Rosemary Chicken and Wild Rice

Let’s be serious here. This meal is not going to win any awards for looks. And it isn’t gourmet. In fact, you should just pass this by if you are looking for an elegant dinner for company.

But if you want a down-home, filling, hearty and healthy meal that is packed with delicious flavor and is a snap (read: quick and easy) to prepare, then this rosemary chicken and wild rice fits the bill nicely.

A unique pairing of flavors, sauteed chicken gets a boost from a smidgeon of orange marmalade and a bit of Dijon mustard. Rosemary adds the fragrant taste to the dish and the nutty wild rice compliments the other components beautifully. If you’ve never used orange marmalade, don’t be afraid! I hadn’t either before this dish and when I went to look for it in the grocery store (no, I wasn’t up to making my own – although I hear it’s pretty easy!), I was surprised at the selection. I chose an all-natural brand that had very few ingredients: oranges, lemon, water and sugar, and was pleasantly surprised at the fresh, bright taste it added to this chicken dish.

What To ServeSimple and no-fuss, this meal is perfect for a busy weeknight! I served this with a simple green salad and slices of buttered whole wheat bread.

Rosemary Chicken and Wild Rice

One Year Ago: Magical Layered Brownies
Two Years Ago: Delmonico Potato Bake
Three Years Ago: Tri Color Pasta Salad

Rosemary Chicken and Wild Rice

Yield: Serves 4-6

Rosemary Chicken and Wild Rice

Note: Orange marmalade can usually be found near the jams/jellies. Look for a brand that is all-natural or low in sugar to let the real taste of the orange shine through in this dish. Also, plain wild rice can be a bit expensive or hard to find but I have easily found a wild rice/brown rice mix (I've found it at Walmart and several other large grocery chains) and that is what I used in this dish.

Ingredients

  • 1 cup wild rice or a wild rice/brown rice mix
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 1/2 pounds boneless, skinless chicken breasts, cubed (about 2 large chicken breasts)
  • 2 carrots, diced or 14-16 baby carrots, diced
  • 1 tablespoon dried rosemary or 2 tablespoons finely chopped fresh rosemary
  • 1/3 cup orange marmalade
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground black pepper

Directions

  1. In a medium pot, cook the wild rice according to package directions. If desired, sub the water for chicken broth and 1/2 teaspoon salt to give the rice a boost in flavor.
  2. While the rice is cooking, heat the oil in a large 12-inch nonstick skillet over medium heat. Add the garlic and saute, stirring constantly, until the garlic is golden and fragrant, 1-2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary and cook until the chicken is cooked through, 3-4 minutes longer.
  3. Stir in the marmalade, mustard and pepper. Cook, stirring frequently until heated through, about 3 minutes. Stir in the hot rice. Toss to combine. Serve immediately.
http://www.melskitchencafe.com/rosemary-chicken-and-wild-rice/

Recipe Source: adapted from Weight Watchers New Complete Cookbook

23 Responses to Rosemary Chicken and Wild Rice

  1. Kim in MD says:

    YUM! My family loves wild rice, and I’m sure the addition of orange marmalade makes this especially delicious!

  2. Shirley says:

    Sound wonderful and I think I can even smell it. I love the idea of orange and Dijon mustard, interesting combo. Thanks for sharing.

    Have a God Filled Day
    Shirley

  3. Katie says:

    This sounds and looks amazing! I can’t wait to give this recipe a try.

  4. This sounds extremely comforting. I actually have a few jars of orange marmalade in my pantry that I need to use. Love all of the flavors in here. the orange and Dijon flavors sound like a great accent to the chicken and rice….will definitely make this!

  5. brookeO says:

    I’m intrigued by the flavor pairing. Can’t wait to give it a try!

  6. amy says:

    This is my kind of meal. More like this is awesome. When you post meals with rice, I end up making them over and over. Thanks!!!

  7. Wendy says:

    I have all the stuff to make this at my house right now! We are going to try it tonight. I love your blog because it has everyday cooking recipes like this.

  8. Kimiko says:

    Yum! I love meals like this…it may not be the most photogenic, but your photos make it look VERY appetizing. I can’t wait to try this!

  9. Sometimes quick and easy is just what you need! Thanks!

  10. Tanya H. says:

    Made it for dinner tonight. Kids loved it, I loved it, definitely a keeper!

  11. I love rosemary! This sounds fabulous.

  12. What a great combination of flavors! Lovely dish, Mel. Thanks for sharing!

  13. Emily says:

    Thanks for your note about rice at the end. I need details like that :) I made your chicken and wild rice soup a week or so ago and only had the mixed wild rice … I crossed my fingers and hoped it would work. It did, but I am glad to see here the official “OK” for that substitution. :) Also, I got mine at Costco! (Quite a while ago, but still.)

  14. Jennifer Smith says:

    Thiswassooooogood! Such a nice palate change! Thanks Mel!

  15. Paula B. says:

    Agree, agree, love wild rice, and that marmalade/mustard combo does sound yummy. I, too, think I can smell and taste this delicious dish right now.

  16. queenann says:

    I made this last night. So easy and surprisingly yummy. A really nice change of pace to add to the menu rotation.

  17. Anissa says:

    I made this tonight and realized that Rosemary just isn’t my favorite spice. I think I’d make this again but nix the Rosemary completely. It would have a totally different taste, but would still be packed with flavors and would be really good. I LOVE wild rice, so I definitely think it’s worth another go (sans Rosemary) ;)

  18. Christie says:

    This is a wonderful, easy, family-night dinner that will make foodies happy. I’ve made it a few times – actually making it as we speak! – and love how easily it comes together. I don’t change the recipe at all.

  19. Karen says:

    I made this last night and I think the two tablespoons of rosemary completely overwhelmed the other flavors. I think we all would have liked it with less rosemary.

  20. Rachel P says:

    I made this last night with roasted asparagus for a quick dinner. It was super yummy! I buy a french brand of marmalade only because it is the only one I can find locally that does not have high fructose corn syrup. It tends to be more bitter than other popular brands but I thought the rosemary and bitter orange married nicely :) My husband asked for less marmalade and more mustard next time but my three year old loved it so I think it was a success!

  21. Dana says:

    Yum! I reduced the rosemary a bit, skipped the orange marmalade, and tossed in a bit of lemon juice…it was delicious! Thanks for the recipe!

  22. Jean Norris says:

    Made this for a midday potluck, with boneless (free-range) chicken thighs and the brown/wild rice combo, with a couple spears of celery added, then refrigerated it overnight and reheated it slowly before the potluck. Used my own home-grown French culinary rosemary, chopped in a little coffee mill so it disappeared in the mix, but released its full flavor. Can’t wait to have the second dish for dinner tonight.

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