One-Pot Caramelized Onion Chicken Wild Rice
One-Pot Caramelized Onion Chicken Wild RiceWhole and Heavenly Oven
Warm, caramelized onion chicken with wild rice
5 from 1 vote
- 3 tbsp butter divided
- 1 onion medium
- 3 medium chicken breasts (about 1 lb)
- salt and pepper to taste
- 1 tbsp olive oil
- 3/4 cup wild rice
- 3/4 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1/2 cup half and half cream
- 2 tbsp fresh parsley minced
- 1/4 cup Parmesan cheese grated
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and saute, stirring occasionally until onions are a deep brown and caramelized. (this will take about 15 minutes) Remove onions from pan and set aside.
- Season chicken breasts on both sides with salt and pepper. Melt remaining tablespoon butter and olive oil in pan over medium-high heat. Sear chicken breasts on both sides until golden brown. Transfer to a plate.
- Add both rices to skillet and saute at medium high about 2 minutes until golden. Add chicken broth and half and half to pan and add onions. Bring to a boil then nestle chicken breasts into pan and reduce heat to medium low and cover pan.
- Let rice simmer 20-25 minutes over medium-low until most of liquid is evaporated, rice is fluffy, and chicken registers 165F. Sprinkle rice with parsley and Parmesan. Serve hot and enjoy!
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