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Creamy Chicken & Cranberry-Pecan Wild Rice

Yields6 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

 2 tbsp flour
 ½ tsp dried thyme
 ½ tsp black pepper
 6 boneless, skinless chicken breast halves, small (about 1 1/2 lbs)
 2 tbsp oil
 ½ cup dried cranberries
 ½ cup pecan pieces, toasted
 6 green onions, sliced, divided
 1 pkg long grain & wild rice side dish, prepared (6 oz box)
 1 pkg french cut green beans, frozen
 1 cup fat-free reduced sodium chicken broth
 6 oz cream cheese, divided
1

Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet; cook 5 to 6 minutes on each side or until cooked through (165°F).

2

Cook frozen green beans in microwave until heated through.

3

Stir cranberries, pecans, green beans and 1/3 c of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.

4

Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Spoon some of sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories490
% Daily Value *
Total Fat 25g33%

Saturated Fat 8g40%
Cholesterol 105mg35%
Sodium 720mg32%
Total Carbohydrate 33g12%

Dietary Fiber 3g11%
Total Sugars 10g
Protein 32g
Vitamin A 10mcg2%
Vitamin C 4mg5%
Calcium 8mg1%
Iron 15mg84%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.