20 Delicious Wild Rice and Chicken Recipe Variations

Whether you’re craving cozy comfort food or need quick dinner inspiration, wild rice and chicken make the perfect pair. From creamy one-pot wonders to zesty skillet dinners, these 20 delicious variations will transform your weeknight meals. Get ready to discover new family favorites that are as nourishing as they are flavorful—your taste buds are in for a treat!

Creamy Wild Rice and Chicken Casserole

Just last week, as the crisp autumn air settled in, I found myself craving that perfect comfort food that warms you from the inside out—something hearty, creamy, and utterly satisfying after a long day chasing my toddler around the backyard. Growing up in Minnesota, wild rice casseroles were a staple at every family potluck, and this version with tender chicken is my modern take on that nostalgic classic.

Ingredients

For the rice and chicken base:
– 1 cup uncooked wild rice blend
– 2 cups cooked shredded chicken
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 celery stalks, chopped
– 2 carrots, peeled and diced

For the creamy sauce:
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 1 teaspoon garlic powder
– 1/2 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1 teaspoon salt

For the topping:
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Cook 1 cup wild rice blend according to package directions until tender, which typically takes about 45 minutes.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
4. Add diced onion, chopped celery, and diced carrots to the skillet.
5. Sauté the vegetables for 6-8 minutes until they become softened and fragrant.
6. Melt 3 tablespoons butter in the same skillet over medium heat.
7. Whisk in 3 tablespoons flour continuously for 1 minute until a smooth paste forms.
8. Gradually pour in 2 cups whole milk while whisking constantly to prevent lumps.
9. Add 1 cup chicken broth, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1 teaspoon salt to the sauce.
10. Cook the sauce for 3-5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
11. Combine the cooked wild rice, 2 cups shredded chicken, and sautéed vegetables in a large mixing bowl.
12. Pour the creamy sauce over the rice mixture and stir until everything is evenly coated.
13. Transfer the mixture to your prepared baking dish and spread it into an even layer.
14. Mix 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese, and 2 tablespoons melted butter in a small bowl.
15. Sprinkle the breadcrumb mixture evenly over the casserole surface.
16. Bake at 375°F for 25-30 minutes until the topping is golden brown and the edges are bubbly.
17. Let the casserole rest for 10 minutes before serving to allow the sauce to set properly.

Golden and bubbling straight from the oven, this casserole delivers the most wonderful contrast between the crispy, buttery topping and the creamy interior packed with nutty wild rice and tender chicken. The subtle earthiness of the wild rice pairs beautifully with the rich sauce, creating layers of flavor that deepen as it sits. I love serving generous scoops alongside roasted Brussels sprouts or over a bed of fresh arugula for a complete meal that feels both comforting and sophisticated.

Herbed Lemon Chicken with Wild Rice Pilaf

Every time I catch a whiff of lemon and herbs mingling in my kitchen, I’m transported back to my grandmother’s cozy Sunday dinners. This herbed lemon chicken with wild rice pilaf has become my go-to comfort meal, especially during busy weeks when I need something both nourishing and effortless. I love how the bright citrus cuts through the earthy rice, creating a dish that feels both rustic and refined.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Wild Rice Pilaf

• 1 cup wild rice blend
• 2 cups chicken broth
• 1/2 cup diced onion
• 1/2 cup sliced mushrooms
• 1 tbsp butter
• 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Rinse 1 cup wild rice blend under cold water until the water runs clear to remove excess starch.
3. Heat 1 tbsp butter in a medium saucepan over medium heat until foamy.
4. Add 1/2 cup diced onion and cook for 3 minutes, stirring occasionally, until translucent.
5. Add 1/2 cup sliced mushrooms and cook for 2 more minutes until they begin to soften.
6. Pour in the rinsed wild rice and toast for 1 minute, stirring constantly to coat with butter.
7. Add 2 cups chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
8. While rice cooks, pat 4 chicken breasts dry with paper towels to ensure even browning.
9. In a small bowl, whisk together 2 tbsp olive oil, juice and zest of 1 lemon, 2 minced garlic cloves, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp pepper.
10. Brush the herb mixture evenly over both sides of the chicken breasts.
11. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
12. Sear chicken for 3 minutes per side until golden brown crust forms.
13. Transfer skillet to preheated oven and bake for 18-20 minutes until internal temperature reaches 165°F.
14. Remove rice from heat, fluff with a fork, and stir in 1/4 cup chopped parsley.
15. Let chicken rest for 5 minutes before slicing to retain juices.

