Best 9 Chicken And Rice Skillet Recipes

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.

SKILLET CHICKEN AND RICE WITH ANCHOVIES AND OLIVES

Steps:

• Heat the oven to 325 degrees. In a 12-inch skillet with a lid, heat the 2 tablespoons olive oil over medium. Pat the chicken thighs dry with a paper towel and season them with salt and pepper. When the oil is hot, place the thighs in the skillet, skin-side down. Cook, undisturbed, for 8 to 10 minutes, or until the skin is golden brown and the chicken releases easily from the pan. You may need to raise the heat slightly during the last few minutes if the skin isn't browned enough.
• Flip the chicken thighs and cook for 3 minutes on the other side, then transfer to a plate and set aside.
• Discard all but about 3 tablespoons fat from the skillet. Add the diced fennel, onion and oregano, and cook over medium for 6 to 8 minutes, stirring occasionally, until the vegetables are tender. Add the anchovies, garlic and red-pepper flakes and cook for 1 to 2 minutes, until the garlic is fragrant.
• Add the tomato paste and cook, stirring often, until it begins to caramelize and turn rusty brown in color. Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the liquid has almost completely evaporated.
• Add the rice, olives and raisins to the skillet and cook, stirring, for 1 minute. Add the chicken broth, orange juice and a few grinds of black pepper, and bring to a simmer.
• Place the chicken thighs on top, skin-side up, nestling them into the liquid so only the skin is above the surface. Cut the orange slices into half-moons and arrange them around the chicken. Drizzle the orange slices with olive oil.
• Cover and bake for 30 minutes, or until the rice is tender and the liquid has been absorbed. (If you'd like to crisp the chicken skin, pop the pan under the broiler for 2 to 3 minutes.)
• Top with fennel fronds, more red-pepper flakes and a sprinkle of salt. Serve hot.

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.

CHEDDAR CHICKEN AND RICE SKILLET

Steps:

• Heat italian dressing in large skillet over med high heat.
• Add the chicken and sprinkle with salt, pepper and garlic to taste and cook for 2 minutes.
• Stir in the rice, chicken broth and broccoli.
• Bring to a boil, cover, reduce heat to low and simmer 5 minutes.
• Let stand covered for 5 minutes or until liquid is absorbed.
• Add the chopped tomatoes and cheddar cheese and stir until blended.
• Sprinkle with salt, pepper and garlic powder to your liking and ENJOY!

ONE SKILLET CHEESY CHICKEN AND RICE

Steps:

• Melt butter in a large skillet over medium heat.
• Add onions, garlic and chicken. Stir occasionally. Cook for 4-5 minutes until chicken cooked almost all the way through.
• Add rice and toast for 3-4 minutes.
• Add chicken stock, enchilada sauce, cumin, red pepper flakes and salt.
• Bring to boil, reduce heat to low and cover with a tight fitting lid.
• Cook, covered, 20 minutes or until liquid is absorbed. Turn off heat.
• Spread cheese over the top, replace cover and let sit for 5 minutes.
• Top with sour cream and chopped cilantro when serving.

MEXICAN CHICKEN AND RICE SKILLET

Steps:

• Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
• Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
• Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.

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 WITH A KICK

Steps:

• 1. Heat 1 Tablespoon oil in a 10-inch skillet over medium heat.
• 2. Add the rice and cook and stir until its golden.
• 3. Stir in broth, picante sauce and cumin and heat to a boil. Cover and cook for 15 minutes
• 4. Reduce the heat to low, stir in the canned chicken, beans, and corn. Top with cheese and cover and cook for 5 minutes.
• 5. Burrito Variation: Do steps 1 to 3. Then for step 4 omit the beans and corn and cook the drained chicken with the rice mixture for 5 minutes. In a hot skillet place one tortilla in pan and heat about 10-15 seconds per side until warm and flexible. Place tortilla on a plate; add a portion of the chicken, and rice mixture and top with cheese. Make sure all ingredients are near the middle of the tortilla. Starting from the end closest to you, fold tortilla just over the middle, covering the filling. Carefully fold in both side of the tortilla over the filling, then finish folding to the end, wrapping it all up.