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Dairy-Free Chicken & Wild Rice Skillet Recipe
Youssef Hb

Dairy-Free Chicken & Wild Rice Skillet

A wholesome one-pot meal that combines tender seared chicken thighs with nutty wild rice and colorful root vegetables. This savory skillet dinner is perfectly balanced and comforting, relying on fresh aromatics and the natural juices of the chicken for depth of flavor instead of heavy dairy or cream. Ideal for busy weeknights, it offers a nutritious, dairy-free solution that simplifies cleanup without sacrificing satisfying, home-cooked taste.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6-8 boneless, skinless chicken thighs
  • 1.5 cups wild rice blend, rinsed
  • 3 cups low-sodium chicken broth
  • 1 whole sweet potato, finely diced to 1/4 inch
  • 2 whole carrots, finely diced
  • 1 whole yellow onion, finely diced
  • 2 cloves garlic, crushed
  • 1/4 cup extra virgin olive oil
  • Salt, pepper, garlic powder, and dried dill to taste

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken with salt, pepper, and garlic powder.
  3. Sear the chicken for 2-3 minutes per side until golden brown, then remove and set aside.
  4. Add diced onion, carrots, and sweet potato to the same skillet.
  5. Sauté vegetables for 8-10 minutes until they begin to soften and brown.
  6. Stir in the rinsed wild rice, garlic, and dried herbs until aromatic.
  7. Pour in the broth and nestle the seared chicken back into the pan.
  8. Bring to a simmer, cover, and cook for approximately 30-35 minutes until the rice is tender and liquid is absorbed.

Notes

Ensure the sweet potato is diced uniformly to 1/4 inch to ensure even cooking with the wild rice. If the rice looks dry before it is fully tender, add an extra splash of broth or water. Storage: keep in an airtight container in the refrigerator for up to 3 days.