When it comes to busy nights and weeknight dinners, 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 on hand. But then there are those nights when I really just want to have a delicious and hearty meal.
So I decided to try this wild rice chicken skillet recipe: with hearty rice, tender chicken and some fresh spinach, this meal is super healthy, delicious and quick to make.
Prep Time: 5 minutes
Cook Time: 35 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 basil
Pinch dried red chili flakes
½ cup fat free sour cream
1 cup part skim shredded cheddar cheese
¼ tsp 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 plate.
2. Add mushrooms to the skillet and stir until softened, about 5 minutes. Deglaze skillet with chicken stock. Stir in spinach, rice, sour cream, dried basil and chili flakes.
3. Add chicken breasts back to the skillet and sprinkle with cheddar cheese. Bake at 350°F 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. Amanda Riva is part of the Blog Network family.