Chicken Brown Rice And Vegetable Skillet Recipes

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Garlic Chicken, Vegetable and Rice Skillet image

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

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.

CHICKEN AND VEGGIE SKILLET

Chicken and Veggie Skillet image

I love to make this one-pan dinner on especially busy weeknights. (It's also great if you're a meal prepper.) Chicken thighs and root veggies are all cooked together in my beloved cast-iron skillet. If you don't have access to fresh herbs, feel free to use dried instead.

Provided by Kardea Brown

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 23

Ingredients

4 bone-in, skin-on chicken thighs
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 tablespoons Dijon mustard
2 small beets (golden or red), cut into 1/2-inch chunks
1/2 bunch rainbow carrots, peeled and cut into 1-inch chunks
1/2 cup 1-inch parsnip chunks
1/2 red onion, sliced
2 tablespoons olive oil
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
1 sprig fresh tarragon
6 tablespoons unsalted butter
2 tablespoons dry sherry, optional
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

For the chicken and veggies: Preheat the oven to 400 degrees F.
Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside.
Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate.
Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the herbs and nestle the chicken into the vegetables.
Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes.
Meanwhile, make the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

GARDEN VEGETABLE & CHICKEN SKILLET

Garden Vegetable & Chicken Skillet image

Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium yellow summer squash, chopped
1 medium onion, chopped
1 medium carrot, chopped
2 tablespoons butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup uncooked instant brown rice
1-1/4 cups water
1 tablespoon lemon juice

Steps:

In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.

Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 453mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

TERIYAKI CHICKEN AND BROWN RICE SKILLET DINNER

Teriyaki Chicken and Brown Rice Skillet Dinner image

Discover our Teriyaki Chicken and Brown Rice Skillet Dinner from My Food and Family. A delicious - and easy - dinner in just 20 minutes!

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into strips
1 clove garlic, minced
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 cups water
1/3 cup reduced-sodium teriyaki sauce
2 cups long-grain brown rice, uncooked
1/2 cup PLANTERS Cashews, toasted

Steps:

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until no longer pink, adding garlic for the last minute.
Add vegetables, water and teriyaki sauce; stir. Bring to boil.
Stir in rice; cover. Simmer on medium-low heat 35 to 40 min. or until rice is tender. Sprinkle with nuts.

Nutrition Facts : Calories 670, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 100 mg, Sodium 630 mg, Carbohydrate 88 g, Fiber 7 g, Sugar 6 g, Protein 33 g

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