Our chicken and brown rice recipe is so easy to put together. Rich chicken broth ensures great flavor and moist and tender chicken in this savory variation of the classic skillet chicken and rice - plus, it's ready in just 30 minutes.
cost per recipe: $9.73
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
teaspoon garlic powder
teaspoon black pepper
cups Swanson® Chicken Broth or Swanson® Chicken Stock
teaspoon dried thyme
cups uncooked quick-cooking instant brown rice
cup frozen frozen peas
tablespoons grated Parmesan cheese
Season the chicken with the garlic powder and black pepper.
Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the broth and thyme in the skillet and 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. Sprinkle with the cheese.
Swanson® Chicken Stock
Swanson® Chicken Broth
December 3, 2016
My kids usually don't like chicken and rice recipes, but this one was not too heavy like many others are, and they loved it. Also, the other commenter said their rice wasn't cooked; please note that the recipe says instant rice, not regular rice. Add double liquid and longer cook time with regular bagged rice.
March 14, 2009
This was the first time I made this recipe and I am not likely to make it again. The chicken turned out fine, but the rice was hard and uncooked. I realized after I made it that it doesn't have the standard 2:1 ratio of water to rice. If you're going to try making it, try using 3 cups of broth to the 1 1/2 cups of rice, and it might be okay.
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