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Chicken Wild Rice SkilletChicken Wild Rice Skillet

Chicken Wild Rice Skillet

This hearty, satisfying, one-pan meal is perfect for the cold winter months.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Chicken Wild Rice Skillet
Chicken Wild Rice Skillet
Prep Time90 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1 cup wild rice
4 cups low sodium chicken broth
1 tablespoon L&B Poultry Seasoning
6 tablespoons butter, divided
1/2 cup sliced shallots
1 medium red bell pepper, seeded and sliced
1 ½ pounds boneless skinless chicken breasts
Salt, to taste
Pepper, to taste
2 (10 ounce) packages L&B Garlic Mushroom Soup, thawed
1/2 teaspoon crushed red pepper
3/4 cup sliced almonds, toasted, divided
1/2 cup Japanese-style panko bread crumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons minced flat leaf parsley
Directions
  1. Using a strainer, rinse wild rice under running water. In a saucepan, bring wild rice, chicken broth and poultry seasoning to a boil. Reduce heat and simmer 45 to 55 minutes. Drain any excess liquid. You can also cook the wild rice in a rice cooker.
  2. In large skillet, melt 3 tablespoons butter over medium high heat. Sauté shallots and red bell pepper 4 to 5 minutes. Using slotted spoon, transfer to a bowl.
  3. Slice chicken breasts crosswise into ½-inch thick strips. Add to skillet and cook over medium-high, adding another 1 to 2 tablespoons butter or oil if needed; season with salt and pepper. Cook chicken fully, about 8 to 10 minutes.
  4. Return shallot mixture to skillet; stir in soup, crushed red pepper and wild rice. Bring to a boil; stir in ½ cup almonds.
  5. In a separate bowl, melt remaining 3 tablespoons butter. Stir in panko, Parmesan and parsley. Sprinkle mixture over chicken-wild rice mixture.
  6. Bake in skillet at 350 F oven until bubbly and topping is golden brown, 25 to 30 minutes.
90 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Directions

  1. Using a strainer, rinse wild rice under running water. In a saucepan, bring wild rice, chicken broth and poultry seasoning to a boil. Reduce heat and simmer 45 to 55 minutes. Drain any excess liquid. You can also cook the wild rice in a rice cooker.
  2. In large skillet, melt 3 tablespoons butter over medium high heat. Sauté shallots and red bell pepper 4 to 5 minutes. Using slotted spoon, transfer to a bowl.
  3. Slice chicken breasts crosswise into ½-inch thick strips. Add to skillet and cook over medium-high, adding another 1 to 2 tablespoons butter or oil if needed; season with salt and pepper. Cook chicken fully, about 8 to 10 minutes.
  4. Return shallot mixture to skillet; stir in soup, crushed red pepper and wild rice. Bring to a boil; stir in ½ cup almonds.
  5. In a separate bowl, melt remaining 3 tablespoons butter. Stir in panko, Parmesan and parsley. Sprinkle mixture over chicken-wild rice mixture.
  6. Bake in skillet at 350 F oven until bubbly and topping is golden brown, 25 to 30 minutes.