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    Creamy Chicken and Wild Rice Recipe

    By Julia | Updated: Nov 16, 2021 | Published: Nov 09, 2016 | 86 Comments

    58.5K shares
    • Facebook945
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    Chicken and Wild Rice in a creamy Parmesan sauce - easy and delicious comfort food!  It's just like a casserole, except everything is cooked in the skillet on a stovetop!

    Chicken and Wild Rice



      Chicken and Wild Rice

    Easy Recipe

    The best thing about this Chicken and Wild Rice skillet is that it's so easy to make. The only time-consuming portion of the recipe is cooking the wild rice. As you know, wild rice cooks a long time, about 45 minutes, so plan accordingly. After the wild rice is cooked, the recipe is done very quickly.

    A great variation of this recipe is a Creamy Chicken Pot Pie Wild Rice with carrots and peas.

    Gluten Free Recipe

    The creaminess here comes from adding half-and-half and shredded Parmesan cheese, which makes this recipe gluten-free.  There is no flour added to thicken the sauce!

    Creamy Chicken and Wild Rice Skillet

    How to Cook Wild Rice on Stovetop

    • Combine 1 cup of wild rice, 4 cups of water (1 to 4 proportion), and salt in a saucepan. Bring to boil on high heat. Reduce heat low and simmer (cook) the rice for about 45 minutes, covered.
    • After 45 minutes of cooking, stir the rice. If there is still water in the pan, cover, and let the rice sit, covered, for 10 more minutes to absorb the remaining water.
    • Season the rice with extra salt, if desired.
    • For more details, check out this article How To Cook Wild Rice.

    How do you know when wild rice is cooked

    • Cook until the rice is soft but not mushy and until most of the grains are popped. You don't want the rice to be tough and chewy, so be patient and cook just until it's of the right softness.
    • Once the rice is cooked to the desired softness, drain extra water from the pan.

    Chicken and Wild Rice

    Substitutions

    • Don't have half-and-half? To make 1 cup of half-and-half, combine ½ cup of milk + ½ cup of heavy cream.
    • What other cheese can you use besides Parmesan? Use Romano cheese, Asiago cheese, or Low-Moisture Part-Skim Mozzarella Cheese.
    • Instead of skinless boneless chicken thighs, you can use skinless boneless chicken breasts.
    Chicken and Wild Rice
    4.70 from 163 votes

    Creamy Chicken and Wild Rice Recipe

    Chicken and Wild Rice in a creamy Parmesan sauce - easy and delicious comfort food!  This recipe is just like a chicken and wild rice casserole except everything is cooked in a skillet on the stovetop!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories per serving 429 kcal
    Author: Julia

    Ingredients

    • 1 ½ cups wild rice , uncooked
    • ¼ teaspoon salt
    • ⅛ teaspoon salt
    • 2 tablespoons olive oil
    • 1 onion , small, chopped
    • 4 garlic cloves , minced
    • 1 pound chicken thighs , skinless and boneless, chopped into smaller slices
    • ¼ teaspoon dried oregano
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried parsley
    • salt
    • ⅔ cup half and half
    • ⅓ cup chicken broth
    • ½ cup Parmesan cheese shredded
    • ⅓ cup fresh parsley , chopped

    Instructions 

    • Rinse the wild rice until the water is clear. Cook wild rice + ¼ teaspoon and ⅛ teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
    • When wild rice is almost cooked, heat olive oil in a large skillet on medium heat. Add chopped onion and minced garlic, and cook on medium heat, stirring, until onion is translucent, about 1 minute.
    • Add chopped chicken, sprinkle generously with salt, oregano, thyme, parsley, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
    • When the wild rice is done, add cooked wild rice to the skillet with chicken and mix everything.
    • Add ⅔ cup half and half, ⅓ cup chicken broth to the skillet with chicken and rice and bring to boil. Add shredded ½ cup Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about ⅛ teaspoon or ¼ teaspoon more.
    • Remove from heat, stir in ⅓ cup chopped fresh parsley.

    Notes

    What is HALF & HALF? To make 1 cup of half and half, combine ½ cup milk and ½ cup regular cream (heavy, or whipping cream).

