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Skillet Chicken & Rice

Skillet Chicken & Rice

4.13 16

You'll need less than 45 minutes, some chicken broth, chicken, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.

serves 4 people


cost per recipe: $6.44

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into cubes

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/2

    teaspoon dried basil leaves, crushed

  • 1/2

    teaspoon garlic powder

  • 3/4

    cup uncooked long grain white rice

  • 1

    package (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)

view nutrition info

How to Make It

Step 1

Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.

Step 2

Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.

Step 3

Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.

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

  • Marianne H.

    April 20, 2016

    This recipe has all the ingredients for a one pot meal

    5 minutes would be great for minute rice, but long grain rice requires 10 minutes minimum.

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  • Olivia r.

    March 12, 2017

    Fast, easy

    I usually replace the broth in this recipe with water and a gluten-free vegetable cube. I try to use any fresh veggies we have in the fridge in addition to frozen veggies and mushrooms (gives it more flavor). This time I sauteed an onion with the chicken. I also let this cook for about 20-25 mins before I check it. Using a glass lid is better because you can check it without taking the lid off and interrupting the cooking rice.

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  • Rowena A.

    May 5, 2014

    Absolutely loved it!

    If I make a recipe and take the time to shop for items, it has to be extremely easy. Most of the items would typically be in most people's cabinets. As other reviewers have stated the rice was a tad bit crunchy. When I make it again, I will add a little more broth, and cook the rice a little longer. I used chicken rib meat, and used more than the recipe indicated. My family loved it, and it was terrific as a leftover. This will become one of my go to recipes.

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  • Amy H.

    April 23, 2013

    The rice did not finish cooking

    The rice did not finish cooking in the time allotted for cooking.

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  • illenegagel

    April 3, 2012

    Skillet Chicken & Rice

    This recipe is delicious! I had to increase the chicken broth to 1 1/2 14.5 oz cans and I increased the garlic powder and basil to a full tsp each to compensate. Yummy!

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