Here’s what makes this dish special: the wild rice pilaf has a wonderful chewy texture that contrasts beautifully with the tender, juicy chicken. I love serving this over a bed of fresh arugula for a pop of peppery freshness, or packing the leftovers cold for next day’s lunch—the flavors meld even better overnight.

Slow Cooker Wild Rice and Chicken Soup

Sometimes, when the autumn chill starts creeping in, I find myself craving a bowl of something warm and comforting that practically makes itself. Slow cooker wild rice and chicken soup has become my go-to for those busy days when I want a hearty meal waiting for me without much fuss. I love how the house smells while it’s simmering away—it’s like a cozy hug in a bowl.

Ingredients

For the soup base:

• 1 lb boneless, skinless chicken breasts
• 1 cup uncooked wild rice blend
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced into ¼-inch rounds
• 3 celery stalks, sliced into ¼-inch pieces
• 4 cups chicken broth
• 2 cups water

For finishing:

• 1 cup heavy cream
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Place 1 lb boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. Add 1 cup uncooked wild rice blend, 1 medium diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks over the chicken.
3. Pour 4 cups chicken broth and 2 cups water over the ingredients in the slow cooker.
4. Cover and cook on LOW heat for 6 hours until the chicken shreds easily with a fork. (Tip: Cooking on LOW ensures the chicken stays tender and doesn’t dry out.)
5. Remove the chicken breasts from the slow cooker and shred them using two forks.
6. Return the shredded chicken to the slow cooker.
7. Stir in 1 cup heavy cream, 2 tbsp fresh chopped parsley, 1 tsp salt, and ½ tsp black pepper.
8. Cover and cook on HIGH for 20 more minutes until heated through. (Tip: Adding the cream at the end prevents it from curdling during the long cooking process.)
9. Check that the wild rice grains have split open and are tender to the bite. (Tip: If the rice isn’t fully cooked, continue cooking in 15-minute increments until desired texture is reached.)

Nothing beats the creamy texture with the slight chew from the wild rice and tender chicken pieces. I love serving this soup with a crusty baguette for dipping, or sometimes I’ll stir in a handful of fresh spinach during the last 5 minutes for extra greens. The earthy flavors from the wild rice blend perfectly with the rich cream base, making it feel both nourishing and indulgent.

Mushroom and Chicken Wild Rice Bowl

Nothing beats coming home to a comforting bowl that feels like a warm hug after a long day, especially when it’s packed with earthy mushrooms and tender chicken over nutty wild rice. I first started making this dish during those busy weeknights when I needed something wholesome but didn’t want to spend hours in the kitchen, and now it’s a staple in our household.

Ingredients

• For the rice and chicken: 1 cup wild rice blend, 2 cups chicken broth, 1 lb boneless, skinless chicken breasts, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the mushroom mixture: 8 oz cremini mushrooms (sliced), 1 medium onion (chopped), 2 cloves garlic (minced), 1 tbsp butter
• For the sauce: 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tsp dried thyme

