Creamy Chicken and Wild Rice Skillet
This gluten-free Creamy Chicken and Wild Rice Skillet recipe is the perfect dinner for a busy night. It’s quick, healthy and packed with protein and vegetables.
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: serves 4
Ingredients
Scale
- 2 Tbsp butter
- 1 pound boneless, skinless chicken breasts, diced
- 4 ounces U.S. grown wild rice, uncooked
- 2 cups mushrooms, thinly sliced (I used baby portobello)
- 2 cups fresh or frozen green beans, chopped
- 1/2 cup onion, diced
- 2 teaspoons garlic, minced
- 1 cup chicken broth (no salt added or low sodium)
- 1 Tbsp cornstarch mixed with a little water
- 1/2 cup 2% milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3/4 cup plain whole milk yogurt
Instructions
- Cook rice according to package directions.
- Meanwhile, melt butter in a large skillet. Saute garlic, onion, chicken, mushrooms and green beans for 5 minutes over medium high heat.
- Add broth and cook until chicken is cooked through.
- Add cornstarch/water mixture and bring mixture to a boil.
- Reduce heat to simmer and add milk, yogurt, parmesan and spices. Stir until well combined.
- Add cooked rice and let simmer another 5 minutes.
