This one-pan chicken and mushroom wild rice skillet combines tender chicken thighs, earthy mushrooms, and nutty wild rice in a creamy, herb-infused sauce. It's a comforting, filling dinner that comes together in one skillet, making cleanup a breeze.
The key to this dish is building layers of flavor: searing the chicken first, then sautéing the mushrooms and aromatics in the same pan, and finally simmering the rice in a rich broth. A splash of cream and a sprinkle of Parmesan at the end bring everything together into a cohesive, satisfying meal.
One-Pan Chicken & Mushroom Wild Rice Skillet
Ingredients
Method
- Pat the chicken dry and season both sides with salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Transfer to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Add the mushrooms and onion and cook, stirring occasionally, until softened and lightly browned, about 5-6 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the wild rice blend and cook for 1 minute, then pour in the chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 25 minutes.
- Return the chicken to the skillet, nestling it into the rice. Cover and cook for an additional 10-15 minutes, or until the rice is tender and the chicken is cooked through (internal temperature reaches 165°F).
- Stir in the heavy cream and Parmesan cheese. Cook uncovered for 2-3 minutes, until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley, if desired, and serve hot.
Tips for Success
Use a blend of wild and long-grain rice for the best texture. If using all wild rice, adjust the cooking time according to package directions. For extra depth, add a splash of dry white wine after sautéing the mushrooms and let it reduce before adding the broth.
Boneless, skinless chicken thighs work best here because they stay juicy, but chicken breasts can be substituted. Pound them to an even thickness and reduce the simmering time slightly to avoid overcooking.
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