Instructions

1. Rinse 1 cup wild rice blend under cold water in a fine-mesh strainer for 1 minute to remove excess starch.
2. Combine the rinsed rice and 2 cups chicken broth in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid is absorbed.
3. Tip: Don’t peek while the rice is simmering—keeping the lid on ensures even cooking and prevents steam from escaping.
4. Pat 1 lb boneless, skinless chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add chicken breasts to the skillet and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
7. Transfer chicken to a cutting board, let rest for 5 minutes, then slice into 1/2-inch thick strips.
8. Tip: Letting the chicken rest before slicing keeps it juicy—if you cut it right away, all those flavorful juices will end up on the board instead of in your bowl.
9. In the same skillet, melt 1 tbsp butter over medium heat and add 1 chopped onion, cooking for 4-5 minutes until translucent.
10. Add 8 oz sliced cremini mushrooms and cook for 6-8 minutes, stirring occasionally, until browned and tender.
11. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
12. Pour in 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, and 1 tsp dried thyme, stirring constantly until sauce thickens slightly, about 3 minutes.
13. Tip: Use a wooden spoon to scrape up any browned bits from the chicken—that’s where all the flavor is hiding!
14. Divide cooked wild rice among bowls, top with sliced chicken, and spoon the mushroom sauce over everything.

Over time, I’ve come to love how the chewy wild rice contrasts with the creamy mushroom sauce and juicy chicken. Sometimes I’ll sprinkle extra Parmesan on top or add a handful of fresh arugula for a peppery crunch—it’s one of those dishes that feels fancy but is surprisingly simple to pull together.

Savory Wild Rice and Chicken Stuffed Peppers

Oh my goodness, friends—if you’re anything like me, you’ve stared at a bag of wild rice in your pantry for months, wondering what magical dish to make. I finally cracked the code with these savory wild rice and chicken stuffed peppers, which have become my go-to cozy dinner on busy weeknights. They’re hearty, wholesome, and packed with flavor that even my picky eater devours.

Ingredients

For the filling:
– 1 cup uncooked wild rice
– 1 lb ground chicken
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup low-sodium chicken broth
– 4 large bell peppers (any color), tops removed and seeds discarded

For topping:
– 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer for 1 minute to remove excess starch.
3. Cook the rinsed wild rice according to package directions, using 1 cup of low-sodium chicken broth instead of water for extra flavor.
4. While the rice cooks, heat a large skillet over medium heat and add 1 lb of ground chicken.
5. Brown the ground chicken for 5–7 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
6. Add 1 finely chopped yellow onion and 2 minced garlic cloves to the skillet, sautéing for 4–5 minutes until the onion is translucent.
7. Stir in 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute to toast the spices.
8. Combine the cooked wild rice with the chicken mixture in a large bowl, mixing thoroughly.
9. Stand 4 prepared bell peppers upright in a baking dish and evenly divide the filling among them, pressing down gently.
10. Sprinkle 1/2 cup of shredded mozzarella cheese over the top of each stuffed pepper.
11. Bake at 375°F for 25–30 minutes, until the peppers are tender when pierced with a fork and the cheese is golden and bubbly.
12. Remove from the oven and let rest for 5 minutes before serving.

Perfectly tender peppers cradle a savory filling where the nutty wild rice and seasoned chicken shine. I love serving these with a simple arugula salad for a fresh contrast, or topping them with a dollop of Greek yogurt for a creamy twist.

Garlic Butter Chicken with Wild Rice

Kicking off this week’s comfort food lineup is a dish that never fails to make my kitchen smell absolutely incredible—garlic butter chicken with wild rice. I first made this on a chilly autumn evening when I was craving something hearty but not too heavy, and now it’s my go-to when I want to impress without stressing. There’s something magical about how the garlic melds with the butter as it sizzles, filling the whole house with that cozy, welcoming aroma.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs), 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil
• For the wild rice: 1 cup wild rice blend, 2 cups chicken broth
• For the garlic butter sauce: 4 tbsp unsalted butter, 4 cloves garlic (minced), 1/4 cup heavy cream, 1/4 cup grated Parmesan cheese, 2 tbsp fresh parsley (chopped)

Instructions

1. Season both sides of the chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken in the skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F on a meat thermometer.
4. Remove chicken from skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add 1 cup wild rice blend and toast for 1 minute, stirring constantly until fragrant.
6. Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid is absorbed.
7. While rice cooks, melt 4 tbsp butter in a small saucepan over medium heat.
8. Add minced garlic and cook for 1 minute until fragrant but not browned, stirring frequently.
9. Whisk in 1/4 cup heavy cream and 1/4 cup Parmesan cheese until smooth and slightly thickened, about 2-3 minutes.
10. Stir in 2 tbsp fresh parsley and remove sauce from heat.
11. Pour garlic butter sauce over cooked wild rice and stir to combine evenly.
12. Serve chicken alongside saucy wild rice, spooning extra sauce over the top if desired.

