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94% would make again

Creamy Chicken Wild Rice

by Matthew Johnsonfeatured in 3 Creative One-Pot Recipes


for 6 servings

  • 6 boneless, skinless chicken thighs
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried parsley
  • 2 tablespoons butter
  • 4 carrots, small diced
  • 1 yellow onion, small diced
  • 4 stalks celery, small diced
  • ½ lb cremini mushroom (225 g), sliced
  • 5 cloves garlic, minced
  • 2 cups wild rice (400 g)
  • 8 cups chicken broth (2 L)
  • 2 cups grated parmesan cheese (220 g), plus more for garnish
  • 1 cup heavy cream (240 mL)
  • 1 tablespoon fresh thyme
  • ½ cup sour cream (115 g)
  • fresh parsley, for garnish

Nutrition Info

Shop ingredients with
    Calories 657
    Fat 39g
    Carbs 45g
    Fiber 4g
    Sugar 5g
    Protein 38g

Estimated values based on one serving size.


  1. In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
  2. In a Dutch oven over medium-high heat, add the chicken and cook until it’s golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
  3. To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
  4. Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
  5. Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
  6. Add the chicken back to the pan.
  7. Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
  8. Enjoy!