Pan-Seared Chicken with Regional Minnesota Wild Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A hearty pan-seared chicken breast served with a nutty wild rice pilaf inspired by Minnesota's regional produce. This American-inspired chicken recipe, ready in about 65 minutes, pairs boneless skinless chicken breasts, wild rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 cup wild rice
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 small, diced yellow onion
• 1, diced celery stalk
• 1 medium, diced carrot
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions

1. Step 1: Rinse 1 cup wild rice under cold water. In a medium saucepan, combine the rinsed wild rice with 2 cups chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed.
2. Step 2: While the rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small diced yellow onion, 1 diced celery stalk, and 1 diced medium carrot. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: When the rice is done, fluff with a fork and stir in the sautéed vegetables, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Keep warm.
4. Step 4: Heat 1 tbsp olive oil in a separate large skillet over medium-high heat. Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Place chicken breasts in the hot skillet and cook for 5-6 minutes on one side until golden brown and edges are crispy. Flip and cook another 5-6 minutes until internal temperature reaches 165°F.
6. Step 6: Remove chicken and rest for 5 minutes. Add 1 tbsp butter to the pan, swirling to melt and pick up browned bits.
7. Step 7: Serve the chicken breasts over the wild rice pilaf, spooning the buttery pan juices on top.