Welcome to Sweet Emily, where we make baking simple for busy parents and beginners! Get ready to discover a truly comforting and hearty dish: creamy Mushroom Chicken and Wild Rice. This recipe delivers rich, savory flavors in one easy pan, making dinner effortless. Prepare a delicious meal without a mountain of cleanup.
Why You’ll Love This Recipe
You will adore this Mushroom Chicken and Wild Rice dish for so many reasons. It’s truly a weeknight hero!
- Deliciously creamy sauce. This rich, savory sauce blankets every bite with flavor.
- Tender, flavorful chicken. Bone-in thighs cook to perfection, staying juicy.
- Earthy mushrooms and wild rice. These ingredients add wonderful texture and depth.
- Perfect for weeknights or guests. Impress your family or friends with minimal effort.
- Minimal cleanup, maximum flavor. Everything comes together in one skillet.
- Family-friendly comfort food. Everyone at the table will ask for seconds.
Ingredients
Gather these simple ingredients for your delicious Mushroom Chicken and Wild Rice. Each component plays a vital role in building the incredible flavors of this dish.
- 8 bone-in, skin-on chicken thighs
- Salt and fresh cracked black pepper, to taste
- 2 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 2 large shallots, finely minced
- 8 ounces mushrooms, sliced (shiitake and cremini work well)
- 2 Tbsp fresh thyme leaves, plus more for garnish
- ½ cup Marsala wine
- 1 Tbsp Wondra flour
- 1 cup chicken or beef broth or stock
- ½ cup heavy cream
- 1½ cups cooked wild rice
Notes & Substitutions
Make this chicken and wild rice dinner your own with these easy swaps.
- Chicken: Use boneless, skinless chicken thighs or breasts; adjust cooking time accordingly.
- Mushrooms: Any variety you love works beautifully in this recipe.
- Shallots: Substitute with a finely minced small yellow onion if needed.
- Marsala Wine: Dry sherry or a dry white wine like Sauvignon Blanc make great alternatives.
- Wondra Flour: For a gluten-free option, use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
- Cream: Use half-and-half for a slightly lighter sauce consistency.
- Wild Rice: Cooked brown rice or even white rice can stand in if wild rice is unavailable.
Equipment
You only need a few basic tools to prepare this fantastic Mushroom Chicken and Wild Rice.
- Large oven-safe skillet (a cast iron skillet is ideal)
- Baking sheet
- Measuring cups and spoons
- Whisk
- Cutting board
- Sharp knife
Instructions
Follow these simple steps to create your perfect Mushroom Chicken and Wild Rice. This easy, one-pan method ensures flavorful results every time. Take your time with each step for the best outcome.
- Preheat Oven: Set your oven to 400°F (200°C).
- Season Chicken: Season the chicken thighs generously on both sides with salt and fresh cracked black pepper. Don’t be shy with the seasoning.
- Brown Chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken thighs, skin-side down first, for about 3 minutes per side until golden. Transfer the chicken to a baking sheet.
- Bake Chicken: Bake the chicken for approximately 20 minutes, or until it reaches an internal temperature of 165°F (74°C) and is fully cooked. Set the baked chicken aside.
- Sauté Aromatics: Drain most of the excess fat from the skillet, leaving just a little in the pan. Sauté the minced shallots for 3-5 minutes until they soften. Add the sliced mushrooms and 2 tablespoons of fresh thyme leaves to the pan. Continue sautéing for another 5 minutes, allowing the mushrooms to release their moisture and become tender.
- Deglaze Pan: Pour the Marsala wine into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan. This step adds incredible depth of flavor to your Mushroom Chicken and Wild Rice. Remove the shallots and mushrooms to a plate and set aside.
- Make Sauce Base: Melt the remaining 1 tablespoon of butter in the pan. Add the Wondra flour, stirring to combine, and cook for 1 minute, stirring constantly. This creates a roux.
- Whisk in Liquid: Slowly add the chicken or beef broth to the pan, whisking continuously until the mixture is smooth and lump-free.
- Add Cream: Stir in the heavy cream and let the mixture come up to a gentle simmer, allowing it to thicken slightly. Taste the sauce and adjust the seasonings with salt and pepper as needed.
- Combine Ingredients: Return the cooked mushrooms and shallots to the skillet. Stir in the cooked wild rice. Bring everything back to a simmer.
- Finish Dish: Nestle the baked chicken thighs into the creamy sauce with the wild rice. Heat until the chicken is warmed through and the sauce is bubbling gently.
- Serve: Garnish your homemade Mushroom Chicken and Wild Rice with more fresh thyme leaves. Serve immediately and enjoy!
Pro Tips & Troubleshooting
These simple tips ensure your Mushroom Chicken and Wild Rice turns out amazing every time. Master this dish with confidence!
- Crispy Skin: For super crispy chicken skin, ensure the skin side remains exposed and out of the sauce when nestling the chicken back into the skillet.
- Thickening Sauce: Your creamy chicken and wild rice dish sauce will naturally thicken more as it cools. If it becomes too thick when reheating, add a splash of broth or cream to loosen it.
- Flavor Boost: Do not skip the Marsala wine; it adds a unique, rich depth to the sauce that truly enhances the overall flavor.
