Creamy Chicken Wild Rice – A Hearty Classic with Rustic Charm
A creamy, comforting one-pot dish featuring wild rice, chicken, vegetables, and a rich broth. Perfect for chilly days or meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
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1 cup wild rice (or 3 cups cooked)
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1 lb boneless skinless chicken breasts or thighs
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2 tbsp olive oil or butter
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1 small onion, diced
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2 carrots, diced
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2 celery stalks, diced
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2 cloves garlic, minced
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4 cups chicken broth
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½ cup heavy cream (or half-and-half)
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3 tbsp butter
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3 tbsp all-purpose flour
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1 tsp dried thyme
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1 bay leaf
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Salt and black pepper, to taste
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Fresh parsley, chopped (optional)
Instructions
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Cook wild rice according to package directions (about 45 minutes).
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In a large pot, heat oil. Sear seasoned chicken until golden and cooked through. Set aside and shred.
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Sauté onion, carrot, and celery in same pot until softened. Add garlic; cook 1 minute.
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Push veggies aside, melt butter, and whisk in flour to form a roux. Cook 2 minutes.
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Gradually add broth, stirring until smooth. Add wild rice, chicken, thyme, bay leaf, salt, and pepper.
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Simmer 10 minutes. Stir in cream. Cook until slightly thickened.
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Remove bay leaf. Adjust seasoning. Garnish with parsley and serve hot.
Notes
Can be frozen before adding cream. Add mushrooms or spinach for variety.