Skillet Chicken And Rice Recipe

Name: Skillet Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter or margarine; 2 chicken breasts, legs or thighs; salt and pepper; 1/2 c. water; 1/2 c. raw regular rice; 2 Tbsp. instant minced onion; 1/2 tsp. oregano; 1/4 tsp. salt; 1 (13 3/4 oz.) can chicken broth (about 1 3/4 c.); 2 Tbsp. toasted, slivered almonds (optional)

Servings: persons

3 Tbsp. butter or margarine
2 chicken breasts, legs or thighs
salt and pepper
1/2 c. water
1/2 c. raw regular rice
2 Tbsp. instant minced onion
1/2 tsp. oregano
1/4 tsp. salt
1 (13 3/4 oz.) can chicken broth (about 1 3/4 c.)
2 Tbsp. toasted, slivered almonds (optional)

1
Heat automatic skillet to 350u00b0; melt butter.
2
Add chicken and sprinkle both sides with salt and pepper.
3
Brown chicken on both sides.
4
Turn heat to simmer.
5
Cover pan and cook for 10 minutes. Add the water.
6
Cover the pan and continue to cook until chicken is tender (about 15 minutes).
7
Add rice.
8
Pour enough water into broth to make 2 cups of liquid.
9
Add broth and remaining ingredients to chicken and rice in pan.
10
Cover and simmer for 20 to 25 minutes or until moisture is absorbed and rice is fluffy. Stir in almonds, if desired.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. butter or margarine, 2 chicken breasts, legs or thighs, salt and pepper, 1/2 c. water, and more.

Yes, Skillet Chicken And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Chicken And Rice

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