Creamy Chicken with Wild Rice and Mushrooms

Creamy Chicken with Wild Rice and Mushrooms ~

Creamy Chicken with Wild Rice and Mushrooms ~ this earthy, stick-to-your-ribs chicken thighs and rice skillet is one pot comfort food for a busy weeknight. The whole family loves this meal.

Creamy Chicken with Wild Rice and Mushrooms is an easy and comforting meal whether yoy're having company or just sitting down with the family. ~

When Creamy Chicken with Wild Rice and Mushrooms is on the menu, I look forward to dinner all day long.

When you say ‘comfort food’ this is the kind of thing that springs to my mind ~ tender chicken (crispy skin, of course!) with earthy mushrooms and wild rice swimming in that creamy sauce. Yum!!

Have you tried my creamy Tuscan chicken thighs? Or my chicken in lemon sauce with olives? Chicken just loves a creamy sauce, and so do I 🙂

Creamy Chicken with Wild Rice and Mushrooms is a hearty, comforting one pot meal. ~

It’s the combination of ingredients in this dish that gives it that restaurant quality, but happily there’s no extra effort involved. It’s a simple matter of using a shallot instead of an onion, deglazing the pan with Marsala wine, and using plenty of fresh thyme and heavy cream that elevates this dish and gives it a fancy vibe.

What you’ll need:

  • chicken thighs ~ I use bone in skin on.
  • shallots ~ a flavor builder.
  • mushrooms ~ really any type you like.
  • Marsala or other fortified wine like a dry sherry. This contributes much of the flavor to this dish, so don’t skip it.
  • cream ~ or half and half.
  • chicken broth 
  • wild rice
  • flour
  • butter, olive oil
  • salt, pepper, and fresh thyme


Creamy Chicken with Wild Rice and Mushrooms is the perfect fall one pot meal! ~

Wild rice is one of my favorite fall ingredients…the long dark grains are actually a type of marsh grass native to the Great Lakes. Most stores carry it next to the regular rice, and it usually comes in a slender box.

How to cook wild rice

Use a ratio of 3 to 1 water to rice.

Bring the water to a boil, add rice, lower the heat, cover, and simmer for approximately 40-50 minutes, or just until tender. Be sure to taste to check, different types of wild rice cook differently.

Drain the rice. Use right away for chill for salads.

The rice should be characteristically chewy, so don’t over cook it.

Wild rice for Creamy Chicken with Wild Rice and Mushrooms ~
Wild rice gives a boost of color and nutty flavor to lots of dishes. It looks really pretty and has a firm, chewy texture. Both my wild rice salad and basmati and wild rice with chickpeas are naturally vegan and gluten free and would be a fabulous addition to any fall or winter menu.

Creamy Chicken with Wild Rice and Mushrooms is a classic Fall comfort dish ~

Cook’s tips for creamy chicken and rice

  • To keep the chicken skin crispy, nestle the chicken into the sauce but don’t cover the top of the thighs with sauce. 
  • The sauce will thicken after chilling, so for leftovers, just thin with a little stock, milk, or cream.
  • You can cut calories in this creamy chicken with wild rice and mushrooms by using half and half in place of the cream.
  •  You can substitute regular rice for the wild rice, if you like. 
Creamy chicken with mushrooms
3.33 from 64 votes

Creamy Chicken with Wild Rice and Mushrooms

Creamy Chicken with Wild Rice and Mushrooms ~ this earthy, stick-to-your-ribs skillet dinner is ideal for a chilly fall night!
Course Dinner Recipes
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 6 servings
Calories 696kcal
Author Sue Moran


  • 8 bone in skin on, chicken thighs
  • salt and fresh cracked black pepper
  • 2 Tbsp unsalted butter, divided
  • 3 Tbsp olive oil, divided
  • 2 large shallots, finely minced
  • 8 ounces mushrooms, sliced (your choice, I used shitake and cremini)
  • 2 Tbsp fresh thyme leaves plus more for garnish
  • 1/2 cup Marsala wine
  • 1 Tbsp Wondra flour
  • 1 cup chicken or beef broth or stock
  • 1/2 cup heavy cream
  • 1 1/2 cups cooked wild rice


