Save I threw this together on a Tuesday when the fridge was half-empty and I didn't want to run to the store. What started as a pantry gamble turned into something my family asks for by name now. The chicken gets unbelievably tender nestled into the rice, and everything cooks in one pan, which means less cleanup and more time to sit down and actually eat together.
The first time I made this, my daughter wandered into the kitchen halfway through and said it smelled like her grandmother's house. I'd never made it before, but somehow the thyme and butter and slow simmer brought back something she didn't even know she remembered. We ate it straight from the pan that night, and I didn't bother plating it properly.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicier than breasts and won't dry out during the bake, plus they add more flavor to the rice as they cook.
- Wild rice blend: Use a blend that includes wild and long grain rice for texture, it should say 35 to 45 minutes on the package or it won't cook through in time.
- Low-sodium chicken broth: You're going to reduce this down, so low-sodium keeps it from getting too salty, and it lets you control the seasoning yourself.
- Yellow onion, garlic, carrots, celery: This is your aromatic base, don't skip the celery because it adds a subtle sweetness that balances the cream.
- Cremini or white mushrooms: Cremini have more flavor, but white mushrooms work just fine if that's what you have on hand.
- Frozen peas: Stirred in at the end so they stay bright green and sweet, no need to thaw them first.
- Heavy cream and Parmesan: This is what makes the sauce rich and cling to every grain of rice, freshly grated Parmesan melts better than the pre-shredded stuff.
- Butter: Used to sear the chicken and build flavor in the pan, unsalted gives you more control over the salt level.
- Dried thyme, rosemary, and paprika: These bring warmth and a little earthiness, paprika adds color and a hint of smokiness to the chicken.
Instructions
- Prep and season the chicken:
- Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt, pepper, and paprika. Dry skin means a better sear, even though these are skinless, drying them helps them brown instead of steam.
- Sear the chicken:
- Melt butter in a large oven-safe skillet over medium-high heat, then sear the chicken for 2 to 3 minutes per side until golden. You're not cooking them through, just building flavor and color, then set them aside on a plate.
- Cook the vegetables:
- In the same pan, add onion, carrots, celery, and mushrooms, and cook for about 5 minutes until they start to soften and the onions turn translucent. Stir in garlic, thyme, and rosemary, and cook for another minute until it smells amazing.
- Toast the rice and add broth:
- Stir the uncooked wild rice into the vegetables and let it toast for a minute, then pour in the chicken broth and bring everything to a simmer, scraping up all the browned bits stuck to the bottom. Those bits are pure flavor and they'll melt right into the rice.
- Nestle and bake:
- Place the seared chicken thighs on top of the rice mixture, cover the pan tightly with a lid or foil, and transfer it to a 375°F oven. Bake for 35 minutes without peeking, the steam is what cooks the rice evenly.
- Finish with cream and peas:
- Remove the pan from the oven, 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, the chicken is cooked through, and the sauce is thick and creamy.
- Rest and serve:
- Let the whole thing rest for 5 minutes before serving so the sauce settles and the flavors come together. Garnish with extra Parmesan and fresh herbs if you have them, but it's delicious either way.
Save One night I made this for a friend who'd just had a baby, and she texted me two days later asking for the recipe because her husband kept talking about it. It's the kind of dish that feels like a hug, warm and filling and satisfying without being fussy. I love that it doesn't need a side dish or a salad to feel complete, it's all right there in one beautiful, bubbling pan.
Substitutions and Variations
If you prefer chicken breasts, go ahead and use them, but check for doneness a little earlier since they cook faster than thighs. You can also swap the wild rice blend for regular long grain rice, but cut the broth to 2 cups and reduce the bake time to about 25 minutes. For a lighter version, use half-and-half instead of heavy cream, it won't be quite as rich but it's still creamy and delicious.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to settle. Reheat gently in a covered skillet over low heat with a splash of broth or water to loosen the sauce, or microwave individual portions with a damp paper towel on top to keep the chicken from drying out. I wouldn't recommend freezing this one because the cream and rice don't thaw as nicely, but it's never lasted long enough in my house to find out for sure.
What to Serve Alongside
This is a complete meal on its own, but if you want to round it out, a simple green salad with lemon vinaigrette or some crusty bread for soaking up the sauce works beautifully. I've also served it with roasted green beans or a handful of arugula tossed on top right before serving for a peppery contrast. A crisp white wine like Sauvignon Blanc or a buttery Chardonnay pairs really well if you're in the mood for that.
- Toss in a handful of chopped spinach or kale during the last 5 minutes for extra greens and color.
- If you like a little heat, add a pinch of red pepper flakes when you stir in the garlic.
- Fresh parsley or thyme on top at the end makes it look (and taste) like you tried way harder than you actually did.
Save This is the recipe I make when I want something cozy and reliable, the kind of dinner that doesn't ask much of you but gives back so much more. I hope it finds a spot in your regular rotation like it has in mine.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted. Adjust baking time accordingly, as breasts may cook faster than thighs.
- → What type of rice works best in this dish?
Wild rice blend is recommended for its nutty flavor and texture, complementing the creamy sauce and chicken.
- → Is it possible to add extra vegetables?
Absolutely. Adding spinach or kale towards the end of cooking adds freshness and color without overpowering the flavors.
- → How can I make this lighter?
Substitute heavy cream with half-and-half to reduce richness while maintaining creaminess.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or Chardonnay complement the creamy and savory components nicely.