Creamy Chicken and Rice Wheat Berry
Indulge in the rich and satisfying flavors of Creamy Chicken and Rice Wheat Berry, a hearty one-skillet dish that combines tender seared chicken breasts with the nutty, chewy texture of wheat berries and the creaminess of Parmesan-infused rice. This wholesome recipe is elevated with aromatic sautéed onions, garlic, and a hint of dried thyme, all simmered in savory chicken broth and finished with a luxurious touch of heavy cream. Perfect for busy weeknights or a cozy family dinner, this dish is easy to prepare but feels wonderfully elevated. Garnish with fresh parsley for a vibrant pop of color and serve it hot for an irresistible blend of creamy comfort and wholesome grains.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup uncooked wheat berries
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat.
Sear the chicken breasts on each side for 4-5 minutes until golden brown. Remove them from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Mix in the uncooked wheat berries and cook for 1-2 minutes, stirring occasionally, to lightly toast them.
Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil.
Lower the heat to a simmer and return the seared chicken breasts to the skillet. Cover and cook for 25 minutes.
Remove the chicken breasts again and set aside. Stir in the uncooked rice. Cover and cook for another 15 minutes, or until the rice and wheat berries are tender and the liquid is mostly absorbed.
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
Slice the chicken breasts and return them to the skillet, nestling them into the creamy wheat berry and rice mixture.
Cook for 3-5 more minutes until the chicken is heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 2.2 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 758 mg | 16% | |
*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.
