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Home Health Library Recipes Baked chicken and wild rice with onion and tarragon

Nutrition Facts

Serving Size About 1 1/2 cups
Calories 313

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 1 g
Total fat 3 g
Sodium 104 mg
Cholesterol 55 mg
Dietary fiber 2.5 g
Protein 23 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tarragon has a delicate, licorice-like flavor that's perfect with chicken.


(Serves 6)
  • 1 pound boneless, skinless chicken breast halves
  • 1 1/2 cups chopped celery
  • 1 1/2 cups whole pearl onions
  • 1 teaspoon fresh tarragon
  • 2 cups unsalted chicken broth
  • 3/4 cup uncooked long-grain white rice
  • 3/4 cup uncooked wild rice
  • 1 1/2 cups dry white wine


Heat the oven to 300 F.

Cut chicken breasts into 1-inch pieces. In a nonstick frying pan, combine the chicken, celery, onions and tarragon with 1 cup of the unsalted chicken broth. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool.

In a baking dish, stir together the rice, wine and remaining 1 cup chicken broth. Let soak for 30 minutes.

Add the chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry. Serve immediately.

Last Updated: June 1st, 2019