Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup uncooked wild rice, rinsed
- 4 cups low-sodium chicken broth, divided
- 1.25 lb boneless skinless chicken (thighs or breasts), diced 1/2-inch
- 8 oz cremini mushrooms, sliced
- 2 ribs celery, diced; 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 2 tbsp olive oil, 2 tbsp unsalted butter
- 3/4 cup heavy cream + 1/2 cup whole milk
- 1/4 cup dry white wine (or broth)
- 1 lemon (zest + 1.5 tbsp juice), 2 tbsp fresh dill
- Kosher salt, black pepper, red pepper flakes (optional)
Do This
- 1. Simmer wild rice in 3 cups broth with a pinch of salt (covered) over low heat until grains split, 45–50 minutes; drain if needed.
- 2. Season diced chicken with 1 tsp salt and 1/2 tsp pepper; heat 1 tbsp oil + 1 tbsp butter in a 12-inch skillet.
- 3. Sear chicken over medium-high until golden and 165°F, 5–7 minutes; transfer to a plate.
- 4. Add remaining butter; brown mushrooms 5–6 minutes. Add celery and onion 4–5 minutes; stir in garlic, thyme, and red pepper 30 seconds.
- 5. Deglaze with wine 1 minute. Add 1 cup broth; simmer 2 minutes. Stir in cream and milk; simmer 3–4 minutes to slightly thicken.
- 6. Return chicken and fold in cooked wild rice; simmer 2–3 minutes. Off heat, add lemon zest, juice, and dill. Season to taste.
Why You’ll Love This Recipe
- Comforting and cozy: creamy, savory broth with tender chicken and nutty wild rice.
- One-skillet ease: cook the rice, then build the sauce in the same pan for fewer dishes.
- Balanced flavors: earthy mushrooms, fresh dill, and bright lemon keep it lively.
- Make-it-your-own: swap thighs or breasts, adjust creaminess, or add greens.
Grocery List
- Produce: 8 oz cremini mushrooms, 2 ribs celery, 1 small yellow onion, 3 garlic cloves, 1 lemon, fresh dill, optional fresh thyme, optional parsley
- Dairy: Heavy cream, whole milk, unsalted butter
- Pantry: Wild rice, low-sodium chicken broth, olive oil, kosher salt, black pepper, dried thyme, red pepper flakes, dry white wine (or extra broth), Dijon mustard (optional), bay leaf (optional)
Full Ingredients
Wild Rice
- 1 cup uncooked wild rice, rinsed
- 3 cups low-sodium chicken broth
- 1/2 tsp kosher salt
- 1 bay leaf (optional)
Chicken & Vegetables
- 1.25 lb boneless skinless chicken thighs or breasts, diced into 1/2-inch pieces
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided
- 8 oz cremini mushrooms, sliced 1/4-inch
- 2 ribs celery, diced (about 1 cup)
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1/4 tsp red pepper flakes (optional)
Broth & Finish
- 1/4 cup dry white wine (or additional broth)
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1 tsp Dijon mustard (optional, for subtle tang)
- Finely grated zest of 1 lemon
- 1.5 tbsp freshly squeezed lemon juice
- 2 tbsp fresh dill, chopped (plus more for garnish)
- Fresh parsley, chopped (optional garnish)
Step-by-Step Instructions
Step 1: Simmer the wild rice
Rinse the wild rice under cool water. In a medium saucepan or deep skillet, combine the rice, 3 cups broth, 1/2 tsp salt, and bay leaf (if using). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the grains have split and are tender with a pleasant chew, 45–50 minutes. Drain any excess liquid and discard the bay leaf. Keep warm.
Step 2: Prep and season the chicken
Pat the diced chicken dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Toss with 1 tbsp olive oil to help it sear evenly.
Step 3: Sear the chicken
Heat a large 12-inch skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When shimmering, add the chicken in a single layer. Cook without moving for 3–4 minutes to develop color, then stir and cook 2–3 minutes more until just cooked through (165°F). Transfer to a plate with any juices.
Step 4: Brown the mushrooms; soften the celery and onion
Reduce heat to medium. Add the remaining 1 tbsp butter. Add mushrooms and cook, stirring occasionally, until browned and the pan is nearly dry, 5–6 minutes. Stir in celery and onion; cook until softened, 4–5 minutes. Add the garlic, thyme, and red pepper flakes (if using); cook until fragrant, 30 seconds.
Step 5: Build the thyme-scented cream broth
Deglaze with the white wine, scraping up browned bits; simmer 1 minute. Pour in 1 cup chicken broth and bring to a gentle simmer. Stir in the heavy cream, milk, and Dijon (if using). Simmer 3–4 minutes, stirring, until the broth looks slightly thickened and silky. Taste and season with salt and pepper as needed.
Step 6: Combine and finish with lemon and dill
Return the seared chicken and any accumulated juices to the skillet. Fold in the cooked wild rice. Simmer together 2–3 minutes to heat through and let the flavors mingle. Remove from heat. Stir in the lemon zest, lemon juice, and chopped dill. Adjust consistency with a splash of broth if you prefer it looser; season again to taste.
Step 7: Serve
Spoon into warm bowls and garnish with extra dill and parsley, plus a few grinds of black pepper. Serve immediately.
Pro Tips
- Wild rice is done when the grains split and curl; taste for a tender bite with gentle chew.
- For deep mushroom flavor, avoid crowding the pan and let them brown before salting.
- Add lemon and dill off the heat to keep the cream from curdling and the herbs vibrant.
- Chicken thighs stay juicier than breasts; either works, just don’t overcook past 165°F.
- Prefer extra brothy? Stir in 1/4–1/2 cup more warm broth just before serving.
Variations
- Lighter cream: Use 1 cup half-and-half instead of cream + milk; if you want it slightly thicker, simmer 1 extra minute.
- Add greens: Stir in 2–3 cups baby spinach in Step 6; wilt 1–2 minutes.
- Bacon twist: Crisp 3 slices bacon first; cook veggies in some of the drippings and sprinkle bacon over the finished dish.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or milk to loosen, stirring until hot (avoid boiling). The dish can be frozen up to 2 months; thaw overnight in the fridge and reheat gently (the sauce may separate slightly—whisk in a spoonful of cream or broth to bring it back together). For a head start, cook the wild rice and chop the vegetables up to 2 days ahead.
Nutrition (per serving)
Approx. 550 calories; 32g fat; 30g carbohydrates; 3g fiber; 34g protein; 760mg sodium. Values are estimates and will vary with brands and exact ingredients.