    Nutrition

    Nutrition Information
    Creamy Chicken and Wild Rice Recipe
    Amount per Serving
    Calories
    429
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    89
    mg
    30
    %
    Sodium
     
    401
    mg
    17
    %
    Potassium
     
    432
    mg
    12
    %
    Carbohydrates
     
    34
    g
    11
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    500
    IU
    10
    %
    Vitamin C
     
    7.6
    mg
    9
    %
    Calcium
     
    154
    mg
    15
    %
    Iron
     
    1.7
    mg
    9
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword chicken and wild rice
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Comments

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      Recipe Rating




    1. Andre

      April 08, 2025 at 11:19 am

      I made this and it was a hit. The kids absolutely love it. When adding spices I just do my own thing and I think celery and carrots would be a lovely touch. But again we enjoy it as is. Thank you for sharing

      Reply
      • Julia

        April 08, 2025 at 12:19 pm

        That’s amazing to hear, Andre!! I love that your kids enjoyed it too—major win! And yes, celery and carrots would be such a cozy, flavorful addition. 🙂

        Reply
    2. Libby Leito

      January 25, 2025 at 8:40 pm

      While I should have known based on looking at it, there was not enough seasoning and sort of was bland and mushy? Not sure how else to describe it. It lacked any sort of exciting flavor or texture.

      Reply
      • Sparky

        January 28, 2025 at 10:30 am

        Well add Libby?

        Reply
      • Sparky

        January 28, 2025 at 11:04 am

        Libby, what seasoning would you have added?

        Reply
    3. Chris

      January 17, 2025 at 9:16 pm

      This recipe was just ok however I substituted chicken breasts and sautéed mushrooms with the garlic and onions. I think it would have been better as a pasta dish with the half & half and parmesan cheese. It also had way too much wild rice. I do not plan on making this again.

      Reply
      • Sparky

        January 28, 2025 at 10:33 am

        Chris sub wild rice with noodles? lol

        Reply
    4. J. Wagner

      October 14, 2024 at 9:14 am

      I made this last night and really enjoyed it. I think next time I'm going to add some chopped celery and carrots to the onion mixture in an effort to boost the veggie content. I also used straight wild rice. From the pictures, it looks like you used a wild rice blend. Lastly, I think topping with some breadcrumbs and melted butter and putting it under the broiler for a few minutes might be a nice addition.

      Reply
      • Julia

        October 17, 2024 at 11:13 pm

        Thank you for your review and feedback - it's always appreciated! 🙂 Chopped celery and carrots would be great additions, and I also like the idea of topping this with breadcrumbs and butter!

        Reply
    5. Laura Schroeder

      August 21, 2024 at 6:34 pm

      I made this for dinner tonight and WOW! It was delicious. Wild rice usually has such a strong flavor that it takes over the dish, but your seasonings and creamy sauce really complimented and toned down the strong flavor. The chicken was juicy and tender. Thank you Julia, this recipe is a keeper!!

      Reply
      • Julia

        August 24, 2024 at 10:15 pm

        I'm so glad you made this and enjoyed it. Thank you for your wonderful review, Laura! 🙂

        Reply
    6. Michele

      November 25, 2023 at 5:52 pm

      I am excited to try these chicken recipes with the leftover turkey as you suggested. I wish the recipe would say how much chicken or turkey in a measurement like cups vs. pounds. Chicken breasts come in such different sizes. I never weigh them. I want to know does it take 2 cups of cooked turkey or what is the cooked measurement to substitute?

      I am new to your blog but loving all these recipes especially with winter squash especially. The images are so lovely that go along with preparation. I wish you had a book. I keep printing them out.

      Reply
      • Julia

        November 26, 2023 at 5:51 pm

        Michele, I would estimate that 1 pound of uncooked skinless boneless chicken thighs would be about 3 or 4 cups cooked sliced or shredded chicken and turkey. I am so happy you discovered my blog and enjoying the recipes! ❤️ I don't have a cookbook but someday I might! 🙂

        Reply
    7. Heather

      November 12, 2023 at 6:38 pm

      Wow! This had so much flavor. I added celery and mushrooms and didn’t add my cooked rice until about the last 5 minutes just to incorporate the flavors. Will be a staple in our house! Love it!

