Italian Spiced Chicken with Wild Rice
Tender, golden-brown chicken breasts are infused with the bold flavors of oregano, basil, and paprika in this Italian Spiced Chicken with Wild Rice recipe. Perfectly seared and then baked to juicy perfection with a garlic-lemon-Parmesan sauce, this dish delivers a captivating blend of savory and zesty notes. Paired with buttery, nutty wild rice simmered in chicken broth for maximum depth, this meal is as satisfying as it is elegant. Ready in just an hour with minimal prep, it’s the ideal choice for weeknight dinners or cozy gatherings. Garnish with fresh parsley for a pop of color and added freshness, and bring a touch of rustic Italian charm to your table tonight!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.5 cup Parmesan cheese, grated
- 1 cup Wild rice
- 2.5 cups Chicken broth
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the dried oregano, dried basil, paprika, salt, and black pepper.
Pat the chicken breasts dry with a paper towel, then rub the spice mixture evenly over both sides of the chicken.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 1 minute, being careful not to burn it.
Deglaze the skillet with lemon juice, scraping up any browned bits from the bottom of the pan. Remove from heat, and sprinkle grated Parmesan cheese evenly over the garlic mixture.
Return the seared chicken breasts to the skillet, spooning some of the cheese and garlic mixture over each piece.
Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F or 74°C).
While the chicken bakes, rinse the wild rice under cold water. In a medium pot, bring the chicken broth to a boil. Add the wild rice, reduce the heat to a simmer, cover, and cook for about 35-40 minutes until tender. Drain any excess liquid.
Stir 2 tablespoons of butter into the cooked wild rice to add richness and flavor.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Serve the Italian Spiced Chicken over a bed of wild rice. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 5104 mg | 222% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 2.5 g | ||
| Protein | 262.4 g | 525% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 616 mg | 47% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1149 mg | 24% | |
*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.
