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Homemade Creamy Herb Chicken & Wild Rice Bake recipe photo

Creamy Herb Chicken & Wild Rice Bake

This Creamy Herb Chicken & Wild Rice Bake is a comforting one-pan meal with tender chicken, nutty wild rice, and a luscious creamy herb sauce. Perfect for cozy dinners!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup wild rice rinsed
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh parsley

Equipment

  • Large ovenproof skillet or casserole dish
  • Medium saucepan
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Aluminum foil (optional)

Method
 

Prepare the Wild Rice
  1. Rinse 1 cup of wild rice under cold water to remove excess starch and impurities. In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until the rice is tender and has absorbed most of the liquid. Drain any excess broth if necessary, then set aside.
Sauté Aromatics
  1. Heat 2 tablespoons of olive oil in a large ovenproof skillet or casserole dish over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Brown the Chicken
  1. Push the onions and garlic to the side of the pan and add the 4 chicken breasts. Cook for about 4-5 minutes on each side until golden brown but not fully cooked through. Remove the chicken momentarily and set aside.
Combine Ingredients
  1. To the skillet with the onions and garlic, add the cooked wild rice. Stir in 1 cup of heavy cream, 1 cup shredded cheddar cheese, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently mix everything together, allowing the cheese to melt and the cream to thicken slightly.
Assemble and Bake
  1. Nestle the browned chicken breasts into the creamy rice mixture. Transfer the skillet (or casserole dish if you used a separate pan) to a preheated oven at 375°F (190°C). Bake uncovered for 25-30 minutes until the chicken is cooked through and the casserole is bubbly and golden on top.
Garnish and Serve
  1. Remove from the oven and let the dish rest for 5 minutes. Sprinkle 1/4 cup freshly chopped parsley over the top for a pop of color and freshness. Serve warm and enjoy every creamy, herb-infused bite!

Notes

  • Rinse the wild rice thoroughly before cooking to improve texture and remove grit.
  • Brown the chicken before baking to lock in flavor and develop a golden crust.
  • Do not overcook the chicken in the skillet; it finishes cooking in the oven and stays juicy.
  • Add a splash of broth or cream during baking if the casserole seems dry.
  • Experiment by adding Dijon mustard or smoked paprika for extra flavor twists.