      Reply
    8. Erin Belzile

      November 07, 2023 at 7:39 pm

      Made this tonight for my husband and I. Added sliced mushrooms, used mushroom broth and added a handful of cranberries at the end.
      This would be fantastic stuffed in a Cornish hen!
      10/10 ♥️

      Reply
      • Julia

        November 08, 2023 at 12:10 pm

        Erin, I love your addition of mushrooms + cranberries. Sounds delish! 🙂

        Reply
    9. denise b

      November 07, 2023 at 9:22 am

      I can’t wait to make this but..I usually have milk on hand but not cream..can I add anything to the milk for cream substitute?
      Thank you for your fabulous recipes..I grew several squash this year and your site has been a godsend!

      Reply
      • Julia

        November 07, 2023 at 12:11 pm

        Denise, I would use 1/3 cup chicken broth + 1/3 cup regular milk and proceed with the recipe as is. Add more milk after you've added and melted the cheese.

        Important tip! Take the shredded Parmesan cheese (or shred it) at the very beginning of the recipe (before you do anything) and leave close to the heat source so that the cheese warms up and comes to room temperature. It will melt much easier (especially in a thinner sauce) when it's at room temperature and not refrigerator cold.

        Reply
    10. Sheri Mason

      June 02, 2023 at 7:45 pm

      How much water for 1 1/2 cups of rice did you use?

      Reply
      • Julia

        June 07, 2023 at 7:06 pm

        Sheri, I would cook 1.5 cups of wild rice in 6 cups of water (1 to 4 proportion), and salt in a saucepan.

        Reply
    11. Robin Dinsmore

      April 30, 2023 at 8:48 pm

      This dish is really very good. Next time we are going to add mushrooms. My son's idea.

      Reply
      • Julia

        June 07, 2023 at 9:18 pm

        Robin, mushrooms would be an excellent addition!

        Reply
    12. Joan

      March 12, 2023 at 11:06 am

      I made this for diner last night. My husband and I both both loved it. It had great flavor. Just the right herbs. I have a lot of wild rice on hand and so I'm always looking for recipes with wild rice.
      I added chopped celery and mushrooms to the recipe. I used hand parched wild rice which cuts the cooking time of the rice in half.
      I make a wild rice casserole but I use cream soup. Your recipe is so much better with the cream and chicken broth. I'm always looking for recipes without cream soup.
      Thank you for this great recipe. I will be using it for many occasions.

      Reply
      • Julia

        March 18, 2023 at 5:50 pm

        Joan, your comment really made my day! ❤️ Thank you for taking the time to share this positive feedback - it means a lot to me!

        Reply
    13. Emma

      March 02, 2023 at 8:25 pm

      Yum!!! I halved this for my husband and I and we loved it so much. Perfectly creamy dinner with so much flavor!

      Reply
      • Julia

        March 18, 2023 at 6:56 pm

        Emma, thank you for your rave review - I really appreciate it! ❤️

        Reply
      • Erika

        November 15, 2023 at 8:56 am

        This dish was delicious. I added mushrooms as one commenter suggested. Next time I think I'll substitute white wine for the chicken broth.

        Reply
        • Julia

          November 15, 2023 at 10:30 am

          Erika, I am so glad you loved this dish! Yes, mushrooms are a nice addition here! 🙂

          Reply
    14. Lisa Osmond

      November 20, 2022 at 3:05 pm

      I’m from the uk … what’s half and half please ?

      Reply
      • Julia

        November 20, 2022 at 4:19 pm

        Lisa, half-and-half is half milk half heavy cream. So, 1 cup of half-and-half = 1/2 cup of regular milk (about 3% or less fat content) + 1/2 cup of heavy cream (36 % fat content).

        Reply
    15. Cindi

      November 01, 2022 at 8:19 pm

      I learned a long time ago with wild rice (my native ancestors, never cook with salt, add salt afterwards) give it a try..you will be amazed at the texture and taste!
      Ps I love your recipes!

      Reply
      • Julia

        November 07, 2022 at 1:25 pm

        Cindi, thank you so much for this tip! What's funny is that generally, that's what I do - I usually cook everything (pasta, regular rice, etc.) without salt and just add it afterward. Glad you're enjoying the recipes! 🙂

        Reply
      • Donna Coleman

        November 20, 2022 at 4:06 pm

        Is the chicken precooked and then cut in pieces? I was thinking of trying this with pheasant???

        Reply
        • Julia

          November 20, 2022 at 4:18 pm

          Donna, I used raw chicken and cooked it with seasonings - see the recipe. But you can also use cooked chicken (or other meat) and just warm it up with the seasonings from this recipe.

          Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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