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A wooden spoon scooping dijon chicken and wild rice from a white bowl
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5 from 13 votes

Dijon Chicken and Wild Rice

This stovetop chicken and wild rice casserole is combined with a delicious dijon sauce that's highlighted with rosemary and thyme for a wonderful and hearty gluten free dinner.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 475kcal
Author: Alicia


  • 1 cup wild rice blend
  • 2 tablespoons butter or olive oil
  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite sized pieces
  • kosher salt and black pepper
  • ½ cup carrots, chopped
  • ½ cup shallots, chopped
  • ½ cup apples, chopped (I used honeycrisp)
  • 1 ½ cups broth (vegetable or chicken)
  • 2 tablespoons dijon mustard
  • ½ teaspoon dried thyme leaves
  • 1 tablespoon fresh rosemary leaves, minced, plus more for garnish
  • 2 tablespoons heavy cream (Optional)


  • In a medium pot, cook wild rice according to package directions. I recommend adding ½ broth and ½ water for the liquid amounts to increase flavor if you have more broth on hand.
  • Meanwhile in a large, heavy pan, melt 1 tablespoon of butter or heat olive oil to medium heat. Add bite sized pieces of boneless, skinless chicken thighs, season with salt and pepper, and brown on both sides till just cooked through - about 6-7 minutes. Increase heat as needed to get it nicely browned. Remove from the pan and set aside.
  • In the same pan, add other tablespoon of butter or olive oil. Add carrots, shallots, and apples plus a pinch of salt and pepper, cooking over medium heat till softened about 5-6 minutes. Deglaze the pan with broth, scraping any browned bits from the bottom, and bring to a boil. Turn down the heat and add cooked chicken, dijon, thyme, and rosemary, and continue to simmer until the liquid is reduced, about 5 minutes. If using, add the heavy cream and simmer another 5 minutes (10 minutes total). The sauce will not be super thick, but still slightly thickened from where you started. Taste and adjust any seasonings.
  • In a large serving bowl, layer cooked wild rice and top with the chicken and dijon sauce. Top with any remaining rosemary for garnish.


  • I use Lundberg Wild Rice Blend with 1 cup broth and ¾ cup water for cooking.
  • Sauce will be thinner if you omit the heavy cream for dairy free. 
  • Chicken breast can be subbed for chicken thighs, but the cooking time will be slightly shorter. 
  • See post for more product recommendations. 
  • Please do not rely on the sodium count as calculations can changed based on the broth used. I use my own homemade broth but my program calculates it as boxed (which is a much higher sodium content). 


Calories: 475kcal | Carbohydrates: 40g | Protein: 40g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 172mg | Sodium: 172mg | Potassium: 754mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2824IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 3mg