CHICKEN RICE SKILLET
It's a high-five recipe when you prep 5, cook 5 and let stand 5 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.
Nutrition Facts : Calories 545, Carbohydrate 54 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg
PERFECT SKILLET CHICKEN AND RICE
Have you tried a recipe like this but came out with dry chicken and overcooked or mushy rice? Throw that recipe away and try this one. It won't fail you for deliciously juicy chicken, perfect rice, and perfectly cooked peas. Modified from America's Test Kitchen.
Provided by AniSarit
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat the chicken dry with paper towels and season with salt and pepper.
- Dredge the chicken in flour to coat and shake off any excess.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
- Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
- Transfer the chicken to a plate and set aside.
- Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the rice thoroughly and let toast for about 30 seconds.
- Stir in the wine and let the rice absorb it completely, about 1 minute.
- Stir in the broth, scraping up any browned bits.
- Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
- Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
- Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
- Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
- Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
- Add the scallions and lemon juice to the rice.
- Season with salt and pepper to taste and serve with the chicken and lemon wedges.
CHICKEN AND RICE SKILLET
My Cuban mother-in-law makes the best Arroz Con Pollo, but it is very time consuming. This is my quick, weeknight version of the dish she makes. -Jacqueline Correa, Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute onion in oil until tender., Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth, tomatoes, water, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add chicken and peas; heat through.
Nutrition Facts : Calories 364 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
CHICKEN RICE SKILLET
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
Time 30m
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, Fat 8g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 990mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE
This cheesy chicken and cauliflower rice skillet bake is a healthier (and gluten free!) version of the classic casserole, jam-packed with vegetables while still boasting the flavors you know and love. The usual condensed soup is swapped out for low-fat Greek yogurt, and riced cauliflower subs in for the typical grain. The whole thing is topped off with reduced-fat sharp Cheddar for a rich, melty finish.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
- Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.
TEX-MEX SKILLET CHICKEN AND RICE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
- Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
- Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.
Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
MEXICAN CHICKEN AND RICE SKILLET
Make weeknights a little more exciting with the Mexican Chicken and Rice Skillet from My Food and Family! Our tasty Mexican Chicken and Rice Skillet recipe has all the flavor you want-including melted cheese on top-all made in one skillet on the stovetop.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until just beginning to brown, around 3-4 minutes. Remove from the pan and set aside. Pour the remaining tablespoon of olive oil into the skillet. Add the onion and bell pepper; season. Cook for 2-3 minutes, stirring frequently, until the onions begin to soften. Add the garlic and cook for 30 seconds more.
- Add the browned chicken, tomatoes, black beans, rice, corn, chicken stock, oregano, cumin, chili powder, and salt to the skillet, scraping the brown bits from the bottom of the pan. Bring to a simmer, cover, and reduce heat to low.
- Simmer for 20 minutes. Take the pan off of the heat, remove the lid, and top the casserole with the shredded cheese. Serve when the cheese has melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
- Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MOZZARELLA CHICKEN AND RICE SKILLET
I can't remeber where this recipe came from but it is certainly one of my favorite weeknight meals and it makes the best leftovers. I always add extra cheese over the top! You can also substitute broccoli for the peas if desired.
Provided by anonymous
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat.
- Season the chicken breasts with salt and pepper and add them to the hot oil.
- Cook the chicken breasts for 5 minutes on each side or until nicely browned and mostly cooked through.
- Remove the chicken from the skillet and tent with foil to keep warm.
- Add the soup and one soup can full of milk to the skillet and mix well, stir in peas.
- Bring to a boil, then stir in rice and top with the browned chicken.
- Cover and reduce heat to low. Cook for 5 minutes or until rice has absorbed the liquid and is tender.
- Sprinkle with cheese, remove from the heat and let stand, covered for 5 minutes or until the cheese is melted.
Nutrition Facts : Calories 531.1, Fat 17.4, SaturatedFat 6.7, Cholesterol 102.2, Sodium 819.3, Carbohydrate 48.7, Fiber 3.7, Sugar 4.5, Protein 42.8
MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET
A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!
Provided by Bibi
Categories Chicken Thighs
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
- Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
- Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
- Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
- Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
- Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
- Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g
CHEDDAR CHICKEN AND RICE SKILLET
This is such a great weeknight dinner and it tastes amazing!!! The mixture of chicken, fresh tomatoes, broccoli and italian dressing makes for a delicious dinner the whole family will love. You of course can make it with any vegetable on hand-I've even made it without the cheddar cheese and the taste is still great!!
Provided by Cookinmomof3
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat italian dressing in large skillet over med high heat.
- Add the chicken and sprinkle with salt, pepper and garlic to taste and cook for 2 minutes.
- Stir in the rice, chicken broth and broccoli.
- Bring to a boil, cover, reduce heat to low and simmer 5 minutes.
- Let stand covered for 5 minutes or until liquid is absorbed.
- Add the chopped tomatoes and cheddar cheese and stir until blended.
- Sprinkle with salt, pepper and garlic powder to your liking and ENJOY!
CHICKEN AND RICE SKILLET DINNER
Prepare this delicious Chicken and Rice Skillet Dinner that's flavored with broth and teriyaki sauce. This Chicken and Rice Skillet Dinner is a scrumptious staple recipe you'll want to add to your collection asap.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook chicken in large skillet sprayed with cooking spray on medium heat 6 min. or until done, stirring occasionally.
- Add broth, steak sauce and rice; mix well. Bring to boil.
- Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min.
