All-In-One Pan Chicken Wild (Printable Version)

Tender chicken, wild rice, and vegetables come together in a creamy, comforting one-pan meal.

# Ingredient List:

→ Proteins

01 - 4 boneless, skinless chicken thighs
02 - Salt and pepper, to taste
03 - 1/4 teaspoon paprika

→ Grains

04 - 1 cup uncooked wild rice blend
05 - 2 1/2 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 cremini or white mushrooms, sliced
11 - 1 cup frozen peas

→ Dairy & Cream

12 - 3/4 cup heavy cream
13 - 2 tablespoons unsalted butter
14 - 1/2 cup freshly grated Parmesan cheese

→ Herbs & Seasonings

15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary

# Directions:

01 - Preheat the oven to 375°F (190°C).
02 - Dry chicken thighs with paper towels and season both sides with salt, pepper, and paprika.
03 - In a large oven-safe skillet or Dutch oven, melt butter over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until lightly golden. Remove chicken and set aside.
04 - In the same pan, sauté onion, carrots, celery, and mushrooms for 5 minutes until softened. Stir in garlic, thyme, and rosemary; cook for 1 minute more.
05 - Add uncooked wild rice to the pan and stir to coat. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
06 - Nestle the seared chicken thighs on top of the rice mixture. Cover with a tight-fitting lid or aluminum foil.
07 - Transfer the skillet to the preheated oven and bake covered for 35 minutes.
08 - Remove from the oven, uncover, then stir in heavy cream, Parmesan cheese, and frozen peas. Return to the oven uncovered and bake for an additional 5 to 10 minutes until rice is tender and chicken is cooked through.
09 - Allow the dish to rest for 5 minutes before serving. Optionally, garnish with extra Parmesan and fresh herbs.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is just rinsing out a skillet and calling it done.
  • The rice soaks up all the chicken drippings and cream, turning into something way better than it has any right to be.
  • It reheats beautifully the next day, which means lunch is already handled.
02 -
  • Do not skip patting the chicken dry or it will steam instead of sear, and you will miss out on those golden, flavorful bits.
  • If your rice is still chewy after the full baking time, add a splash more broth and return it to the oven for 5 minutes.
  • Stir the cream and Parmesan in gently so you do not break up the chicken thighs.
03 -
  • Use a Dutch oven if you have one because it holds heat evenly and makes the whole process smoother.
  • Toast the wild rice in the pan for a minute before adding the broth to deepen its nutty flavor.
  • If the top starts to brown too much in the oven, tent it loosely with foil for the last few minutes.
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