Chicken Breasts N Wild Rice
Elevate your weeknight dinner game with this comforting and flavor-packed Chicken Breasts N Wild Rice recipe! Succulent, golden-seared chicken breasts are nestled in a medley of sautéed onions, garlic, vibrant carrots, earthy mushrooms, and aromatic herbs like thyme and rosemary. Paired with perfectly tender wild rice simmered in chicken broth, this dish is brought together with a luscious touch of heavy cream for a hearty, creamy finish. Ideal for family dinners or entertaining, this one-pan wonder not only saves on cleanup but also delivers a wholesome, satisfying meal bursting with cozy flavors. Garnished with fresh parsley, it's a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup wild rice
- 2 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 large, diced carrot
- 1 diced celery stalk
- 1 cup, sliced mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 cup heavy cream
- 2 tablespoons, chopped fresh parsley
Instructions
Rinse the wild rice under cold water and set aside.
In a medium saucepan, bring the chicken broth to a boil. Add the rinsed wild rice, a pinch of salt, and 1 tablespoon of butter. Reduce heat to low, cover, and simmer for 40 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
While the rice is cooking, season the chicken breasts on both sides with salt, black pepper, and half of the thyme and rosemary.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and sear on each side for 4-5 minutes, or until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining olive oil. Sauté the diced onion, garlic, carrot, celery, and mushrooms for 5-7 minutes, or until softened.
Stir in the remaining thyme and rosemary, along with a pinch of salt and black pepper. Cook for an additional 1 minute to toast the spices.
Return the seared chicken breasts to the skillet, nestling them among the vegetables. Reduce the heat to medium-low, cover, and cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and set aside, keeping it warm. Stir in the heavy cream to the vegetable mixture, simmering for 2-3 minutes to thicken slightly.
To serve, place a scoop of wild rice on each plate, top with a chicken breast, and spoon the creamy vegetable sauce over the top.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
