Taste of Home
Chicken Rice Skillet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
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.
© 2024 RDA Enthusiast Brands, LLC