Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 1 cup wild rice blend (not instant)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into rounds
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream or half-and-half
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and the onions become translucent.
- Add the chicken pieces to the pot along with the minced garlic. Cook for about 5 minutes, stirring occasionally, until the chicken is browned on the outside. It does not need to be fully cooked through at this stage.
- Stir in the wild rice blend, dried thyme, rosemary, salt, and pepper. Pour in the chicken broth and stir to combine, making sure to scrape any browned bits off the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 40 to 45 minutes, or until the rice is tender and most of the liquid is absorbed.
- Once the rice is cooked, remove the lid and stir in the heavy cream and fresh spinach. Continue to stir over low heat for 2 to 3 minutes until the spinach has wilted and the sauce has thickened slightly.
- If using, stir in the Parmesan cheese for extra richness. Taste the dish and add more salt or pepper if needed. Remove from heat and let it sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 60 minutes
- Diet: Gluten-Free