Creamy Chicken Wild Rice (Printable)

Tender chicken, wild rice, and vegetables cooked in a rich, creamy sauce for a satisfying dinner.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken thighs, seasoned with salt and pepper

→ Grains

02 - 1 cup uncooked wild rice blend
03 - 2 1/2 cups low-sodium chicken broth

→ Vegetables

04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
06 - 2 medium carrots, sliced
07 - 2 celery stalks, sliced
08 - 1 cup cremini or white mushrooms, sliced
09 - 1 cup frozen peas

→ Dairy & Cream

10 - 3/4 cup heavy cream
11 - 2 tablespoons unsalted butter
12 - 1/2 cup freshly grated Parmesan cheese

→ Herbs & Seasonings

13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried rosemary
15 - 1/4 teaspoon paprika

# Directions:

01 - Set oven temperature to 375°F (190°C).
02 - Pat chicken thighs dry and season both sides with salt, pepper, and paprika.
03 - Melt butter in a large oven-safe skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until golden, then transfer to a plate.
04 - Add onion, carrots, celery, and mushrooms to the skillet; cook for 5 minutes until softened. Stir in garlic, thyme, and rosemary; cook an additional minute.
05 - Add uncooked wild rice to the vegetables and stir to coat. Pour in chicken broth and bring to a simmer, scraping up any browned bits.
06 - Place chicken thighs on top of the rice mixture. Cover with a tight-fitting lid or foil and transfer to the oven.
07 - Bake for 35 minutes, covered.
08 - Remove dish from oven, uncover, stir in heavy cream, Parmesan cheese, and peas. Bake uncovered for an additional 5 to 10 minutes until rice is tender and chicken is fully cooked.
09 - Allow to rest for 5 minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so you're not stuck washing a sink full of dishes afterward.
  • The wild rice soaks up all the chicken drippings and cream, turning into something way more interesting than plain rice.
  • It looks impressive enough for company but requires almost no actual skill.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip drying the chicken—wet meat won't brown, and you'll lose that first layer of flavor.
  • If your rice still has liquid pooling after the final bake, leave it uncovered in the oven for another few minutes or let it rest on the counter—it'll thicken as it cools.
  • Use an oven-safe skillet or Dutch oven, or you'll be transferring everything mid-recipe and regretting it.
03 -
  • Scrape up every bit of browned fond from the bottom of the pan when you add the broth—that's where the deep flavor comes from.
  • If you want crispier chicken skin, start with skin-on thighs and sear them skin-side down first, then remove the skin before baking if you prefer.
  • Taste the rice before you add the Parmesan and adjust the salt—you can always add more, but you can't take it back.
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