  • more fresh thyme leaves


  • Set the oven to 400F
  • Season the thighs on both sides with salt and pepper.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium high heat and brown the thighs, skin side down first, for about 3 minutes per side. Remove to a baking sheet.
  • Bake the chicken for about 20 minutes, or until the chicken is fully cooked. Set aside.
  • Drain off any excess fat from the skillet, leaving a little behind in the pan. Saute the shallots for 3-5 minutes, until softened. Add the mushrooms and thyme leaves to the pan and continue sauteing for another 5 minutes, until the mushrooms have released their moisture and softened. Add the Marsala wine to the pan and bring up to a simmer. Remove the shallots and mushrooms to a plate and set aside.
  • Melt the remaining butter in the pan and add the flour, stir to combine and cook for 1 minute, stirring constantly. Add the stock to the pan and whisk to combine. Add the cream and stir while the mixture comes up to a simmer. Taste the sauce to adjust the seasonings.
  • Put the mushrooms back into the skillet, along with the wild rice. Bring everything up to a simmer. Nestle the chicken thighs into the sauce, and heat until the chicken is warmed through. Serve garnished with more fresh thyme.


Calories: 696kcal | Carbohydrates: 18g | Protein: 36g | Fat: 51g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 220mg | Potassium: 661mg | Fiber: 1g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

email prompt

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Beet and Wild Rice Salad with Spiced Pecans - The View from Great Island
    September 13, 2021 at 6:23 am

    […] what are you waiting for? It’s the perfect ingredient to add to your soups, salads, and dinners for a cozy fall […]

  • Reply
    January 26, 2021 at 6:27 pm

    Thank you for this delicious comfort food recipe! Here, in my mile high Northern Arizona home, it’s a balmy 20 degrees, and we just got 2 feet of snow, more on the way. This recipe hits the spot!

  • Reply
    January 26, 2021 at 1:15 pm

    What other wine do you think might work (instead of marsala) in the cream chicken with wild rice and mushrooms?

  • Reply
    Ein Dekoherzal in Bergen
    January 26, 2021 at 11:31 am

    5 stars

    WÜNSCH da no an feinen ABEND
    bis bald de BIRGIT

  • Reply
    Tricia B.
    January 26, 2021 at 10:38 am

    Hi Sue, I was wondering if I can substitute the 1/2 heavy cream with cornstarch & milk? I’ve seen several recipes I would like to make which calls for heavy cream but I haven’t made because I don’t use heavy cream. My husband had a stroke in 2013 & I try NOT to make anything with cream sauces due to the fact. Please, if you would, give me advice on this issue & the possible ratio so I can finally make this recipe & others that call for heavy cream. Any suggestions would be greatly appreciated!

    • Reply
      Sue Moran
      January 26, 2021 at 11:35 am

      Yes, you could definitely do that!

      • Reply
        Tricia B.
        January 26, 2021 at 12:22 pm

        Thank you for the quick response back! Can you tell me the ratio of cornstarch & milk to use & if it would change the texture or taste? I’m anxious to make this dish using the substitutes.
        Thank you in advance.

        • Reply
          Sue Moran
          January 26, 2021 at 1:22 pm

          I’m going to change my answer, Tricia, after checking the recipe again, I don’t think milk will do well with the wine. You can just leave the cream out, and maybe add more stock to make up for it. Then you might add a bit more flour to thicken the sauce a bit more.

        • Reply
          Tricia B.
          January 27, 2021 at 10:14 am

          Thank you, Sue! I didn’t think about the combination of milk w/the wine might not work. I’m going to try it first by your recent suggestion of adding more stock & then thicken it with a bit more flour. I also looked up the Wondra flour as I’d not heard of it or even know who carried it in my area. I was thinking of all purpose flour BUT after searching the Wondra flour I see why now you mentioned it – it’s so fine, it dissolves instantly in liquids — why it’s also called instant flour — and won’t clump.
          Now I can make “creamy” recipes!! I’ve already spotted a few of yours I’m anxious to make like the Creamy Tuscan Chicken Thighs!! Mmmm! I can’t wait… going to make this ASAP!!
          Thank you sooo very much Sue!

          • Sue Moran
            January 27, 2021 at 10:53 am

            My mom introduced me to Wondra and I agree, it’s game changing!

  • Reply
    January 26, 2021 at 7:32 am

    5 stars

  • Reply
    Barb Putz
    November 11, 2019 at 11:08 am

    This looks soooo amazingly good! Making this tonight!!!

  • Reply
    Shawna Gill
    December 18, 2018 at 5:29 pm

    Completely loved this recipe but added some changes of my own. I did half white rice, half wild rice. I did not have butter and just dredged the mushrooms and shallots in flour and slowly added the stock while stirring. Added 1 tablespoon of worchestire sauce for additional flavor. This dish reminds me of my home state Minnesota.

