Save This creamy chicken and wild rice skillet is my answer to the eternal dinner rush. It brings together tender chicken, nutty rice, sweet veggies, and that silky comforting sauce all in one pan. From weeknight cravings to chilly weekend dinners, this meal hits the spot every single time.
When I made this the first time I was shocked how much my family loved it. Now whenever wild rice goes on sale I stock up just for this dish.
Ingredients
- Chicken breast: This keeps the dish lean but hearty. Choose boneless skinless for quick prep and tender bites
- Olive oil: Helps brown the chicken and adds a subtle savoriness. Look for extra virgin for the best flavor
- Wild rice blend: Gives chewiness and a slightly earthy taste. I prefer a mix with long grain wild rice and brown rice for texture
- Cream of mushroom soup: Makes everything creamy with a little mushroom depth. Go for a low sodium can or a high quality organic brand if you want to keep it lighter
- Chicken broth: Boosts the savory notes and ensures the rice cooks up flavorful. Homemade broth or a good boxed option both work
- Frozen peas and carrots: An easy vegetable add in that brings sweetness and color I like to keep a stash in the freezer for meals just like this
Instructions
- Prep and Brown Chicken:
- Dice the chicken into even bite sized pieces. Heat olive oil in a large skillet on medium. Add chicken and brown on all sides for five to six minutes. This step is key for locking in moisture and building flavor
- Simmer Everything Together:
- Add rinsed wild rice blend to the skillet. Stir in the cream of mushroom soup and chicken broth until everything is fully combined. Bring to a simmer over medium heat so the rice starts absorbing that flavor
- Cover and Cook Low and Slow:
- Turn the heat down low and cover your skillet with a lid. Let it cook for twenty to twenty five minutes. Stir every so often to prevent sticking and check that the rice is cooking evenly. The rice should start to turn tender and the sauce will thicken as it simmers
- Add Veggies and Finish:
- Uncover the skillet and stir in the frozen peas and carrots. Keep cooking for five more minutes until they are heated through and the mixture turns creamy and bubbly
Save Wild rice always reminds me of my grandmother who would simmer a big pot of it on snowy days. Now this recipe is one I reach for when I want that same cozy kitchen feeling for my own family
Storage Tips
Let the skillet cool completely before storing. Pack leftovers in airtight containers and refrigerate for up to three days. To reheat splash a little extra broth or water to rehydrate the rice and keep the sauce creamy. This dish does not freeze well because the cream based sauce can separate but it is so good you probably will not have any left to freeze
Ingredient Substitutions
Try boneless thighs for juicier bites if you want richer flavor. If wild rice blend is hard to find use regular long grain brown rice but keep in mind cooking time might change. For the soup you can swap in any cream based variety like cream of celery or chicken. Use fresh veggies if you have them on hand and just stir them in earlier so they cook through
Serving Suggestions
Pile the skillet onto deep plates and add a sprinkle of chopped parsley or chives for a fresh finish. If you want an extra comforting touch top with shredded cheddar or a dollop of sour cream. I love serving this with a simple green salad or a hunk of crusty bread to soak up every bit of the sauce
Cultural and Historical Context
Wild rice is a grain native to North America and has been used in comfort dishes for generations. This recipe is a play on classic Midwestern casseroles but made easier and quicker for modern cooks. The creamy style was a staple at potlucks growing up in my hometown
Seasonal Adaptations
Swap in fresh asparagus or snap peas in spring. Use corn and zucchini in late summer for a sweeter twist. Try roasted mushrooms in fall for extra earthiness.
Success Stories
My kids regularly ask for this skillet because it feels like a big warm hug in a bowl. I have shared it with neighbors and received texts begging for the recipe the next week. Even picky eaters finish their plates when this is on the table
Freezer Meal Conversion
While the cream sauce means this recipe is not freezer friendly after cooking you can prep all the ingredients ahead. Dice the chicken and package with measured rice and veggies. When you are ready to cook just add the soup and broth fresh for a thirty minute meal
Save This skillet is sure to become a family favorite any time you crave cozy comfort. Let the warmth and flavor come together in just one easy pan!
Recipe FAQs
- → How can I save time with this dish?
Using pre-cooked rotisserie chicken lets you skip the browning step and reduce prep time.
- → Can I use a different rice blend?
Yes, you can use brown rice or another blend. Adjust cooking time to ensure the grains are tender.
- → Are there dairy-free options?
Substitute the cream of mushroom soup with a dairy-free alternative to keep the dish dairy-free.
- → Which vegetables work well as substitutes?
Frozen corn, green beans, or mushrooms are great alternatives if you prefer different vegetables.
- → How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in a microwave.