All-in-One Pan Chicken (Print Version)

Tender chicken and wild rice blend with vegetables in a rich, creamy sauce perfect for easy dinners.

# 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

→ Liquids

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 Prepare:

01 - Preheat the oven to 375°F (190°C).
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; cook for 1 additional minute.
05 - Stir in uncooked wild rice, coating it in the vegetables and spices. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
06 - Nestle chicken thighs on top of the rice mixture. Cover with a tight-fitting lid or foil and transfer to the oven.
07 - Bake covered for 35 minutes.
08 - Remove pan from oven, uncover, then stir in heavy cream, Parmesan cheese, and frozen peas. Return to the oven and bake uncovered for an additional 5 to 10 minutes until rice is tender and chicken is cooked through.
09 - Allow to rest for 5 minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so theres almost nothing to clean up after dinner.
  • The rice soaks up all the creamy, savory flavor while it bakes, so every bite tastes rich and satisfying.
  • Its forgiving enough for a weeknight but impressive enough that it feels like you really cooked.
02 -
  • If your rice isnt tender after the first bake, add a splash more broth and give it another 5 minutes covered.
  • Dont skip the step where you scrape up the browned bits after adding the broth, thats where all the depth of flavor lives.
  • Let the pan rest before serving or the cream will be too runny and wont cling to the rice the way it should.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes so much better.
  • If your skillet isnt oven-safe, transfer everything to a baking dish before putting it in the oven.
  • Taste the rice before adding the cream, if it needs more seasoning, add it then so the flavors have time to soak in.
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