You’ll love how the wild rice stays pleasantly chewy against the tender, juicy chicken, while the garlic butter sauce ties everything together with its rich, savory depth. Try serving it alongside roasted asparagus or a simple arugula salad for a complete meal that feels both rustic and refined.

Spicy Cajun Chicken and Wild Rice Skillet

Hearty skillet dinners are my absolute favorite for busy weeknights, and this Spicy Cajun Chicken and Wild Rice Skillet is one I find myself making at least twice a month. Honestly, I first tried a version of this when I needed to use up some leftover rice and chicken, and now it’s become a family staple that even my picky eater requests.

Ingredients

For the chicken:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning

For the skillet base:

• 1 cup wild rice blend
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound of cubed chicken breasts to the hot skillet in a single layer, making sure pieces don’t touch for proper browning.
3. Sprinkle 1 tablespoon of Cajun seasoning evenly over the chicken, tossing to coat all pieces thoroughly.
4. Cook chicken for 5-7 minutes, turning pieces occasionally, until all sides develop a golden-brown crust and internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer cooked chicken to a clean plate using a slotted spoon, leaving any oil and browned bits in the skillet.
6. Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the same skillet, scraping up browned bits from the bottom with a wooden spoon.
7. Cook vegetables for 4-5 minutes, stirring frequently, until onions become translucent and peppers soften slightly.
8. Add 3 minced garlic cloves and cook for 30 seconds, just until fragrant but not browned.
9. Pour 1 cup of wild rice blend into the skillet and stir to coat with the vegetable mixture.
10. Add 2 cups of chicken broth, 1 can of undrained diced tomatoes, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper to the skillet, stirring to combine all ingredients.
11. Bring mixture to a boil over high heat, then immediately reduce heat to low and cover skillet with a tight-fitting lid.
12. Simmer for 45 minutes without lifting the lid, allowing rice to absorb liquid and cook through completely.
13. Remove lid and stir in the reserved cooked chicken and any accumulated juices.
14. Cook uncovered for 2-3 minutes to heat chicken through and allow any excess liquid to evaporate.
15. Sprinkle 1/4 cup of chopped fresh parsley over the skillet and gently fold it into the mixture.

Now that’s what I call comfort food with a kick! The wild rice provides this wonderful chewy texture that plays beautifully against the tender chicken, while the Cajun spices create layers of heat that build with each bite. Nothing beats serving this straight from the skillet with a side of crusty bread to soak up every last bit of that flavorful sauce.

Balsamic Glazed Chicken and Wild Rice Salad

Nothing beats a meal that feels fancy but comes together with minimal effort, especially on busy weeknights. I first made this balsamic glazed chicken and wild rice salad when I needed to use up leftover rice, and now it’s a regular in my rotation—it’s that good. The sweet-tangy glaze on the chicken pairs perfectly with the nutty rice and fresh greens.

Ingredients

• For the chicken and glaze:
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 2 cups cooked wild rice, cooled
  • 4 cups mixed salad greens
  • 1/4 cup chopped red onion
  • 1/4 cup dried cranberries
  • 2 tbsp chopped pecans

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to help the glaze stick better.
3. Season both sides of the chicken with salt and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat for 1 minute.
5. Sear the chicken for 3 minutes per side until golden brown.
6. Whisk together balsamic vinegar and honey in a small bowl.
7. Pour the glaze over the chicken in the skillet, coating evenly.
8. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the internal temperature reaches 165°F.
9. Remove the chicken from the oven and let it rest for 5 minutes before slicing to keep it juicy.
10. While the chicken rests, combine the cooled wild rice, mixed greens, red onion, dried cranberries, and chopped pecans in a large bowl.
11. Slice the rested chicken into 1/2-inch thick strips.
12. Arrange the salad on plates and top with the sliced chicken.
13. Drizzle any remaining glaze from the skillet over the salad as a dressing.

