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Simple 2-Serving Chicken and Wild Rice

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“This is one of my favorite chicken and rice meals that is very easy to put together. You can also use regular brown rice with this - I always used to make this with plain brown rice until one day I was out of brown rice and I tried it with a wild rice blend and loved it! The wine and the basil make this slightly sweet which is balanced by the lemon juice and broth. This makes 2 very good size servings and is also very good leftover if you are cooking for 1! If you don't start out with frozen chicken breasts they will be overcooked by the time the rice is perfectly cooked - if you are using thawed chicken I would suggest adding it during the last 45 minutes of cooking after removing the foil.”
1hr 50mins

Ingredients Nutrition


  1. Preheat the oven to 375°F Place the butter in a 2 quart baking dish and place it in the preheating oven to melt the butter (or just melt the butter in the microwave or saucepan - I just like that I don't have to dirty another dish by melting it right in the baking dish while the oven is heating up anyway).
  2. In the meantime juice your lemon and set aside. When the butter is melted take your baking dish out of the oven and stir in the rice, making sure all grains are coated with the butter.
  3. Stir in the wine, broth and lemon juice. Add the dried basil crushing it between your fingers. Add salt and pepper to taste and stir well.
  4. Place the frozen chicken breasts on top of the rice and cover the baking dish with foil.
  5. Bake in the 375F oven, covered for 1 hour. Remove the foil and continue to bake for another 30-45 minutes, or until almost all of the liquid is absorbed and the rice is tender.

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