Chicken Wild Rice Skillet
June 23, 2024
This hearty, satisfying, one-pan meal is perfect for the cold winter months. Tip: The wild rice takes a while to cook; make it the day before for quicker meal prep, or simply use a rice cooker!
SERVINGS
6-8
PREP TIME
1 hr 30 min
COOK TIME
30 min
Ingredients
-
1cup wild rice
-
4cups low sodium chicken broth
-
1tablespoon Lunds & Byerlys Poultry Seasoning
-
6tablespoons butter, divided
-
1/2cup sliced shallots
-
1medium red bell pepper, seeded and sliced
-
1½pounds boneless skinless chicken breasts
-
salt and pepper to taste
-
2(10 ounce) packages L&B Garlic Mushroom Soup, thawed
-
1/2teaspoon crushed red pepper
-
3/4cup sliced almonds, toasted, divided
-
1/2cup Japanese-style panko bread crumbs
-
1/2cup freshly grated Parmesan
-
2tablespoons 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.
