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    Home » Recipes » Valentine's Day

    Wild Rice Stuffed Chicken Breast

    Published: Oct 8, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    This Wild Rice Stuffed Chicken is an elegant dish: A baked chicken breast stuffed with wild rice and sausage, topped with a Chive Cream Sauce!

    A wild rice stuffed chicken breast on a plate. It is covered in a Dijon chive cream sauce, and there are asparagus spears beside it.

    More than 15 years ago, we were sitting down at the Science Museum of Minnesota, sampling the food that would make up our wedding menu.

    It was fantastic - Chicken breast stuffed with wild rice and sausage, a cream sauce, and gorgonzola mashed potatoes.

    When time came for the actual wedding, however, it was... less fantastic. The chicken breast seemed to have been boiled, the filling was bland and tasted unseasoned, and the whole thing tasted like hospital food.

    We were told it was a matter of a change in staff or something, but... ugh, what a disappointment - especially after talking about how excited we were, after the tasting!

    Anyway, about a year after our wedding, I made a home version to serve for our first anniversary.

    It was great! Everything we wished the actual wedding meal would have been - a nicely roasted chicken breast, great flavour in the wild rice filling... very satisfying.

    I’ve been throwing it together - a little different each time, on account of not writing anything down - ever since.

    Recently, I decided to finally measure everything, and do it up as a proper recipe... and here we are!

    I did up a recipe for Gouda Mashed Potatoes as a sub for the Gorgonzola ones - bleu cheese grosses me out, sorry!

    A wild rice stuffed chicken breast on a plate. It is covered in a Dijon chive cream sauce, and there are asparagus spears beside it.

    Wild Rice Stuffed Chicken Breast Ingredients

    Before getting to the recipe, a few words on ingredients:

    Chicken Breasts

    I like to use medium sized, boneless skinless chicken breasts.

    They’re a good balance of easier to stuff (large), but still small enough to be a reasonable size for a meal.

    If you want, you can use the stuffing to stuff a turkey breast, you’ll just need to adjust the cooking time a bit - keep an eye on it!

    Wild Rice

    I like to use really nice wild rice from small producers, rather than the mass produced stuff at the grocery store.

    It REALLY makes a difference.

    Since moving home, I’ve taken to ordering it from Canadian Pure Wild Rice, and it’s fantastic. (No relationship to report, just a fan of their product!).

    I know that cost or availability of good wild rice can be prohibitive - especially in some areas - but if it’s a possibility for you, I totally recommend treating yourself to the good stuff!

    A bag of Canadian Wild rice, sitting on a stove top.

    Sausage

    When I started making this 15 years ago, it was with Kielbasa.

    I have no idea if that was an adaptation, or if the source material had that kind of sausage in - the memory has been lost to the years.

    We like it with the Kielbasa, though, so that’s what we use!

    I cook it right in with the wild rice, as some of the fats render out of the sausage and flavour the rice.

    That said, you can use any smoked - or cooked - sausage that you like!

    If you’re using a raw meat sausage - like an Italian sausage - I would crumble and brown it before using it in the rice cooker.

    Smoked sausage being cut up and added to a rice maker with wild rice.

    Chicken Broth

    Whenever I cook rice - especially brown or wild rice - I love to use chicken broth instead of water. It gives it a really nice flavour.

    I use low sodium chicken broth from a tetra pack - low sodium, because it gives me more flexibility for adjusting the salt level.

    This also works nicely with mushroom broth - it tastes great with the rest of the ingredients.

    If you don’t have prepared broth on hand, feel free to just use water with a bouillon cube or some bouillon powder tossed in.

    That said, you can use water if you prefer.

    A wild rice stuffed chicken breast on a plate. It is covered in a Dijon chive cream sauce, and there are asparagus spears beside it.

    How to Make Wild Rice and Sausage Stuffed Chicken Breasts

    Full recipe follows, but here's a pictorial overview:

    Ahead of time, combine chicken broth, wild rice, and chopped Kielbasa in a rice cooker. Cook until rice is done.

    Wild rice and sausage in a rice maker, before and after cooking.

    Remove rice from heat, fluff with a fork and season with salt and pepper, to taste. Set aside, or chill for later use.

    Preheat oven to 375 F, line a baking sheet with parchment paper.

    Trim chicken breast, if necessary. Pat dry with paper towels, and season on both sides with salt and pepper.

    Use a sharp knife to cut a pocket into the thickest part of the chicken, about ¾ of the way through to the other side.

    A knife being used to cut a slit in a chicken breast.

    Stuff both chicken breasts with wild rice mixture.

    A hand is stuffing a chicken breast with wild rice.

    If necessary/desired, use tooth picks to secure the opening of the pocket closed.

    2 stuffed chicken breasts, before and after being closed shut with toothpicks.

    Bake chicken for 35-40 minutes, or until they reach an internal temperature of 165 F. (Time will depend on the size of chicken breasts used)

    As the chicken is cooking, make the sauce:

    How to Make Chive Cream Sauce

    In a small saucepan, melt the butter.

    Whisk in chicken broth concentrate and Dijon mustard until smooth. Add heavy cream, stirring well to combine.

    A 4 part image showing the first few steps of the sauce coming together.

    Bring mixture to a simmer, allow to gently simmer for 10 minutes or so, until slightly thickened.

    Add sour cream, whisk well until smooth. Add chives, stir well to combine, then season with salt and pepper, to taste.

    Sour cream and chives being added to the cream sauce and stirred in.

    Allow to heat through, keep warm until serving.

    To serve, plate the chicken breasts and drizzle with chive cream sauce.

    A wild rice stuffed chicken breast on a plate. It is covered in a Dijon chive cream sauce, and there are asparagus spears beside it.

    More Fancy Recipes

    Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!

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    Balsamic Mushroom Baked Brie
    Boozy Crème Brûlée
    Chocolate Dessert Ravioli
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    Clementine Mousse with Champagne
    Creamy Mustard Chicken
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    Easy Kahlua Panna Cotta
    Fancy Tea Sandwiches
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    Keto Chicken Cordon Bleu
    Mushroom Brie Turnovers
    Mushroom & Goat Cheese Braid with Balsamic Glaze
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Phyllo Crab Triangles
    Savory Tomato Shortcake
    Seafood Mousse
    Shrimp & Artichoke Stuffed Mushrooms
    Traditional Raspberry Mousse
    White Chocolate Almond Amaretto Truffles

    A wild rice stuffed chicken breast on a plate. It is covered in a Dijon chive cream sauce, and there are asparagus spears beside it.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A wild rice stuffed chicken breast on a plate. It is covered in a Dijon chive cream sauce, and there are asparagus spears beside it.

    A wild rice stuffed chicken breast on a plate. It is covered in a Dijon chive cream sauce, and there are asparagus spears beside it.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 4 votes

    Wild Rice Stuffed Chicken Breast

    This Wild Rice Stuffed Chicken Breast and Dijon Chive Cream Sauce is an elegant dinner for 2, perfect for a romantic dinner!
    Prep Time10 minutes mins
    Cook Time1 hour hr 30 minutes mins
    Total Time1 hour hr 40 minutes mins
    Course: main
    Cuisine: Canadian
    Diet: Gluten Free
    Servings: 2 People
    Calories: 674kcal
    Author: Marie Porter

    Equipment

    • Rice Cooker

    Ingredients

    Wild Rice Stuffed Chicken Breasts

    • 1 ⅓ cup Chicken Broth
    • ⅓ cup Wild Rice
    • ⅓ cup chopped Kielbasa
    • Salt
    • Pepper
    • 2 Large boneless skinless chicken breasts

    Chive Cream Sauce

    • 1 tablespoon Butter
    • 1 teaspoon Chicken Broth Concentrate
    • 1 teaspoon Dijon mustard
    • ½ cup Heavy cream
    • ¼ cup Sour cream
    • 2 tablespoon Finely chopped fresh chives
    • Salt and Pepper

    Instructions

    • Ahead of time, combine chicken broth, wild rice, and chopped Kielbasa in a rice cooker. Cook until rice is done.
    • Remove rice from heat, fluff with a fork and season with salt and pepper, to taste. Set aside, or chill for later use.
    • Preheat oven to 375 F, line a baking sheet with parchment paper.
    • Trim chicken breast, if necessary. Pat dry with paper towels, and season on both sides with salt and pepper.
    • Use a sharp knife to cut a pocket into the thickest part of the chicken, about ¾ of the way through to the other side.
    • Stuff both chicken breasts with wild rice mixture. If necessary/desired, use tooth picks to secure the opening of the pocket closed.
    • Bake chicken for 35-40 minutes, or until they reach an internal temperature of 165 F. (Time will depend on the size of chicken breasts used)
    • As the chicken is cooking, make the sauce:

    Chive Cream Sauce

    • In a small saucepan, melt the butter.
    • Whisk in chicken broth concentrate and Dijon mustard until smooth. Add heavy cream, stirring well to combine.
    • Bring mixture to a simmer, allow to gently simmer for 10 minutes or so, until slightly thickened.
    • Add sour cream, whisk well until smooth. Add chives, stir well to combine, then season with salt and pepper, to taste.
    • Allow to heat through, keep warm until serving.

    Nutrition

    Calories: 674kcal | Carbohydrates: 24g | Protein: 36g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 1185mg | Potassium: 851mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1403IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 2mg

    A wild rice stuffed chicken breast on a plate. It is covered in a Dijon chive cream sauce, and there are asparagus spears beside it.

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    Reader Interactions

    Comments

    1. Ada

      June 10, 2022 at 1:07 am

      Hi there. I really want to make this for dinner tonight. Was wondering if I can use basmati instead of wild rice

      Reply
      • Marie Porter

        July 21, 2022 at 1:41 pm

        I don't see why not!

        Reply
    2. Dale Porter

      March 10, 2024 at 9:41 pm

      5 stars
      REALLY GOOD!
      The cream sauce is the bomb!
      I do have some recommendations. Wild rice always seems to take twice as long as directed so make your rice well ahead of time or you will be waiting a bit longer for dinner. I also pounded the chicken out and folded it over the rice mix to help reduce the rice mix from drying out by being exposed on the end. It also will cook a little faster. (because the rice took 30 minutes longer) You can also make it like chicken Kiev. sealed, fried and baked. I add a little of the cream sauce with the rice.

      Reply
    3. Bernie Haas

      October 23, 2024 at 3:23 pm

      Have you ever had the Chicken Chanhassen at the Chanhassen Dinner Theater in Minnesota? My significant other loves that dish. I was wondering if this recipe with a substitute of hollandaise sauce would be close to that.

      Reply
      • Marie Porter

        October 23, 2024 at 4:49 pm

        I have not... but the photos I'm seeing make it look like a bread based stuffing.

        Reply
    5 from 4 votes (3 ratings without comment)

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