Description
A hearty and creamy wild rice chicken skillet that’s perfect for a comforting dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cubed
- Salt and pepper, to taste
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced (cremini or button)
- 1 tsp dried thyme
- 1/2 tsp rosemary
- 1 cup uncooked wild rice blend
- 2 ½ cups low-sodium chicken broth
- 1/2 cup plain Greek yogurt
- Optional: fresh parsley or parmesan for topping
Instructions
- Heat oil in a large skillet over medium heat. Season chicken with salt and pepper, and cook until browned and nearly cooked through. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant. Add mushrooms, thyme, and rosemary. Cook until mushrooms release their moisture and brown.
- Stir in wild rice and broth. Bring to a simmer, cover, and cook for 35–40 minutes or until rice is tender and broth is absorbed.
- Reduce heat and stir in Greek yogurt and cooked chicken. Warm through gently (do not boil).
- Taste, adjust seasoning, and top with fresh parsley or cheese if desired.
Notes
- This dish can be topped with fresh herbs or cheese for added flavor.
- For a spicier version, consider adding red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg