All-in-One Pan Creamy Chicken (Printable)

Tender chicken and wild rice blend with creamy sauce and savory vegetables for a simple one-pan meal.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken thighs
02 - Salt and black 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

# How-To:

01 - Set the oven to 375°F (190°C) to preheat.
02 - Pat chicken thighs dry with paper towels, then season both sides evenly with salt, pepper, and paprika.
03 - Heat butter in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until lightly golden. Remove and set aside.
04 - Add diced onion, carrots, celery, and mushrooms to the pan; cook for 5 minutes until softened. Stir in minced garlic, thyme, and rosemary; cook for 1 additional minute.
05 - Incorporate uncooked wild rice, stirring to coat it. Pour in chicken broth and bring the mixture to a simmer, scraping any browned bits from the pan.
06 - Nestle seared chicken thighs atop the rice mixture. Cover tightly with a lid or foil, then transfer to the oven.
07 - Bake covered for 35 minutes.
08 - Remove pan from oven; uncover and stir in heavy cream, Parmesan cheese, and frozen peas. Return to oven uncovered.
09 - Bake uncovered for an additional 5 to 10 minutes, until rice is tender, chicken is cooked through, and sauce is creamy.
10 - Allow dish to rest for 5 minutes before serving. Garnish with extra Parmesan or fresh herbs as preferred.

# Insider Tips:

01 -
  • Everything cooks in one pan, so cleanup is actually manageable on a weeknight.
  • The wild rice soaks up all the creamy, savory flavors while staying just chewy enough to feel satisfying.
  • It looks impressive enough for company but forgiving enough that you can make it half-distracted.
02 -
  • Don't skip drying the chicken thighs, wet skin won't brown and you'll miss out on all that flavor in the pan.
  • If your rice isn't tender after the full bake time, add a splash more broth and cover it for another 5 minutes.
  • Stir the cream in gently so you don't break up the chicken or make the rice gummy.
03 -
  • Use a skillet or Dutch oven that can go from stovetop to oven without a plastic handle, it makes everything smoother.
  • Freshly grated Parmesan melts into the sauce without clumping, pre-shredded cheese has anti-caking agents that can make it grainy.
  • Let the dish rest before serving, the rice will finish absorbing the liquid and the flavors settle in.
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