Creamy Chicken and Wild Rice Stew with Herbs and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10–11 cups)
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 90 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 1 3/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 2 tbsp olive oil
• 4 tbsp (56 g) unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 3 medium carrots, diced (about 1 1/2 cups / 180 g)
• 3 celery ribs, diced (about 1 1/2 cups / 180 g)
• 3 garlic cloves, minced
• 1/4 cup (32 g) all-purpose flour
• 6 cups (1.4 L) low-sodium chicken broth
• 1 cup (185 g) dry wild rice, rinsed
• 2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 cup (240 ml) heavy cream
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Do This

• 1) Season chicken with 1 tsp salt and 1/2 tsp pepper; sear in oil 3–4 min per side. Remove.
• 2) Melt butter; sauté onion, carrots, and celery 8–10 min until softened.
• 3) Add garlic 30 seconds; stir in flour 1 minute to make a roux.
• 4) Slowly whisk in broth; add wild rice, thyme, rosemary, bay leaf, and remaining salt/pepper.
• 5) Return chicken; simmer covered 45–55 min (gentle simmer) until rice is tender and chicken reaches 165°F.
• 6) Shred chicken; stir in cream, lemon, and parsley. Simmer 3–5 min; adjust seasoning and serve.

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Why You’ll Love This Recipe

• Thick, creamy comfort: A simple butter-and-flour roux makes the broth rich and stew-like.
• Deep, cozy flavor: Searing the chicken first builds savory fond, and herbs round everything out.
• Hearty but balanced: Earthy wild rice and sweet vegetables make it filling without feeling heavy.
• Great leftovers: It reheats beautifully and tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 celery ribs, 3 garlic cloves, 1 lemon, fresh parsley
• Dairy: unsalted butter, heavy cream
• Meat: boneless, skinless chicken thighs (or breasts)
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, dry wild rice, dried thyme, dried rosemary, bay leaf, kosher salt, black pepper

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs
• 1 tsp kosher salt (for seasoning the chicken)
• 1/2 tsp freshly ground black pepper (for seasoning the chicken)
• 2 tbsp olive oil

Vegetables & Aromatics

• 4 tbsp (56 g) unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 3 medium carrots, peeled and diced (about 1 1/2 cups / 180 g)
• 3 celery ribs, diced (about 1 1/2 cups / 180 g)
• 3 garlic cloves, minced

Thick, Creamy Broth

• 1/4 cup (32 g) all-purpose flour
• 6 cups (1.4 L) low-sodium chicken broth
• 1 cup (185 g) dry wild rice, rinsed and drained
• 1 cup (240 ml) heavy cream

Herbs, Finishing & Seasoning

• 2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 3/4 tsp kosher salt (for the stew, plus more to taste)
• 1/4 tsp freshly ground black pepper (for the stew, plus more to taste)
• 2 tbsp lemon juice (about 1 medium lemon)
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Season and sear the chicken

Pat the chicken thighs dry with paper towels (this helps them brown instead of steam). Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat a large Dutch oven (5–7 quarts) over medium-high heat. Add 2 tbsp olive oil. When the oil shimmers, add the chicken in a single layer. Sear for 3–4 minutes per side until nicely browned (it does not need to be cooked through yet). Transfer chicken to a plate.

Step 2: Sauté the vegetables until sweet and tender

Reduce heat to medium. Add 4 tbsp unsalted butter to the pot. Once melted, add the diced onion, carrots, and celery.

Cook for 8–10 minutes, stirring occasionally and scraping up browned bits from the bottom, until the onion is soft and the vegetables are starting to look glossy and slightly golden.

Step 3: Add garlic and build a roux for thickness

Add the minced garlic and cook for 30 seconds, stirring constantly.

Sprinkle in the 1/4 cup flour and stir well so the flour coats the vegetables. Cook for 1 minute, stirring, to remove the raw flour taste. This roux is what gives the stew its creamy, comforting body.

Step 4: Whisk in broth, then add rice and herbs

Slowly pour in about 1 cup of the chicken broth while whisking or stirring vigorously to keep the mixture smooth, then gradually add the remaining broth.

Add the rinsed wild rice, 2 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf. Stir in the remaining 3/4 tsp kosher salt and 1/4 tsp black pepper.

Bring the pot to a gentle boil over medium-high heat.

Step 5: Simmer until the rice is tender and the chicken is done

Return the seared chicken (and any juices from the plate) to the pot. Reduce heat to maintain a gentle simmer, then cover with the lid slightly ajar.

Simmer for 45–55 minutes, stirring every 10–15 minutes to prevent sticking, until the wild rice is tender (some grains may split) and the chicken reaches an internal temperature of 165°F (74°C).

Step 6: Shred the chicken and make it creamy

Transfer the chicken to a cutting board and shred it into bite-size pieces using two forks. Return the shredded chicken to the pot.

Reduce heat to low and stir in the 1 cup heavy cream. Simmer gently for 3–5 minutes to thicken slightly and warm through (avoid a hard boil so the dairy stays smooth).

Step 7: Finish with lemon and parsley, then adjust seasoning

Turn off the heat. Stir in the 2 tbsp lemon juice and 2 tbsp chopped parsley.

Taste and adjust with additional salt and pepper if needed. Remove the bay leaf before serving. Serve hot, ideally with crusty bread for dunking.

Pro Tips

• Rinse the wild rice: A quick rinse removes extra starch and helps keep the broth from turning gluey.
• Control the simmer: Keep it at a gentle bubble. A rolling boil can make the chicken tough and can cause the cream to break later.
• Want it thicker? Let the stew simmer uncovered for the last 5–10 minutes, stirring often, before adding the cream.
• Want it thinner? Stir in an extra 1/2–1 cup broth at the end until it’s the consistency you like.
• Herb flexibility: If your rosemary is very pungent, reduce it to 1/4 tsp so it doesn’t overpower the wild rice.

Variations

• Use chicken breast: Swap in 1 1/2 lb boneless, skinless chicken breasts; sear the same way, but check earlier for doneness (often closer to 35–45 minutes of simmering).
• Add mushrooms: Sauté 8 oz (225 g) sliced cremini mushrooms with the onions for an even earthier stew that pairs beautifully with wild rice.
• Extra-herby finish: Add 1 tsp fresh chopped thyme (or a small handful of chopped fresh dill) along with the parsley for a brighter, fresher top note.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Wild rice will continue to absorb liquid as it sits, so expect the stew to thicken; when reheating, add 2–4 tbsp broth or water per bowl and warm gently over medium-low heat until steaming hot (at least 165°F / 74°C).

For freezing, freeze in airtight containers for up to 3 months. For best texture, thaw overnight in the fridge and reheat gently; if the stew looks slightly separated, whisk while warming and it will smooth out. Make-ahead tip: you can chop the vegetables up to 24 hours in advance and refrigerate them in a sealed container.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 35 g protein, 38 g carbohydrates, 24 g fat, 4 g fiber, 850 mg sodium.