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.
Ingredients
- 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 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
Instructions
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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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Step 1
Season the chicken with the garlic powder and black pepper.
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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.
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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.
