Save I never planned to become a one-pan cook, but after a long Tuesday spent juggling deadlines and a sink full of dishes, I threw chicken, rice, and whatever vegetables I had into one skillet and hoped for the best. The smell that filled the kitchen an hour later—earthy wild rice, buttery thyme, creamy Parmesan—made me forget I'd been winging it. My partner walked in, looked at the pan, and said it smelled like something from a bistro. I've been making this ever since, and it's never let me down.
The first time I made this for friends, I was nervous about the timing. I kept peeking under the lid, worried the rice would turn to mush or the chicken would dry out. But when I pulled it from the oven, the rice was fluffy, the chicken was golden and juicy, and the sauce clung to everything like it had been simmering for hours. My friend Emily scraped her plate clean and asked if I'd been holding out on her. I haven't stopped making it for people since.
Ingredients
- Boneless, skinless chicken thighs: These stay tender and juicy even after baking, and they soak up the creamy sauce better than breasts ever could.
- Wild rice blend: The nutty, chewy texture makes this dish feel hearty and satisfying, and it holds up beautifully in the oven without turning mushy.
- Yellow onion: Diced fine, it melts into the base and adds a subtle sweetness that balances the richness of the cream.
- Garlic: Two cloves minced fine release their fragrance in seconds and make the whole pan smell like home.
- Carrots and celery: These add a gentle crunch and earthy sweetness that ground the dish in comfort.
- Cremini mushrooms: Sliced thin, they turn golden and tender, adding a savory depth that feels almost meaty.
- Frozen peas: Stirred in at the end, they stay bright green and sweet, adding a pop of color and freshness.
- Heavy cream: This is what transforms the broth into a luscious, velvety sauce that coats every grain of rice.
- Unsalted butter: Use it to sear the chicken and build a rich, golden base for everything that follows.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, nutty finish that ties it all together.
- Dried thyme, rosemary, and paprika: These herbs and spices add warmth and a hint of smokiness that make the dish taste like it's been simmering all day.
- Low-sodium chicken broth: This gives you control over the salt level and keeps the flavors balanced and bright.
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 generously with salt, pepper, and a pinch of paprika for a subtle warmth.
- Sear the chicken:
- Melt the butter in a large oven-safe skillet over medium-high heat, then lay the chicken thighs in without crowding them. Let them sizzle for 2 to 3 minutes per side until they turn golden and release easily from the pan, then transfer them to a plate.
- Cook the vegetables:
- In the same pan, add the onion, carrots, celery, and mushrooms, stirring them into the buttery drippings. Cook for about 5 minutes until they soften and smell sweet, then stir in the garlic, thyme, and rosemary and cook for one more minute until fragrant.
- Add the rice and broth:
- Toss the uncooked wild rice into the pan and stir it around to coat it in all the flavors. Pour in the chicken broth and bring it to a gentle simmer, scraping up any golden bits stuck to the bottom.
- Nestle and bake:
- Place the seared chicken thighs on top of the rice mixture, cover the pan tightly with a lid or foil, and slide it into the oven. Bake for 35 minutes without peeking so the steam can do its work.
- Finish with cream and peas:
- Remove the pan from the oven, uncover it carefully, 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, the chicken is cooked through, and the sauce is thick and creamy.
- Rest and serve:
- Let the pan sit for 5 minutes before serving so the sauce settles and clings to the rice. Garnish with extra Parmesan and fresh herbs if you have them.
Save One winter evening, I made this for my mom after she'd had a rough week. She sat at the table, quiet at first, then looked up and said it reminded her of the chicken and rice her grandmother used to make. I hadn't been trying to recreate anything, but somehow the warmth and simplicity of it had reached something deeper. We ate slowly, talking about nothing in particular, and the pan was empty before we knew it.
What to Do If You Don't Have an Oven-Safe Skillet
If your skillet isn't oven-safe, sear the chicken and cook the vegetables in a regular pan, then transfer everything to a greased 9x13-inch baking dish before adding the rice and broth. Cover it tightly with foil and bake as directed. It's one extra dish, but the results are just as good.
How to Swap Proteins or Make It Lighter
You can use boneless, skinless chicken breasts instead of thighs, but reduce the baking time by about 5 minutes and check for doneness earlier to avoid drying them out. For a lighter version, swap the heavy cream for half-and-half or even unsweetened almond milk mixed with a tablespoon of flour to thicken it. The dish will be less rich, but still creamy and comforting.
Storing and Reheating Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The rice soaks up more of the sauce as it sits, so it might look a little drier when you reheat it. Add a splash of chicken broth or cream when warming it up in a covered skillet or microwave, and stir gently to bring back the creaminess.
- Reheat gently over medium-low heat to avoid drying out the chicken.
- You can freeze leftovers for up to two months, but the texture of the cream may change slightly when thawed.
- Thaw overnight in the fridge before reheating for the best results.
Save This dish has a way of making ordinary nights feel special without any fuss. Serve it straight from the pan, let everyone dig in, and savor the quiet satisfaction of a meal that takes care of itself.
Recipe FAQs
- → Can chicken breasts be used instead of thighs?
Yes, chicken breasts can replace thighs; just adjust the cooking time to ensure thorough cooking without drying out.
- → What type of pan is best for this dish?
Use a large, oven-safe skillet or Dutch oven to sear the chicken and bake the dish evenly.
- → How can extra greens be added?
Chopped spinach or kale can be stirred in during the last 5 minutes of baking for additional nutrients and color.
- → Is it possible to lighten the creamy sauce?
Yes, substitute half-and-half for heavy cream to reduce richness while maintaining creaminess.
- → What herbs complement this dish well?
Dried thyme and rosemary bring subtle earthiness, while paprika adds a mild smoky warmth to the flavor profile.
- → Can this dish be prepared ahead?
It can be prepped earlier but is best baked fresh to maintain the creamy texture and flavor balance.