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Cozy Creamy Chicken and Wild Rice Fall Bake

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A warm and comforting one-pan dinner featuring tender chicken, nutty wild rice, and a luscious cream sauce with mushrooms and herbs. Perfect for busy weeknights when you need something cozy and satisfying.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 cup (180g) wild rice blend
  • 1 cup (240ml) heavy cream
  • 2 cups (480ml) low-sodium chicken broth
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (16g) all-purpose flour
  • Salt and black pepper to taste
  • Optional: handful of fresh spinach, chopped carrots or celery

Instructions

  1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season generously with salt and pepper.
  2. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add chicken thighs in a single layer and cook 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium and add remaining 1 tablespoon butter. Sauté diced onion and sliced mushrooms for 5-7 minutes until onions are translucent and mushrooms are browned.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over vegetables and stir constantly for 1 minute to create a roux.
  6. Slowly pour in chicken broth while whisking continuously. Cook 2-3 minutes until smooth and thickened. Stir in heavy cream, thyme, and rosemary. Simmer for 2 minutes.
  7. Stir in wild rice blend until evenly coated in the sauce.
  8. Pour mixture into a 9×13-inch baking dish. Nestle browned chicken thighs into the rice mixture, leaving tops exposed.
  9. Cover tightly with aluminum foil and bake for 45 minutes.
  10. Remove foil, stir gently, and bake uncovered for 15-20 minutes until top is golden and bubbly and rice is tender.
  11. Let rest 5-10 minutes before serving.

Notes

For best results, use room temperature cream and don’t skip browning the chicken. Toasting the rice before adding liquid enhances nutty flavor. Leftovers taste even better the next day. For gluten-free version, substitute flour with cornstarch mixed with cold water.

Nutrition

Keywords: creamy chicken and wild rice, one-pan dinner, fall bake, comfort food, easy weeknight dinner

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