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
Chicken Parmigiana
Learn how to make a crispy, succulent, and...
Grilled Chicken Breasts with Zesty ...
This sweet, savory and slightly spicy reci...
Asian Chicken Salad Sandwiches
Because this tasty chicken salad recipe us...
Grilled Chicken with Pineapple Sals...
Pineapple juice, honey and red wine vinega...