Best 7 Chicken And Rice Skillet Dinner With A Kick Recipes

SKILLET GARLIC CHICKEN AND RICE CASSEROLE

Steps:

• Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent.
• Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
• Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.
• Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
• Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, 1/2 teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
• Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.

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 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.

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.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

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.