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.
cost per recipe: $10.27
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup uncooked regular long grain white rice
bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
cup grated Parmesan cheese
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.