- Creamy Sauce: To prevent the cream from curdling, ensure the sauce base is simmering gently before stirring in the cream. Gradually adding it helps.
- Mushrooms: Sauté the mushrooms until they are deeply golden brown. This caramelization brings out their best earthy, umami flavor.
According to the USDA, all poultry, including chicken thighs, should reach a safe minimum internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Cooking Wild Rice: Always cook wild rice separately before adding it to the skillet. Use a 3:1 ratio of water to rice for perfect results.
- Overcooked Rice: Cook wild rice until it’s tender-chewy, not mushy. Check package instructions, but generally 40-50 minutes is sufficient.
Serving Suggestions, Storage & Variations
Elevate your chicken and wild rice creation with these ideas. Make it your own, store it well, and enjoy every bite.
Serving Suggestions
- Serve this hearty dish with a crisp green salad tossed in a light vinaigrette.
- Offer crusty bread to soak up every last drop of the delicious creamy sauce.
- Pair it with roasted asparagus, green beans, or broccoli for a complete meal.
Storage & Reheating
- Refrigerate any leftover Mushroom Chicken and Wild Rice in an airtight container for 3-4 days.
- Reheat gently on the stovetop over low heat or in the microwave until warmed through.
- Add a splash of broth or cream when reheating to help loosen the sauce.
- This dish is not ideal for freezing, as the cream sauce tends to separate upon thawing.
Variations
- Protein: Try this recipe with turkey cutlets, boneless pork chops, or even Italian sausage.
- Vegetables: Stir in fresh spinach, kale, frozen peas, or finely diced carrots for added nutrition.
- Herbs: Experiment with fresh rosemary or sage alongside or instead of thyme for a different flavor profile.
- Cheese: Stir in a handful of grated Parmesan cheese at the end for extra richness and a cheesy finish.
- Spice: Add a pinch of red pepper flakes to the sauce for a subtle kick of heat.
Nutrition Information
This Mushroom Chicken and Wild Rice offers a hearty and satisfying meal.
| Nutrient | Amount |
|---|---|
| Calories | 696 kcal |
| Carbohydrates | 18 g |
| Protein | 36 g |
| Fat | 51 g |
| Saturated Fat | 17 g |
| Trans Fat | 1 g |
| Cholesterol | 227 mg |
| Sodium | 220 mg |
| Fiber | 1 g |
| Sugar | 4 g |
Nutritional information is an estimate only and can vary based on specific ingredients and preparation methods.
Creamy Mushroom Chicken and Wild Rice: An Easy One-Pan Dinner
This easy one-pan dinner features crispy bone-in, skin-on chicken thighs, sautéed mushrooms, and wild rice, all simmered in a rich, creamy Marsala sauce. Perfect for a comforting and satisfying meal.
Ingredients
Equipment
Method
Preparation and Cooking
- Preheat oven to 400°F (200°C).
- Season chicken thighs on both sides with salt and pepper.
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Brown chicken thighs, skin-side down first, for about 3 minutes per side, then transfer them to a baking sheet.
- Bake the chicken for approximately 20 minutes, or until fully cooked, then set aside.
- Drain excess fat from the skillet, leaving a small amount. Sauté minced shallots for 3-5 minutes until softened. Add sliced mushrooms and thyme leaves, continuing to sauté for another 5 minutes until tender. Pour in Marsala wine and bring to a simmer, then remove shallots and mushrooms to a plate.
- Melt the remaining butter in the skillet, stir in Wondra flour, and cook for 1 minute while stirring constantly to create a roux. Whisk in chicken or beef broth/stock, then heavy cream, and stir until the mixture comes to a simmer and thickens. Taste and adjust seasonings as needed.
- Return the mushrooms and wild rice to the skillet with the sauce and bring everything to a simmer. Nestle the cooked chicken thighs into the sauce and heat until the chicken is warmed through. Serve garnished with more fresh thyme.
Notes
Ensure chicken is fully cooked with an internal temperature of 165°F (74°C). Adjust seasoning of the sauce to taste before adding chicken and rice. Any type of mushrooms will work well in this recipe, choose your favorites.
FAQ
- Can I use chicken breasts?
Yes, boneless, skinless chicken breasts work. Adjust cooking time to prevent over-drying; they will cook faster than thighs. - Is this recipe gluten-free?
Replace Wondra flour with a finely ground gluten-free flour blend or a cornstarch slurry for a gluten-free option. - Can I prepare this in advance?
You can cook the chicken and prepare the sauce separately. Combine them and heat gently just before serving. - What if I don’t have Marsala wine?
Dry sherry or a dry white wine like Chardonnay or Sauvignon Blanc are excellent substitutes for Marsala. - Do I need to cook the wild rice separately?
Yes, always cook the wild rice beforehand according to package directions before adding it to the skillet. - How long does wild rice take to cook?
Wild rice typically takes approximately 40-50 minutes to cook until it is tender-chewy.
Conclusion
You now have all the tools to create an unforgettable, easy, and flavorful one-pan meal. This creamy Mushroom Chicken and Wild Rice offers comfort food appeal with minimal fuss, perfect for busy weeknights or special occasions. We encourage you to try this recipe, gather your loved ones, and savor the rich, savory flavors. Enjoy making this delicious dish!