Vibrant and satisfying, this salad offers a wonderful mix of textures—tender chicken, chewy cranberries, and crunchy pecans. The balsamic glaze soaks into the rice just enough to tie everything together without making it soggy. For a fun twist, try serving it in mason jars for a portable lunch that’ll make your coworkers jealous.

Wild Rice and Chicken Lettuce Wraps

Haven’t you had those days where you want something fresh and satisfying but don’t want to spend hours in the kitchen? I whipped up these Wild Rice and Chicken Lettuce Wraps last Tuesday when my sister dropped by unexpectedly, and they were such a hit that I’ve made them twice since. They’re my new go-to for quick, healthy meals that feel special enough for company but easy enough for a busy weeknight.

Ingredients

For the chicken and rice filling:
– 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
– 1 cup uncooked wild rice
– 1 tbsp olive oil
– ½ cup finely diced red onion
– 2 cloves garlic, minced
– 1 cup shredded carrots

For the sauce:
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sesame oil
– ½ tsp grated fresh ginger

For assembly:
– 8 large butter lettuce leaves
– 2 tbsp chopped fresh cilantro
– 1 tbsp toasted sesame seeds

Instructions

1. Rinse 1 cup wild rice under cold water until the water runs clear.
2. Combine rinsed wild rice with 4 cups water in a medium saucepan.
3. Bring the rice and water to a boil over high heat.
4. Reduce heat to low, cover the saucepan, and simmer for 45 minutes until rice is tender and has split open.
5. Drain any excess water from the cooked wild rice and set aside.
6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
7. Add 1 pound cubed chicken breasts to the hot skillet in a single layer.
8. Cook chicken for 6-8 minutes, turning pieces occasionally, until golden brown and internal temperature reaches 165°F.
9. Transfer cooked chicken to a plate using a slotted spoon.
10. Add ½ cup diced red onion to the same skillet and cook for 3 minutes until softened.
11. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
12. Add 1 cup shredded carrots to the skillet and cook for 2 minutes until slightly tender.
13. Return the cooked chicken to the skillet with the vegetables.
14. Add the cooked wild rice to the skillet and stir to combine.
15. In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and ½ teaspoon grated ginger.
16. Pour the sauce mixture over the chicken and rice in the skillet.
17. Cook everything together for 2 minutes, stirring constantly, until the sauce coats all ingredients evenly and thickens slightly.
18. Remove the skillet from heat and stir in 2 tablespoons chopped cilantro.
19. Rinse 8 butter lettuce leaves and pat them completely dry with paper towels.
20. Spoon approximately ½ cup of the chicken and rice mixture into the center of each lettuce leaf.
21. Sprinkle each wrap with toasted sesame seeds before serving.

Just look at those beautiful wraps! The crisp butter lettuce provides the perfect crunchy contrast to the tender wild rice and juicy chicken, while the savory-sweet sauce ties everything together with just the right amount of tang. I love serving these family-style on a large platter so everyone can build their own wraps, and they’re fantastic for lunch the next day if you keep the filling and lettuce separate until ready to eat.

Chicken and Wild Rice Stuffed Acorn Squash

Gosh, there’s something so comforting about pulling a roasted squash from the oven on a crisp fall evening—it just feels like home. I first made this dish when my neighbor brought over an armful of acorn squash from her garden, and now it’s become our family’s favorite autumn meal prep. The combination of tender squash, nutty wild rice, and savory chicken makes for the most satisfying dinner that somehow feels both rustic and elegant.

