Mushroom-Herb Chicken with Wild Rice Pilaf

Pan-seared chicken breasts topped with a savory mushroom and herb sauce, served alongside a wholesome wild rice pilaf and tender roasted broccoli.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 2
• Cuisine: American
• Difficulty: Medium
• Cost: $11.54/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Ingredients

• 1 tablespoon olive oil
• 2 chicken breasts (boneless, skinless)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 6 ounce cremini mushrooms (sliced)
• 1 clove garlic (minced)
• 0.25 cup dry white wine
• 0.5 cup chicken broth
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh thyme (chopped)
• 0.5 cup wild rice blend (uncooked)
• 1 broccoli (cut into florets)

Instructions

1. Preheat oven to 400°F (200°C). Toss 1 head broccoli florets with 1/2 tablespoon olive oil (from general supply) and a pinch of salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and slightly charred.
2. Cook 1/2 cup uncooked wild rice blend according to package directions. This usually involves rinsing the rice, then simmering with 1 1/2 to 2 cups of water or broth for about 45-50 minutes, or until tender. Keep warm.
3. While rice and broccoli cook, season 2 boneless, skinless chicken breasts with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove chicken from the pan and set aside.
4. Add 6 ounces sliced cremini mushrooms to the same skillet. Cook for 5-7 minutes until browned. Add 1 minced garlic clove and cook for 1 minute until fragrant.
5. Pour in 1/4 cup dry white wine, scraping up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes until slightly reduced. Stir in 1/2 cup chicken broth. Bring to a simmer.
6. Stir in 1 tablespoon chopped fresh parsley and 1 tablespoon chopped fresh thyme. Return the chicken breasts to the pan and spoon some sauce over them. Heat through for 1-2 minutes.
7. Serve the mushroom-herb chicken with the wild rice pilaf and roasted broccoli.

Notes

Wild rice takes longer to cook than white rice; start it before preparing other components. Chicken thighs can be used instead of breasts for richer flavor.

Nutrition (per serving)

• Calories: 480
• Protein: 51.2 g
• Carbohydrates: 44.5 g
• Fat: 13.9 g
• Fiber: 6.8 g
• Sodium: 720 mg
• Saturated Fat: 2.6 g
• Sugar: 3.1 g
• Cholesterol: 135 mg