Fall Harvest Chicken And Wild Rice Skillet Recipe
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 cup wild rice blend
- 2 cups chicken broth (low sodium)
- 2 cups butternut squash, peeled and cubed
- 1 medium Honeycrisp apple, chopped
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 cups chopped kale or spinach
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the remaining tablespoon of olive oil. Stir in the diced red onion and butternut squash. Sauté for about 5 minutes until the onion is translucent and the squash begins to soften. Add the minced garlic, sage, and thyme, cooking for another minute until fragrant.
- Add the wild rice blend to the skillet and stir to coat it in the oil and spices. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Stir the browned chicken back into the skillet. Add the chopped apple, dried cranberries, and kale. Cover and cook for an additional 5 minutes. This allows the apples to soften slightly and the kale to wilt while the chicken finishes cooking through.
- Remove the skillet from the heat. Taste and add more salt or pepper if needed. Sprinkle the toasted pecans over the top for a delightful crunch before serving hot.