Garlic Chicken, Vegetable & Rice Skillet
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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1.75 cups Swanson® Chicken Broth
0.75 cup uncooked regular long grain white rice
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
0.333 cup grated Parmesan cheese
1 teaspoon paprika
2 cloves garlic, minced
1.75 cups Swanson® Chicken Broth
0.75 cup uncooked regular long grain white rice
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
0.333 cup grated Parmesan cheese
1 teaspoon paprika
Instructions
Spray a 12-inch skillet with vegetable 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.
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, Vegetable & Rice Skillet
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......
Directions
Print
Spray a 12-inch skillet with vegetable 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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves2 cloves garlic, minced1.75 cups Swanson® Chicken Broth0.75 cup uncooked regular long grain white rice1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)0.333 cup grated Parmesan cheese1 teaspoon paprika
Fiesta Chicken and Rice Bake
One dish is all you need to make this chee...
Classic Skillet Chicken Parmesan
This restaurant favorite is so easy to mak...
Spaghetti with Chunky Chicken-Veget...
Sautéed chicken and tender zucchini simme...
Tangy Baked Wings
Add these sweet-spicy onion wings to your ...