Ingredients

For the squash:
– 2 medium acorn squash
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper

For the stuffing:
– 1 cup cooked wild rice blend
– 1 cup shredded cooked chicken
– 1/2 cup diced onion
– 1/2 cup diced celery
– 1 teaspoon dried sage
– 1/2 cup chicken broth
– 1/4 cup dried cranberries
– 1/4 cup chopped pecans

Instructions

1. Preheat your oven to 400°F.
2. Cut each acorn squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast the squash for 25 minutes until the flesh is just tender when pierced with a fork.
6. While the squash roasts, heat a large skillet over medium heat.
7. Sauté the diced onion and celery in the remaining olive oil for 5 minutes until softened.
8. Add the cooked wild rice, shredded chicken, and dried sage to the skillet.
9. Pour in the chicken broth and cook for 3 minutes, stirring occasionally.
10. Remove the skillet from heat and stir in the dried cranberries and chopped pecans.
11. Flip the roasted squash halves over so the cut sides face up.
12. Divide the stuffing mixture evenly among the four squash halves, packing it gently.
13. Return the stuffed squash to the oven and bake for another 15 minutes until the stuffing is heated through and the squash edges are lightly browned.
14. Let the stuffed squash rest for 5 minutes before serving.

Finally, the contrast between the creamy squash flesh and the chewy wild rice creates such wonderful texture, while the sweet cranberries balance the savory chicken perfectly. For a beautiful presentation, I love serving these on a bed of sautéed kale or with a simple apple cider vinaigrette drizzled over the top—it makes an ordinary Tuesday feel like a special occasion.

One-Pan Wild Rice and Mediterranean Chicken

Gosh, I can’t tell you how many times this one-pan wonder has saved my weeknight dinner routine—it’s the perfect solution when you want something hearty and flavorful without creating a mountain of dishes. Inspired by a trip to the farmers’ market last fall, I love how the wild rice adds such a lovely chewiness that pairs beautifully with tender chicken and briny olives.

Ingredients

For the Chicken and Marinade

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Rice and Vegetables

• 1 cup wild rice blend
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, diced
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
3. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Coat the chicken thighs evenly in the marinade mixture.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Sear the chicken thighs for 4 minutes per side until golden brown, then transfer them to a plate.
7. Add 1 cup wild rice blend and 1/4 cup diced red onion to the same skillet, toasting for 2 minutes to enhance nuttiness.
8. Pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the pan.
9. Arrange the seared chicken thighs on top of the rice mixture.
10. Scatter 1 cup halved cherry tomatoes and 1/2 cup Kalamata olives around the chicken.
11. Cover the skillet tightly with a lid or foil and bake for 45 minutes at 375°F until the rice is tender and liquid is absorbed.
12. Remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the rice to steam further.
13. Fluff the rice gently with a fork to separate the grains without mashing them.
14. Sprinkle 2 tbsp chopped fresh parsley over the dish before serving.

My favorite part is the contrast between the firm, nutty wild rice and the juicy chicken that practically falls apart. Marvelous served straight from the skillet with a extra squeeze of lemon, it’s one of those meals that feels fancy but comes together with minimal effort—perfect for impressing guests or just treating yourself after a long day.

Cranberry Walnut Wild Rice and Chicken Bake

Having just returned from a chilly autumn hike, I was craving something warm and comforting that wouldn’t keep me in the kitchen all evening. This cranberry walnut wild rice and chicken bake has become my go-to cozy dinner when I want something nourishing but don’t want to fuss with multiple pots and pans.

