Chicken Rice Skillet Food

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TEX-MEX SKILLET CHICKEN AND RICE



Tex-Mex Skillet Chicken and Rice image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3/4 cup salsa verde
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
1 12-ounce bag small broccoli florets (about 4 cups)
1 large red bell pepper, diced
3 scallions, sliced (white and green parts separated)
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
2 cups shredded rotisserie chicken, skin removed
3 cups frozen cooked brown rice, heated as directed
1 1/4 cups shredded Mexican cheese blend

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

FAJITA CHICKEN & RICE SKILLET



Fajita Chicken & Rice Skillet image

Make these chicken fajitas for the whole family, in only 30 minutes.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 30m

Yield 4

Number Of Ingredients 7

2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
1 pound boneless, skinless chicken breast halves, cut into cubes
2 green and/or red bell peppers, thinly sliced
1 medium onion, thinly sliced
1 teaspoon chili powder
2 cups water
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli

Steps:

  • Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
  • Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
  • Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 15.8 g, Cholesterol 58.5 mg, Fat 8.9 g, Fiber 6.5 g, Protein 27.1 g, SaturatedFat 4.7 g, Sodium 129.2 mg, Sugar 2.6 g

SKILLET CHICKEN AND RICE TWO WAYS: PLAIN AND DIRTY



Skillet Chicken and Rice Two Ways: Plain and Dirty image

There's something about the pairing of chicken and rice that is so appealing and comforting, and these paella-like dishes are definitely perennial crowd-pleasers.

Provided by Kathy Brennan

Categories     Small Plates     Dinner     Chicken     Rice     One-Pot Meal     Kid-Friendly

Yield Serves 4-6

Number Of Ingredients 26

For the plain version:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 [3-4-pound (1.6-1.8-kg)] chicken, cut into 8 pieces, or 2-3 pounds (1.2-1.4 kg) chicken parts, patted dry
Salt and pepper
1 yellow onion, chopped
1 1/2 cups (275 g) long-grain white rice, rinsed
1 bay leaf
3 cups (720 ml) low-sodium chicken broth or water
1 cup (135 g) frozen peas (optional)
Handful of fresh flat-leaf parsley, roughly chopped (optional)
For the dirty version:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 [3-4-pound (1.6-1.8-kg)] chicken, cut into 8 pieces, or 2-3 pounds (1.2-1.4 kg) chicken parts, patted dry
Salt and pepper
1/2 pound (225 g) mild pork sausages, casings removed or 1/4 pound (115 g) mild pork sausages, casings removed, plus 1/4 pound (115 g) chicken livers, roughly chopped
1/2 yellow onion, chopped
1 small bell pepper (any color), diced
2 celery stalks, chopped
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 1/2 cups (275 g) long-grain white rice, rinsed
1 bay leaf
3 cups (720 ml) low-sodium chicken broth or water
Handful of sliced scallions (optional)

Steps:

  • In a large skillet or high-sided sauté pan with a lid, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken generously with salt and pepper, then put it in the pan skin-side down. Cook-resisting the urge to repeatedly poke, prod, and look underneath-until it doesn't stick to the pan and is golden brown, about 6 minutes.
  • Flip the chicken over and cook for 5 minutes more. Transfer to a platter, then pour off all but about 2 tablespoons of the fat from the pan. Add the sausages and livers (if using) and cook over medium-high heat, stirring often and breaking up the meat, until browned, about 3 minutes. Reduce the heat to medium and add the onions and, if using, the peppers, celery, garlic, and cayenne. Cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the rice and bay leaf and cook, stirring often, until the rice is lightly toasted, about 2 minutes.*
  • Add the broth, stir to combine, then add the reserved chicken, skin-side up, and any accumulated juices. Bring to a boil, then reduce the heat and simmer, covered, until the chicken is just cooked through and the rice is tender, about 20 minutes (see Tip). Let the pan sit, covered, for 5 to 10 minutes after taking it off the heat. Taste the rice and stir in a little more salt and/or pepper, if needed, then sprinkle with parsley or scallions, if you like.
  • Make Ahead
  • Prepare up to * and refrigerate, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before continuing with the recipe. You may need to add a few minutes to the cooking time.
  • Staggered
  • Serve hot or warm. It will keep, covered, in a 200°F (90°C) oven, for about 1 hour.

