Pin it I threw this together on a Wednesday night when the fridge was half-empty and I didn't want to deal with multiple pots. The chicken thighs were defrosted, the rice was in the pantry, and I figured I'd just see what happened. What came out of the oven an hour later was so good that my partner asked if I'd been hiding a secret recipe from him. I hadn't—I'd just let everything cook together and trusted the process.
The first time I made this for my mom, she kept asking what I'd added to make it taste so rich. The answer was nothing fancy—just butter, cream, and time. She ended up taking half the pan home with her, and I didn't mind because it meant I'd finally made something she wanted the recipe for. That felt like a small victory.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicier than breasts and won't dry out during the long bake, plus they add more flavor to the pan.
- Wild rice blend: The mix of wild and long-grain rice gives you different textures in every bite and holds up well to all the liquid.
- Low-sodium chicken broth: You need control over the salt level, especially once the Parmesan goes in at the end.
- Yellow onion: Diced small, it melts into the rice and adds a subtle sweetness that balances the cream.
- Garlic: Minced fresh, not jarred—it makes a difference when it hits the hot pan with the herbs.
- Carrots and celery: Classic aromatics that add color and a slight crunch even after baking.
- Mushrooms: Cremini have more flavor than white, and they soak up the broth like little sponges.
- Frozen peas: Stirred in at the end so they stay bright green and don't turn mushy.
- Heavy cream: This is what makes the sauce cling to the rice and turn golden under the final bake.
- Unsalted butter: For searing the chicken and building that first layer of flavor in the pan.
- Parmesan cheese: Freshly grated, not the stuff in the green can—it melts smoother and tastes sharper.
- Dried thyme, rosemary, and paprika: A small amount of each adds warmth without overpowering the dish.
Instructions
- Prep the chicken:
- Pat the thighs completely dry with paper towels, then season both sides with salt, pepper, and paprika. Dry skin means a better sear, even though these don't have skin—it's about getting that surface ready to brown.
- Sear the chicken:
- Melt butter in your oven-safe skillet over medium-high heat and sear the thighs for 2 to 3 minutes per side until they're lightly golden. Don't worry about cooking them through—they'll finish in the oven.
- Cook the vegetables:
- In the same pan, add onion, carrots, celery, and mushrooms, stirring occasionally for about 5 minutes until everything softens. Toss in the garlic, thyme, and rosemary, and cook for another minute until it smells like someone's kitchen you want to be invited into.
- Add the rice and broth:
- Stir the uncooked wild rice into the vegetables so it gets coated in all that butter and flavor. Pour in the chicken broth and bring it to a simmer, scraping up any browned bits stuck to the bottom—that's where the flavor lives.
- 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 a 375°F oven for 35 minutes. The steam does all the work here.
- Finish with cream:
- 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 5 to 10 minutes until the rice is tender and the sauce has thickened up.
- Rest and serve:
- Let it sit for 5 minutes before you dig in. This gives the sauce a chance to settle and makes it easier to scoop out clean portions.
Pin it I made this on a Sunday afternoon when a friend came over unannounced, and I didn't have time to panic. I just put the pan on the table with a serving spoon, and we ate straight from it while catching up. It felt less like dinner and more like the kind of easy meal that makes people stay longer than they planned. That's the best kind of recipe.
Swaps and Adjustments
If you only have chicken breasts, use them, but check for doneness earlier since they cook faster. Half-and-half works in place of heavy cream if you want something lighter, though the sauce won't be quite as luscious. You can toss in a handful of chopped spinach or kale in the last few minutes of baking for extra greens, and it'll wilt right into the rice without any extra effort.
What to Serve It With
This is a complete meal on its own, but a simple green salad with lemon vinaigrette or some crusty bread for soaking up the sauce makes it feel more like a dinner party. A crisp white wine like Sauvignon Blanc or a buttery Chardonnay works really well here, though I've also had it with sparkling water and been perfectly happy.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of broth or cream to loosen it back up, or microwave it in short bursts, stirring in between. The rice will soak up more liquid as it sits, so don't be surprised if it looks thicker the next day.
- If freezing, portion it out before adding the peas and cream, then stir those in when you reheat.
- Let it cool completely before covering to avoid condensation turning everything soggy.
- Reheat only what you'll eat—this doesn't love being warmed up more than once.
Pin it This is the kind of meal that makes you feel like you've got it together, even on nights when you really don't. It's forgiving, flexible, and always turns out comforting. I hope it becomes one of those recipes you reach for without thinking.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted for thighs. Adjust cooking time as breasts cook faster and may dry out if overcooked.
- → How do I make the dish gluten-free?
Use certified gluten-free chicken broth and Parmesan cheese to ensure the dish remains gluten-free.
- → What vegetables work best in this dish?
Onion, carrots, celery, mushrooms, and peas provide great flavor and texture, but leafy greens like spinach or kale can be added for extra nutrients.
- → Can I prepare this dish ahead of time?
Yes, assemble ingredients in the skillet and refrigerate before baking. Allow extra baking time if baking from cold.
- → What wine pairs well with this creamy chicken and wild rice?
A crisp Sauvignon Blanc or Chardonnay complements the richness and herbs in the dish nicely.
- → Is there a lighter alternative to heavy cream?
Half-and-half can be used for a lighter sauce, though it will be less rich and creamy.