Creamy Chicken Wild Rice (Printable)

Tender chicken with wild rice and vegetables in a rich, creamy sauce for easy, flavorful meals.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken thighs
02 - Salt and black pepper, to taste
03 - 0.25 teaspoon paprika

→ Grains

04 - 1 cup uncooked wild rice blend
05 - 2.5 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 - 0.75 cup heavy cream
13 - 2 tablespoons unsalted butter
14 - 0.5 cup freshly grated Parmesan cheese

→ Herbs & Seasonings

15 - 0.5 teaspoon dried thyme
16 - 0.5 teaspoon dried rosemary

# How to Make It:

01 - Preheat oven to 375°F. Pat chicken thighs dry and season with salt, pepper, and paprika.
02 - Melt butter in a large oven-safe skillet over medium-high heat, then sear chicken thighs 2 to 3 minutes per side until golden. Remove and set aside.
03 - In the same skillet, sauté onion, carrots, celery, and mushrooms for five minutes until softened. Add garlic, thyme, and rosemary; cook for one additional minute.
04 - Stir in uncooked wild rice to coat, then pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
05 - Nestle chicken thighs atop the rice mixture, cover with a lid or foil, and bake in the preheated oven for 35 minutes.
06 - Remove lid, stir in heavy cream, Parmesan, and peas, then bake uncovered for 5 to 10 minutes until rice is tender and sauce is creamy.
07 - Let the dish rest for five minutes before serving. Garnish with extra Parmesan and herbs as preferred.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you're not juggling multiple pots or drowning in dishes afterward.
  • The wild rice soaks up all the creamy, savory flavors while the chicken stays juicy and fall-apart tender.
  • It feels fancy enough for guests but easy enough to make on a random weeknight when you're too tired to think.
02 -
  • Don't lift the lid during the first 35 minutes of baking, or the steam escapes and the rice won't cook evenly.
  • Make sure your skillet is truly oven-safe, I once used one with a plastic handle and learned that lesson the hard way.
  • If the rice still looks too liquidy after the first bake, just give it a few more minutes uncovered, every oven runs a little different.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and doesn't have that weird anti-caking coating.
  • If your rice blend includes very dark wild rice, expect it to stay a little chewy, that's normal and actually adds great texture.
  • Let the pan rest after baking, the sauce thickens as it cools and everything tastes more cohesive after a few minutes of sitting.
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