Creamy Chicken and Wild Rice Skillet

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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.


  • 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


  1. Cook rice according to package directions.
  2. Meanwhile, melt butter in a large skillet. Saute garlic, onion, chicken, mushrooms and green beans for 5 minutes over medium high heat.
  3. Add broth and cook until chicken is cooked through.
  4. Add cornstarch/water mixture and bring mixture to a boil.
  5. Reduce heat to simmer and add milk, yogurt, parmesan and spices. Stir until well combined.
  6. Add cooked rice and let simmer another 5 minutes.