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Creamy Chicken with Cranberry Pecan Wild Rice

January 15, 2017
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Delicious creamy chicken with cranberry pecan wild rice is one of our favorite meals.  I have a feeling it will become one of your favorites, too!

Creamy Chicken and Cranberry Pecan Wild Rice

Do you ever feel like you’re in a rut with your meal planning?  I know I do! That’s when I know it’s time to dig through my recipe folder and come up with a few fresh ideas to perk up our suppers.

This wonderful and creamy chicken with cranberry pecan wild rice was one of those recently revived recipes.  I used to make this dish all the time, but for some reason it fell off my radar.  Thank goodness I filed away a tattered copy of the recipe, because it’s back on our weekly meal rotation.

Dinner just doesn’t get any better than this.  Chicken breasts are browned in a skillet to juicy perfection then topped with a luscious creamy cheese sauce and paired with flavorful wild rice.  The addition of cranberries and pecans to the rice takes this meal over the top.  In fact, I think this dish is tastier than most restaurant offerings!

If the dinner doldrums have hit your household, try adding this wonderful creamy chicken and wild rice dish to your weekly meal rotation.  And, since everyone loves it, it’s also a great meal to keep in your back pocket for when you have guests over for dinner!

Creamy Chicken with Cranberry Pecan Wild Rice

Serves 4

Ingredients:

6 oz. package long grain and wild rice mix (I like Near East brand)
2 Tbsp. flour (or gluten-free baking mix)
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/2 tsp. sea salt (optional)
4 boneless skinless chicken breasts (preferably free range organic)
2 Tbsp. olive oil or butter
1/4 cup. dried cranberries (or dried cherries)
1/4 cup chopped pecans, toasted lightly in a small skillet
1 cup chicken broth (preferably free range organic)
6 oz. cream cheese or Neufchâtel (light cream cheese), cubed

Directions:

  1. Cook the wild rice mix as directed on package. Meanwhile, mix flour, thyme, pepper and salt in a large Zip Loc bag.  Add the chicken to the bag, seal, and shake to coat chicken. Heat oil or butter in large skillet over medium heat.
  2. Add chicken and cook 6 to 7 minutes on each side or until done (165ºF).  Note:  if your chicken breasts are really thick, you might want to flatten them a bit with a meat mallet or the back of a heavy skillet before cooking.
  3. Stir the cranberries and nuts into the cooked rice.  Remove the chicken from skillet and keep warm.  Reserve the pan drippings in the skillet.
  4. Add chicken broth to skillet; stir to scrape up browned bits from skillet. Add cream cheese; cook on medium heat for 3 to 4 minutes, or until cream cheese is melted and sauce is thickened, stirring constantly with a wire whisk. Serve sauce with chicken and wild rice.  Enjoy!

xo jane

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