CHICKEN RICE SKILLET



Chicken Rice Skillet image

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

1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 cups water
1 tablespoon margarine or butter
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
2 cups uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 ounces)

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

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET



Garlic Chicken, Vegetable and Rice Skillet image

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

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

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.

ITALIAN CHICKEN AND RICE SKILLET



Italian Chicken and Rice Skillet 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 By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

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, Carbohydrate 52 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

CHICKEN AND RICE SKILLET



Chicken and Rice Skillet image

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

1 medium onion, chopped
2 teaspoons olive oil
1 cup uncooked long grain rice
2 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) diced tomatoes and green chilies, undrained
3 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups cubed cooked chicken breast
1 cup frozen peas

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.

PERFECT SKILLET CHICKEN AND RICE



Perfect Skillet Chicken and Rice image

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

4 boneless skinless chicken breasts (Be sure to use chicken breasts that are roughly the same size to ensure even cooking, 6-8 ounces eac)
salt & fresh ground pepper
1/2 cup unbleached all-purpose flour
2 tablespoons canola oil
1 medium onion, minced
3 medium garlic cloves, minced
1/4 teaspoon red pepper flakes
1 1/2 cups long-grain rice
1/2 cup dry white wine (do NOT use cooking wine)
4 1/2 cups low sodium chicken broth
1 cup frozen peas
5 scallions, sliced thin
2 tablespoons fresh lemon juice
1 lemon, cut into wedges, for serving

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 STREET CORN SKILLET



Chicken Street Corn Skillet image

Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

3 cups shredded rotisserie chicken (from 1 large)
2 cups frozen, roasted corn with peppers and onions
4 ounces cream cheese, softened
1/2 cup mayonnaise
One 4-ounce can chopped green chiles, not drained
2 cloves garlic, pressed
2 green onions, sliced
2 tablespoons salted butter, melted
1 mounded tablespoon chili powder, plus more for sprinkling
1/2 cup plus 2 tablespoons sour cream
1/2 cup crumbled Cotija
1/2 cup chopped fresh cilantro
3 limes
One 8.8-ounce bag instant microwaveable Spanish rice, cooked according to package instructions
2/3 cup shredded pepper jack cheese
Warmed tortillas and tortilla chips, for serving
Tomato Avocado Salad, recipe follows
1 cup halved cherry tomatoes
1 avocado, diced
2 green onions, sliced thin
2 limes, juiced
2 tablespoons olive oil
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F.
  • In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
  • Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
  • Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
  • Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

CHICKEN RICE SKILLET



Chicken Rice Skillet 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

Time 30m

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, Fat 8g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 990mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

CHICKEN AND RICE SKILLET DINNER



Chicken and Rice Skillet Dinner image

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

1 lb. boneless skinless chicken breasts, cut into strips
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups instant white rice, uncooked
1 red pepper, cut into thin strips
1 cup frozen corn, thawed
4 green onions, sliced
1 Tbsp. minced fresh ginger
1 Tbsp. curry powder

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

MOZZARELLA CHICKEN & RICE SKILLET



Mozzarella Chicken & Rice Skillet image

Make Mozzarella Chicken & Rice Skillet in 30 minutes. This better-for-you mozzarella chicken and rice is a family-pleaser and easy on the cleanup crew too.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 can (10-3/4 oz.) 98%-fat-free condensed cream of chicken soup
1 soup can milk
2 cups fresh or thawed frozen broccoli florets
1-1/2 cups instant white rice, uncooked
3/4 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add soup and milk to skillet; mix well. Bring to boil. Stir in broccoli and rice; top with chicken. Cover.
  • Cook on low heat 5 min.; sprinkle with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

SKILLET CHICKEN AND RICE



Skillet Chicken and Rice image

Make and share this Skillet Chicken and Rice recipe from Food.com.

