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Chicken, Millet, and Mushroom

Chicken, Millet, and Mushroom


  • 2 tablespoons canola or extra-virgin olive oil, divided
  • 8 skinless bone-in chicken thighs (about 2 1/2 pounds total)
  • Salt
  • Pepper
  • 1 large yellow onion, chopped
  • 1/2 pound cremini or button mushrooms, sliced
  • 1 cup millet
  • 3 cloves garlic, finely chopped
  • 1/2 cup white wine
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 cups shredded Swiss chard, stems removed


  1. Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Season chicken with salt and pepper to taste, then arrange 4 thighs in the skillet. Cook, flipping once, until deep golden brown all over, about 10 minutes total. Transfer chicken to a large plate and repeat process with remaining 1 tablespoon oil and thighs.
  2. Add onion, mushrooms, and millet to empty skillet and cook, stirring often, for 5 minutes. Add garlic and cook for 1 minute. Stir in wine, broth, thyme, rosemary, and salt and pepper to taste. Nestle chicken into skillet, submerging in millet and vegetables. Bring mixture to a boil over high heat. Cover, reduce heat to medium-low, and cook until chicken is almost cooked through, about 25 minutes.
  3. Uncover skillet and gently stir in Swiss chard. Cover skillet and cook until millet and chard are tender and chicken is completely cooked through, about 10 minutes.


  • Recipe provided by Whole Foods

Nutrition Information

Per serving: 470 kcal cal., 28 g fat (7 g sat. fat), 23 g carb., 3 g fiber, 28 g pro., 36 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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