Creamy Chicken & Cranberry-Pecan Wild Rice

Total Time
45mins
Prep 10 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

  1. 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).
  2. 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.
  3. 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.
  4. Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
  5. Serve remaining sauce on the side.
Most Helpful

5 5

I also saw this in the Kraft magazine and had to try it. It was definitely worth it- it was delicious! I used walnuts instead of the pecans. I also didn't have any thyme, so I used parsley. It was so good... definitely a keeper. Thanks for posting it!

4 5

This was really good! I did season the chicken with some salt (1/4 tsp) in addition to the thyme and pepper. I used 1/3 less fat Neufchatel cheese and it worked great. I also replaced 1/4 cup of the broth with dry white wine. The rice reminds me of a rice stuffing that might be served at Thanksgiving.