Mozzarella Chicken And Rice Skillet Recipes

MOZZARELLA CHICKEN & RICE SKILLET

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.

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 & RICE SKILLET WITH MELTED MOZZARELLA

Steps:

• Season chicken with garlic powder and thyme. Heat oil in large skillet on medium 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.

MOZZARELLA CHICKEN AND RICE SKILLET

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat.
• Season the chicken breasts with salt and pepper and add them to the hot oil.
• Cook the chicken breasts for 5 minutes on each side or until nicely browned and mostly cooked through.
• Remove the chicken from the skillet and tent with foil to keep warm.
• Add the soup and one soup can full of milk to the skillet and mix well, stir in peas.
• Bring to a boil, then stir in rice and top with the browned chicken.
• Cover and reduce heat to low. Cook for 5 minutes or until rice has absorbed the liquid and is tender.
• Sprinkle with cheese, remove from the heat and let stand, covered for 5 minutes or until the cheese is melted.

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.

SMOKED MOZZARELLA SKILLET CHICKEN

Steps:

• Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness. Sprinkle both sides with oregano, onion powder, and salt.
• Heat olive oil in a large cast iron skillet over medium heat. Add chicken breasts and cook for about 4 minutes. Flip and cook about 3 minutes longer. Top each breast with sliced mozzarella. Cover the skillet and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the skillet and allow to cool for 1 minute before serving.

MOZZARELLA CHICKEN AND RICE SKILLET

Steps:

• Hea oil in a large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through (170F). 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. Reduce heat to low.
• Cook for 5 minutes; sprinkle with cheese. Remove from heat. Let stand, covered , 5 minutes or until cheese is melted.
• SUBSTITUTE: Use whatever vegetables and shredded cheese you have on hand, such as peas, and Kraft Double Cheddar Shredded Cheese.

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.