Garlic Chicken On Rice Recipes

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CREAMY GARLIC CHICKEN AND RICE



Creamy Garlic Chicken and Rice image

This yummy one pot garlic chicken and rice is a delicious family meal that's ready to serve in 30 minutes. Wonderfully creamy and simple to make, it's a great option for an easy weeknight meal.

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 9

1 pound boneless skinless chicken breasts (cut into bite size pieces)
4 cloves garlic (minced)
¾ teaspoon garlic salt
¼ teaspoon black pepper
1 cup white rice (uncooked)
3 cups chicken stock
2 cups fresh spinach
½ cup heavy cream
¼ cup parmesan cheese

Steps:

  • Season the chicken with the garlic salt and pepper.
  • Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
  • Add the garlic and saute 1 minute more.
  • Add rice and chicken broth to the pan.
  • Heat to boiling and then cover; cook 12 to 15 minutes until most of the liquid is absorbed.
  • Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
  • Stir in the parmesan cheese and serve!

Nutrition Facts : Calories 498 kcal, Carbohydrate 46 g, Protein 35 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 123 mg, Sodium 951 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GARLIC CHICKEN FRIED BROWN RICE



Garlic Chicken Fried Brown Rice image

Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.

Provided by JOYCE

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 9

2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast, cut into strips
½ red bell pepper, chopped
½ cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed

Steps:

  • Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
  • Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g

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

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.

GARLIC CHICKEN ON RICE



Garlic Chicken on Rice image

I light lighter fare better than my husband and children, so I often make a single-serving dish for myself and something else for the rest of the family. This is a favorite. -Becky Bolte, Jewell, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 1 serving.

Number Of Ingredients 11

1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons ground ginger
1 boneless skinless chicken breast half (5 ounces), cut into strips
1/2 cup chicken broth
1/2 cup uncooked instant rice
1 tablespoon chopped fresh parsley
1/2 teaspoon grated orange zest

Steps:

  • In a small bowl, combine the onion, garlic, lemon juice, soy sauce, honey and ginger. Pour half into a small resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., In a small saucepan, bring chicken broth to a boil. Remove from the heat; stir in rice, parsley and orange zest. Cover and let stand for 5 minutes. Meanwhile, in small skillet, cook the chicken and reserved marinade until chicken is no longer pink. Serve with rice.

Nutrition Facts : Calories 447 calories, Fat 4g fat (1g saturated fat), Cholesterol 81mg cholesterol, Sodium 1477mg sodium, Carbohydrate 65g carbohydrate (16g sugars, Fiber 2g fiber), Protein 36g protein.

GARLIC CHICKEN AND RICE



Garlic Chicken and Rice image

Make and share this Garlic Chicken and Rice recipe from Food.com.

Provided by ManKitchen0007

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -6 boneless skinless chicken breasts
1 tablespoon olive oil
1 (18 ounce) can progresso recipe starters cooking sauce (i used garlic)
1 (8 ounce) package cream cheese (room temp)
1 cup shredded cheddar cheese
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon cumin
1 cup rice
2 cups water

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease 9x13 baking dish.
  • Brown chicken breast in olive oil in skillet, season with 1 tsp garlic powder 1 tsp onion powder and 1 tbs cumin about 2 minutes each side.
  • While chicken browning mix 1 can progresso recipe starters, cream cheese, cheddar cheese 1 tsp onion powder and 1 tsp garlic powder in medium bowl.
  • Once chicken lightly browned add to 9x13 dish and cover with mixture and bake at 350 for 40-45 minutes.
  • While chicken in oven bring 2 cups water to boil then add 1 cup white rice simmer for 20-25 minutes until rice is tender and water is absorbed.

