All-in-One Pan Chicken Rice (Printable Version)

Tender chicken combined with wild rice and vegetables in a creamy, flavorful one-pan dinner.

# 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

# Method:

01 - Preheat the oven to 375°F.
02 - Pat chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
03 - Melt butter in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs 2 to 3 minutes per side until lightly golden, then transfer to a plate.
04 - In the same skillet, add onion, carrots, celery, and mushrooms. Cook for five minutes until softened. Stir in garlic, thyme, and rosemary; cook for one more minute.
05 - Add uncooked wild rice blend to the vegetables and stir to coat. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
06 - Nestle the seared chicken thighs into the rice mixture. Cover tightly with a lid or foil and bake in the preheated oven for 35 minutes.
07 - Remove skillet from oven, uncover, and 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.
08 - Allow the dish to rest for five minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.

# Expert Hints:

01 -
  • Everything cooks in one pan, so cleanup is almost nonexistent and youre not juggling three burners at once.
  • The wild rice soaks up the cream and broth while it bakes, turning into something rich and almost risotto-like without any stirring.
  • Chicken thighs stay juicy and tender in the oven, and they flavor the whole dish as they cook.
02 -
  • If your pan isnt oven-safe, transfer everything to a baking dish before it goes in the oven, I learned this the hard way with a melted handle.
  • Dont skip the searing step, that golden crust on the chicken adds so much flavor to the rice and broth.
  • If the rice isnt tender after the first bake, add a splash more broth and give it another 5 minutes covered.
03 -
  • Use a mix of wild rice and long-grain rice if pure wild rice takes too long to cook in your oven.
  • Taste the sauce before serving and add a pinch of salt or a squeeze of lemon if it needs brightening.
  • Let the pan rest uncovered for a few minutes after baking so the sauce thickens to the perfect creamy consistency.
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