9 months ago

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!

6-8 servings
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
    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


  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 45-55 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 4-5 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 1-2 tablespoons butter or oil if needed; season with
    salt and pepper. Cook chicken fully, about 8-10 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, 25-30 minutes.