Nutrition Facts : Calories 662.8, Fat 35.9, SaturatedFat 18.2, Cholesterol 167.7, Sodium 503.1, Carbohydrate 44.1, Fiber 1.2, Sugar 2.1, Protein 39.3

INSTANT POT® GARLIC-HERB CHICKEN THIGHS AND RICE



Instant Pot® Garlic-Herb Chicken Thighs and Rice image

This one-pot chicken and rice recipe is a family super hit. Flavorful and fluffy, buttery rice with juicy chicken thighs makes this a perfect Instant Pot® dinner dish. While serving, sprinkle some parsley and Parmesan cheese over.

Provided by Subha

Time 1h5m

Yield 5

Number Of Ingredients 15

1 ½ cups basmati rice
5 (5 ounce) bone-in chicken thighs
1 tablespoon lemon juice
2 teaspoons chili powder, divided
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
1 tablespoon vegetable oil
2 tablespoons butter
1 large onion, chopped
1 ½ tablespoons minced garlic
1 tablespoon ground paprika
1 ½ teaspoons dried oregano
1 ½ teaspoons ground thyme
1 ½ teaspoons dried parsley
2 cups chicken stock

Steps:

  • Rinse rice until it runs clear; drain excess water and let sit.
  • Season chicken with lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil to heat. Sear seasoned chicken thighs in the hot oil until golden and crisp, 2 to 3 minutes per side. Remove and set aside.
  • Add butter to the pot, followed by onion; saute until onion is soft and translucent, about 5 minutes. Add garlic and cook and stir for 30 seconds. Add remaining chili powder, paprika, oregano, thyme, and parsley; season with salt and pepper to taste. Mix well. Add drained rice. Gently stir to toast, 2 to 3 minutes. Pour in chicken stock.
  • Arrange seared chicken thighs and any accumulated juices on top in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Let rest for another 10 minutes. Fluff rice with a fork and serve.

Nutrition Facts : Calories 484.7 calories, Carbohydrate 50 g, Cholesterol 99.9 mg, Fat 18.8 g, Fiber 2.3 g, Protein 29.3 g, SaturatedFat 6.5 g, Sodium 866.6 mg, Sugar 2 g

GARLIC RICE ROAST CHICKEN



Garlic Rice Roast Chicken image

We've done chicken next to rice, on rice, and in rice, but I believe this is the first time we're going to reverse it and do the rice in the chicken-and no, not stuffed in the cavity. This recipe involves stuffing the rice under the skin, and the results really were spectacular.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h10m

Yield 4

Number Of Ingredients 11

1 ½ cups cold cooked rice
6 cloves garlic, crushed
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
½ teaspoon freshly ground black pepper
1 teaspoon salt, divided, or as needed
1 pinch cayenne pepper
4 tablespoons salted butter, melted
1 (3 1/2) pound whole chicken
⅓ cup sherry vinegar

Steps:

  • Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
  • Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
  • Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
  • Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
  • While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

Nutrition Facts : Calories 616.8 calories, Carbohydrate 18.9 g, Cholesterol 229.2 mg, Fat 28.3 g, Fiber 0.6 g, Protein 66.7 g, SaturatedFat 11.9 g, Sodium 858.9 mg, Sugar 0.2 g

THAI GINGER CHICKEN (GAI PAD KING)



Thai Ginger Chicken (Gai Pad King) image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

GARLIC CHICKEN FRIED RICE



Garlic Chicken Fried Rice image

This fried rice uses leftover chicken (see the Garlic-Brown Sugar Chicken recipe also in Recipe Finder). So it's perfect when you need a quick and easy meal on busy weekdays.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4-6 servings.

Number Of Ingredients 10

1 egg
1/4 cup vegetable oil, divided
1 cup sliced celery
2 to 3 garlic cloves, minced
6 cups cold cooked rice
1 cup diced fully cooked ham
1 to 2 cups chopped leftover Garlic-Brown Sugar Chicken or cooked chicken
1/2 cup soy sauce
1 teaspoon pepper
1/4 to 1/2 teaspoon ground ginger

Steps:

  • In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.

Nutrition Facts :

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