chicken rice skillet
Lunch
Chicken Rice Skillet
One-pan meal with seasoned chicken and rice cooked together until tender. Quick, family-friendly, and flavorful.
Ingredients
- 4 (4 ounce) boneless skinless chicken breast halves
- 2 tablespoons olive or vegetable oil
- 2 celery ribs, chopped
- 4 green onions, thinly sliced 1/2 cup chopped sweet red pepper
- 1/2 cup chopped sweet yellow pepper
- 2 cups frozen green beans, thawed
- 1 (4.5 ounce) jar sliced mushrooms, drained
- 1 (14.5 ounce) can chicken broth 1/4 cup water
- 3 garlic cloves, minced 1/2 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 1/8 teaspoon garlic powder 1/8 teaspoon pepper
- 2 cups uncooked instant rice
Directions
- In a large skillet over medium heat, brown chicken in oil for about 4 minutes on each side or until almost tender. Add celery, onions and peppers; cook until vegetables are crisp-tender. Stir in the beans and mushrooms; cook until chicken juices run clear.
- Stir in the broth, water and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff rice with a fork.
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