- Fluff with fork.
Nutrition Facts : Calories 330, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
WILD RICE CHICKEN SKILLET
"This fast and easy chicken dish is so tasty and easy, my family just loves it," says Deborah Webb of Kalispell, Montana. She adds, "The boxed rice adds so much flavor. It's great with a side salad to complete this meal in one."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 341 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 763mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN, RICE, AND BROCCOLI SKILLET
My friend Christy and I were watching some movies one night and at intermission, decided it was dinner time. Her little boy, Damian was quite the picky tyke and we knew that feeding him would be what we based our meal on. Well, this was something we'd been meaning to try, so we gave it a go. Four adult and two little thumbs up! Easy, one large skillet, and not a lot of dishes to wash. It was also quick. This is something to throw together after working in the field all day too.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a bit of oil in a large and fry the chicken until done. Shred or cut into bite-sized pieces, if desired. Remove from skillet and set aside.
- Add the can of soup, water, paprika, and pepper. Bring to a boil. Add the broccoli, mushrooms, and rice inches Reduce heat to low and add chicken back in the skillet.
- Cover and cook until the rice is done, anywhere from 5-10 minutes. Let rest a few minutes.
Nutrition Facts : Calories 403.1, Fat 8.5, SaturatedFat 2, Cholesterol 79.5, Sodium 612.6, Carbohydrate 48.7, Fiber 3.6, Sugar 2.7, Protein 32.2
SKILLET CHICKEN AND RICE
Make and share this Skillet Chicken and Rice recipe from Food.com.
Provided by Miss Annie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown chicken pieces, in oil, over medium heat in a 12-inch skillet with non stick coating, about 15 minutes.
- Remove and set aside.
- Drain fat from skillet, if necessary.
- Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, and salt.
- Place chicken atop rice mixture.
- Simmer covered for 30 minutes on medium-low, or until chicken and rice are done.
- Serves 4.
Nutrition Facts : Calories 467.8, Fat 22.5, SaturatedFat 6.2, Cholesterol 103.6, Sodium 391.2, Carbohydrate 34.6, Fiber 2.2, Sugar 3.5, Protein 30.4
More about "chicken and rice skillet recipes"
ONE SKILLET LOUISIANA STYLE CHICKEN AND RICE. - HALF BAKED ...
From halfbakedharvest.com
SKILLET CHICKEN AND RICE RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
30 EASY ONE-SKILLET MEALS - TOP RECIPES
From topteenrecipes.com
CREAMY CHICKEN AND RICE SKILLET - BUDGET BYTES
From budgetbytes.com
CHICKEN TACO AND RICE SKILLET DINNER |CHICKEN TACO RICE ...
From reallifedinner.com
GREEK GROUND CHICKEN AND RICE SKILLET - KINDA HEALTHY RECIPES
From masonfit.com
28 CHICKEN SKILLET RECIPES FOR EASY DINNERS - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN AND RICE SKILLET - VEENA AZMANOV
From veenaazmanov.com
CHICKEN 'N' RICE SKILLET | MRFOOD.COM
From mrfood.com
BEST WILD RICE CHICKEN SKILLET RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SOUTHWEST CHICKEN AND RICE SKILLET | GIRL HEART FOOD®
From girlheartfood.com
CHICKEN AND BROWN RICE SKILLET RECIPE | MYRECIPES
From myrecipes.com
SKILLET CHICKEN AND RICE - THE BUTTERED HOME
From thebutteredhome.com
PARMESAN LEMON CHICKEN AND RICE SKILLET - A SPICY PERSPECTIVE
From aspicyperspective.com
CHICKEN AND RICE IN CAST IRON SKILLET
From chilaufoods.com
SKILLET CHEESY CHICKEN & RICE - CAMPBELL SOUP COMPANY
From campbells.com
LOW FODMAP CHEESY CHICKEN AND RICE SKILLET | FODY FOOD CO.
From fodyfoods.com
CHICKEN AND RICE SKILLET WITH BROCCOLI - MINUTE® RICE
From minuterice.com
20-MINUTE CHICKEN AND RICE SKILLET DINNER RECIPE - HOME ...
From homecookingmemories.com
15-MINUTE CHICKEN & RICE DINNER - CAMPBELL SOUP …
From campbells.com
CHICKEN AND RICE SKILLET DINNER RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN AND RICE SKILLET RECIPES - CREATE THE MOST AMAZING ...
From recipeshappy.com
BEST CHICKEN AND RICE (ONE PAN) - DOWNSHIFTOLOGY
From downshiftology.com
EASY SKILLET CHICKEN AND RICE RECIPE (WITH PEAS) - RUN ...
From runlifteatrepeat.com
CHEDDAR CHICKEN AND BROWN RICE SKILLET RECIPE - MINUTE® RICE
From minuterice.com
ONE SKILLET DINNER RECIPES: CHICKEN AND RICE - BASILMOMMA
From basilmomma.com
ZESTY CHICKEN AND RICE SKILLET RECIPE - MINUTE® RICE
From minuterice.com
CHICKEN RICE SKILLET | EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
CILANTRO-LIME CHICKEN + RICE SKILLET | CLEAN FOOD CRUSH
From cleanfoodcrush.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #5-ingredients-or-less #main-dish #poultry #rice #easy #chicken #dietary #one-dish-meal #low-cholesterol #inexpensive #healthy-2 #low-in-something #meat #chicken-breasts #pasta-rice-and-grains
You'll also love