Why You’ll Love This Recipe
- Nutrient-Rich: Packed with fiber-rich sweet potatoes and wild rice, along with protein from the chicken, this dish offers a balanced and healthy meal.
- Flavorful Combination: The natural sweetness of roasted sweet potatoes complements the savory mushrooms and seasoned chicken, creating a delightful taste experience.
- Make-Ahead Friendly: This recipe can be prepared in advance, making it ideal for meal prepping or hosting guests without the stress of last-minute cooking.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 8 ounces portobello mushrooms, sliced
- 2 cups cooked wild rice
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh thyme, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
- Cook the Chicken: While the sweet potatoes are roasting, season the chicken thighs with smoked paprika, Italian seasoning, salt, and pepper. In a large skillet, heat the remaining olive oil over medium-high heat. Add the chicken thighs and cook for about 6 minutes per side, or until fully cooked. Remove from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add the sliced mushrooms and minced garlic. Sauté for about 5 minutes, or until the mushrooms are tender and have released their moisture.
- Combine Ingredients: Add the cooked wild rice and roasted sweet potatoes to the skillet with the mushrooms. Pour in the chicken stock and stir to combine. Slice the cooked chicken thighs and return them to the skillet. Stir everything together and let it simmer for a few minutes until heated through.
- Finish and Serve: Stir in the unsalted butter until melted and well incorporated. Garnish with fresh thyme before serving.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
Variations
- Vegetarian Option: Omit the chicken and add more mushrooms or a plant-based protein like chickpeas or tofu.
- Different Grains: Substitute wild rice with quinoa or brown rice for a different texture and flavor.
- Additional Vegetables: Incorporate other vegetables such as Brussels sprouts or kale to enhance the nutritional profile.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the microwave or on the stovetop over medium heat. If the rice has become dry, add a small amount of chicken stock or water to restore moisture.
FAQs
How can I save time when making this recipe?
Using pre-cooked wild rice and pre-cut vegetables can significantly reduce preparation time.
Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts or tenderloins can be used as a substitute for thighs.
Is this recipe suitable for meal prepping?
Absolutely, this dish can be made ahead and stored in individual portions for easy meals throughout the week.
What can I serve alongside this dish?
A fresh green salad or steamed vegetables pair well with this hearty meal.
How do I know when the chicken is fully cooked?
The internal temperature of the chicken should reach 165°F (74°C).
Can I add cheese to this recipe?
While the original recipe doesn’t include cheese, adding a sprinkle of Parmesan or mozzarella can enhance the flavor.
How can I make this dish spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to introduce some heat.
What type of mushrooms work best?
Portobello mushrooms add a rich flavor, but white button or cremini mushrooms can also be used.
Can I use dried herbs instead of fresh thyme?
Yes, dried thyme can be used; however, use half the amount as dried herbs are more concentrated.
Is this dish gluten-free?
Yes, all the ingredients used are naturally gluten-free.
Conclusion
Chicken and Wild Rice with Roasted Sweet Potatoes and Mushrooms is a flavorful and nutritious meal that’s perfect for any occasion. Its rich combination of textures and tastes will make it a favorite in your household.
Chicken and Wild Rice with Roasted Sweet Potatoes and Mushrooms
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
This gluten-free Chicken and Wild Rice dish with roasted sweet potatoes and mushrooms is a hearty, nutritious, and flavorful meal. Perfect for weeknight dinners or meal prepping, it features a delightful mix of tender chicken, savory mushrooms, and sweet roasted vegetables for a wholesome experience.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 8 ounces portobello mushrooms, sliced
- 2 cups cooked wild rice
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh thyme, for garnish
Instructions
- Roast Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes until tender and browned.
- Cook Chicken:
- Season chicken thighs with smoked paprika, Italian seasoning, salt, and pepper.
- Heat remaining olive oil in a skillet over medium-high heat.
- Cook chicken for about 6 minutes per side until fully cooked. Set aside.
- Sauté Mushrooms:
- In the same skillet, sauté mushrooms and garlic for 5 minutes until tender.
- Combine Ingredients:
- Add cooked wild rice and roasted sweet potatoes to the skillet with mushrooms.
- Pour in chicken stock, stirring to combine.
- Slice cooked chicken and return to the skillet. Simmer for a few minutes.
- Finish and Serve:
- Stir in butter until melted.
- Garnish with fresh thyme and serve warm.
Notes
- Use pre-cooked wild rice or pre-cut vegetables for convenience.
- Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
- Reheat with additional chicken stock to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American