Cream of Chicken and Wild Rice Skillet
Prep time 10mins
Cook time 50mins
Serves or Makes: 4

Recipe Card


  • 6 bone in- chicken thighs, trimmed of fat and cut into even proportions for even cooking
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon all purpose seasoning
  • 1 teaspoon paprika
  • Kosher Salt, to taste.
  • Black Pepper, to taste.
  • 2 tablespoon unsalted butter
  • 7 oz diced mirepoix (carrot, celery, onion)
  • 1 tablespoon garlic paste
  • 2 4.3 oz box Rice A Roni Long Grain Wild Rice + included seasoning packets
  • 1 cup chicken broth
  • 2 cups water
  • 1/3 heavy cream
  • 1 bay leaf
  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh oregano
  • Freshly chopped parsley, to serve
  • Freshly grated parmesan, to serve


  • Step 1

    Heat oven 375

  • Step 2

    Combine powdered seasonings together in a small bowl and set aside

  • Step 3

    Pat dry chicken thighs and season on both sides and under skin then set aside

  • Step 4

    Heat cast iron skillet on medium heat and sear chicken thighs skin side down for 5 minutes per side or until golden brown

  • Step 5

    Remove chicken thighs from skillet and set aside to rest

  • Step 6

    To the same skillet on medium high heat, melt butter and add mirepoix, saute until fragrant about 3 minutes

  • Step 7

    Add garlic and saute for an additional 30 seconds

  • Step 8

    Add wild rice and stir to combine

  • Step 9

    Add chicken broth, water and heavy cream and stir to combine

  • Step 10

    Increase heat to medium and bring to a boil

  • Step 11

    One liquid is boiling turn off the heat and add chicken on top of the rice and liquid

  • Step 12

    Transfer the skillet to the oven and cook for 50 minutes or until chicken is tender and cooked though and rice is tender and liquid has evaporated

  • Step 13

    Allow the dish to rest for 5 minutes before serving

  • Step 14

    Remove bay leaf and herbs from the top of the dish and discard

  • Step 15

    Top with fresh parsley and parmesan cheese to taste