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Chicken & Brown Rice

Chicken & Brown Rice

3 2

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.

serves 4 people

Ingredients

cost per recipe: $9.73

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1/2

    teaspoon garlic powder

  • 1/4

    teaspoon black pepper

  • 1

    tablespoon butter

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/2

    teaspoon dried thyme

  • 1 1/2

    cups uncooked quick-cooking instant brown rice

  • 1

    cup frozen frozen peas

  • 2

    tablespoons grated Parmesan cheese

view nutrition info

How to Make It

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.
Step 1

Season the chicken with the garlic powder and black pepper.

Step 2

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.

Step 3

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.

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 Broth

Swanson® Chicken Broth

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Swanson® Chicken Stock

Swanson® Chicken Stock

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Ratings & Reviews

(2)
  • Kim M.

    December 3, 2016

    Very good

    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.

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  • Letmew1n

    March 14, 2009

    Herbed Brown Rice and Chicken

    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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