Chicken Rice Skillet Recipe
Easy And Favorite Chicken Recipe
One taste of this delectable Chicken Rice Skillet Recipe and your family will thank you - the chef!
This easy chicken recipe is popular with people of all ages and it is a very healthy dish.
The recipe is very flexible in terms of the ingredients you use. I like making this meal using chicken stock, but you can substitute cream of chicken soup, or cream of mushroom soup or cream of celery soup if you prefer.
You can also add or substitute your favorite vegetables for this recipe. Sometimes I use sugar snap peas or sliced mushrooms or small broccoli florets.
I often use Basmati rice for this recipe, but again, you can use whatever rice you prefer or have on hand.
Enjoy your restaurant chicken rice skillet recipe and the company of those you share it with!
Chicken Rice Skillet Recipe
Easy, Delicious Chicken Recipe
Preparation time: 20 minutes. Serves 4.
Cooking Conversion Table
Ingredients:
1/2 cup flour
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons peanut oil or vegetable oil
2 boneless, skinless chicken breasts (about 1 pound total)
2 1/2 cups chicken stock
1 cup rice - your choice - I personally like Basmati rice for this recipe
2 medium carrots, thinly sliced or well diced
1/2 medium onion, diced
1/3 large Bay leaf
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
5-6 ounces green peas (frozen peas are fine)
Instructions:
Combine flour, salt and pepper in a pie pan or plastic bag
Lightly flour chicken, shaking off excess flour
Heat a skillet over medium heat until a drop of water sizzles, then add oil to the skillet and when hot, add the chicken breasts
Cook the chicken approximately 4 minutes or until white juices begin to appear on the top of the chicken breasts
Turn the breast over (use your
tongs
) and cook another 3-4 minutes
Remove the chicken from the pan and place on a cutting board
Use a mallet on the chicken to break the breasts into pieces (using a mallet tenderizes the chicken at the same time)
In a Dutch oven or heavy
sauté pan
place the chicken broth (or can of soup as mentioned above), rice, carrots and onions and seasonings
Bring to a boil over medium heat and stir, cover and
reduce heat to low and cook 25 minutes or until rice is nearly done
Add the chicken pieces and green peas, stirring well
Cover and cook a few minutes more until the peas are done and the chicken is hot
Use a spoon to portion onto plates and serve immediately.
Donna
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