3.6 from 234 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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 696 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 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
garnish
- more fresh thyme leaves
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
696kcal
(35%)
Carbohydrates
18g
(6%)
Protein
36g
(72%)
Fat
51g
(78%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
227mg
(76%)
Sodium
220mg
(9%)
Potassium
661mg
(19%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
561IU
(11%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 696
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 18g | 6% |
| Protein | 36g | 72% |
| Fat | 51g | 78% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 227mg | 76% |
| Sodium | 220mg | 9% |
| Potassium | 661mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.