Pan-Seared Chicken with Wild Rice and Maple-Dijon Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served atop nutty wild rice, finished with a sweet and tangy maple-Dijon glaze. This american-inspired chicken ready in about 60 minutes pairs wild rice, chicken broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 10 min Cook: 50 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup wild rice under cold water. In a medium saucepan, combine rinsed wild rice and 2 1/2 cups chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed. Remove from heat and let it rest covered.
  2. Step 2: Pat dry 4 boneless skinless chicken breasts (6 oz each) with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and cover loosely with foil.
  4. Step 4: Reduce heat to medium-low. In the same skillet, add 2 tbsp Dijon mustard, 2 tbsp pure maple syrup, 1 tbsp apple cider vinegar, and 1 tsp fresh thyme leaves. Stir and cook for 2-3 minutes until the glaze thickens and coats the back of a spoon.
  5. Step 5: Return chicken breasts to the skillet and spoon the glaze over each piece for 1 minute to warm through.
  6. Step 6: Serve each chicken breast atop a bed of wild rice, drizzling any remaining glaze over the top.

Frequently asked questions

How long does Pan-Seared Chicken with Wild Rice and Maple-Dijon Glaze take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Wild Rice and Maple-Dijon Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Wild Rice and Maple-Dijon Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Wild Rice and Maple-Dijon Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Wild Rice and Maple-Dijon Glaze?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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