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
Scale
- 2 Tablespoon Olive Oil
- 2.5 Pounds Bone-in Skin-on Chicken Thighs
- Salt, Pepper, and Smoked Paprika
- 1/2 Medium Onion - diced
- 1/2 Cup Carrots - diced
- 2 Cloves Garlic - minced
- 1 1/2 Cups Chicken Broth
- 1/2 Cup Cream
- 1 Sage Leaf
- 1 Teaspoon Thyme
- 1/4 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