The flavors of fall combine in the most delicious way in this Chicken Wild Rice Skillet. Made easy with rotisserie chicken, mushrooms, and savory herbs, this cozy, comforting dinner comes together in just one skillet.
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The first time I served this lovely little skillet meal for dinner, my husband said it was “like a mini Thanksgiving.” And he was so right! All the cozy flavors are there.
Rustic wild rice simmered in savory broth with mushrooms and earthy, aromatic herbs is combined with tender chicken. It takes very little effort to get this Chicken and Wild Rice Skillet started, then it’s just a matter of giving the rice time to become tender and soak up all that wonderful flavor from the broth, Dijon, and herbs.
I use the same wild rice blend in my Creamy Mushroom Wild Rice Soup, which was part of the inspiration for this recipe.
Here’s why you’ll love it!
- One-skillet meal: Everything cooks in one pan for easy cleanup.
- Easy shortcut: Rotisserie chicken saves time and makes preparation a breeze.
- Hearty and satisfying: A delicious combination of tender chicken, whole grains, and vegetables.
- Perfect for leftover turkey: A wonderful way to turn Thanksgiving leftovers into an easy meal.
Ingredient Notes
- Wild rice blend: I use Lundberg Wild Blend rice, a combination of wild rice and whole-grain brown rice varieties. Be sure to use a blend with a similar cooking time, as different brands and types of rice require different amounts of liquid and cooking times.
- Chicken: Chopped rotisserie chicken makes this recipe especially easy. You can also use leftover cooked chicken or substitute an equal amount of leftover Thanksgiving turkey.
- Mushrooms: Cremini mushrooms (also called baby bellas) add a rich, earthy flavor that works beautifully with the wild rice. White button mushrooms will also work.
- Vegetables: A combination of onion, carrots, and celery creates a savory flavor base and adds great texture.
- Seasonings: Dried thyme and rosemary give this skillet its cozy, comforting fall flavors. A little Dijon mustard adds depth without making the dish taste like mustard.
- Chicken broth: Use low-sodium chicken broth so you can control the seasoning.
- Parmesan cheese: A little finely grated Parmesan adds savory richness without making the dish cheesy. Have some extra on hand for serving!
How to Make Chicken Wild Rice Skillet
- Sauté the mushrooms in olive oil and butter in a deep skillet until browned and their moisture has evaporated.
- Add the vegetables and cook until beginning to soften. Stir in the garlic and seasonings.
- Add the rice and cook, stirring, for 1 minute.
- Add the broth mixed with Dijon mustard and bring to a boil.
- Cook the rice covered over LOW heat for about 45 minutes, until tender and the liquid has been absorbed. Let stand, covered, for 5 minutes, then stir well.
- Finish by stirring in the chicken, Parmesan, and parsley. Season to taste and serve.
Storage and Reheating
Storage: Transfer leftovers to an airtight container and refrigerate promptly for up to 3 to 4 days.
Reheating: Reheat individual portions in the microwave until warmed through, adding a splash of chicken broth or water to moisten the rice, if needed. For larger portions, reheat gently in a covered skillet over low heat, stirring occasionally, until heated through.
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Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1 cup diced yellow onion
- 1 cup diced carrots
- ¾ cup diced celery
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, lightly crushed with your fingers
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup wild rice blend, like Lundberg Wild Blend rice, rinsed and drained
- 2¼ cups low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 3 cups chopped rotisserie chicken
- ¼ cup finely grated Parmesan cheese, plus additional for serving
- 2 to 3 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil and butter in a large deep skillet or sauté pan with a tight-fitting lid over MEDIUM heat. Add the mushrooms and cook for 4 to 6 minutes, stirring occasionally, until browned and the moisture has evaporated. Add the onion, carrots, and celery and cook for 4 to 5 minutes, or just until beginning to soften.
- Reduce heat to LOW and stir in the garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute.
- Add the rinsed rice and cook, stirring, for 1 minute.
- Whisk the Dijon into the chicken broth and pour it into the skillet. Increase heat as needed to bring to a boil.
- Cover, reduce the heat to LOW, and simmer for 45 minutes, or until the liquid has been absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Uncover and stir well.
- Stir in the rotisserie chicken, Parmesan, and parsley until the chicken is warmed through. If needed, place the skillet over LOW heat briefly, until the chicken is warmed through.
- Taste and season with additional salt and pepper as needed. Serve with additional Parmesan cheese, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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