All-in-One Creamy Chicken (Printable)

A comforting one-pan dish combining tender chicken, wild rice, and vegetables in a creamy sauce.

# What You'll Need:

→ 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

# How to Make It:

01 - Preheat oven to 375°F.
02 - Pat chicken thighs dry with paper towels, then 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. Transfer chicken to a plate.
04 - Add onion, carrots, celery, and mushrooms to the skillet. Cook for 5 minutes until softened. Stir in garlic, thyme, and rosemary, cooking for 1 more minute.
05 - Stir uncooked wild rice into the vegetable mixture to coat. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
06 - Nestle chicken thighs on top of the rice mixture. Cover tightly and transfer the skillet to the preheated oven.
07 - Bake covered for 35 minutes.
08 - Remove from oven and uncover. Stir in heavy cream, Parmesan cheese, and frozen peas. Return to oven and bake uncovered for an additional 5 to 10 minutes until rice is tender and chicken is fully cooked.
09 - Let the dish rest for 5 minutes before serving. Optionally garnish with extra Parmesan and fresh herbs.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is almost laughably easy.
  • The rice soaks up all the chicken drippings and turns outrageously flavorful.
  • It reheats beautifully the next day, sometimes even better than fresh.
  • You can toss in whatever vegetables you have wilting in the crisper drawer.
02 -
  • If you don't cover the pan tightly, the rice will stay crunchy and you'll have to add more liquid and extend the baking time.
  • Don't stir the rice while it's baking or you'll release too much starch and end up with porridge instead of fluffy grains.
  • Let the chicken rest on the counter for 10 minutes before cooking so it sears evenly and doesn't cool down the pan.
03 -
  • Use a heavy, oven-safe skillet or Dutch oven so the heat distributes evenly and nothing scorches on the bottom.
  • Grate your own Parmesan fresh because pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If the rice isn't quite tender after the full baking time, add a quarter cup of broth, cover again, and bake for another 5 minutes.
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