Save to Pinterest I threw this together on a rainy Tuesday when I had half a bag of wild rice and chicken thighs that needed using. The kitchen smelled like butter and thyme within minutes, and by the time it came out of the oven, my neighbor had texted asking what I was cooking. It's the kind of meal that looks like you planned it, but really just happened because you were hungry and practical.
I made this for my sister when she came over after a long shift at work. She sat at the counter with a glass of wine while I pulled it from the oven, and she said it tasted like comfort in a bowl. We ate straight from the pan with oversized spoons, and she took the leftovers home in a container I never got back.
Ingredients
- Boneless, skinless chicken thighs: They stay juicier than breasts and add richness to the sauce as they cook, plus they are nearly impossible to dry out.
- Wild rice blend: The nuttiness of wild rice makes this feel heartier than white rice ever could, and it holds up to long cooking without turning mushy.
- Low-sodium chicken broth: You control the salt this way, and the rice absorbs every bit of flavor without becoming too salty.
- Yellow onion: Diced small, it melts into the dish and adds sweetness that balances the cream.
- Garlic: Minced fresh is best because jarred garlic never quite delivers that punch you want.
- Carrots and celery: They add color and a subtle vegetal sweetness that makes the dish feel complete.
- Mushrooms: Cremini have more flavor than white, but either works and they soak up the buttery pan drippings like little sponges.
- Frozen peas: Stirred in at the end, they stay bright green and add a pop of sweetness.
- Heavy cream: This is what makes the sauce luxurious and cling to every grain of rice.
- Unsalted butter: Used for searing the chicken, it leaves behind golden bits that flavor the whole dish.
- Parmesan cheese: Freshly grated melts right in and adds a salty, umami depth that powdered cheese cannot match.
- Dried thyme and rosemary: These herbs smell like a cozy kitchen and pair perfectly with chicken and rice.
- Paprika: Just a touch for color and a hint of warmth on the chicken skin.
- Salt and pepper: Season generously because rice needs more salt than you think.
Instructions
- Preheat and prep the chicken:
- Set your oven to 375°F and pat the chicken thighs dry with paper towels so they sear properly. Season both sides with salt, pepper, and paprika, pressing the spices in gently.
- Sear the chicken:
- Melt butter in a large oven-safe skillet over medium-high heat and lay the chicken thighs in, skin side down if they had skin. Let them sizzle for 2 to 3 minutes per side until golden, then move them to a plate.
- Cook the vegetables:
- In the same pan, toss in the onion, carrots, celery, and mushrooms, scraping up the browned bits. Cook for 5 minutes until everything softens, then stir in the garlic, thyme, and rosemary for another minute.
- Add the rice and broth:
- Pour in the uncooked wild rice and stir it around to coat it in the buttery vegetables. Add the chicken broth and bring it to a simmer, scraping the bottom of the pan to get every bit of flavor.
- Nestle and bake:
- Place the seared chicken thighs right on top of the rice mixture, cover tightly with a lid or foil, and slide the whole pan into the oven. Bake for 35 minutes without peeking.
- Finish with cream and peas:
- Pull the pan out, uncover it, and stir in the heavy cream, Parmesan, and frozen peas. Return it to the oven uncovered for another 5 to 10 minutes until the rice is tender and the sauce is thick and creamy.
- Rest and serve:
- Let it sit for 5 minutes so the sauce settles and the flavors come together. Garnish with extra Parmesan and fresh herbs if you have them.
Save to Pinterest The first time I served this to friends, someone asked for the recipe before they even finished their plate. I scribbled it on the back of a grocery receipt, and now it's apparently a regular in their house too. It is one of those recipes that gets passed around quietly, like a secret you want to share.
Swaps and Variations
If you prefer white meat, use chicken breasts but check them earlier because they cook faster and can dry out. I have added chopped spinach and kale in the last few minutes of baking, and both worked beautifully. For a lighter version, swap the heavy cream for half-and-half, though the sauce will be thinner and less rich.
What to Serve It With
This is a complete meal on its own, but I sometimes set out a simple green salad with lemon vinaigrette or crusty bread to soak up the sauce. A crisp Sauvignon Blanc or buttery Chardonnay pairs perfectly if you are pouring wine, but sparkling water with lemon works just as well.
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 the sauce, or microwave in short bursts, stirring between each. The rice absorbs more liquid as it sits, so do not be surprised if it thickens up overnight.
- Freeze individual portions in freezer-safe containers for up to two months.
- Thaw in the fridge overnight before reheating for best texture.
- Add a little extra Parmesan when reheating to freshen up the flavor.
Save to Pinterest This is the kind of dinner that feels like a hug after a long day. Make it once, and it will become part of your regular rotation.
Recipe FAQs
- → Can I substitute chicken breasts for thighs?
Yes, chicken breasts can be used instead of thighs, but adjust the cooking time to ensure they remain juicy and fully cooked.
- → Is it possible to add more vegetables?
Absolutely! Adding chopped spinach or kale in the last few minutes of baking enhances the dish’s nutritional value and adds extra color.
- → What type of pan works best for this dish?
A large oven-safe skillet or Dutch oven is ideal for searing, simmering, and baking all components together evenly.
- → How can the dish be made lighter?
Using half-and-half instead of heavy cream reduces richness while maintaining a creamy texture.
- → What wine pairs well with this meal?
Crisp white wines like Sauvignon Blanc or Chardonnay complement the creamy sauce and herbs wonderfully.