CHICKEN RICE SKILLET RECIPES
CHICKEN RICE SKILLET RECIPE: HOW TO MAKE IT
Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. —Jan Balata, Kilkenny, Minnesota
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 0 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through., Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.
Nutrition Facts : Calories 326 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 990mg sodium, CarbohydrateContent 51g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 13g protein.
ITALIAN CHICKEN AND RICE SKILLET RECIPE - BETTYCROCKER.COM
Chicken and rice are classic partners, and in this version they get an Italian twist. Chicken thighs are cooked with a flavorful tomato-based rice, spiked with fresh basil. It’s all done in one skillet for easy cleanup!
Provided by Betty Crocker Kitchens
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in skillet; cook 6 to 8 minutes, turning once, until browned on both sides. Remove chicken from skillet. Reserve 2 tablespoons drippings in skillet.
- Reduce heat to medium. Add onion, garlic, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Add rice; cook and stir 1 minute. Stir in tomatoes and broth; heat to boiling. Reduce heat to low.
- Place chicken thighs on top of rice; cover and cook 35 to 40 minutes or until chicken is cooked through (at least 165°F) and rice is tender. Transfer chicken to serving plates. Stir 2 tablespoons of the basil into rice; serve with chicken. Garnish with Parmesan cheese and remaining 2 tablespoons basil.
Nutrition Facts : Calories 530 , CarbohydrateContent 52 g, CholesterolContent 95 mg, FatContent 3 , FiberContent 2 g, ProteinContent 36 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1080 mg, SugarContent 7 g, TransFatContent 0 g
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This Greek chicken and rice skillet is the ultimate trifecta: It’s easy, gorgeous and so damn delicious. Save it for those nights when you’re entertaining a crowd and need to casually dish up something sensational.
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Total Time 40 minutes
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- 1. Preheat the oven to 375�F. Season the chicken thighs with salt and pepper. In a small bowl, stir together the dried oregano, garlic powder and the zest of 1 lemon. Rub the mixture evenly over the chicken. 2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin side down, and sear until the chicken is well browned, 7 to 9 minutes. Remove to a plate and reserve. 3. Add the onion and garlic to the skillet and saut� until translucent, about 5 minutes. Stir in the rice and saut� for 1 minute; season with salt. 4. Add the chicken broth and bring the mixture to a simmer. Stir in the fresh oregano and the juice of the zested lemon. Slice the remaining 2 lemons and set aside. 5. Nestle the chicken, skin side up, into the rice mixture. Transfer the skillet to the oven and cook until the rice has absorbed all of the liquid and the chicken is fully cooked, 20 to 25 minutes. 6. Turn on the broiler and arrange the lemon slices over the chicken. Broil the skillet until the lemons are lightly charred and the chicken skin is very crisp, about 3 minutes. 7. Add the olives and feta to the skillet, garnish with fresh parsley and serve immediately.
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GREEK CHICKEN AND RICE SKILLET - PUREWOW
This Greek chicken and rice skillet is the ultimate trifecta: It’s easy, gorgeous and so damn delicious. Save it for those nights when you’re entertaining a crowd and need to casually dish up something sensational.
RELATED: Skillet Roast Chicken with Peaches, Tomatoes and Red Onion
From purewow.com
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Reviews 2.8
Total Time 40 minutes
Calories 903 calories per serving
- 1. Preheat the oven to 375�F. Season the chicken thighs with salt and pepper. In a small bowl, stir together the dried oregano, garlic powder and the zest of 1 lemon. Rub the mixture evenly over the chicken. 2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin side down, and sear until the chicken is well browned, 7 to 9 minutes. Remove to a plate and reserve. 3. Add the onion and garlic to the skillet and saut� until translucent, about 5 minutes. Stir in the rice and saut� for 1 minute; season with salt. 4. Add the chicken broth and bring the mixture to a simmer. Stir in the fresh oregano and the juice of the zested lemon. Slice the remaining 2 lemons and set aside. 5. Nestle the chicken, skin side up, into the rice mixture. Transfer the skillet to the oven and cook until the rice has absorbed all of the liquid and the chicken is fully cooked, 20 to 25 minutes. 6. Turn on the broiler and arrange the lemon slices over the chicken. Broil the skillet until the lemons are lightly charred and the chicken skin is very crisp, about 3 minutes. 7. Add the olives and feta to the skillet, garnish with fresh parsley and serve immediately.
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Reviews 4.4
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Category main-dish
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Category main-dish
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Calories 338 per serving
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