Best Chicken And Rice Dinner Recipes

ONE DISH ROSEMARY CHICKEN AND RICE DINNER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture.
• Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

15 MINUTE CHICKEN, BROCCOLI AND RICE DINNER

Steps:

• BROWN chicken in oil in large frying pan on medium heat for 5 minutes on each side; remove from pan.
• ADD soup and milk to pan; bring to boil.
• STIR in rice and broccoli; top with chicken and cover.
• COOK on low heat for 5 minutes.

FAJITA CHICKEN AND RICE DINNER RECIPE BY TASTY

Steps:

• In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
• Preheat the oven to 400˚F (200˚C).
• Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
• Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
• Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
• Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
• Garnish with a squeeze of lime juice and cilantro.
• Enjoy!

CREAMY RICE, CHICKEN AND SPINACH DINNER

Steps:

• Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
• Add cream cheese; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.
• Remove pan from heat. Let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.

15-MINUTE CHICKEN AND RICE DINNER RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through.
• Remove chicken from skillet; cover to keep warm. Add water and salsa to skillet; stir until well blended. Bring to boil.
• Stir in rice and corn. Top with chicken; sprinkle with cheese. Reduce heat to low; cover. Cook 5 min. or until rice is tender.

CHICKEN AND WILD RICE SLOW COOKER DINNER

Steps:

• In a large skillet, cook bacon until crispy. Add onion, celery and red bell pepper to skillet and cook & stir until tender.
• Remove to a large bowl and blend the veggies/bacon mixture, water and all other ingredients (EXCEPT chicken) together.
• Place chicken into a lightly sprayed slow cooker and pour rice mixture over the chicken - mixing well.
• Cover and cook on low 5-7 hours or until chicken is completely cooked and rice is tender.

CHICKEN AND RICE DINNER

Steps:

• Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.

15 MINUTE BBQ CHICKEN AND RICE DINNER

Steps:

• 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; and cover. Cook 4 minutes on each side or until cooked through. Remove from skillet. Add water, barbecue sauce and corn to skillet. Bring to boil. Stir in rice. Top with chicken; cover. Cook on low heat 5 minutes.

CREAMY RICE, CHICKEN, AND SPINACH DINNER

Steps:

• Heat dressing in large deep skillet on medium-high heat. Add chick; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min. Stir cream cheese into rice mixture until melted. Add spinach; cover. Cook 1 min or until spinach is wilted. Stir rice mixture gently to mix in spinach. Cover. Let stand 5 min. Stir in tomatoes, sprinkle with Parmesan cheese.

15 MINUTE CHICKEN AND RICE DINNER

Steps:

• Brown chicken in hot oil, 5 minutes on each side or until done, in large nonstick skillet.
• Season with salt and pepper to taste. Remove from pan.
• Add soup and water to skillet and bring to a boil.
• Stir in uncooked rice, top with chicken and cover.
• Cook on low heat 5 minutes. Stir.

CHICKEN AND WILD RICE SLOW COOKER DINNER

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
• Place chicken breasts on top of the mixture.
• Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.

30 MINUTE CHICKEN AND RICE DINNER BY ACCIDENT

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.

TERIYAKI CHICKEN AND BROWN RICE SKILLET DINNER

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until no longer pink, adding garlic for the last minute.
• Add vegetables, water and teriyaki sauce; stir. Bring to boil.
• Stir in rice; cover. Simmer on medium-low heat 35 to 40 min. or until rice is tender. Sprinkle with nuts.

QUICK AND EASY RICE,PORK OR CHICKEN ONE POT DINNER

Steps:

• Oil and heat a saute pan over medium heat.
• Add cubes of pork or chicken and heat for a couple of minutes. Then add rice and combine with meat to heat for another couple of minutes.
• Add contents of can of salsa and 1/4 c. of beans and heat for about 5 minutes or until heated through. Let sit for about 5 minutes to allow flavours to combine.
• Garnish with parsley or chives.

GREEK CHICKEN AND RICE DINNER

Steps:

• Heat 1/4 cup of the dressing in large skillet on medium heat. Add vegetables; cook and stir 15 min. or until vegetables are crisp-tender. Remove vegetables from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing to skillet. Add chicken; cook 7 min. on each side or until chicken is cooked through. Return vegetables to skillet. Add olives; stir gently until well blended.
• Serve chicken and vegetables over rice.

BAKED CHICKEN AND RICE DINNER

Steps:

• 1. Pre-heat oven to 350 degrees. Spray an 11 inch ovenproof skillet or a 13 x 9 inch baking pan with non-stick spray.
• 2. Mix the rice, soup mix, mushroom soup and water in the baking pan. Spread the mixture evenly in the pan and place the seasoned chicken on top. Push the chicken down into the rice and sprinkle with paprika.
• 3. Cover the pan with aluminum foil and bake for 1 1/2 hours.
• 4. Note: You can vary the taste by changing the cream soup. For the people who just have to have more rice, you can 1/4 cup more rice and 1/4 cup more water.

BASIC CHICKEN AND RICE DINNER FOR CATS

Steps:

• Place chicken livers in a large pot. Cover with water.
• Bring to boil. Reduce heat. Cover and simmer for 30 minutes or until livers are cooked through.
• Drain, rinse and cool completely. Cut into bite-sized pieces.
• Return to pot. Add prepared rice or oatmeal, eggs, vegetables, salmon or fish oil and Vitamin E oil.
• Stir well to combine.
• Divide into serving-size portions. This should stay good in the refrigerator for 3 days. Freeze any portion that will not be used within that time.

GOLDEN CHICKEN AND RICE DINNER

Steps:

• Coat chicken pieces with flour. In a large skillet, brown chicken in oil on both sides. In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. baking dish. Top with chicken. , Cover tightly with foil. Bake at 350° for 35-45 minutes or until rice and chicken are tender. Sprinkle with parsley.

ONE DISH ROSEMARY CHICKEN AND RICE DINNER RECIPE - (4.5/5)

Steps:

• Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture. Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture. Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN, RICE, AND BROCCOLI DINNER

Steps:

• 1. Heat oil in a large, deep nonstick sauce pan on medium-high heat. Add chicken; cook 15 minutes on each side or until cooked through. Remove from skillet and put on plate. 2. Whisk cream of chicken soup and water together in a small bowl. Add lemon juice, black pepper, garlic or onion powder, paprika and thyme. Add mixture to skillet and bring to boil over high heat. 3. Stir in rice and broccoli. top with chicken and juices from plate; cover. Cook on low heat for 5 minutes. Serve.