One-Pot Chicken and Wild Rice Skillet

Ingredients

• 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tsp kosher salt, divided
• 0.5 tsp black pepper, divided
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 cup wild rice blend (uncooked)
• 3.5 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 0.5 cup frozen peas
• 2 tbsp fresh parsley, chopped, for serving

Instructions

1. Season the cubed chicken with 0.5 teaspoon salt and 0.25 teaspoon pepper, tossing to coat evenly.
2. Heat 1 tablespoon of the olive oil in a large deep skillet or braiser (at least 12 inches wide, with a lid) over medium-high heat until shimmering, about 1 minute.
3. Add the chicken in a single layer, being careful not to crowd the pan, and sear for 3 to 4 minutes per side until golden brown on the outside; it does not need to be fully cooked through yet. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the same skillet, then add the mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid and start to brown.
5. Add the onion, celery, and carrots to the skillet and cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the uncooked wild rice blend to the skillet and stir for 1 minute to lightly toast the grains in the vegetable mixture; this deepens their nutty flavor.
8. Pour in the chicken broth and add the thyme, bay leaf, remaining 0.5 teaspoon salt, and remaining 0.25 teaspoon pepper, stirring to combine and scraping up any browned bits from the bottom of the pan.
9. Bring the mixture to a boil over medium-high heat, about 3 to 4 minutes, then reduce the heat to low, cover with the lid, and simmer for 25 minutes without lifting the lid.
10. Nestle the seared chicken (and any accumulated juices) back into the skillet, cover again, and simmer for another 10 to 12 minutes, until the rice is tender and most of the liquid is absorbed and the chicken reaches 165 degrees F.
11. Stir in the frozen peas and let them sit, covered, off the heat for 5 minutes to warm through.
12. Remove and discard the bay leaf, fluff the rice mixture gently with a fork, sprinkle with chopped parsley, and serve straight from the skillet.

Tips

Why You'll Love This

• Whole grain, high-protein comfort food in one skillet
• No draining or separate rice pot required
• Great for meal-prepping lunches for the week

Nutrition

Nutrition values are estimated per serving based on the ingredients used.