Chicken Wild Rice Mushrooms Sweet Potatoes (Printable Recipe)

Juicy chicken, mushrooms, sweet potatoes, and wild rice all cook up together for a simple, no-fuss meal—great for any day.

# Ingredients You'll Need:

→ Wild rice

01 - 1 cup wild rice, uncooked
02 - 3 cups water

→ Sweet potatoes

03 - 2 tablespoons fresh thyme leaves
04 - Salt, to taste
05 - Freshly ground black pepper, to taste
06 - 2 tablespoons olive oil
07 - 450 grams sweet potatoes, peeled and diced into 2.5 cm chunks (roughly 2 medium)

→ Chicken

08 - 2 tablespoons olive oil
09 - Freshly ground black pepper, to taste
10 - Salt, to taste
11 - 1 tablespoon fresh thyme leaves
12 - 1 teaspoon Italian seasoning
13 - 1 teaspoon smoked paprika
14 - 680 grams skinless boneless chicken thighs

→ Other ingredients

15 - 4 tablespoons butter
16 - 240 ml chicken stock
17 - 5 cloves garlic, chopped
18 - 85 grams portobello mushroom, diced (1 large)
19 - 1 tablespoon olive oil

# Steps to Follow:

01 - Pour 1 cup wild rice and 3 cups water in a big pot and rinse the rice really well first. Let it boil, slap a lid on, and let it quietly bubble until the water's soaked up and the grains are tender – should take about 45 minutes. Drain off any extra water, pop it aside.
02 - Get your oven hot at 200°C. Toss sweet potato chunks with thyme, salt, pepper, and two glugs of olive oil. Spread them on parchment on a baking tray and roast until they're golden and soft, about 15-20 minutes. Leave them aside when done.
03 - Pat chicken with smoked paprika, some Italian herbs, thyme, salt, and plenty of black pepper to cover them nicely. Let a cast iron skillet heat up on medium for a few minutes, pour in olive oil, then lay the chicken down. Don't touch it for 5 minutes to get a good crust. Flip, turn the heat a bit lower, and cook another 5 minutes—you want the inside temp to hit 74°C. Move the chicken to a plate.
04 - Still using the same pan, drop in another bit of olive oil, then tip in mushrooms and garlic. Sprinkle on a pinch of salt and cook on medium till the mushrooms are soft and the garlic smells sweet, around 4 minutes.
05 - Toss the cooked wild rice into your pan with the garlicky mushrooms. Pour in chicken stock and add all the butter, stirring till buttery and steaming hot. Mix the sweet potatoes in gently. Taste and season more with salt or pepper if you want.
06 - Snuggle those chicken thighs right into the rice and veggies. Scatter more thyme on top if you like. Scoop it up hot and dig in.

# Extra Tips:

01 - Give your chicken some space in the skillet so it browns nicely and stays juicy.
02 - You can easily make this earlier and just warm it up later—it’s awesome for meal prepping days.
03 - Swap the wild rice out for pre-cooked if you’re short on time.