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Cozy Creamy Chicken and Wild Rice Fall Skillet – Best Easy One-Pan Dinner

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This cozy creamy chicken and wild rice fall skillet is a one-pan wonder that tastes like autumn in a bowl. Tender chicken, nutty wild rice, and a velvety broth come together in under an hour for the ultimate comfort food.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (about 4–6 thighs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 1 cup wild rice blend
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery into roughly equal-sized pieces (about ¼-inch). Mince the garlic. Pat the chicken thighs dry with paper towels and season both sides with the salt and pepper.
  2. Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Carefully place the chicken thighs in the pan in a single layer. Let them cook without moving for 4-5 minutes, until the underside is golden brown and releases easily from the pan. Flip and cook for another 4 minutes on the second side. Transfer the browned thighs to a plate and set aside.
  3. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pan. Cook the vegetables, stirring occasionally, for 5-6 minutes until they start to soften and the onion turns translucent. Scrape up any browned bits from the bottom of the pan as you stir.
  4. Add the minced garlic and cook for 30 seconds, just until fragrant.
  5. Pour in the wild rice blend and stir to coat the grains with the oil and vegetables. Let it cook for about 1 minute, stirring constantly.
  6. Add the chicken broth, dried thyme, dried rosemary, and bay leaf. Stir everything together, scraping the bottom of the pan one more time. Bring the liquid to a boil.
  7. Return the browned chicken thighs to the skillet, nestling them into the rice mixture. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 35-40 minutes. Don’t lift the lid during this time.
  8. After 35 minutes, check the rice. It should be tender and most of the liquid should be absorbed. If the rice is still a bit firm and there’s still liquid in the pan, cover and cook for another 5-10 minutes.
  9. Remove the bay leaf and discard it. Using tongs, transfer the chicken thighs to a clean plate. Let them rest for a couple of minutes.
  10. Reduce the heat to low. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir gently until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
  11. Return the chicken thighs to the skillet on top of the rice mixture. Sprinkle with fresh chopped parsley and serve immediately.

Notes

If the sauce seems too thick after adding the cream, stir in a splash of warm chicken broth or milk to loosen it up. If it’s too thin, let it simmer uncovered for a few more minutes to reduce. Let the skillet sit off the heat for 5 minutes before serving to allow the sauce to thicken and flavors to meld. This dish tastes even better the next day as flavors develop overnight.

Nutrition

Keywords: creamy chicken and wild rice, one-pan dinner, fall skillet, comfort food, easy chicken dinner, wild rice recipe, one-pot meal

Find it online: https://leilameals.com/cozy-creamy-chicken-and-wild-rice-fall-skillet-best-easy-one-pan-dinner/