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Creamy Mushroom Chicken and Wild Rice Skillet

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken and Skillet Base
  • 1 pound chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms (cremini or button), sliced
  • 1 cup wild rice blend, uncooked
  • 2 1/2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 tablespoon flour (optional, for thickening)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste
  • Optional Add-ins
  • 1/2 cup grated Parmesan cheese
  • 1 cup spinach or kale
  • 1/4 cup white wine for deglazing

Instructions
 

  • Step 1 Season the chicken with salt and pepper. Heat olive oil and butter in a large skillet over medium heat. Add chicken and sauté until lightly browned. Remove and set aside.
  • Step 2 In the same skillet, add onion and cook until soft. Add garlic and cook for 1 minute until fragrant.
  • Step 3 Add sliced mushrooms and cook until they release moisture and become golden brown.
  • Step 4 Stir in wild rice and toast for 1 minute. Add chicken broth and herbs. Bring to a simmer.
  • Step 5 Return chicken to skillet. Cover and cook on low for 30–35 minutes, stirring occasionally until rice is tender.
  • Step 6 In a small bowl, whisk flour with cream (if using). Pour into skillet and stir until sauce thickens. Simmer for 3–5 minutes.
  • Step 7 Add Parmesan cheese or greens if desired. Cook until combined and heated through.