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 rice
- 4 cups low sodium chicken broth
- 1 tablespoon Lunds & Byerlys Poultry Seasoning
- 6 tablespoons butter, divided
- ½ cup slicedshallots
- 1 medium red bell pepper, seeded and sliced
- 1½ lbs. boneless skinless chicken breasts
- Salt and pepper to taste
- 2 (10 ounce) packages Lunds & Byerlys Wild Mushroom Soup, thawed
- ½ teaspoon crushed red pepper
- ¾ cup sliced almonds, toasted, divided
- ½ cup Japanese-style panko bread crumbs
- ½ cup freshly grated Parmesan
- 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.