Indulge in the comforting flavors of cast iron skillet chicken thighs and wild rice casserole. This hearty dish combines perfectly seared bone-in, skin-on chicken thighs with a wild rice and veggie blend, all oven-baked in a cast iron skillet in a creamy, savory sauce that's irresistibly delicious. Yields enough for 4.
As a Southern cook, I love breaking out my cast iron skillet whenever possible. I use it for dishes like Cast Iron Skillet Caribbean Chicken and Rice, or the tried and true Southern favorite Oven-Baked Cast Iron Skillet Buttermilk Biscuits and Cast Iron Skillet Cornbread.
It doesn't matter if I am making biscuits or entire dinners, my cast iron skillets are an essential part of my kitchen. All of mine have been in the family for generations and are over 100 years old. If these dishes could talk! Man oh man would they have lots to say!
In this season of life right now I need easy when it comes to dinner time. Since having our first son, I have really struggled in the dinner department. Heck, I have struggled in every department! Honestly, it isn't so much the cooking that is hard (even though still finding my groove and the time to do so is) but it is the THINKING ABOUT WHAT TO HAVE FOR DINNER EVERY SINGLE NIGHT that is beyond difficult!
Do you feel me on this? Shew!
So this is easy. Or on the easier side. Just like casserole recipes tend to be. All you are going to do is sear off some bone-in skin-on chicken thighs in the skillet with some olive oil. While that is going, you will chop your veggies and preheat the oven. Then remove the thighs, and sautee the onion, carrots, and garlic until soft. Add in the chicken stock and cream, wild rice, and spices. Nestle the chicken thighs back in and bake in the oven for 40 minutes to finish cooking the chicken and rice.
This heavy-bottomed pan has deep sides and can easily make a full meal from scratch. Serve this delicious cast iron chicken and rice piping hot, making it a perfect choice for a comforting weeknight dinner.
Key Ingredient Call-Outs
- Bone-in Skin-on Chicken Thighs - this is my husband's preferred choice of a chicken cut. The bone and skin lead to a bit more flavor, as well, and the thighs in general compared to the breast. But in making this in my everyday life multiple times, if we don't have thighs in the freezer I will use whatever kind of chicken we have. If you do use breasts, just sear it for a little less on each side.
- White Pepper - this is the "secret ingredient". My mom uses this in almost everything in her cooking and it just adds and little something extra to round out all the flavors that is so good!
- Wild Rice Blend - Sometimes wild rice can be hard to find so this particular blend is more widely available.
How To Make
Depending on the size of your thighs, I often will have to sear in two batches. Just have a plate to the side for when working and searing it all. They will all fit nestled in the pan when going into the oven, but I have found it best while testing this recipe to do in smaller batches.
REMEMBER! Remove the bay leaf from the dish before eating! Do not eat it. We always said whoever ended up with the bay leaf on their plate was the winner growing up. Just make sure the winner doesn't eat it haha
Yield
This will feed 4 people for dinner. Justin and I usually eat it again for leftovers the day which is perfect for us. Just cover the cast iron skillet with plastic wrap or transfer the casserole to an airtight container. Keep it in the refrigerator for up to 2-3 days.
Recipe
Cast Iron Skillet Chicken Thighs and Wild Rice Casserole
- Total Time: 60 minutes
- Yield: 4
Description
Indulge in the comforting flavors of Cast Iron Skillet Chicken Thighs and Wild Rice Casserole. This hearty dish combines perfectly seared bone-in, skin-on chicken thighs with a wild rice and veggie blend, all oven-baked in a cast iron skillet in a creamy, savory sauce that's irresistibly delicious. Yields enough for 4.
Ingredients
- 2 Tablespoon Olive Oil
- 2.5 Pounds Bone-in Skin-on Chicken Thighs
- Salt, Pepper, and Smoked Paprika
- ½ Medium Onion - diced
- ½ Cup Carrots - diced
- 2 Cloves Garlic - minced
- 1 ½ Cups Chicken Broth
- ½ Cup Cream
- 1 Sage Leaf
- 1 Teaspoon Thyme
- ¼ Teaspoon White Pepper
- 1 Cup Wild Rice Blend
Instructions
- Preheat the oven to 350 degrees.
- Season both sides of the chicken thighs with salt, pepper, and smoked paprika.
- Place a large cast iron skillet with deep sides on the stove over medium heat. Add in the olive oil and place the thighs in, skin side down. Let sear for about 7 minutes, or until the skin starts to get brown and crispy. Flip over and sear on the other side for 5 minutes. Remove from the skillet and set on a plate.
- Add the onion and carrots into the skillet and saute with the oil and juices left for 5 minutes. Add in the minced garlic and saute for another minute or two.
- Add in the chicken broth, cream, and spices. Stir to combine.
- Turn off the heat.
- Add in the rice and stir around. Nestle in the chicken thighs into the skillet. Place in the oven and bake for 40 minutes.
- Remove from the oven and let rest for at least 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner - Casserole
- Method: Cooking
Nutrition
- Serving Size: 1 scoop
- Calories: 489
- Sugar: 3 g
- Sodium: 894 mg
- Fat: 29 g
- Carbohydrates: 34.5 g
- Fiber: 3.3 g
- Protein: 24 g
- Cholesterol: 111.5 mg
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