Creamy Chicken Cranberry Pecan Wild Rice
Indulge in the cozy, comforting flavors of Creamy Chicken Cranberry Pecan Wild Rice, a hearty one-pan dish that seamlessly combines tender chicken, nutty wild rice, and a luscious cream sauce. This recipe stands out with its sweet-tart bursts of dried cranberries and the satisfying crunch of toasted pecans, perfectly balanced by aromatic garlic, sautéed onion, and fresh parsley. The wild rice is simmered to perfection in rich chicken broth, while the chicken breasts soak up the creamy sauce for an irresistible pairing of textures and flavors. Ideal for a family dinner or a special occasion, this recipe comes together in under an hour, offering a gourmet experience without the fuss. Serve it warm for a comforting meal that’s both wholesome and indulgent. Keywords: creamy chicken wild rice, cranberry pecan chicken recipe, one-pan dinner, cozy comfort food, easy holiday dinner recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Wild rice blend
- 2.5 cups Chicken broth
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1 cup Heavy cream
- 0.75 cup Dried cranberries
- 0.5 cup Pecans, roughly chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside (they will finish cooking later).
In a medium saucepan, combine the wild rice blend and chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
In the same skillet used for the chicken, add the remaining olive oil and butter. Once melted, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 additional minute, stirring frequently.
Sprinkle the flour over the onions and garlic, stirring to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the heavy cream, whisking continuously to create a smooth sauce. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Cover and cook over low heat for 8-10 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).
Remove the chicken from the skillet and slice into thick strips.
Into the skillet with the sauce, stir in the cooked wild rice, dried cranberries, and chopped pecans. Mix until evenly combined and heated through.
Transfer the rice mixture to a serving dish, top with the sliced chicken breasts, and garnish with fresh parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 20.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 590 mg | 13% | |
*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.
