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one-pot fall harvest chicken and wild rice skillet - featured image

Best One-Pot Fall Harvest Chicken and Wild Rice Skillet

  • Author: Sarah Wasserman
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

A cozy one-pot chicken and wild rice skillet with tender chicken, nutty wild rice, earthy mushrooms, sweet butternut squash, and a creamy savory sauce. Perfect for busy autumn evenings with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup wild rice blend
  • 1 cup diced butternut squash
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream
  • ⅓ cup chopped pecans
  • 2 cups chopped kale
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, chop the sage, and cube the squash.
  2. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
  3. Heat your skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil. Once the butter stops foaming, place the chicken thighs in the skillet in a single layer. Cook for 4-5 minutes per side until deep golden brown. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add the remaining tablespoon of butter. Toss in the diced onion and sliced mushrooms. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
  5. Add the garlic, sage, and thyme. Cook for 30 seconds until fragrant.
  6. Stir in the wild rice blend and diced butternut squash. Let the rice toast for about 1 minute, stirring constantly.
  7. Pour in the chicken broth and scrape the bottom of the skillet with your wooden spoon to release all those browned bits.
  8. Bring the mixture to a boil, then reduce the heat to low. Nestle the seared chicken thighs back into the skillet, along with any juices. Cover the skillet with a lid and let it simmer for 35-40 minutes.
  9. Check the rice at the 35-minute mark. It should be tender but still have a slight chew. If the rice is still too firm and the liquid has been absorbed, add another ½ cup of broth or water and continue cooking for 5-10 more minutes.
  10. Once the rice is tender, remove the lid. Stir in the heavy cream and chopped kale. The kale will wilt down in about 2 minutes. Taste and adjust seasoning with salt and pepper.
  11. Serve immediately, topped with toasted pecans and a few extra fresh sage leaves for garnish.

Notes

Do not skip searing the chicken for best flavor. Use room temperature chicken for even cooking. Toast pecans in a dry skillet for 3-4 minutes until fragrant. For dairy-free, substitute heavy cream with full-fat coconut milk. Leftovers keep for up to 4 days in the refrigerator and freeze well for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 485
  • Sugar: 6
  • Sodium: 680
  • Fat: 22
  • Saturated Fat: 8
  • Carbohydrates: 38
  • Fiber: 6
  • Protein: 35

Keywords: one-pot meal, chicken and wild rice, fall harvest, skillet dinner, comfort food, gluten-free, easy dinner

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Find it online: https://flavorfullrecipes.com/best-one-pot-fall-harvest-chicken-and-wild-rice-skillet/