Chicken Wild Rice Skillet
This hearty, satisfying, one-pan meal is perfect for the cold winter months.
Recipe - NORTHEAST MINNEAPOLIS
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
- 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.
- 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.
- 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.
- Return shallot mixture to skillet; stir in soup, crushed red pepper and wild rice. Bring to a boil; stir in ½ cup almonds.
- In a separate bowl, melt remaining 3 tablespoons butter. Stir in panko, Parmesan and parsley. Sprinkle mixture over chicken-wild rice mixture.
- 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
Shop Ingredients
Makes 6 servings
L&B Minnesota Cultivated Wild Rice, 1 Pound
Deal
$5.99 was $7.19$5.99/lb
L&B Organic Low Sodium Chicken Broth, 32 Ounce
Deal
$3.99 was $4.69$0.12/oz
L&B Chicken & Turkey Poultry Seasoning, 0.7 Ounce
$6.19$8.84/oz
Minnesota Creamery Salted Butter, 1 Pound
$5.09$5.09/lb
Shallots, 0.13 Pound
$0.80 avg/ea$6.19/lb
Premium Red Bell Peppers, 0.5 Pound
$2.60 avg/ea$5.19/lb
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
$9.19/lb$9.19/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.99$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$7.09$4.17/oz
L&B Garlic Mushroom Soup, 10 Ounce
2/$7 Deal
$3.50 was $3.99$0.35/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$6.39$4.26/oz
L&B Sliced Almonds, 4 Ounce
Huge Deal
$3.99 was $5.09$1.00/oz
Progresso Plain Panko Bread Crumbs, 8 Ounce
$3.67$0.46/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
$25.19/lb$25.19/lb
Organic Italian Flat Leaf Parsley Bunch, 1 Each
$2.69
Directions
- 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.
- 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.
- 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.
- Return shallot mixture to skillet; stir in soup, crushed red pepper and wild rice. Bring to a boil; stir in ½ cup almonds.
- In a separate bowl, melt remaining 3 tablespoons butter. Stir in panko, Parmesan and parsley. Sprinkle mixture over chicken-wild rice mixture.
- Bake in skillet at 350 F oven until bubbly and topping is golden brown, 25 to 30 minutes.