Ingredients

• For the rice mixture:
  • 1 cup wild rice blend
  • 2 cups chicken broth
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 yellow onion, diced
  • 2 celery stalks, chopped
• For the sauce and topping:
  • 1 cup dried cranberries
  • 3/4 cup chopped walnuts
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup wild rice blend under cold water until the water runs clear.
3. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
4. Add 1 diced yellow onion and 2 chopped celery stalks to the skillet.
5. Sauté the vegetables for 5 minutes, stirring occasionally, until the onion becomes translucent.
6. Add 1 lb cubed chicken breasts to the skillet.
7. Cook the chicken for 6 minutes, turning pieces occasionally, until lightly browned on all sides.
8. Stir in the rinsed wild rice blend.
9. Pour in 2 cups chicken broth, scraping any browned bits from the bottom of the skillet.
10. Add 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet.
11. Bring the mixture to a simmer, then immediately remove from heat.
12. Cover the skillet tightly with aluminum foil or an oven-safe lid.
13. Transfer the covered skillet to the preheated oven and bake for 45 minutes.
14. Remove the skillet from the oven and carefully remove the foil.
15. Stir in 1 cup dried cranberries and 1/2 cup heavy cream.
16. Sprinkle 3/4 cup chopped walnuts evenly over the top of the mixture.
17. Return the uncovered skillet to the oven and bake for an additional 15 minutes.
18. Remove from oven and let rest for 5 minutes before serving.

Just out of the oven, this bake delivers the most wonderful contrast of textures—the wild rice maintains a pleasant chewiness while the walnuts add crunch and the cranberries provide little bursts of tart sweetness. I love serving it straight from the skillet at the table, where the creamy sauce continues to thicken slightly as it cools. Sometimes I’ll sprinkle extra fresh thyme over individual portions for an aromatic finish that makes this humble bake feel restaurant-worthy.

Ginger Soy Glazed Chicken with Wild Rice

Craving something that feels both comforting and exciting? I first made this ginger soy glazed chicken last fall when I needed a quick weeknight dinner that would impress guests, and now it’s my go-to when I want something that feels restaurant-quality without the fuss. The combination of savory soy and zesty ginger creates this incredible sticky glaze that makes ordinary chicken thighs absolutely irresistible.

Ingredients

For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 1/2 tsp black pepper
– 1/2 tsp salt

For the ginger soy glaze:
– 1/3 cup soy sauce
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp minced fresh ginger
– 2 cloves garlic, minced
– 1 tsp sesame oil

For serving:
– 4 cups cooked wild rice blend
– 2 tbsp chopped green onions

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken thighs evenly with 1/2 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs in the hot skillet and cook for 6 minutes without moving them to develop a golden-brown crust.
5. Flip the chicken thighs using tongs and cook for another 5 minutes until the second side is browned.
6. Transfer the partially cooked chicken to a clean plate while you prepare the glaze.
7. Reduce the skillet heat to medium and carefully pour off any excess oil, leaving about 1 tablespoon in the pan.
8. Add 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp minced ginger, and 2 minced garlic cloves to the skillet.
9. Whisk the sauce continuously for 1 minute until it begins to bubble gently.
10. Return the chicken thighs to the skillet, arranging them in a single layer.
11. Simmer the chicken in the sauce for 8 minutes, spooning the glaze over the chicken every 2 minutes.
12. Flip the chicken thighs and continue simmering for another 5 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
13. Remove the skillet from heat and stir in 1 tsp sesame oil to finish the glaze.
14. Serve the glazed chicken immediately over 1 cup of cooked wild rice per portion.
15. Garnish each serving with 1/2 tbsp chopped green onions for freshness.

Unbelievably tender chicken with that perfect sticky-sweet glaze clinging to every bite—the wild rice soaks up the extra sauce beautifully, creating this wonderful textural contrast between the juicy chicken and nutty grains. I love serving this with steamed broccoli on the side, but it’s also fantastic chopped up and tossed into a salad for lunch the next day when the flavors have had even more time to meld together.

Southwest Chicken and Wild Rice Enchiladas

Last week, I was craving something comforting but with a little kick, and these Southwest Chicken and Wild Rice Enchiladas totally hit the spot—they’re like a warm hug with a spicy personality. I love making them on busy weeknights because they come together faster than you’d think, and my family always cleans their plates. Honestly, the blend of tender chicken, nutty wild rice, and zesty spices feels like a fiesta in every bite.

