Best Creamy Chicken Cranberry Pecan Wild Rice Recipes

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE

Creamy Chicken & Cranberry-Pecan Wild Rice image

Recipe as published in Kraft Food & Family magazine. As these are many of our favorite flavors I thought I would post this. This is a very pretty presentation as well and would be great to serve to company.

Provided by CindiJ

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
6 small boneless skinless chicken breast halves (1-1/2 lb)
2 tablespoons canola oil
1/2 cup dried cranberries
1/2 cup pecan pieces, toasted
6 green onions, sliced, divided
1 (6 ounce) package long grain and wild rice blend, side dish prepared as directed on package
1 cup reduced-sodium fat-free chicken broth
6 ounces Philadelphia Cream Cheese, cubed

Steps:

Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
Serve remaining sauce on the side.

Nutrition Facts : Calories 354.3, Fat 24.1, SaturatedFat 7.1, Cholesterol 106.8, Sodium 230.7, Carbohydrate 6.7, Fiber 1.8, Sugar 2, Protein 28.2

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE

Creamy Chicken & Cranberry-Pecan Wild Rice image

The chicken and rice skillet you cook on weeknights gets upgraded with cranberries and pecans to deliver a weekend dish that wows.

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 10

Ingredients

1 pkg. (6 oz.) long-grain & wild rice side dish
2 Tbsp. flour
1/2 tsp. each dried thyme leaves and black pepper
6 small boneless skinless chicken breasts (1-1/2 lb.)
2 Tbsp. oil
1/2 cup dried cranberries
1/2 cup coarsely chopped pecans, toasted
6 green onions, sliced, divided
1 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

Cook rice mix as directed on package. Meanwhile, mix flour, thyme and pepper; use to coat chicken. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF).
Stir cranberries, nuts and 1/3 cup onions into cooked rice; spoon onto platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is thickened, stirring constantly with whisk. Spoon half the sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE

Creamy Chicken & Cranberry-Pecan Wild Rice image

The chicken and rice skillet you love to cook on Tuesdays has been madeover to deliver a weekend "wow"! The addition of an easy to prepare wild rice and a flavorful creamy ...read more

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

2 Tbsp. flour
1/2tsp. each: dried thyme leaves and black pepper
6small boneless skinless chicken breast halves (1-1/2 lb.)
2Tbsp. oil
1/2cup dried cranberries
1/2cup PLANTERS Pecan Pieces, toasted
6 green onions, sliced, divided
1pkg. (6 oz.) long grain & wild rice side dish, prepared as directed on package
1cup fat-free reduced-sodium chicken broth
6oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

MIX flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet; cook 5 to 6 min. on each side or until cooked through (165ºF).
STIR cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
ADD broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Spoon some of sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.