Chicken Rice Skillet Recipes

TEX-MEX SKILLET CHICKEN AND RICE

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.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

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

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.

20-MINUTE CHICKEN AND RICE SKILLET DINNER RECIPE

Steps:

• 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. Stir broccoli into chicken/rice mixture. Continue to cook until rice is fully cooked and broccoli is tender-crisp. Remove from heat, Sprinkle with Parmesan cheese and serve.

CHICKEN AND RICE SKILLET

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.

CHICKEN RICE SKILLET

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.

CHICKEN STREET CORN SKILLET

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.

PAPRIKA CHICKEN THIGHS AND RICE SKILLET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine paprika, seasoning salt, and garlic powder for seasoning blend in a small bowl; rub into both sides of chicken thighs.
• Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned, about 4 minutes per side. Transfer chicken to a plate.
• Add onion and garlic to the Dutch oven and stir into the drippings. Cook, stirring occasionally, for 2 minutes. Add rice and stir until well coated in oil.
• Turn off the heat and pour in chicken stock. Stir, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in crushed tomatoes, basil, paprika, seasoning salt, garlic powder, and pepper. Place chicken on top and cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and use tongs to remove chicken to a plate. Stir rice from the bottom to the top, then place chicken back on top of rice. Cook, uncovered, until all liquid is absorbed and rice is tender, 15 to 18 more minutes.

PERFECT SKILLET CHICKEN AND RICE

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 AND RICE SKILLET DINNER

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.

CREAMY CHICKEN AND RICE CASSEROLE SKILLET RECIPE

Steps:

• In the bottom of a large skillet pan, melt the butter over medium heat.
• Add in the onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft (about 6 minutes).
• Add in the rice and garlic and cook for 1 minute (stirring occasionally). Add in the broth, milk, and remaining salt. Add pepper to taste.
• Bring to a boil, stirring occasionally to keep the rice from sticking to the pot.
• Add in the cooked chicken, stir to mix it all together, and bring back to a boil.
• Reduce the heat to medium-low, cover skillet with a lid, and simmer until the liquid is absorbed and the rice is tender* (about 15-18 minutes).
• Remove skillet pan from heat. Stir in the frozen mixed vegetables and 1 cup of cheese.
• Season with more salt and pepper if needed.
• Top with the remaining cheese and place the lid on top of the skillet and let the cheese melt and the rice continue to steam (about 5 minutes).
• Serve and enjoy!

CHICKEN, RICE, AND BROCCOLI SKILLET

Steps:

• Heat a bit of oil in a large and fry the chicken until done. Shred or cut into bite-sized pieces, if desired. Remove from skillet and set aside.
• Add the can of soup, water, paprika, and pepper. Bring to a boil. Add the broccoli, mushrooms, and rice inches Reduce heat to low and add chicken back in the skillet.
• Cover and cook until the rice is done, anywhere from 5-10 minutes. Let rest a few minutes.