Ingredients

• For the filling: 2 cups cooked shredded chicken, 1 cup cooked wild rice, 1 cup black beans (rinsed), 1/2 cup corn kernels, 1/2 cup diced red bell pepper, 1/4 cup chopped cilantro, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt
• For assembly: 8 flour tortillas (8-inch), 2 cups shredded Monterey Jack cheese, 1 cup red enchilada sauce
• For baking: Cooking spray

Instructions

1. Preheat your oven to 375°F to ensure it’s ready when you are—this helps everything bake evenly.
2. Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
3. In a large bowl, combine the shredded chicken, cooked wild rice, black beans, corn, red bell pepper, cilantro, chili powder, cumin, and salt until well mixed.
4. Spoon about 1/2 cup of the filling mixture onto the center of each flour tortilla.
5. Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish.
6. Pour the red enchilada sauce evenly over the top of the rolled tortillas, covering them completely.
7. Sprinkle the shredded Monterey Jack cheese uniformly over the sauce for a golden, bubbly finish.
8. Cover the dish with aluminum foil and bake at 375°F for 20 minutes to heat through.
9. Remove the foil and bake for another 10 minutes, or until the cheese is melted and lightly browned at the edges.
10. Let the enchiladas rest for 5 minutes before serving to set the filling and make slicing easier.

Perfectly gooey from the melted cheese and hearty from the wild rice, these enchiladas have a satisfying texture that holds up to a fork. I love serving them with a dollop of sour cream or a side of avocado slices to balance the spice—it’s a meal that always brings smiles to the table.

Honey Mustard Chicken Wild Rice Casserole

My family’s been obsessed with this honey mustard chicken wild rice casserole ever since I first threw it together on a busy weeknight when I needed something comforting yet impressive enough for guests. There’s something magical about how the tangy honey mustard sauce soaks into the nutty wild rice while the chicken stays incredibly juicy—it’s become my go-to dish for potlucks and cozy family dinners alike.

Ingredients

– For the chicken and rice: 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes), 1 cup uncooked wild rice blend, 2 cups chicken broth
– For the sauce: 1/2 cup Dijon mustard, 1/4 cup honey, 2 tbsp olive oil, 3 cloves garlic (minced), 1 tsp dried thyme, 1/2 tsp black pepper, 1/2 tsp salt
– For topping: 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Rinse 1 cup of wild rice blend under cold water until the water runs clear to remove excess starch.
3. Spread the rinsed wild rice evenly across the bottom of the prepared baking dish.
4. Cut 1.5 lbs of boneless, skinless chicken breasts into 1-inch cubes using a sharp knife.
5. Arrange the chicken cubes in a single layer over the wild rice in the baking dish.
6. Pour 2 cups of chicken broth evenly over the chicken and rice mixture.
7. In a medium bowl, whisk together 1/2 cup Dijon mustard, 1/4 cup honey, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt until smooth.
8. Pour the honey mustard sauce evenly over the chicken and rice, making sure all pieces are coated.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
10. Remove the casserole from the oven and carefully remove the foil (watch for steam).
11. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the casserole.
12. Sprinkle 1/4 cup of grated Parmesan cheese over the mozzarella layer.
13. Return the casserole to the oven uncovered and bake for another 15 minutes at 375°F until the cheese is golden and bubbly.
14. Remove from oven and let rest for 5 minutes to allow the rice to absorb any remaining liquid.
15. Sprinkle 2 tbsp of chopped fresh parsley over the top before serving.

You’ll love how the wild rice develops a slightly chewy texture while absorbing all that tangy honey mustard flavor, creating the most comforting bite. I sometimes serve it with a simple green salad to cut through the richness, or pack leftovers for lunch—they reheat beautifully and taste even better the next day when the flavors have fully melded together.

Conclusion

Brimming with inspiration, these 20 wild rice and chicken recipes prove just how versatile this classic combo can be. We hope you find a new family favorite to enjoy! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with your fellow foodies on Pinterest.