Provided by _Pixie_

Categories     Chicken

Time 1h

Yield 1 recipe, 6 serving(s)

Number Of Ingredients 9

2 lbs chicken pieces, skinned
3 cups mushrooms, fresh, sliced
4 carrots, peeled, sliced 1/2-inch
3/4 cup rice, long grain
1/2 cup onion, chopped
1 teaspoon poultry seasoning
1 teaspoon bouillon cube, chicken, granules
1/4 teaspoon salt
2 cups water

Steps:

  • Spray a 12-inch skillet with nonstick spray coating.
  • Brown chicken pieces on all sides over medium heat about 15 minutes.
  • Remove chicken.
  • Drain fat from skillet, if neccessary.
  • Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt.
  • Place chicken atop rice mixture.
  • Cover; simmer 30 minutes or till chicken and rice are done.

Nutrition Facts : Calories 316.1, Fat 14.2, SaturatedFat 4, Cholesterol 69, Sodium 196.5, Carbohydrate 25.8, Fiber 2.1, Sugar 3.2, Protein 20.4

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From girlheartfood.com


CHEESY CHICKEN AND BROCCOLI RICE SKILLET | TABLE FOR TWO
Instructions. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onion and saute for 3-5 minutes, or until soft. Toss the chicken breasts in the salt, black pepper, dried thyme, paprika and garlic. Add the chicken to the pan and brown for around 3 …
From tablefortwoblog.com


CHEESY CHICKEN AND RICE SKILLET RECIPE - EATING ON A DIME
Add in the minced garlic and heat for 1 minute until the garlic is fragrant. Stir in the chicken broth, peas and carrots, cream of chicken soup and rice into the skillet. Bring it the mixture to a boil. Cover and reduce the heat the low. Cook covered for 17-20 minutes until most of the water is absorbed.
From eatingonadime.com


CHICKEN, SAUSAGE AND RICE SKILLET - LIFE MADE SIMPLE
In a large skillet set over medium heat, add the butter or oil. Add the sausage and cook until browned on both sides, about 5 minutes. Add the celery and saute for 3 minutes, then add the onion, shallot, garlic, and rice. Toast the rice for 5 minutes or until it turns bright white.
From lifemadesimplebakes.com


ONE SKILLET LOUISIANA STYLE CHICKEN AND RICE. - HALF BAKED HARVEST
1. Preheat the oven to 425° F. 2. In a large oven-safe skillet, combine the olive oil, chicken, and cajun seasoning, toss to coat. Set the skillet over high heat. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of …
From halfbakedharvest.com


BEST WILD RICE CHICKEN SKILLET RECIPES | FOOD NETWORK CANADA
Directions. Using an oven safe skillet (all stainless steel), heat olive oil over medium-high heat. Add the chicken and sear on both sides until golden, about 5 minutes per side. Transfer to a plate. Add mushrooms to the skillet; stir until softened, about 5 minutes. Deglaze skillet with chicken stock. Stir in spinach, rice, sour cream, dried ...
From foodnetwork.ca


EASY SKILLET CHICKEN THIGHS & RICE RECIPE - DIY JOY
Materials: 3 tablespoons of olive oil, divided; 6 pieces of chicken thighs, bone-in, and skin-on; 1 white onion, diced; 1 red bell pepper, diced; 2 cloves of garlic, minced; A pinch of saffron threads or 1 teaspoon of smoked paprika; ½ teaspoon of salt; 1 bay leaf, optional; 1 cup of long-grain white rice; 2¼ cups of chicken broth; ¾ cup of frozen peas; Directions: Step 1. Place a large ...
From diyjoy.com


