This creamy casserole blends tender chicken, wild rice, sautéed vegetables, and herbs, finished with a rich garlic cream sauce for the ultimate one-pan comfort meal.
Season the chicken with sea salt, pepper, paprika, onion powder, parsley, rosemary, and cayenne pepper.
Melt butter in a large oven-safe skillet over medium heat and sear the chicken until golden brown, about 3–4 minutes per side. Remove and set aside.
Add chopped shallots and garlic to the skillet and sauté for 2–3 minutes until aromatic.
Add wild rice and stir to coat in the butter and aromatics.
Pour in chicken broth and bring to a simmer. Add chicken back on top. Cover and place in the oven.
Bake for 45–50 minutes until the chicken is cooked and the rice is tender.
Add chopped kale or spinach and heavy cream, stir to combine, then bake uncovered for another 10–15 minutes.
Remove from oven, sprinkle fresh thyme on top if desired, and serve warm.
Store leftovers in an airtight container and refrigerate for up to 4 days or freeze for longer storage.
Notes
Use wild rice blends with quicker cook times for convenience. Add frozen greens during final minutes to save prep time. Meal preps and reheats beautifully.