Save I threw this together on a Tuesday when the fridge was half-empty and I didn't want to think too hard. The chicken thighs were defrosted, I had a forgotten bag of wild rice in the pantry, and somehow it all came together in one pan. The smell that filled the kitchen—earthy rice, browning butter, herbs—made it feel like I'd been planning it all week. I wasn't, but no one needed to know that.
The first time I made this for my neighbor, she asked if I'd been cooking all day. I laughed and told her it took an hour, most of it hands-off in the oven. She didn't believe me until I walked her through it. Now she makes it more than I do, and every time she brings me a plate with extra Parmesan on top.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy and tender even if you overbake by a few minutes, which has saved me more times than I can count.
- Wild rice blend: The nutty, earthy flavor is what makes this dish feel cozy, and it holds up to the long bake without turning mushy.
- Low-sodium chicken broth: You control the salt this way, especially once the Parmesan goes in at the end.
- Yellow onion: Diced small so it melts into the sauce and adds sweetness without chunks.
- Garlic: Minced fresh, because the jarred stuff just doesn't smell the same when it hits the hot pan.
- Carrots and celery: They add color and a subtle vegetal sweetness that balances the richness of the cream.
- Cremini or white mushrooms: Sliced thin, they release moisture and umami as they cook down with the rice.
- Frozen peas: Stirred in at the end so they stay bright green and just barely tender.
- Heavy cream: This is what turns the broth into a silky sauce that clings to every grain of rice.
- Unsalted butter: For searing the chicken and building flavor in the pan before anything else goes in.
- Freshly grated Parmesan cheese: The real stuff melts smoother and tastes sharper than the pre-shredded kind.
- Dried thyme, rosemary, and paprika: A simple trio that makes the whole dish smell like you know what you're doing.
- Salt and pepper: Season the chicken well at the start, it makes all the difference.
Instructions
- Preheat and prep the chicken:
- Set your oven to 375°F. Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt, pepper, and a light dusting of paprika.
- Sear the chicken:
- Melt the butter in a large oven-safe skillet or Dutch oven over medium-high heat. Lay the chicken thighs in and let them sizzle undisturbed for 2 to 3 minutes per side until they turn golden. Transfer them to a plate.
- Cook the vegetables:
- In the same pan, toss in the onion, carrots, celery, and mushrooms. Stir occasionally and let them soften for about 5 minutes. Add the garlic, thyme, and rosemary, cooking for another minute until fragrant.
- Toast the rice:
- Stir the uncooked wild rice into the vegetables, letting it toast lightly for a moment. Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the pan.
- Nestle and bake:
- Bring the mixture to a simmer, then nestle the seared chicken thighs on top of the rice. Cover tightly with a lid or foil and slide the pan into the oven for 35 minutes.
- 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 the pan sit for 5 minutes before serving. Sprinkle extra Parmesan and fresh herbs on top if you have them around.
Save One Sunday, I made this and left the lid off too early. The rice on the edges crisped up like a tahdig, and my partner declared it the best mistake I'd ever made. Now I sometimes do it on purpose, just for those crunchy bits.
Swaps and Substitutions
If you only have chicken breasts, use them, but check for doneness earlier since they cook faster. Half-and-half works in place of heavy cream if you want something lighter, though the sauce won't be quite as luscious. You can toss in a handful of chopped spinach or kale in the last few minutes for extra greens without changing much else.
What to Serve It With
This dish is filling on its own, but a simple green salad with lemon vinaigrette cuts through the richness nicely. I've also served it with crusty bread for soaking up the creamy sauce, and once with roasted Brussels sprouts that had been tossed in balsamic. A chilled Sauvignon Blanc or a buttery Chardonnay pairs beautifully if you're pouring wine.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. The rice will soak up more liquid as it sits, so when you reheat it on the stovetop, add a splash of broth or cream to loosen it back up. I've never tried freezing it, but I imagine the cream might separate a bit when thawed.
- Reheat gently over medium-low heat, stirring often to prevent sticking.
- If microwaving, cover loosely and add a tablespoon of water or broth to keep it from drying out.
- Taste and adjust seasoning after reheating, sometimes it needs a pinch more salt or a crack of pepper.
Save This is the kind of recipe that makes you look like you have it all together, even when you absolutely don't. It's warm, it's easy, and it always tastes like you cared.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may require slightly less baking time to avoid drying out. Keep an eye during cooking.
- → Is wild rice necessary or can I substitute it?
Wild rice adds a nutty texture, but you can combine it with other rice blends or grains for variation. Cooking times may vary.
- → How can I make this dish lighter?
Replace heavy cream with half-and-half or milk to reduce richness while maintaining a creamy consistency.
- → Can I add extra vegetables to the dish?
Absolutely. Adding chopped spinach or kale towards the end of cooking boosts nutrition and color without altering the cooking process much.
- → What wine pairs well with this creamy chicken dish?
A crisp Sauvignon Blanc or Chardonnay complements the creamy sauce and herbs, balancing richness with acidity.