Creamy Parmesan Chicken and Wild Rice Skillet
Description:
This one-skillet dish is a comforting, hearty, and creamy combination of tender seared chicken, nutty wild rice, fresh vegetables, and a rich Parmesan cream sauce. It’s a perfect weeknight meal that’s easy to make but tastes like something from a cozy restaurant. The wild rice adds a delightful texture and earthy flavor that balances beautifully with the creamy Parmesan.
Ingredients (Serves 4):
For the Chicken:
1.5 lbs boneless, skinless chicken breasts (about 2–3 medium breasts)
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
2 tbsp olive oil
For the Rice and Sauce:
1 cup uncooked wild rice blend
2 1/2 cups chicken broth (low sodium)
1 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms (optional)
1/2 cup diced carrots
1/2 cup frozen peas
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 tsp dried thyme
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Season and Sear the Chicken
Pat chicken dry and season both sides with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Set aside and keep warm.
Step 2: Cook the Aromatics and Rice
In the same skillet, reduce heat to medium and add butter.
Sauté onion, garlic, mushrooms (if using), and carrots until soft, about 5 minutes.
Stir in uncooked wild rice and toast for 2 minutes.
Add chicken broth, thyme, paprika, salt, and pepper. Bring to a boil.
Step 3: Simmer and Cook the Rice
Reduce heat to low, cover, and simmer for 40–45 minutes or until the rice is tender and liquid is mostly absorbed.
Stir occasionally to prevent sticking.
Step 4: Add Cream and Parmesan
Stir in heavy cream and Parmesan cheese until fully incorporated.
Add frozen peas and let them warm through.
Return the cooked chicken to the skillet, nestling it into the rice and cream.
Simmer uncovered for 5 minutes, letting the flavors combine and sauce thicken.
Step 5: Garnish and Serve
Sprinkle with fresh parsley.
Serve hot and enjoy!
Prep and Cook Time:
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Nutrition Info (per serving, approx.):
Calories: 620 kcal
Protein: 43g
Carbohydrates: 35g
Fat: 33g
Saturated Fat: 15g
Cholesterol: 145mg
Fiber: 4g
Sugar: 4g
Sodium: 600mg
(Values are approximate and vary based on specific ingredients used)
FAQs:
Q: Can I use pre-cooked wild rice?
A: Yes! Use about 3 cups of cooked wild rice and reduce the broth to 1 cup. Skip the long simmer time and add rice after sautéing the veggies.
Q: Can I make this dish dairy-free?
A: You can use coconut cream and a dairy-free Parmesan substitute, but the flavor will change. It may not be as rich, but still delicious.
Q: What other veggies can I add?
A: Spinach, kale, or zucchini are great additions. Stir them in during the final 5–10 minutes of cooking.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop with a splash of milk or broth to loosen the sauce.
Q: Can I freeze this?
A: It’s best enjoyed fresh, but it can be frozen for up to 2 months. The texture of the rice may soften slightly upon reheating.