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One Pot Creamy Chicken and Wild Rice with Mushrooms

One pot creamy chicken and wild rice with mushrooms simmers in a 6-quart Dutch oven until the rice is tender and the chicken reaches 165°F. A cream-and-flour finish makes the broth creamy and slightly thickened, with browned mushrooms in every serving.
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Prep Time 15 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 23 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1.25 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1.5 cup wild rice blend
  • 4.5 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Season the chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat and brown the chicken for 2-3 minutes, stirring occasionally; transfer it to a plate before it cooks through.
  3. Add the mushrooms to the pot and cook for 6-8 minutes, stirring occasionally, until browned.
  4. Add the onion and cook for 4 minutes.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the wild rice blend, chicken broth, thyme, bay leaf, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  7. Bring to a boil, cover, and simmer gently over low heat for 30 minutes.
  8. Return the chicken and any juices to the pot, cover, and simmer for 15-25 minutes, until the rice is tender and the chicken reaches 165°F; if the chicken reaches 165°F first, transfer it to a plate and continue simmering the rice until tender.
  9. Transfer the chicken to a cutting board and discard the bay leaf.
  10. Whisk the flour into the cream and stir it into the pot.
  11. Simmer uncovered for 3-5 minutes until creamy and slightly thickened.
  12. Shred the chicken and stir it back into the pot.

Notes

For the best texture, let the rice simmer until tender even if the chicken reaches 165°F first. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and rice can change texture. For a dairy-free variation, use an unsweetened dairy-free cream alternative.