutes after baking so the rice absorbs the last bit of liquid and the chicken stays moist when you serve it.
  • If the rice isn't quite tender after the initial bake, add a splash more broth and cover it for another 5 minutes in the oven.
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