If you want a simple, flavorful weeknight dinner, this dijon chicken and wild rice skillet is a fast family favorite. Comforting and savory, it combines tender chicken thighs with apples, carrots and a wild rice blend in a cozy stovetop casserole-style skillet.
A Quick Look: Chicken and Wild Rice Skillet
- Cooking time: About 55 minutes total, with 10 minutes of active prep.
- Servings: Serves 4 as a satisfying one-pan main—no side required.
- Main ingredients: Boneless chicken thighs, shallots, apples, carrots, Dijon mustard and a wild rice blend.
- When to serve: Perfect for cozy fall and winter dinners.
- Dietary info: Naturally gluten free and compatible with Mediterranean-style eating; can be made dairy-free by omitting cream or using oil instead of butter.
- Why you’ll love it: A simple skillet casserole with bright Dijon flavor, tender chicken and the nutty texture of wild rice—easy to make and great for leftovers or freezing.
This one-pan chicken and wild rice meal is easy to prepare and full of comforting flavor. The Dijon sauce ties everything together, and the apples and carrots add a pleasant sweet-savory contrast. It’s family-friendly, freezer-friendly, and makes excellent leftovers.
Table of Contents
- Ingredients
- Substitutions and Variations
- How to Make Chicken and Wild Rice
- Expert Tip – Cooking Methods
- Serving Suggestions
- Storage and Reheating
- Cozy One Pan Chicken Recipes
- Dijon Chicken and Wild Rice Skillet Recipe
Ingredients
Notes on key ingredients and sensible substitutions. Exact amounts are listed in the recipe card below.
- Chicken thighs: Boneless thighs are flavorful and forgiving; chicken breast can be used if preferred.
- Wild rice blend: A mixed wild rice blend (brown, red and wild rice) shortens cooking time while keeping the nutty flavor. You can use 100% wild rice, but expect a longer cook time.
- Dijon mustard: The sauce base—pairs well with apples and carrots. Use a sulfite-free Dijon if you prefer.
- Shallots: Mild and slightly garlicky, they complement the Dijon and fruit flavors.
- Carrots and apples: Offer texture and a touch of sweetness. Use firm apples (Honeycrisp or Pink Lady) and cut both into 1/2-inch chunks.
- Broth: Vegetable or chicken broth works; low-sodium is recommended so you can control seasoning.
- Fresh rosemary and dried thyme: Fresh rosemary is best, though dried can be substituted in a pinch. Thyme adds an earthy note.
- Olive oil or butter: Use oil for dairy-free cooking or butter for a richer finish.
Substitutions and Variations
- Creamy version: Stir in a splash of heavy cream for a richer sauce.
- Protein swap: Substitute chicken breast for thighs, reducing cooking time slightly.
- More vegetables: Add sliced mushrooms or mix in fresh greens like spinach for extra color and nutrition. Mushrooms can replace chicken for a vegetarian option.
- Dairy-free: Use olive oil and skip the cream.
- Gluten-free: This recipe is naturally gluten-free when using gluten-free broth and Dijon.
How to Make Chicken and Wild Rice
Step 1: Cook the wild rice blend per package instructions. For more flavor, use half broth and half water for the cooking liquid. If you prefer a true one-pan method, you can steam the rice in the skillet and remove it before searing the chicken.
Step 2: Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high. Season bite-sized chicken pieces with kosher salt and black pepper and brown until cooked through, about 6–8 minutes total. Remove the chicken and set aside.
Step 3: In the same pan, add the remaining tablespoon of butter or oil. Add carrots, shallots and apples with a pinch of salt and pepper, and cook until softened, about 5–6 minutes. Pour in the broth, scraping up any browned bits.
Step 4: Add thyme and rosemary, bring to a simmer and reduce the liquid for about 5 minutes. Whisk in Dijon mustard and, if using, heavy cream. The sauce will be fairly thin—that’s fine because it will mingle with the rice. Return the cooked chicken to the pan and simmer briefly to warm through.
Step 5: Stir the cooked wild rice into the skillet so it absorbs the sauce and mixes with the chicken and vegetables. Serve warm, garnished with extra rosemary if desired.
Expert Tip – Cooking Methods
One-pan method: Use a larger enameled cast-iron pan with a lid to steam the rice, remove it, then brown the chicken—keeps everything in one vessel.
Faster method: Cook the rice separately while you prepare the Dijon chicken in another pan. Working in parallel reduces overall cook time significantly.
Serving Suggestions
This skillet is a complete meal on its own, but it pairs nicely with a light, crisp salad if you want extra greens. A simple butter lettuce or apple-fennel salad complements the savory Dijon and the sweetness of the apples in the dish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in a freezer-safe container for up to 6 months.
To reheat: Microwave in 30-second intervals until hot, or reheat in a covered baking dish at 350°F (175°C) for 15–20 minutes. Reheating in the oven tends to preserve texture best.
Cozy One Pan Chicken Recipes
If you enjoy this skillet, try other comforting one-pan chicken dishes like chicken pot pie-style noodles, roast chicken with grapes and rosemary, or a crustless chicken pot pie for similar cozy flavors and easy cleanup.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on social media and follow for more recipes.
Dijon Chicken and Wild Rice Skillet
Pin
Rate
Ingredients
- 1 cup wild rice blend
- 2 tablespoons olive oil or butter
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite sized pieces
- kosher salt and black pepper
- 1/2 cup carrots, chopped into 1/2 inch pieces
- 1/2 cup shallots, chopped into 1/2 inch pieces
- 1/2 cup honeycrisp apples, chopped into 1/2 inch pieces
- 1 ½ cups broth (vegetable or chicken)
- 2 tablespoons dijon mustard
- 1/2 teaspoon dried thyme leaves
- 1 tablespoon fresh rosemary leaves, minced, plus more for garnish
- 2 tablespoons optional: heavy cream
Instructions
-
For a faster cook time: In a medium pot, cook wild rice according to package directions, using half broth and half water if desired. Season to taste.
For a one-pan dinner: Use a large skillet with a lid and steam the rice in the pan before removing it to sear the chicken.
-
Heat 1 tablespoon butter or oil in a large cast-iron skillet over medium-high. Add chicken pieces, season with salt and pepper, and brown on both sides until cooked through, about 7–8 minutes. Remove and set aside.
-
Add the remaining tablespoon of butter or oil to the pan. Cook carrots, shallots and apples with a pinch of salt and pepper over medium heat until softened, about 5–6 minutes.
-
Pour in the broth and scrape up browned bits. Bring to a boil, add thyme and rosemary, and simmer until reduced, about 5 minutes. Reduce heat to medium, whisk in Dijon mustard and return the chicken to the pan. If using, stir in heavy cream and simmer an additional 5 minutes. The sauce will be thin but will blend with the rice.
-
Fold the cooked wild rice into the skillet so it soaks up the sauce. Garnish with extra rosemary and serve warm.
Notes
- Using a wild rice blend often calls for about 1 cup rice to yield roughly 3½ cups cooked; adjust how much rice you add to the skillet to your preference.
- If Honeycrisp apples are unavailable, choose another firm variety like Pink Lady so the apple pieces hold up during cooking.
- Swap chicken breast for thighs if you prefer, but reduce cooking time slightly to avoid drying the meat.
- Choose a sulfite-free Dijon if sensitive to sulfites; many grocery brands offer a suitable option.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Like this? Leave a comment below!