Creamy Chicken & Wild Rice Skillet

This comforting one-skillet dinner is perfect for chilly winter RV nights. Tender chicken, earthy wild rice, and vegetables simmer together in a creamy herb sauce that feels like a warm hug after a long day on the road. It’s easy to make in a small kitchen, requires minimal cleanup, and reheats beautifully for leftovers.

Ingredients (Serves 4)

• 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup wild rice blend (uncooked)
• 2 ½ cups chicken broth
• 1 cup milk or half-and-half
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• Salt & pepper, to taste
• cup grated Parmesan (optional, for extra creaminess)
• Fresh parsley, for garnish

Instructions

1. Sauté the chicken. Heat oil or butter in a deep skillet over medium heat. Add chicken, season with salt and pepper, and cook until lightly browned (about 5–6 minutes). Remove chicken and set aside.
2. Cook the vegetables. In the same skillet, add onion, carrots, and celery. Sauté until softened, about 4 minutes. Add garlic and cook 30 seconds.
3. Add rice & broth. Stir in the wild rice and pour in the chicken broth. Bring to a simmer, cover, and cook 35–45 minutes, stirring occasionally, until the rice is tender.
4. Make it creamy. Add the chicken back to the skillet. Stir in milk (or half-and-half), thyme, parsley, and Parmesan if using. Simmer uncovered for 5–8 minutes until thickened and creamy.
5. Season & serve. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.