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chicken and wild rice

Chicken and Wild Rice- One Pot Meal

This one-pot chicken and wild rice recipe is creamy, comforting, and packed with hearty ingredients. Made with chicken breast, wild and white rice, mushrooms, carrots, celery, garlic, onion, cheddar cheese, and a touch of heavy cream, it’s a filling meal that comes together in just one Dutch oven. Topped with a crunchy panko layer, it’s perfect for weeknight dinners, easy to reheat as leftovers, and made entirely from simple, whole ingredients. Budget-friendly, satisfying, and rich in flavor, this dish is a family favorite you’ll want to make again and again.

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5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course dinner, Main Course
Cuisine American, Midwest
Servings 8 Servings
Calories 420 kcal

Equipment

Ingredients
 

  • 1 pound Chicken breast
  • 4 tbsp Butter
  • 1 Celery rib, diced
  • 2 cloves Garlic, minced
  • 1/2 cup Yellow onion, diced
  • 1/2 Pound White mushrooms, sliced
  • 1 Carrot, diced
  • 1½ cups White rice
  • 1/4 cup Wild rice
  • 2 cup Chicken broth
  • 1 cup Heavy cream
  • 1 cup Cheddar cheese, freshly shredded
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper

Topping

  • 3/4 cup Panko
  • 2 tbsp Butter, melted

Instructions
 

  • Preheat the oven to 350℉.
  • Melt 2 tbsp of butter in a large dutch oven over medium heat.
  • Sear the chicken breasts on both sides for about 5-7 minutes or until fully cooked at 165℉. Remove the chicken from the pot to a clean plate and cover.
  • Add the remaining butter to the empty dutch oven along with the diced celery, onion, mushrooms, carrot, and garlic. Sauté over medium heat until translucent and softened.
  • Add the white rice to the pot, stir and allow to toast slightly for about 3 minutes.
  • Chop the chicken into bite sized pieces and add to the pot.
  • Add the wild rice, chicken broth, heavy cream, shredded cheese, salt and pepper. stir to combine all of the ingredients.
  • Cover the dutch oven and bake for 40 minutes.
  • In a small mixing bowl, combine melted butter and panko crumbs.
  • Remove the dutch oven from the oven, sprinkle the panko on top, and return to the oven uncovered.
  • Switch the oven to broil and broil for 4-5 minutes or until the panko becomes golden and crisp.
  • Remove from the oven and allow to rest for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 420kcal
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