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Chicken Rice Skillet

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. —Jan Balata, Kilkenny, Minnesota
Chicken Rice Skillet Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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

1 each: 326 calories, 8g fat (1g saturated fat), 16mg cholesterol, 990mg sodium, 51g carbohydrate (4g sugars, 4g fiber), 13g protein.

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