Best 6 Chicken Saute With Wild Rice Recipes

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Embark on a culinary journey with our delectable Chicken Sauté with Wild Rice, a symphony of flavors that will tantalize your taste buds. This dish seamlessly blends the succulent texture of chicken with the nutty aroma of wild rice, creating a harmonious balance of flavors and textures. Accompanied by a medley of sautéed vegetables, this dish is not only visually appealing but also packed with nutrients.

In addition to the main recipe, we offer a vegetarian alternative for those with dietary restrictions or preferences. The Vegetarian Sauté with Wild Rice features a delightful combination of vegetables, ensuring a satisfying and flavorful meal.

For those seeking a low-carb option, our Chicken Sauté with Cauliflower Rice provides a healthy and delicious alternative to traditional rice. The cauliflower rice adds a slightly sweet and nutty flavor to the dish, making it a perfect choice for those on a keto or low-carb diet.

And for those who love the convenience of a one-pot meal, our One-Pot Chicken and Wild Rice Skillet is the perfect solution. This easy-to-make dish combines all the ingredients in one pot, making it a hassle-free and flavorful meal that's perfect for busy weeknights.

Check out the recipes below so you can choose the best recipe for yourself!

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE



Contest-Winning Chicken Wild Rice Casserole image

While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

WILD RICE CHICKEN BAKE



Wild Rice Chicken Bake image

I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves
1 package (6 ounces) long grain and wild rice mix
1 envelope onion soup mix
2-1/3 cups water
1 tablespoon butter

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.

Nutrition Facts :

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 13

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook the long-grain and wild rice mixes according to the package directions. Set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
  • In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
  • Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

CHICKEN, MUSHROOM AND WILD RICE CASSEROLE



Chicken, Mushroom and Wild Rice Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 17

5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the broth in a medium saucepan until simmering.
  • Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
  • Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
  • Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

GRILLED CHICKEN AND VEGETABLES WITH WILD RICE



Grilled Chicken and Vegetables with Wild Rice image

Categories     Chicken     Poultry     Marinate     Eggplant     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Sage     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 1/2 cups balsamic vinegar
1/2 cup olive oil
1/2 cup honey
1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried
1/3 cup chopped fresh sage or 1 1/2 tablespoons dried
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
8 large skinless boneless chicken breast halves
2 cups (12 ounces) wild rice, cooked according to package directions
2 large red onions, cut into 3/4-inch-thick rounds
3 zucchini, trimmed, cut lengthwise into thirds
3 Japanese eggplants, trimmed, cut lengthwise into thirds
2 large red bell peppers, seeded, cut into 1-inch-wide strips
Additional chopped fresh oregano
Additional chopped fresh sage

Steps:

  • Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
  • Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
  • Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.

CHICKEN SAUTE WITH WILD RICE



Chicken Saute with Wild Rice image

I believe this came out of a Good Housekeeping mag back in the early 80's,when I was still a "blushing bride" and a very inexperienced cook.I absolutely love the taste of the sauce,and these days, I make the rice without the veggies in it,and make some broccoli or asparagus on the side

Provided by HEP MEP

Categories     Rice

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 11

1/2 cup onion
1/2 cup celery
4 tablespoons butter, divided
2 1/3 cups water
1 package long grain and wild rice blend
1 (4 ounce) can sliced mushrooms
6 boneless skinless chicken breast halves
1/4 cup flour
1 teaspoon sage
1/2 teaspoon leaf thyme
1 cup chicken broth

Steps:

  • Cook onion and celery in 1 tbl.
  • of butter in a medium saucepan until tender.
  • Add water,rice mix and mushrooms;bring to a boil and cover and simmer.
  • Pound chicken breasts to 1/2 inch thickness.
  • Combine flour,sage and thyme.
  • Coat the breasts with the flour mixture,and reserve remaining flour.
  • Melt the remaining butter in a large skillet.
  • Saute the breasts till cooked through and golden on each side.
  • Remove from the pan and keep warm.
  • Add chicken broth and reserved flour mixture to the skillet,stirring to loosen browned bits.
  • Heat until the sauce bubbles,and stir constantly until the mixture thickens,about 5 minutes.
  • Arrange the rice and chicken on your plate,and pour some sauce over your chicken.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Season Your Chicken: Don't forget to season your chicken with salt and pepper before cooking. This will help enhance the flavor of the dish.
  • Cook the Chicken Properly: Make sure you cook the chicken all the way through to ensure that it is safe to eat. You can check this by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should be at least 165°F (74°C).
  • Use Good Quality Wild Rice: The type of wild rice you use can make a big difference in the flavor of the dish. Look for a high-quality wild rice that is fresh and flavorful.
  • Cook the Wild Rice According to the Package Directions: Wild rice takes longer to cook than white rice, so be sure to follow the package directions carefully.
  • Add Vegetables: Feel free to add your favorite vegetables to the dish, such as broccoli, carrots, or zucchini. This will make the dish more colorful and nutritious.
  • Use a Good Quality Broth: The broth you use will also impact the flavor of the dish. Use a good quality chicken or vegetable broth that is flavorful and rich.
  • Serve Immediately: Chicken sauté with wild rice is best served immediately after it is cooked. This will ensure that the chicken is juicy and tender, and the rice is fluffy.

Conclusion:

Chicken sauté with wild rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the wild rice is nutty and slightly chewy, and the vegetables add a pop of color and nutrition. This dish is sure to please everyone at your table.

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