Chicken Broccoli and Wild Rice
Indulge in the comforting flavors of this Chicken Broccoli and Wild Rice recipe—a perfect blend of wholesome ingredients and rich, creamy textures. Tender, golden-seared chicken breasts pair beautifully with nutty wild rice simmered in savory chicken broth and infused with the aroma of garlic and onions. Vibrant, steamed broccoli adds a burst of freshness, while a creamy Parmesan sauce ties everything together for a luscious one-pan meal. With its minimal prep time and restaurant-quality taste, this hearty dish is ideal for both busy weeknight dinners and special family gatherings. Garnished with fresh parsley, it’s not just a meal, it’s a feast for the senses!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium (diced) Onion
- 2 minced Garlic cloves
- 1 cup Wild rice
- 2.5 cups Chicken broth
- 2 cups Broccoli florets
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Parsley
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked through. Remove from skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the wild rice to the skillet and stir to coat it in the oil. Toast the rice for 1-2 minutes.
Pour in the chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 35 minutes, or until the wild rice is tender and has absorbed most of the liquid.
While the rice is cooking, steam or blanch the broccoli florets until they are bright green and slightly tender. Set aside.
Once the rice is cooked, stir in the heavy cream and Parmesan cheese. Mix well to create a creamy sauce.
Slice the cooked chicken breasts into strips and add them back to the skillet along with the steamed broccoli. Toss everything together gently to combine.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 10.6 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1316 mg | 28% | |
*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.
