Pan-Seared Chicken with Minnesota Wild Rice Pilaf

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender pan-seared chicken breasts served alongside a nutty wild rice pilaf infused with fresh herbs and toasted pecans. This American-inspired chicken recipe, ready in about 65 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup wild rice blend
• 2 1/2 cups chicken broth
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced celery stalk
• 1/2 cup finely diced carrot
• 1/3 cup chopped and toasted pecans
• 1 tbsp fresh thyme leaves
• 2 tbsp butter

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and rest.
2. Step 2: While chicken cooks, rinse 1 cup wild rice blend under cold water. In a medium saucepan, melt 2 tbsp butter over medium heat. Add 1/2 cup finely diced yellow onion, 1/2 cup celery, and 1/2 cup carrot; sauté for 5 minutes until softened and fragrant.
3. Step 3: Add the rinsed wild rice and 1 tbsp fresh thyme leaves to the saucepan. Stir to coat the rice with the butter and vegetables. Pour in 2 1/2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid absorbed.
4. Step 4: Remove the wild rice from heat and fluff with a fork. Stir in 1/3 cup toasted chopped pecans for crunch. Plate the chicken breasts alongside the wild rice pilaf and garnish with extra thyme if desired.