Wild Rice Chicken

This dish looks oh-so-fancy, but it’s actually extremely simple to make. Best of all, the main dish and side dish are all baked in one pan. Add a veggie salad, bread, and a dessert, and dinner is done! Perfect for company.


2 cups chicken stock (or canned chicken broth)

½ cup Italian dressing made with olive oil

16 ounces petite diced canned tomatoes, with juice

¼ cup finely chopped green pepper

½ cup finely chopped yellow onion

½ cup finely chopped carrots

¾ teaspoon dried basil

½ teaspoon garlic powder

¼ teaspoon black pepper

½ teaspoon salt

6-ounce box long grain and wild rice (I use Uncle Ben’s)

4 boneless, skinless chicken breasts

Fresh parmesan cheese

Preheat the oven to 350 degrees. In a large saucepan, combine chicken stock, Italian dressing, tomatoes, peppers, onion, carrots, and all the spices, including the spice packet in the box of rice. Cover and bring to a rolling boil. Reduce heat and simmer, covered, for five minutes. Remove from heat and add rice, stirring well.

Coat a 9 x 13 x 2-inch pan with cooking spray and carefully pour the rice mixture into the pan, spreading around evenly. Place the chicken breasts on top of the rice and cover pan with foil, sealing tightly. Bake for one hour and 10 minutes at 350°. To serve, spoon some of the rice mixture, along with one chicken breast, onto individual plates. Top the chicken breast with some fresh grated Parmesan cheese. Serves four.

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