All-in-One Creamy Chicken (Printable)

Tender chicken and wild rice blend with vegetables in a rich, creamy sauce, made in one pan.

# What You 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

# Directions:

01 - Preheat the oven to 375°F.
02 - Pat chicken thighs dry 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, then transfer to a plate.
04 - Add onion, carrots, celery, and mushrooms to the same pan. Cook for 5 minutes until softened. Stir in garlic, thyme, and rosemary and cook for 1 more minute.
05 - Add uncooked wild rice to the pan and stir to coat. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom.
06 - Nestle chicken thighs on top of the rice mixture. Cover tightly with a lid or foil and transfer to the oven.
07 - Bake for 35 minutes covered.
08 - Remove from oven, uncover, stir in heavy cream, Parmesan cheese, and peas. Return to oven uncovered and bake an additional 5 to 10 minutes until rice is tender, chicken is cooked through, and sauce is creamy.
09 - Let rest for 5 minutes before serving. Garnish with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The wild rice soaks up all the creamy, garlicky flavors while staying perfectly tender.
  • It feels fancy enough for guests but forgiving enough for a weeknight scramble.
02 -
  • Don't skip patting the chicken dry or it won't sear properly and you'll miss out on that golden crust and flavor.
  • Use a tight-fitting lid or foil when baking so the rice steams evenly and doesn't dry out.
  • Let the dish rest before serving or the sauce will be too thin and won't coat the rice properly.
03 -
  • Use freshly grated Parmesan instead of pre-shredded for a smoother, creamier sauce that melts into the rice.
  • If you want extra vegetables, stir in chopped spinach or kale during the last 5 minutes of baking for a boost of color and nutrition.
  • Scrape up those browned bits from the bottom of the pan when you add the broth, they're packed with flavor and make the sauce taste richer.
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