Creamy Chicken Wild Rice (Printable version)

Tender chicken and wild rice in a creamy sauce with vegetables for an easy, comforting dinner.

# Needed ingredients:

→ Proteins

01 - 4 boneless, skinless chicken thighs, seasoned with salt, pepper, and 0.25 tsp paprika

→ 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 sliced cremini or white mushrooms
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

# How to make it:

01 - Set the oven temperature to 375°F and allow it to fully preheat.
02 - Pat chicken thighs dry and season with salt, pepper, and paprika evenly on both sides.
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 golden. Remove chicken and set aside.
04 - Add diced onion, sliced carrots, celery, and mushrooms to the pan. Cook for 5 minutes until softened, then stir in minced garlic, thyme, and rosemary, cooking for one additional minute.
05 - Incorporate wild rice into the vegetable mixture, coating it thoroughly. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
06 - Nestle seared chicken thighs atop the rice. Cover tightly with lid or foil and transfer to oven. Bake for 35 minutes.
07 - Remove covering and stir in heavy cream, Parmesan cheese, and frozen peas. Return to oven uncovered and bake for an additional 5 to 10 minutes until rice is tender, chicken is fully cooked, and sauce is creamy.
08 - Allow to rest for 5 minutes before serving. Optionally garnish with additional Parmesan or fresh herbs.

# Expert Suggestions:

01 -
  • Only one pan to clean, even though it tastes like you spent hours layering flavors.
  • The wild rice soaks up the broth and cream, turning each bite into something rich and satisfying without being heavy.
  • It's forgiving—if the chicken sits in the oven a few extra minutes or you add more vegetables, it still turns out beautifully.
02 -
  • Don't skip patting the chicken dry—wet skin won't brown, and you'll miss out on all that flavor from the sear.
  • Use an oven-safe pan with a tight lid or foil cover, or the liquid will evaporate too fast and the rice won't cook evenly.
  • Stir the cream and Parmesan in gently at the end so the rice doesn't break apart and turn mushy.
03 -
  • Sear the chicken in batches if your pan is crowded—good browning is worth the extra minute.
  • Taste the sauce before the final bake and adjust the salt, since Parmesan adds more as it melts in.
  • Let the dish rest after baking so the sauce thickens and clings to the rice instead of pooling at the bottom.
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