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.
Wild Rice Chicken
Print RecipeIngredients
- 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 green pepper, finely chopped
- ½ cup yellow onion, finely chopped
- ½ cup carrots, finely chopped
- 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
Instructions
- Preheat the oven to 350℉.
- 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 1 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 fresh grated Parmesan cheese.
Servings: 4
If you like this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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