Chicken with Mushrooms and Wild Rice

Perfectly easy weeknight dinner

This is a perfect meal for a weeknight dinner. It’s quick and easy to prepare and it’s perfect comfort food. I like the texture of combining wild rice with quinoa. I find it more interesting than traditional wild rice blends and the quinoa adds additional protein. This also helps keep the dish gluten free.


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Chicken with Mushrooms and Wild Rice

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course


  • 4 Chicken Thighs bone in, skin on
  • 1 Onion diced
  • 8oz Baby Bella Mushrooms stems removed, sliced
  • 2 cloves Garlic minced
  • 1/2 cup Quinoa cooked according to package instructions
  • 1 cup Wild Rice cooked according to package instructions
  • 1 cup Vegetable Stock
  • 1/2 cup Dry White Wine
  • 1 tbsp Avocado Oil
  • 1 tsp Dried Thyme
  • Salt and Pepper to taste


  • Season the chicken with salt and pepper.
  • In a skillet with high sides, heat the avocado oil over medium-high heat until it shimmers.
  • Add the chicken and sear on both sides, until the skin is golden brown. Remove the chicken to a plate and set aside. Reduce the heat to medium.
  • Add the onions to the pan and cook until softened, about five minutes. Add the garlic and mushrooms. Cook an additional five minutes.
  • Add the cooked quinoa and wild rice and the thyme. Stir to combine. Top with the chicken. Add the vegetable stock and wine. Bring the liquid to a boil. Reduce to a simmer.
  • Cover the pan and allow to cook approximately 30 minutes or until the chicken is cooked through.

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