Chicken Wild Rice Skillet
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!
Preparation time: 1 hour and 30 minutes
- 1 cup wild
- 4 cups low
sodium chicken broth
- 1 tablespoon Lunds
& Byerlys Poultry Seasoning
- 6 tablespoons butter, divided
- ½ cup sliced
- 1 medium red
bell pepper, seeded and sliced
- 1½ lbs. boneless
skinless chicken breasts
- Salt and pepper to
- 2 (10 ounce) packages Lunds
& Byerlys Wild Mushroom Soup, thawed
- ½ teaspoon crushed
- ¾ cup sliced
almonds, toasted, divided
- ½ cup Japanese-style
panko bread crumbs
- ½ cup freshly
- 2 tablespoons minced
flat leaf parsley
- 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 45-55 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 4-5 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 1-2 tablespoons butter or oil if needed; season with
salt and pepper. Cook chicken fully, about 8-10 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, 25-30 minutes.