This chicken and wild rice skillet recipe combines the best thing about casserole dishes with the simplicity of a skillet recipe. It’s a great recipe for busy weeknights or easy meals when you want something hearty.

Finished Chicken and Wild Rice Skillet in a white enamel cast iron skillet, showcasing tender chicken, fluffy wild rice, and a creamy sauce.

Why You’ll Love This Recipe

The ultimate comfort food, blending the nutty flavor of wild rice with a smooth, creamy sauce.
A one-pan meal that’s easy to prepare and keeps cleanup minimal—ideal for busy nights.
A lighter option without heavy cream, parmesan cheese, or flour in the sauce, making it simple and wholesome.
A great way to use leftover chicken, like rotisserie chicken, for a quicker prep time.

Ingredients

Here’s everything you’ll need to make this creamy and satisfying Chicken and Wild Rice Skillet.

Wild Rice Blend – I use Lundberg’s brand, a delicious nutty wild rice combination of wild rice, brown rice, red rice, and black rice.
Chicken Breasts – Cut into bite-sized chunks. You can also use skinless chicken tenders or shredded rotisserie chicken.
Chicken Broth – Adds depth and flavor to the rice dish.
Organic Cream of Mushroom Soup – I use cream of mushroom for the base of the creamy sauce. Substitute with cream of chicken soup if preferred.
Herbs and Seasonings – A mix of oregano, thyme, parsley, sage, salt, and pepper for flavorful chicken.

Creamy Chicken and Wild Rice Skillet in a white enamel cast iron pan, with a hearty blend of chicken, wild rice, and savory sauce.

How to Make Chicken and Wild Rice Skillet

Here is how to make this easy weeknight dinner in just one pan, making it the perfect meal for busy evenings when you need a comforting, flavorful meal:

Preheat the Oven: Set your oven to 400°F (200°C).
Combine Ingredients: In a large oven-safe skillet or casserole dish, mix the wild rice blend, chicken broth, cream of mushroom soup, and herbs (oregano, thyme, parsley, and sage). Stir in the minced garlic and minced onion.
Prepare the Chicken: Cut the chicken breasts into small, bite-sized chunks. Stir the chicken into the rice mixture until evenly distributed. Season with salt and pepper to taste.
Bake: Cover the skillet tightly with foil or a lid and bake for 60–75 minutes, or until the wild rice is tender and the chicken is cooked through.
Check for Doneness: After 60 minutes, test the rice. If it’s not fully cooked, stir, add a little more chicken broth if needed, and bake for an additional 10–15 minutes.
Stir and Serve: Remove the skillet from the oven and carefully stir the rice and chicken mixture. For a complete meal, serve hot, with green beans or rosemary garlic dinner rolls.

Close-up of the finished Chicken and Wild Rice Skillet, with a rich, creamy sauce, tender chicken, and nutty wild rice in a white enamel cast iron pan.

Tips for Making Chicken and Wild Rice Skillet

Choose the Right Rice: Opt for a wild rice blend for the best texture and flavor. Avoid using regular white rice, as it cooks much faster and may not hold up well in this recipe.
Cut Chicken Evenly: Dice the chicken breasts into evenly-sized bite-sized pieces to ensure they cook through at the same rate as the rice.

How to Store and Reheat Chicken and Wild Rice Skillet

Storing: Allow the chicken and wild rice skillet to cool completely before storing. Transfer any leftovers to an airtight container and refrigerate for up to 3–4 days.
Reheating: Reheat in a large skillet over medium heat. Add a little chicken broth to help rehydrate the rice and create a creamy sauce. Stir occasionally until heated through.

Whether you make it in a dutch oven, large oven-safe skillet, or your favorite cast iron pan, this chicken wild rice casserole variation is a winner every time. Next time you’re at your local grocery store, grab these pantry staples and whip up a meal your whole family will rave about!

Easy Weeknight Chicken and Wild Rice Skillet

This Chicken and Wild Rice Skillet is a comforting, one-pan meal that combines tender chicken, a hearty wild rice blend, and a creamy, flavorful sauce. Perfect for busy weeknights, this easy-to-make dish bakes in the oven, allowing you to enjoy a satisfying dinner with minimal effort and cleanup.

Prep Time 5

Cook Time 1

Total Time 1 5

Serving Size 4 people

Ingredients

1 cup wild rice blend
2 ½ cups chicken broth
1 ½ pound chicken, cubed into small pieces
1 can cream of mushroom soup
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon dried sage
½ tablespoon minced dried onion
½ tablespoon minced dried garlic
1 teaspoon salt
½ teaspoon ground black pepper

Instructions

Set your oven to 400°F (200°C).
In a large oven-safe skillet or casserole dish, mix the wild rice blend, chicken broth, cream of mushroom soup, and herbs (oregano, thyme, parsley, and sage). Stir in the minced garlic and minced onion.
Cut the chicken breasts into small, bite-sized chunks. Stir the chicken into the rice mixture until evenly distributed. Season with salt and pepper to taste.
Cover the skillet tightly with foil or a lid and bake for 60–75 minutes, or until the wild rice is tender and the chicken is cooked through.
After 60 minutes, test the rice. If it’s not fully cooked, stir, add a little more chicken broth if needed, and bake for an additional 10–15 minutes.
Remove the skillet from the oven and carefully stir the rice and chicken mixture. Serve hot, paired with steamed green beans or sweet potatoes for a complete meal.

Chicken and Wild Rice Skillet, with a rich, creamy sauce, tender chicken, and nutty wild rice in a white enamel cast iron pan.

About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

Learn More