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!
Course Main Course
Keyword chicken and wild rice
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
1 ½cupswild rice, uncooked
1onion, small, chopped
4garlic cloves, minced
1poundchicken thighs, skinless and boneless, chopped into smaller slices
⅔cuphalf and half
⅓cupfresh parsley, chopped
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.
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).