Creamy Chicken And Wild Rice Skillet
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 cup wild rice blend (not_instant)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups fresh baby spinach
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and smoked paprika. Add the chicken to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent and the vegetables begin to soften. Add the minced garlic and dried thyme, cooking for an additional 60 seconds until fragrant.
- Add the wild rice blend to the skillet with the vegetables. Stir for 1-2 minutes to lightly toast the rice grains. This helps develop a deeper, nuttier flavor and prevents the rice from becoming mushy during the simmering process.
- Pour in the chicken broth and scrape the bottom of the pan to release any browned bits. Bring the liquid to a boil, then return the chicken and its juices to the skillet. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 25-30 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Remove the lid and stir in the heavy cream and fresh baby spinach. Continue to cook for 2-3 minutes uncovered, stirring constantly, until the spinach has wilted and the sauce has thickened to a creamy consistency. Garnish with fresh parsley before serving.