Sautéed Chicken with Central Minnesota Wild Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender sautéed chicken breast served over a fragrant wild rice pilaf featuring nutty grains and fresh herbs. This american-inspired chicken ready in about 65 minutes pairs wild rice blend, chicken broth, olive oil 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 (about 12 oz) boneless skinless chicken breasts
• 1 cup wild rice blend
• 2 cups chicken broth
• 3 tbsp olive oil
• 1 small, finely diced yellow onion
• 1, finely diced celery stalk
• 1 small, finely diced carrot
• 1 tsp fresh thyme leaves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup wild rice blend under cold water. In a medium saucepan, combine the rinsed rice, 2 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40-45 minutes until rice is tender and liquid absorbed.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to skillet and sauté for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and rest.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add 1 small diced yellow onion, 1 diced celery stalk, and 1 small diced carrot. Sauté for 5-6 minutes until vegetables are softened and fragrant.
4. Step 4: When rice is done, fluff it with a fork and stir into the vegetable mixture with 1 tsp fresh thyme leaves and 2 tbsp chopped fresh parsley. Adjust seasoning with salt and pepper if needed.
5. Step 5: Slice rested chicken breasts and serve over the wild rice pilaf, garnishing with additional parsley if desired.