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–+ servings

Chicken and Wild Rice Skillet

5 from 1 vote
Serves: 4 -6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 6-8 boneless skinless chicken thighs seasoned lightly with salt, pepper and garlic powder
  • 1 1/2 cups wild rice blend
  • 3 cups low-sodium broth or water
  • 1 sweet potato peeled and finely diced into 1/4" pieces
  • 2 carrots peeled and finely diced into 1/4" pieces
  • 1 yellow onion finely diced
  • 2 cloves garlic crushed
  • 1/4 cup olive oil
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp dry dill
  • 1 tsp black pepper
  • Fresh thyme

Directions

  1. Heat a large skillet on medium heat with olive oil.
  2. Season the chicken lightly with a little salt, pepper and garlic powder and sear it in the oil on both sides, for 2-3 minutes per side. Remove the chicken from the pan and set it aside on a plate.
  3. Add the onion, diced carrots and sweet potato to the oil. Saute together for 8-10 minutes, tossing every couple of minutes.
  4. Add in the rice, garlic and spices and toss together, then pour in the broth or water and mix.
  5. Place the chicken back into the pan- be sure to pour any remaining juices from the plate over the pan. Scatter a few sprigs of thyme throughout the pan.
  6. Cover the pan with a lid. Bring everything to a boil, then once boiling reduce the flame to low to simmer. Keep on a simmer for 25-35 minutes, until the liquid is absorbed.
  7. Let rest for 10 minutes off of the flame. Remove the pan and remove the thyme sprigs. I like to set the chicken aside and fluff the rice before serving. You can add the chicken back in whole or shredded. Garnish with fresh extra thyme.