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Chicken with Savory Herbed Rice

Chicken with Savory Herbed Rice

4
(3)

If you're looking for a quick-cooking dish that's got lots of great flavor, try this savory sauté featuring golden chicken, peas, thyme-seasoned rice and Parmesan cheese. 

serves 4 people

Ingredients

cost per recipe: $7.08

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1/4

    teaspoon garlic powder

  • 1/8

    teaspoon ground black pepper

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/2

    teaspoon dried thyme, crushed

  • 1 1/2

    cups uncooked instant white rice

  • 1

    cup fresh or frozen peas, thawed

  • 2

    tablespoons grated Parmesan cheese

view nutrition info

How to Make It

Season the chicken with the garlic powder and black pepper. Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Heat the broth and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice mixture before serving.
Step 1

Season the chicken with the garlic powder and black pepper.

Step 2

Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Step 3

Heat the broth and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice mixture before serving.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(3)
  • Molly I.

    June 27, 2013

    Making this tonight!!

    I'm making this for dinner tonight but going to try brown rice instead of white. Hoping that works just as well :)

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  • Mary T.

    July 11, 2011

    Chicken with Savory Herbed Rice

    I agree with the other reviewer who suggested regular rice instead of instant rice. I think I might try it with whole grain rice next time. The kids seem to like it, though, and that's a plus in my book!

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  • jerk553

    December 22, 2005

    Chicken with Savory Herbed Rice

    Next time I will use regular rice(and a little more fluid) cook for @15min then add the peas for the last 5-8 minutes ...I didn't really like the texture of the quick rice. However, it was very tasty overall

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