Some nights of the week, when it comes to dinner, I feel like I just kind of throw things together. Mostly it’s because I don’t have a lot of time to plan and just end up using whatever I have in the kitchen. But then there are those nights I really just want to have a delicious and hearty meal. You know that feeling you get when you have worked hard on cooking a meal and when you eat it, it’s awesome? And then it makes you feel relaxed and full all night? That’s the feeling I want at least once a week.
So I decided to try this Wild Rice Chicken Skillet recipe. It has all the ingredients for a filling meal. With wild rice, tender chicken and some fresh spinach, this meal is also super healthy for you! Not only is this dish healthy and tasty, it’s super simple and quick. Which makes it even better!
Wild Rice Chicken Skillet is a great way to get your comfort food on without losing any flavour or heartiness! Try this meal for any night of the week and you won’t be sorry!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
3 cups cooked wild rice
4 skinless boneless chicken breasts
6 baby Bella mushrooms, cut into six pieces
2 cups packed baby spinach
¼ cup reduced sodium chicken stock
pinch dried red chili flakes
½ cup fat free sour cream
1 cup part skim shredded cheddar cheese
¼ teaspoon salt
Fresh parsley, for serving
1. Using an oven safe skillet (all stainless steel), heat olive oil over medium-high heat. Add the chicken and sear on both sides until golden, about 5 minutes per side. Transfer to a plate.
2. Add mushrooms to the skillet; stir until softened, about 5 minutes. Deglaze skillet with chicken stock. Stir in spinach, rice, sour cream, dried basil and chili flakes.
3. Add the chicken breasts back to the skillet, sprinkle with cheddar cheese. Bake at 350F for 20 minutes until chicken is cooked through.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Riva