Herbed Chicken with Wild Rice

Tom brought Mason an obsidian rock. He brought it to Wednesday dinner — a palm-sized piece of volcanic glass, dark and smooth, catching the light. Mason held it like a holy relic and said, "Thank you," with a sincerity that made my throat tight. Then he took it to his room and examined it under his microscope and came back with a report: "It has conchoidal fracture patterns consistent with volcanic origin." He is eight. Tom looked at me and said, quietly, "That kid is something." Yes. He is.

Lily's second horse show was this weekend. A walk-trot-canter competition this time — bigger, harder, more riders. She and Pepper entered the ring and I stood at the fence holding my breath. She walked. She trotted. She cantered — the canter smooth and collected, Pepper responsive to her tiny aids, the two of them moving as one. When they halted, Lily sat perfectly still, shoulders back, face neutral, the way Janet taught her. The judge placed her second. A red ribbon. She held it up and grinned and said, "ONE MORE until first, Mama!" The trajectory is clear. The goal is fixed. She is coming for first and she will get it.

Thanksgiving approaches. The guest list is expanding: Brett and Claire, Carol, Jen and Dave and kids, Denise and Greg, and this year, Tom. I invited him. He said, "I'd be honored." He said "honored." About a Thanksgiving dinner. About my table. The word sat in my chest like something warm.

I made a pot of white chicken chili — a new recipe I've been wanting to try. Chicken, white beans, green chiles, cumin, cream cheese for richness. It's lighter than my regular chili but still warming, still fall, still the kind of food you eat on a cool evening with a blanket on your lap and a dog at your feet. Mason declared it "not as good as regular chili but still very good," which is a review I accept with the grace of a cook who knows that some recipes are firsts and firsts are always competing with favorites.

With Thanksgiving guest list growing and Tom’s “honored” still sitting warmly in my chest, I found myself wanting to cook — really cook — something that felt like an occasion without requiring one. This herbed chicken with wild rice was exactly that: a little more considered than a weeknight scramble, earthy and warm in the way that fall demands, the kind of dish that makes a kitchen smell like you meant it. Mason gave it a solid review. That’s all I needed.

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 4

Ingredients

4 boneless, skinless chicken breast halves (about 6 oz each)
1 cup wild rice blend, rinsed
2 1/4 cups low-sodium chicken broth, divided
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small onion, finely chopped
1 tablespoon unsalted butter
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Cook the rice. In a medium saucepan, combine the wild rice blend with 2 cups chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 40–45 minutes until rice is tender and broth is absorbed. Fluff with a fork and set aside.
Season the chicken. Pat chicken breasts dry with paper towels. In a small bowl, combine thyme, rosemary, sage, salt, and pepper. Rub the herb mixture evenly over both sides of each chicken breast.
Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a plate and tent loosely with foil.
Build the pan sauce. Reduce heat to medium. Add butter and onion to the same skillet; cook 3–4 minutes until softened, scraping up any browned bits. Add garlic and cook 30 seconds until fragrant. Pour in remaining 1/4 cup chicken broth and stir to combine, simmering 1–2 minutes until slightly reduced.
Serve. Spoon wild rice onto plates or a serving platter. Slice or place whole chicken breasts over the rice. Drizzle pan sauce over the top and finish with fresh parsley.

Nutrition (per serving)

Herbed Chicken with Wild Rice — A New Recipe for a Table That Keeps Growing