PARMESAN LEMON CHICKEN AND RICE SKILLET | A SPICY PERSPECTIVE
Brown the chicken for 1-2 minutes per side, just until color forms. Move the chicken to a holding plate and set aside. 4. Mix together the rice, lemon zest, rosemary, and bouillon in the skillet. Stir well, and place the chicken pieces on top of the rice. Pour in the water and give a gentle stir around the chicken.
From aspicyperspective.com


CAJUN CHICKEN & RICE SKILLET - CREME DE LA CRUMB
Melt the butter in a large skillet over medium heat. Once melted, stir in the honey. Using tongs, place chicken in the pan. Brown the chicken on each side for 1-2 minutes. Take the chicken out and put it on a plate, cover to keep warm, and set aside. Add rice to the pan and stir. Stir in more Cajun seasoning, then add the broth.
From lecremedelacrumb.com


SKILLET CHICKEN AND RICE - THE BUTTERED HOME
Add rice to remaining sauce in skillet and cook 3 to 4 minutes to brown the rice in the butter sauce. Add chicken broth and mix well. Bring to a boil and lower heat to simmer on medium/low heat. Simmer rice in skillet for 20-25 minutes, stirring only once or twice to prevent rice from sticking to bottom. Test rice for doneness once liquid has ...
From thebutteredhome.com


LEMON CHICKEN RICE SKILLET - I WASH YOU DRY
Instructions. Heat a large skillet (with lid) over medium-high heat. Season chicken with salt, pepper, garlic powder and parsley. Add the butter to the skillet and cook chicken in hot butter until browned, but not cooked all the way through (about 2 minutes per side). Remove chicken from skillet to a plate nearby.
From iwashyoudry.com


CHICKEN AND YELLOW RICE SKILLET | COOKTORIA
2. Heat the oil in a large non-stick skillet. Add the chicken and sear for about 4-5 minutes on each side.*. 3. Remove the chicken from the skillet. Add the rice, turmeric, lemon juice, and chicken stock.**. 4. Return the chicken to the skillet, bring to a boil, reduce the heat to low, and cover with a tight lid.
From cooktoria.com


28 CHICKEN SKILLET RECIPES FOR EASY DINNERS - INSANELY GOOD
Last but not least is a blend of sesame oil, chili paste, and soy sauce that together create a sauce that ties all the components together in a majestic bow. 4. Skillet Chicken With Garlic Herb Butter Sauce. Aromatic garlic, rich butter, and fresh herbs unite to transform chicken from basic to bomb.
From insanelygoodrecipes.com


20-MINUTE CHICKEN AND RICE SKILLET DINNER RECIPE
Instructions. Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper, rice, water, pepper and salt. Stir together. Add broccoli to top of chicken and rice without stirring; cover and allow to sit for about 2 minutes.
From homecookingmemories.com


SKILLET CHICKEN AND RICE RECIPE | YELLOWBLISSROAD.COM
Instructions. Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with ½ teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent. Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes.
From yellowblissroad.com


BEST CHICKEN AND RICE (ONE PAN) - DOWNSHIFTOLOGY
Add the rice to the skillet, and stir well to coat the rice with the oil. Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove. Arrange chicken thighs on top of the rice, then cover the skillet and place in …
From downshiftology.com


SALSA CHICKEN RICE SKILLET - I WASH YOU DRY
To the skillet add 1 tbsp butter and the remaining tablespoon of Extra Virgin Olive Oil. Add in the Long Grain and Wild Rice blend and stir, toasting the rice slightly. Add in the garlic salt, lime juice, chicken broth, salsa, and drained pinto beans. Bring the mixture to a boil, then nestle the chicken breasts back on top of the rice mixture.
From iwashyoudry.com


CHICKEN BROCCOLI AND RICE SKILLET – JULIA PACHECO
Remove chicken to a separate plate and set to the side. To the same skillet add in the water, cream of soup, paprika, and onion powder stir well to bring up to a simmer and combine the ingredients. Once simmering stir in the rice and broccoli. Place the cooked chicken over the top of everything. Cover with lid. Let simmer for 5 minutes or until ...
From juliapacheco.com


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