Chicken and Wild Rice Mushroom Skillet

• 1 ½ cups wild rice blend
• 12 oz boneless, skinless chicken thighs, cut into bite-sized pieces
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups chicken broth
• 1 cup frozen peas
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Steps

1. 1 In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until golden brown.
2. 2 Remove chicken from skillet and set aside. In the same skillet, add onions and cook until softened.
3. 3 Stir in garlic, mushrooms, thyme, and paprika; cook until mushrooms release their moisture.
4. 4 Add the wild rice blend and chicken broth to the skillet. Bring to a boil, then reduce heat to a simmer.
5. 5 Return the chicken to the skillet, cover, and cook for 20 minutes.
6. 6 Stir in frozen peas and cook for another 5 minutes, until everything is heated through.
7. 7 Season with salt and pepper to taste, then sprinkle with parsley before serving.

Equipment

• Large skillet with lid

Variations

• Add diced bell peppers for extra color and crunch.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• If wild rice blend isn't available, use brown rice and adjust cooking time.
• Use vegetable broth for a vegetarian version.

Pairings

• A glass of Chardonnay complements the richness.
• Serve with a tangy coleslaw on the side.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer a saucier dish, stir in a splash of cream at the end.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with a side of crusty bread.
• Pair with a fresh green salad for a balanced meal.

FAQ