chicken and wild rice recipe
The Best chicken and wild rice recipe
Creamy Chicken and Wild Rice Bowl
A comforting bowl of tender chicken and nutty wild rice, lightly seasoned with herbs and finished with a creamy tomato sauce. Perfect for a cozy weeknight dinner.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp salt
- ½ tsp black pepper
- 1 cup wild rice blend
- 2 cups chicken broth
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ½ cup milk
- 1 tbsp fresh parsley, chopped
- 1 cup tomato sauce
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. Cut chicken breasts into bite-sized pieces. In a bowl, toss chicken with olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet. -
2
Bake for 20 minutes or until chicken is cooked through and no longer pink. -
3
In a saucepan, combine wild rice, chicken broth, butter, and flour. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally, until rice is tender. -
4
In a separate pan, melt butter over medium heat. Whisk in flour, then slowly add heavy cream, stirring constantly until thickened. Stir in tomato sauce, Parmesan, salt, and pepper. -
5
Once rice is cooked, stir in parsley. Serve chicken over rice, topped with sauce.
🔧Equipment
- Mixing bowls
- Skillet
- Saucepan
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Wild Rice Bowl Works
❓ Frequently Asked Questions About Creamy Chicken and Wild Rice Bowl
How do I adjust the recipe for dietary restrictions?
If you’re avoiding gluten, skip the breadcrumbs in the step where you press the mixture into the baking dish. For a dairy-free version, ensure your butter is certified free of milk solids. If you prefer a lighter texture, reduce the amount of chicken broth by half and use water instead.
What if I don’t have a slow cooker?
No slow cooker? A Dutch oven works just as well. Sauté the onions and garlic in the oven-safe pot, then transfer everything to the pot. Place it in a preheated 325°F oven and cook covered for 3 hours, or uncovered for 45 minutes to crisp the edges.
How can I tell when the rice is done?
The rice is ready when it’s tender and the edges pull away from the sides of the dish. It should also absorb most of the liquid, leaving a few spoonfuls in the bottom. If it’s still undercooked, let it sit for another 10–15 minutes before serving.
Can I make this recipe ahead of time?
Yes, you can prepare the mixture up to 2 days in advance and refrigerate it. Reheat in the oven at 350°F for about 30 minutes, covered with foil, until heated through. The texture will be slightly firmer, but it reheats beautifully.
What substitutions can I make for the wild rice blend?
Wild rice is hard to substitute perfectly, but you can use a mix of long-grain brown rice and a bit of quinoa for a similar texture. For a quicker option, swap half the wild rice for Arborio rice—it holds up well in the stew-like sauce.
