Best 30 Minute Almond Chicken By Minute Rice Recipes

30 Minute Almond Chicken image

Provided by NcMysteryShopper

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

8 boneless skinless chicken thighs
1/4 cup Italian dressing (Kraft Zesty Italian)
1 cup chicken broth
2 cups green beans, Trimmed &, Halved (I lightly steamed them before adding to recipe)
1 cup MINUTE White Rice, Uncooked
1/4 cup sliced almonds

Steps:

Toss Chicken with Dressing in plastic bag or container with lid.
Add Chicken with Dressing to large nonstick skillet on medium-high heat and cook 4 minutes on each side (or until browned).
Stir in Broth and bring to a boil.
Cover and Simmer for 10 Minutes.
Add Beans and cook 5 Minutes or until Chicken is cooked through.
Remove Chicken from skillet (I removed the green beans also).
Add Rice and Almonds and Remove from heat, cover and let stand for 5 minutes.
Seat Chicken on Green Beans over the Almond-Rice.

30 Minute Chicken and Rice Dinner by Accident image

Provided by Danet Robaina

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -6 chicken breasts, flattened out
1 (8 7/8 ounce) packet of uncle ben's garlic and butter flavorful rice pilaf mix
1 (10 1/2 ounce) can cream of mushroom soup
1/4 cup milk
1 tablespoon white wine
2 tablespoons vegetable oil
3 tablespoons butter (unsalted)
3 garlic cloves, mashed
1/2 cup of shredded parmesan cheese
salt and pepper

Steps:

In a saucepan, add oil and 2 tablespoons of butter; let melt and then add chicken breasts. Cook until golden brown and juices run clear.
While chicken is cooking, follow package directions for rice (it takes about 10 to 15 minutes I've found).
In saucepan deglaze pan with wine.
Don't get rid of those yummy brown bits--it gives this sauce flavor.
Add garlic, cream of mushroom soup and milk; stir until creamy.
Add cheese.
When rice is cooked, pour into mushroom mixture. Add chicken and season with salt and pepper.
Let cook for another 5 minutes.
Serve with salad and garlic bread. Serves 4.
You can also leave the rice separate and just put the chicken in the sauce--either way, it's your choice.

Nutrition Facts : Calories 519.2, Fat 37.4, SaturatedFat 13.8, Cholesterol 128.8, Sodium 832.2, Carbohydrate 7.1, Fiber 0.1, Sugar 1.3, Protein 37

30-Minute Garlic-Almond Chicken Under a Brick image

Provided by ratherbeswimmin

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 large garlic cloves, cracked away from their skins
1 cup fresh flat leaf parsley
1/2 cup marcona almonds, toasted (or toasted slivered almonds)
1 tablespoon grated lemon zest
1 lemon, cut into wedges
4 bone-in skin-on chicken breasts (or thighs)
extra virgin olive oil
2 tablespoons McCormick's Montreal Brand steak seasoning

Steps:

Preheat a heavy skillet over medium heat; preheat oven to 400°.
In a food processor, combine the garlic, parsley, almonds, and lemon zest; pulse to chop them into a dry paste.
Loosen the skin on the chicken and spread one fourth of the mixture under the skin of each piece.
Grease the chicken breasts with a liberal drizzle of olive oil and season them with grill seasoning.
Place the breasts in the skillet skin side down; top them with another smaller skillet.
Weight the pan with a brick; cook them to crisp the skin, 6-8 minutes.
Transfer the pan to the oven and roast them for another 15-20-25 minutes or until done.

Nutrition Facts : Calories 369.2, Fat 22.8, SaturatedFat 4.6, Cholesterol 92.8, Sodium 159.7, Carbohydrate 8.6, Fiber 4, Sugar 1.1, Protein 35.1