Balsamic Chicken and Wild Rice

Looking for a wintertime comfort food with all of the flavor and none of the saturated fat? This balsamic chicken and wild rice recipe is guaranteed to please everyone at the dinner table!

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With winter temperatures here, I find myself leaning towards warm, “comfort food” recipes.  Chicken and wild rice casseroles have always been one of my favorite options, but the ingredients included in some of these recipes lead to a high fat meal! In fact, most recipes contain sour cream, creamed soups, butter, cheese and/or other similar ingredients. I found this chicken and wild rice bake recipe on The Kitchn and knew I had to recreate it, mostly because of the lack of creamy ingredients. I adjusted some of the recipe, created a marinade for the chicken and added additional herbs and spices for an extra burst of flavor. This meal was a hit with my husband, and my favorite part was how easy it was to prepare it and throw in the oven. While it was cooking, I was able to do other things around the house.

First, preheat the oven to 375 degrees and grease a 9 x 9 pan (or larger for more chicken breasts). Prepare the ingredients – chop the celery and onion and slice the mushrooms. Combine these veggies with the uncooked brown rice, wild rice, and all herbs. Lastly, add in the vegetable broth and stir to combine.

Pour the rice/ broth mixture into the greased pan, cover with aluminum foil and cook at 375 degrees for 45 minutes. After placing the rice in the oven, prepare your chicken marinade in a small bowl. Mix together balsamic vinegar, lemon juice, dijon mustard, garlic, salt, olive oil and salt and pepper.  Rinse and pat dry the chicken breasts and place in a ziplock bag. Pour in the balsamic vinaigrette and let the chicken marinate in the refrigerator until ready to cook.

After the rice/ broth mixture has cooked for 45 minutes, remove from the oven and carefully take off the aluminum foil cover. Remove the marinated chicken from the refrigerator and place on top of the rice bake. I like to sprinkle each chicken piece with additional poultry seasoning to add a little more flavor before cooking. Place the pan back in the oven, uncovered, at 375 degrees for another 40 minutes. Cook until chicken is done.

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Remove from oven and serve both the chicken and rice immediately.

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For a meal with more vegetables, consider chopping up a variety of veggies to add to your rice mixture. Some great options would be broccoli, zucchini, squash, or tomatoes.

Enjoy!

Balsamic Chicken and Wild Rice
 
Prep time
Cook time
Total time
 
Looking for a wintertime comfort food with all of the flavor and none of the saturated fat? This balsamic chicken and wild rice recipe is guaranteed to please everyone at the dinner table!
Author:
Ingredients
  • ¾ cup chopped onion
  • ½ cup sliced fresh mushrooms
  • 1 rib celery, chopped
  • 2 (or more) boneless chicken breasts
  • ¾ cup uncooked long grain brown rice
  • ¼ cup wild rice
  • 1 Tbsp poultry seasoning (my favorite is Trader Joe's brand) or additional seasonings that you have available
  • 1 Tbsp paprika
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 2 cups low sodium vegetable broth
  • Vinaigrette:
  • ¼ cup balsamic vinegar
  • 2 Tbsp Dijon mustard
  • 2 Tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 2 Tbsp olive oil
  • Salt and ground black pepper to taste
Instructions
  1. Preheat the oven to 375 degrees and grease a 9 x 9 pan (or larger for more chicken breasts).
  2. Prepare the ingredients - chop the celery and onion and slice the mushrooms.
  3. Combine the veggies with the uncooked brown rice, wild rice, and all herbs.
  4. Add in the vegetable broth and stir to combine.
  5. Pour the rice/ broth mixture into the greased pan, cover with aluminum foil and cook at 375 degrees for 45 minutes.
  6. After placing the rice in the oven, mix together balsamic vinegar, lemon juice, dijon mustard, garlic, salt, olive oil and salt and pepper.
  7. Rinse and pat dry the chicken breasts and place in a ziplock bag.
  8. Pour in the balsamic vinaigrette and let the chicken marinate in the refrigerator until ready to cook.
  9. After the rice/ broth mixture has cooked for 45 minutes, remove from the oven and carefully remove the aluminum foil cover.
  10. Remove the marinated chicken from the refrigerator and place on top of the rice bake.
  11. Place the pan back in the oven, uncovered, at 375 degrees for another 40 minutes.
  12. Cook until chicken is done.
  13. Remove from oven and serve both the chicken and rice immediately.

 

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