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Apple Chicken and Rice

The first time we tried this apple chicken, I knew I'd be making it for a long time to come. I serve it with a salad and bread. —Nadene MacLeod, Springfield, Massachusetts
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons butter, divided
  • 1 package (6 ounces) chicken-flavored rice mix
  • 1-1/4 cups water
  • 1/2 cup chicken broth
  • 1/2 cup apple juice
  • 1 medium apple, chopped
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup dried cranberries


  • In a large skillet, cook chicken in 1 tablespoon butter until juices run clear; remove and keep warm. Set seasoning packet from rice mix aside. In the same skillet, saute rice mix in remaining butter for 5 minutes or until golden brown.
  • Add the water, broth, apple juice, apple, mushrooms, onion, cranberries and contents of rice seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender, stirring occasionally. Return chicken to the pan; heat through.
Nutrition Facts
1-1/4 cups: 391 calories, 8g fat (4g saturated fat), 81mg cholesterol, 818mg sodium, 48g carbohydrate (0 sugars, 3g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.

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  • acooley1
    Apr 2, 2014

    Delicious and very easy to make. We enjoyed this a great deal. I

  • maddawson
    Sep 18, 2013

    I completely modified this recipe to reduce the sodium content. I used whole grain rice instead of the boxed chicken rice & put everything into my dutch oven. Baked it all together for an hour & 15 minutes. I also added some cinnamon to it & dried cherries vs the cranberries. The chicken was really tender with a good flavor but the rice was a little bland. Was missing something that I haven't put my finger on yet.

  • bevharris43
    Jun 14, 2012

    No comment left

  • destine
    Feb 18, 2012

    I made this for dinner and my husband and we loved it. He said that it is a keeper. To make it healthier I substituted Smart Balance Buttery Spread for the butter. Just be sure that it is the kind that you can use for cooking and baking. I didn't have dried cranberries so I used dried currants instead. My husband said that the leftovers tasted even better.

  • NyxRizzi
    Apr 9, 2010

    I've made this a few times now, and it is always easy and delicious. The last time I didn't have chicken flavored rice, so I used a wild and brown rice mix and added 1/4 tsp of poultry seasoning. I also omit the mushrooms. Yum.

  • AidansMama723
    Nov 20, 2008

    No comment left

  • heidisilvan
    Apr 2, 2008

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  • aawilliams1
    Apr 23, 2007

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  • Irmairwin
    Mar 16, 2006

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  • dogacres3
    Jan 13, 2006

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