One pot and less than an hour of your evening is all it takes to throw together this caramelized onion chicken wild rice! Easy enough for a weeknight and impressive enough for dinner guests!
It’s comfort food from here on out til January. Then and only then will I maaaaaybe eat a salad or 28.
You’re telling me you DON’T want your face firmly planted in this caramelized onion chicken wild rice for a solid month??
Here’s the deal: that glorious pan up there is yet another result of my love for one pot ‘errrthing. It’s made in less than an hour so you can focus on the important things in life like making that extra batch of cookies.
Aaaand it’s pretty much an entire meal in one. And a freaking good one at that. Wham bam.
Step 1 to flavortown begins with caramelized onions. Always a good place to start and I PROMISE it’s the easiest thing ever. Thinly sliced onions + butter and that’s just gonna get cooked low ‘n’ slow on the stove for awhile.
Meanwhile we’re gonna do other exciting things such as pan-searing chicken breasts, cooking up some fluffy wild rice, covering the whole shebang in Parmesan cheese, etc.
The only rational step at this point is to go.alllllll.in. I recommend face first.
This caramelized onion chicken wild rice would be a DREAMY addition to your dinner entertainment plans or literally just a fuss-free dinner option when you’ve been shopping all weekend and just need some easy comfort food of the one-pot variety.
And I don’t know about you but that’s 24/7 my plan for that dreamboat of a dinner down there.
One-Pot Caramelized Onion Chicken Wild Rice
Ingredients
- 3 tablespoons butter, divided
- 1 medium onion, thinly sliced
- 3 medium chicken breasts (about 1 lb)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3/4 cup wild rice
- 3/4 cup long-grain white rice
- 2-1/2 cups chicken broth
- 1/2 cup half and half cream
- 2 tablespoons minced fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and saute, stirring occasionally until onions are a deep brown and caramelized. (this will take about 15 minutes) Remove onions from pan and set aside.
- Season chicken breasts on both sides with salt and pepper. Melt remaining tablespoon butter and olive oil in pan over medium-high heat. Sear chicken breasts on both sides until golden brown. Transfer to a plate.
- Add both rices to skillet and saute at medium high about 2 minutes until golden. Add chicken broth and half and half to pan and add onions. Bring to a boil then nestle chicken breasts into pan and reduce heat to medium low and cover pan.
- Let rice simmer 20-25 minutes over medium-low until most of liquid is evaporated, rice is fluffy, and chicken registers 165F. Sprinkle rice with parsley and Parmesan. Serve hot and enjoy!
Lucy Taylor says
Great recipe. Going to try this one tonight. Love the pan that you are using as well, reminds me of the Griswold that I use, no longer made, but great pans. Only ones I could find are here https://gimmu.com/vintage-griswold-cast-iron-skillet-frying-pan-8-large-block-logo-704-e/