Chicken Herbed Rice Recipes

HERBED BROWN RICE AND CHICKEN

Steps:

• Season the chicken with the garlic powder and black pepper.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.

HERBED CHICKEN WITH WILD RICE

Steps:

• Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken., In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender.

HERBED CHICKEN AND RICE

Steps:

• In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender. , Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts.

LEMON CHICKEN WITH HERBED RICE RECIPE - (3.9/5)

Steps:

• preheat the oven to 425 to make the sauce, combine all the ingredients with a pinch of salt and pper in a pitcher and chill in the fridge for 30 minutes mix together the flour, paprika, salt and pepper in a bowl toss the chicken pieces in the seasoned flour, then place in a shallow casserole dish. brush each piece generously with melted butter, then bake for 30 minutes, turn the chicken over and pour the chilled sauce evenly over the top, then reduce the temp to 200 and bake for a further 30 minutes or until the chicken is cooked through but still tender meanwhile to prepare the rice, heat the oil in a saucepan over menium heat, add the onion and saute for 5 minutes, add the rice and stir to coat. cook for 1 minute,, stirring often, then pour in enough boiling water to cover the rice by about 3/4 inch. turn the heat down to very low, cover with a lid and leave to cook for 10-12 minutes do not stir the rice at all, then turn off the heat and leave the pan to stand covered to 10 minutes. once cooked fluff the rice up with a fork. add the scallion and parsley and season with salt and pepper spoon the rice onto serving plates, then top with the chicken and any juices, scatter with chile if using and serve immediatly

EASY HERB RICE

Steps:

• Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

CHICKEN WITH SAVORY HERBED RICE

Steps:

• Season the chicken with the garlic powder and black pepper.
• Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Heat the broth and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice mixture before serving.

LEMON-HERB CHICKEN & RICE BAKE

Steps:

• Preheat oven to 375°F.
• In a baking pan, stir butter and rice until rice is thoroughly coated. Then stir in chicken broth, white wine and lemon juice.
• In a small bowl, combine garlic powder, basil, oregano, salt and pepper. With this mixture, evenly season both sides of chicken breasts.
• Place chicken breasts atop rice mixture.
• Tightly cover baking pan with aluminum foil.
• Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.

CREAMY HERBED CHICKEN AND MUSHROOMS WITH RICE

Steps:

• Place 1 1/2 cups (625ml) stock in a saucepan over high heat and bring to the boil, stir in the rice, cover reduce heat to low and cook for 12 to 15 minutes or until rice is tender and stock has been absorbed.
• Meanwhile heat oil in a large frying pan and add chicken and cook, in batches and cook for 5 minutes or until golden, remove and set aside.
• Add mushrooms, onion, thyme and 1/2 cup (125ml) stock and cook for 5 minutes, stirring until vegetable soften, remove and set to one side.
• In a bowl or jug, combine cornflour with remaining stock until evenly mixed and pour into the frying pan and stir the mushrooms and beans back in and bring to the boil, stirring constrantly and then reduce heat and cook for 5 minutes, stirring occassionally until beans are tender and then return chicken to the frying pan and stir in the sour cream and cook until heated through.
• Serve over the rice.

TURMERIC CHICKEN WITH HERBED RICE

Steps:

• 1. Preheat oven to 375 with a rack about 8 inches from heat source. Heat oil in a deep, large, broiler safe skillet over medium-high. Sprinkle chicken skin evenly with pepper, turmeric and 1/4 teaspoon of salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is crisp and golden brown, about 10 minutes.
• 2. Meanwhile, working with 1 lemon at a time, cut top & bottom off fruit, exposing segments. Put fruit cut side down on work surface, then cut away peel and white pith, completely exposing segments. Chop flesh, discarding seeds.
• 3. Transfer chicken from skillet to a plate; reserve 2 Tbs. drippings in skillet. Reduce heat under skillet to low. Add shallots and cook, stirring often, for about 2 minutes. Stir in 1 1/2 cups water, rice, herbs, cumin, chopped lemons, and remaining tsp. salt. Nestle chicken, skin side up, in rice mixture. Bring to a simmer over medium-high. Cover skillet, and transfer to preheated oven. Bake until rice is tender, about 20 minutes.
• 4. Remove skillet from the oven. Increase oven temperature to broil. Uncover skillet, scatter asparagus around chicken, burying some asparagus in the rice. Broil until chicken skin is crisp again and asparagus is cooked, about 5-7 minutes. Garnish with additional herbs.