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chicken thighs and rice in a white shallow bowl with a cast iron skillet in the background.

Cast Iron Skillet Chicken Thighs and Wild Rice Casserole

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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.


  • 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


  1. Preheat the oven to 350 degrees.
  2. Season both sides of the chicken thighs with salt, pepper, and smoked paprika.
  3. 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.
  4. 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.
  5. Add in the chicken broth, cream, and spices. Stir to combine.
  6. Turn off the heat.
  7. Add in the rice and stir around. Nestle in the chicken thighs into the skillet. Place in the oven and bake for 40 minutes.
  8. 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


  • 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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