Best 8 Chicken Rice Skillet With Melted Mozzarella Recipes

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In search of a flavorful and comforting dish that combines the tender succulence of chicken, the fluffy goodness of rice, and the gooey indulgence of melted mozzarella cheese? Look no further! Embark on a culinary journey with us as we present a tantalizing recipe for chicken rice skillet with melted mozzarella, a delectable one-pan meal that promises to tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

MOZZARELLA CHICKEN & RICE SKILLET



Mozzarella Chicken & Rice Skillet image

Make Mozzarella Chicken & Rice Skillet in 30 minutes. This better-for-you mozzarella chicken and rice is a family-pleaser and easy on the cleanup crew too.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 can (10-3/4 oz.) 98%-fat-free condensed cream of chicken soup
1 soup can milk
2 cups fresh or thawed frozen broccoli florets
1-1/2 cups instant white rice, uncooked
3/4 cup KRAFT Shredded Mozzarella Cheese

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.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

CHICKEN RICE SKILLET



Chicken Rice Skillet image

Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. -Jan Balata, Kilkenny, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
2 celery ribs, chopped
4 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
2 cups frozen green beans, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) chicken broth
1/4 cup water
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups uncooked instant rice

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.

Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 990mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA



Skillet Chicken With Tomatoes, Pancetta and Mozzarella image

With a topping of tomato sauce and fresh mozzarella, it's no wonder that I always think of this easy skillet dish as "pizza chicken." It's a tangy, milky, gooey, lovable meal that's somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.

Provided by Melissa Clark

Categories     one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 1/2 pounds bone-in chicken pieces (or use a 3 1/2 pound chicken cut into 8 pieces)
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
5 ounces pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
1/4 teaspoon red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 ounces bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)

Steps:

  • Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
  • In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
  • Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
  • Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
  • Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
  • Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

Nutrition Facts : @context http, Calories 1246, UnsaturatedFat 53 grams, Carbohydrate 11 grams, Fat 91 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 30 grams, Sodium 1618 milligrams, Sugar 6 grams, TransFat 0 grams

MOZZARELLA CHICKEN AND RICE SKILLET



Mozzarella Chicken and Rice Skillet image

I can't remeber where this recipe came from but it is certainly one of my favorite weeknight meals and it makes the best leftovers. I always add extra cheese over the top! You can also substitute broccoli for the peas if desired.

Provided by anonymous

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon oil
4 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
10 1/2 ounces milk
1 1/2 cups instant rice
2 cups frozen peas
3/4 cup mozzarella cheese

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.

Nutrition Facts : Calories 531.1, Fat 17.4, SaturatedFat 6.7, Cholesterol 102.2, Sodium 819.3, Carbohydrate 48.7, Fiber 3.7, Sugar 4.5, Protein 42.8

CHICKEN & RICE SKILLET WITH MELTED MOZZARELLA



Chicken & Rice Skillet with Melted Mozzarella image

Here's the easy answer to the old what's-for-dinner query. Tender skillet cooked chicken. Creamy rice and broccoli. And melted mozzarella cheese.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 small boneless skinless chicken breasts (1 lb.)
1/2 tsp. garlic powder
1/2 tsp. dried thyme leaves
1 Tbsp. oil
1 can (10-3/4 oz.) 98%-fat-free condensed cream of chicken soup
1 soup can milk
2 cups small broccoli florets
1-1/2 cups instant white rice, uncooked
3/4 cup KRAFT Shredded Mozzarella Cheese

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.

Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g

SMOKED MOZZARELLA SKILLET CHICKEN



Smoked Mozzarella Skillet Chicken image

An easy way to dress up chicken breasts, this recipe incorporates a tasty smoked mozzarella cheese. Cooked in a cast iron skillet, you can keep your oven off and your kitchen cool!

Provided by mrs.g

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon olive oil
1 (8 ounce) package smoked mozzarella cheese, thinly sliced

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.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 2.9 g, Cholesterol 94.6 mg, Fat 18.2 g, Fiber 0.4 g, Protein 33.7 g, SaturatedFat 8.3 g, Sodium 848.1 mg, Sugar 0.2 g

CHICKEN AND RICE SKILLET



Chicken and Rice Skillet image

My Cuban mother-in-law makes the best Arroz Con Pollo, but it is very time consuming. This is my quick, weeknight version of the dish she makes. -Jacqueline Correa, Landing, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 teaspoons olive oil
1 cup uncooked long grain rice
2 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14 ounces) diced tomatoes and green chilies, undrained
3 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups cubed cooked chicken breast
1 cup frozen peas

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.

Nutrition Facts : Calories 364 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

SKILLET CHICKEN MOZZARELLA



Skillet Chicken Mozzarella image

Make and share this Skillet Chicken Mozzarella recipe from Food.com.

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts
2 tablespoons flour
1/8 teaspoon pepper
2 tablespoons olive oil
1 garlic clove, minced
1 green pepper, cut into 1/2-inch pieces
1 medium onion, sliced
28 ounces diced tomatoes
1 teaspoon dried basil
2 medium zucchini, chopped
1/2 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese

Steps:

  • Pound each chicken breast to 1/4-inch thickness.
  • Combine flour and pepper and dip chicken into mixture, coating evenly.
  • In a large skillet over medium heat, saute chicken in oil until browned. Transfer chicken to a plate.
  • Add garlic, peppers and onions to skillet and saute until crisp-tender.
  • Return chicken to the skillet.
  • Add tomatoes, basil and zucchini and heat until boiling.
  • Reduce heat to low, cover and simmer for 15 minutes.
  • Top the chicken with mozzarella and parmesan and simmer until cheese melts.
  • Serve over rice or noodles.

Tips

  • Use high-quality ingredients for the best flavor. Look for organic, free-range chicken and fresh vegetables.
  • Don't overcrowd the skillet. Cook the chicken in batches if necessary to avoid steaming.
  • Season the chicken generously with salt and pepper. This will help to enhance the flavor of the chicken.
  • Cook the chicken until it is cooked through but not overcooked. Overcooked chicken will be dry and tough.
  • Add the vegetables towards the end of cooking so that they remain crisp-tender.
  • Use a good quality mozzarella cheese that will melt smoothly. Fresh mozzarella is best, but you can also use shredded mozzarella or a mozzarella blend.
  • Top the chicken and vegetables with the mozzarella cheese and bake until the cheese is melted and bubbly.
  • Serve the chicken rice skillet immediately with your favorite sides.

    • Conclusion

    Chicken rice skillet with melted mozzarella is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. This dish is packed with flavor and is sure to please the whole family. With its simple ingredients and easy preparation, this chicken rice skillet is a great option for a quick and tasty meal.

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