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Creamy Chicken & Cranberry-Pecan Wild Rice

Prep Time
10
min.
Total Time
35
min.
Servings

6 servings

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

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What You Need

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Make It

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  • 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.

Serving Suggestion

Serve with your favorite steamed vegetable to round out the meal.

Substitute

Substitute PLANTERS Walnut Pieces for the pecan pieces.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 490
Total fat 25g
Saturated fat 8g
Cholesterol 105mg
Sodium 720mg
Carbohydrate 33g
Dietary fiber 3g
Sugars 10g
Protein 32g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Absolutely delicious. Absolutely delicious. I would make this again -- my husband thought it was better than anything he's had at a restaurant! I substituted dried cherries for the cranberries. Also used organic chicken.
Date published: 2012-10-13
Rated 5 out of 5 by from This recipe was fabulous! This recipe was fabulous!!!! It does taste like something from a restaurant!!! I did brown chicken with some minced garlic from a jar. Also, I made 8 pieces of chicken, so I could get two dinners for two people, there definitely was enough sauce for 8 pieces of chicken. But I did use the whole 8oz. of cream cheese, instead of 6oz. I will definitely make this again and again!!
Date published: 2007-11-12
Rated 5 out of 5 by from I've made this recipe several times now and it is wonderful! I've made this recipe several times now and it is wonderful! I omit the pecans and green onions from the rice, and I also cook the chicken in the crockpot - omitting the flour and sprinkling the thyme and pepper on top. Since I don't fry the chicken, the cream cheese sauce (yummy!) requires a little cornstarch for thickening. It's delicious!
Date published: 2008-01-01
Rated 5 out of 5 by from I don't use pecans, personally... I don't use pecans, personally... and it's still amazing. I absolutely love that it's easy to make, yet the presentation is so beautiful and tastes fantastic... especially for a fall meal. I love making it for guests because it seems so much more elaborate than it really is... and with two little ones... simple is good!
Date published: 2009-10-08
Rated 5 out of 5 by from This has become a family favorite...one of my 8-year-old daughter's most requested meals. This has become a family favorite...one of my 8-year-old daughter's most requested meals. I haven't made it for guests yet, but would without hesitation. It looks and tastes like a gourmet meal, yet it's so simple to make. We like it with the pecans, but if I don't have them, it tastes just as good without.
Date published: 2008-11-05
Rated 4 out of 5 by from This was easy to make and wonderful. This was easy to make and wonderful. I made one simple change: I used an egg wash before I put the chicken in the flour mixture just to make sure the flour sticks. I also added more thyme. I think I might use some bread crumbs next time as well. Soooo good. Well worth it.
Date published: 2007-11-26
Rated 5 out of 5 by from We have made this dish several times and its always superb. We have made this dish several times and its always superb. I have subbed pork chops for the chicken, with excellent results. Also, instead of the green onions, I use half regular cream cheese and half green onion cream cheese. Fantastic. The rice is the best part!
Date published: 2007-12-13
Rated 5 out of 5 by from My husband and I LOVED this recipe! My husband and I LOVED this recipe! It was fast, simple and delicious. I'll try white cranberry juice in the sauce next time. I, too, used the 8 oz of cream cheese - the sauce was not too thick. I also liked the idea of adding garlic while frying the chicken.
Date published: 2007-11-19
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