Creamy Lemon Chicken with Wild Rice

PREP: 0:05


  • 6–8 chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • extra-virgin olive oil
  • 1 tbsp. unsalted butter
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 1/2 c. dry white wine (such as Sauvignon Blanc)
  • 1 c. low-sodium chicken stock
  • 2 lemons
  • 1/4 c. heavy cream
  • 1 c. wild rice
  • 1/4 c. chopped parsley


  1. Preheat the oven to 475 degrees F. Preheat large cast iron skillet on high heat. Rinse chicken and pat dry thoroughly; season with salt and pepper. Add 1 tablespoon olive oil and 1 tablespoon butter; cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes. Transfer to a dish skin side up and set aside.
  2. Reduce skillet heat to medium-high; add garlic, onion, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 1 minute. Deglaze pan with white wine and chicken stock; scrape bottom of pan and bring to a boil. Add zest and juice of one lemon, then cut remaining lemon into wheels and add to sauce. Stir in cream; bring to a boil and place chicken in the skillet skin side up in a single layer. Bake for 20 minutes.
  3. Meanwhile, cook the wild rice according to package directions.
  4. Add cooked wild rice to the skillet to absorb the sauce. Garnish with parsley and serve in skillet immediately.

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