Description

This Creamy Chicken Wild Rice Casserole is a comforting one-pan meal combining tender chicken thighs or breasts with earthy wild rice, fresh herbs, and a luscious creamy broth. Sautéed vegetables like shallots, garlic, mushrooms, and carrots add depth of flavor, while kale or spinach provides a nutritious green touch. The dish is first cooked on the stovetop to allow the rice to absorb the broth and then baked to finish cooking to perfection with a golden, creamy texture. Perfect for a hearty weeknight dinner or a cozy family meal.

Ingredients

Scale

Chicken and Seasoning

6 chicken thighs or breasts (skin on or off)
1 tablespoon dried parsley
2 teaspoons onion powder
1 teaspoon dried rosemary
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Sea salt and black pepper, to taste

Vegetables

2 shallots, chopped
6 cloves garlic, chopped
1 cup sliced cremini mushrooms
1/2 cup chopped carrots
2 cups chopped kale or spinach

Herbs and Rice

2 cups dry wild rice
2 tablespoons fresh chopped thyme
1 tablespoon fresh chopped sage

Other Ingredients

6 tablespoons salted butter, divided
3 1/2 cups broth (chicken or vegetable)
1/2 cup heavy cream

Instructions

Preheat and Season: Preheat your oven to 425°F (220°C). In a large oven-safe skillet or braiser, toss the chicken thighs or breasts with dried parsley, onion powder, rosemary, paprika, cayenne pepper, sea salt, and black pepper until evenly coated.
Sauté Vegetables and Chicken: Add 3 tablespoons of salted butter to the skillet and set it over medium-high heat. Add the chopped shallots, garlic, sliced cremini mushrooms, and chopped carrots. Toss them together with the chicken and cook for 5 to 10 minutes, until the vegetables soften and the chicken starts to brown slightly.
Add Rice and Herbs: Push the chicken and vegetables towards the edges of the pan. Add the remaining 3 tablespoons of butter, the dry wild rice, fresh thyme, and fresh sage into the center of the pan. Toast the butter and rice mixture for about 5 minutes, stirring occasionally, allowing the rice to develop a nutty flavor.
Simmer with Broth and Greens: Pour in the broth and add the chopped kale or spinach. Bring the mixture to a boil while stirring to combine all ingredients evenly. Stir in the heavy cream, taste, and adjust seasoning with salt if needed.
Cook Covered on Stove: Place a lid on the skillet and reduce the heat to the lowest setting. Let the rice cook gently for 20 minutes until most of the liquid is absorbed but some remains, and the rice begins to soften.
Bake to Finish: Remove the skillet lid and transfer the skillet to the preheated oven. Bake uncovered for 15 minutes, allowing the rice to finish cooking fully and the top to set, creating a creamy and flavorful casserole.
Serve: Remove from the oven, garnish with fresh thyme, and serve warm. Enjoy your hearty, creamy chicken wild rice casserole!

Notes

Use skin-on chicken for a richer flavor and slightly crispy texture, or skinless for a leaner dish.
If you don’t have a large oven-safe skillet, a heavy-duty braiser or Dutch oven will work well.
Wild rice takes longer to cook than white rice, so do not skip the stovetop simmer step before baking.
For a dairy-free version, substitute the butter with olive oil and heavy cream with coconut cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Creamy Chicken Wild Rice Casserole, Wild Rice Casserole, Chicken Thighs, One-Pot Meal, Comfort Food, Hearty Dinner