SKILLET CHICKEN AND RICE RECIPE RECIPES

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CHICKEN RICE SKILLET RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Rice Skillet Recipe: How to Make It - Taste of Home image

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

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
2 celery ribs, chopped
4 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
2 cups frozen green beans, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) chicken broth
1/4 cup water
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups uncooked instant rice

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



Italian Chicken and Rice Skillet Recipe - BettyCrocker.com image

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

1 tablespoon olive oil
4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
3/4 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 cup uncooked regular long-grain white rice
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/3 cups Progresso™ chicken broth (from 32-oz carton)
4 tablespoons chopped fresh basil leaves
1/4 cup grated Parmesan cheese

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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