Creamy Chicken Wild Rice Skillet (Printable Version)

Tender chicken and wild rice blend in a creamy, comforting skillet meal with vegetables, all cooked in one pan.

# What You’ll Need:

→ Base

01 - 1 pound chicken breast, diced
02 - 1 tablespoon olive oil
03 - 1 cup wild rice blend, rinsed
04 - 1 can (10.5 ounces) cream of mushroom soup
05 - 2 cups chicken broth

→ Add-ins

06 - 1 cup frozen peas and carrots

# Step-by-Step Guide:

01 - Heat olive oil in a large skillet over medium heat. Add diced chicken breast and cook for 5 to 6 minutes until golden and nearly cooked through.
02 - Stir in wild rice blend, cream of mushroom soup, and chicken broth, ensuring all ingredients are fully combined. Bring the mixture to a simmer.
03 - Cover the skillet, reduce heat to low, and cook for 20 to 25 minutes. Stir occasionally until the rice is tender and most liquid is absorbed.
04 - Uncover and stir in frozen peas and carrots. Continue cooking for an additional 5 minutes until vegetables are warmed through and the mixture is creamy.

# Additional Tips::

01 -
  • Quick for busy nights
  • Uses just one pan for easy cleanup
  • Comforting and kid friendly
  • Great way to use pantry and freezer staples
02 -
  • High in protein for a satisfying main
  • Leftovers taste even better the next day
  • Simple to make gluten and dairy free with swaps
03 -
  • Sear the chicken well for the deepest flavor base
  • Rinse the wild rice well before cooking so the grains fluff as they cook
  • Do not skip stirring while it simmers this prevents the rice from sticking and burning at the bottom
  • Let the finished skillet sit off the heat for three to five minutes to help the sauce finish thickening and flavors to meld

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