All-in-One Creamy Chicken (Printable)

Tender chicken thighs combined with wild rice and vegetables in a rich, creamy sauce for easy meals.

# Ingredient List:

→ 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 Steps:

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 - 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, then transfer to a plate.
04 - In the same skillet, add onion, carrots, celery, and mushrooms. Cook for 5 minutes until softened. Stir in garlic, thyme, and rosemary and cook for an additional minute.
05 - Add uncooked wild rice to the skillet, stirring to coat. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom.
06 - Nestle the seared chicken thighs atop the rice mixture. Cover tightly with a lid or foil and transfer to the oven.
07 - Bake covered for 35 minutes.
08 - Remove from oven, uncover, and stir in heavy cream, Parmesan cheese, and frozen peas. Bake uncovered for 5 to 10 minutes until rice is tender, chicken is cooked through, and the sauce is creamy.
09 - Let the dish rest for 5 minutes before serving. Garnish with additional Parmesan or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you're not juggling pots or scrubbing a sink full of dishes afterward.
  • The rice soaks up all the broth and cream while it bakes, turning tender and rich without any babysitting.
  • It tastes like you spent hours in the kitchen, but most of the work happens in the oven while you sit down.
02 -
  • Don't skip drying the chicken—wet chicken won't brown, and you'll miss out on all that caramelized flavor left in the pan.
  • Use an oven-safe skillet or Dutch oven, or you'll be transferring everything mid-recipe and losing all the good stuff stuck to the bottom.
  • If your rice isn't tender after the second bake, add a splash more broth and give it another five minutes covered.
03 -
  • Let the chicken sear undisturbed—if you flip it too early, it'll stick and tear instead of releasing cleanly with a golden crust.
  • Taste the sauce before the final bake and adjust the salt, because Parmesan adds plenty on its own.
  • If the top starts browning too fast in the oven, tent it loosely with foil for the last few minutes.
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