Autumn Harvest Chicken Skillet

As the leaves change and the air turns crisp, there’s nothing quite like a warm, hearty meal to celebrate the flavors of fall. This Autumn Harvest Chicken Skillet combines tender chicken thighs, roasted sweet potatoes, wild rice, and earthy mushrooms, all brought together in a savory skillet. Perfect for a family dinner or a special gathering, this dish is as comforting as it is delicious. Follow this step-by-step recipe to create a delightful autumn meal.

Ingredients:

For the Wild Rice:

• 3 cups water
• 1 cup wild rice, uncooked

For the Sweet Potatoes:

• 1 pound sweet potatoes, peeled and chopped into 1-inch dice (about 2 medium sweet potatoes)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons fresh thyme, leaves only

For the Chicken:

• 1.5 lb chicken thighs, skinless, boneless
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh thyme, leaves only
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Other Ingredients:

• 1 tablespoon olive oil
• 3 oz portobello mushrooms, chopped (1 large mushroom)
• 5 cloves garlic, minced
• 1 cup chicken stock
• 4 tablespoons butter

Directions:

Step 1 – Cook the Wild Rice:

• Rinse the wild rice thoroughly under cold water.
• In a large saucepan, combine the wild rice and water. Bring to a boil, then reduce the heat to a simmer. Cook according to package instructions, about 45 minutes, until the rice is tender. Drain any excess water.

Step 2 – Roast the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).
• On a parchment-lined baking sheet, toss the sweet potatoes with olive oil, salt, pepper, and fresh thyme leaves.
• Roast in the preheated oven for 20 minutes, until tender and slightly caramelized.

Step 3 – Sear the Chicken and Mushrooms:

• Season the chicken thighs with salt, pepper, smoked paprika, Italian seasoning, and fresh thyme.
• Heat a cast iron skillet over medium heat. Add 2 tablespoons of olive oil and the seasoned chicken thighs.
• Cook the chicken for 5 minutes without moving them to get a good sear. Flip the chicken and continue to cook until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside.
• In the same skillet, add 1 tablespoon of olive oil, the chopped portobello mushrooms, and minced garlic. Cook until the mushrooms are softened, about 5 minutes.

Step 4 – Assemble the Skillet:

• Return the cooked wild rice to the skillet with the mushrooms and garlic.
• Add the chicken stock and butter. Stir to combine and heat through, allowing the butter to melt and coat the rice and mushrooms.
• Mix in the roasted sweet potatoes. Season with additional salt and pepper, if needed.
• Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
• Garnish with fresh thyme leaves before serving.

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes
• Calories: 600 per serving
• Servings: 4

Tips for Success:

• Perfect Sear: Ensure the skillet is hot before adding the chicken to achieve a perfect sear.
• Even Roasting: Cut the sweet potatoes into uniform pieces to ensure they roast evenly.
• Flavor Boost: Allow the wild rice to absorb some of the chicken stock and butter for an extra flavorful base.

This Autumn Harvest Chicken Skillet is a wholesome and hearty dish that encapsulates the essence of fall. The combination of tender chicken, nutty wild rice, and sweet roasted vegetables creates a meal that is both satisfying and nutritious. Enjoy this comforting dish with family and friends as you savor the flavors of the season.