This chicken and wild rice pilaf brings tender pieces of chicken together with savory grains, sweet dried cranberries, and toasted pecans. Chicken broth and thyme give the rice a comforting, savory base, while parsley adds a fresh finish.
A Dutch oven lets you build flavor in one pot, from the toasted pecans to the browned chicken and onion. The rice blend cooks in the broth, and the chicken returns to the pot to finish cooking alongside the cranberries.
Build flavor before the rice simmers
Toasting the chopped pecans first gives them a warm, nutty flavor and helps keep them ready for the final fold-in. Stir often as they toast, since nuts can brown quickly. Move them to a plate once fragrant and lightly toasted so they do not keep cooking in the hot pot.
Season the chicken with part of the kosher salt and black pepper, then brown the pieces in olive oil in a single layer. Working in batches if needed helps the chicken make contact with the pot instead of crowding together. The goal is color on several sides; the chicken will finish cooking later, so it does not need to be fully cooked at this stage.
Let the rice blend guide the simmer
After the chicken comes out, butter and finely chopped onion soften in the same pot, picking up some of the browned flavor left behind. Garlic and the uncooked wild rice blend go in next. Stirring them together briefly coats the grains and lets the garlic become fragrant without leaving it unattended long enough to scorch.
Chicken broth, thyme, and the remaining salt turn the toasted grains into the pilaf base. Once the liquid boils, cover the pot and lower the heat for a gentle simmer. Keep the lid on so the rice can cook in the broth without losing too much moisture. Wild rice blends vary, so check the grains as they cook; some may need longer to become tender.
Finish the chicken and check the grains
The browned chicken returns with the dried cranberries for the final covered simmer. This gives the chicken time to finish cooking while the cranberries soften and the rice continues absorbing broth. Keep the simmer gentle, and check that the chicken is cooked through before serving.
If the grains are still firm when the chicken is done, lift the chicken out and keep it covered on a plate. Add the extra broth called for on the recipe card and continue cooking the rice until tender. Return the chicken before the covered rest, so it can warm through without simmering longer than needed.
Fluff gently and add the finishing touches
Letting the covered pot stand off the heat gives the rice a chance to settle before you fluff it. Use a gentle hand so the grains stay distinct rather than turning the pilaf dense. Fold in the toasted pecans and chopped fresh parsley just before serving; adding them at the end keeps the pecans crisp and the parsley bright.
Frequently Asked Questions
Why are the pecans added at the end?
The pecans are toasted separately, then folded in after the pot rests. That keeps their nutty flavor distinct and helps them retain some crunch instead of softening during the covered simmer with the rice and broth.
What should I do if the wild rice is still firm?
Wild rice blends do not all cook at the same pace. If the grains are still firm after the covered simmer, remove the cooked chicken and keep it covered. Add the broth specified on the recipe card and continue simmering the rice until tender.
How can I tell when the chicken is ready?
The chicken needs to finish cooking during the covered simmer after it returns to the pot. Check that it is cooked through before serving. If the rice needs more time, remove the chicken so it does not continue simmering while the grains soften.
Chicken and Wild Rice Pilaf with Cranberries and Pecans
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings15
minutes51
minutes680
kcal1
hour11
minutesWild rice blend simmers in chicken broth with tender chicken and dried cranberries. Toasted pecans and fresh parsley finish the pilaf.
Ingredients
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp kosher salt, divided
1/2 tsp black pepper
3/4 cup chopped pecans
1 tbsp olive oil
1 tbsp unsalted butter
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups uncooked wild rice blend
3 cups low-sodium chicken broth
1/2 tsp dried thyme
1/2 cup dried cranberries
2 tbsp chopped fresh parsley
Directions
- Heat a large Dutch oven over medium heat. Add the pecans and toast, stirring often, for 3 minutes. Transfer them to a plate.
- Season the chicken with half the salt and the pepper. Add the olive oil to the Dutch oven, then add the chicken in a single layer. Cook for 6 minutes, turning the pieces to brown them on several sides. Transfer the chicken to a plate; it will finish cooking later.
- Add the butter and onion to the pot and cook for 3 minutes, stirring occasionally. Add the garlic and wild rice blend, and stir for 1 minute.
- Stir in the broth, thyme and remaining salt. Bring to a boil, about 3 minutes, then cover and reduce the heat to low. Simmer for 20 minutes.
- Stir in the chicken and dried cranberries. Cover and simmer for 15 minutes, until the chicken reaches 165°F. If the rice is still firm, follow the note below.
- Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the pilaf and fold in the toasted pecans and parsley before serving.
Notes
- Wild rice blends vary in cooking time. If the grains are still firm after 35 minutes of simmering, transfer the cooked chicken to a plate and keep it covered. Add 1/4 cup broth and continue simmering the rice until tender. Return the chicken to the pot before the 5-minute rest.