    • Reply
      December 18, 2018 at 7:35 pm

      Thanks Shawna ~ isn’t Worcestershire sauce such a magic ingredient?

  • Reply
    Michelle Findley
    October 31, 2018 at 2:36 pm

    I’m not a fan of wild rice. Does the recipe change any if I use regular long grain white rice?

    • Reply
      October 31, 2018 at 3:07 pm

      No, you should be able to substitute any other type of rice without any changes, Michelle.

  • Reply
    September 29, 2018 at 6:01 pm

    This was kinda disappointing and bland.

    • Reply
      September 29, 2018 at 6:07 pm

      I’m sorry it didn’t work out for you Melissa. I think the dish is basically a comfort food type of recipe, so the flavors are not super strong, but I find the Marsala alone gives it a really nice taste. You might try experimenting with a different type of stock.

  • Reply
    Susan A
    October 24, 2016 at 6:35 pm

    5 stars
    This was THE PERFECT Monday night dinner! Thanks, Sue, for a new favorite! I love your recipes and beautiful dishes/photography.

  • Reply
    October 17, 2016 at 2:36 am

    oh yes! You know I do love chicken thighs and this dish simply looks breathtaking. I’m a HUGE wild rice fan too but rarely cook with it which is so bizarre but I will remedy that this weekend! I love how creamy this is too. The Viking and I were just discussing how much we prefer creamy dishes to tomato dishes… SO bad but So good!

  • Reply
    October 13, 2016 at 7:20 am

    You’ve set off a Pavlov’s response with these photos, Sue! Gosh, this looks delicious and I can’t wait to try it. Thanks for the great recipe.

    • Reply
      October 13, 2016 at 7:45 am

      haha 🙂

  • Reply
    October 12, 2016 at 2:02 am

    Oh boy ! Perfect way to make chicken. You are great ! Thank you !

  • Reply
    October 11, 2016 at 7:52 pm

    You’re right, perfect Fall comfort food!

  • Reply
    Chris Scheuer
    October 11, 2016 at 7:59 am

    This is my kind of dinner too, especially on a cool, crisp evening. It looks so fancy too!

  • Reply
    Jennifer @ Seasons and Suppers
    October 10, 2016 at 5:55 pm

    I could go for this dish right about now 🙂 What a comforting and delicious looking skillet that is! Love the the chicken with the wild rice and mushrooms. Such great flavours together.

  • Reply
    Matt @ RoughEats
    October 10, 2016 at 12:56 pm

    I like chicken and wild rice, but I love mushrooms. Sounds like a winner!

  • Reply
    Karen @ Seasonal Cravings
    October 10, 2016 at 10:53 am

    Oh my creamy goodness, this looks so satisfying. I don’t make wild rice enough! Thanks for the reminder!

  • Reply
    October 10, 2016 at 10:17 am

    Sue, how many of your recipes have I made? Dozens! They are always exceptionally delicious and I am never afraid to make a first attempt with guests because I know they will turn out perfectly. Thank you for being one of my very favorite sites for great recipes! Please keep sharing!

    • Reply
      October 10, 2016 at 10:20 am

      Oh Natalie, my day will be alot brighter after reading this — thank you!

  • Reply
    Robyn @ Simply Fresh Dinners
    October 10, 2016 at 9:45 am

    Love the creamy and nutty texture of this dish, Sue. So perfect in the fall. I’m a big fan of wild rice and this combo just makes me want to do the happy dance to the dinner table. Sharing!

  • Reply
    October 10, 2016 at 8:57 am

    I have a weakness for chicken dishes as well, creamy or not creamy… 🙂 This looks so delicious and I just love the list of ingredients!

    • Reply
      October 10, 2016 at 9:24 am

      I love anything with wild rice in it these days, thanks for stopping by Adina 🙂

  • Reply
    [email protected]'s Recipes
    October 10, 2016 at 6:35 am

    My mouth is watering terribly, Sue. Gorgeous shot of those wild rice and this dish looks to die for!!

  • Reply
    Tricia @ Saving room for dessert
    October 10, 2016 at 5:13 am

    Wow – just wow! I love this pan of gorgeous chicken, mushrooms and all that wild rice – perfect comfort food! Pinning!

    • Reply
      October 10, 2016 at 8:10 am

      Thanks Tricia!

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!