Best Chicken And Rice Skillet Dinner With A Kick Recipes

20-Minute Chicken and Rice Skillet Dinner Recipe image

Provided by Brandie Valenzuela

Number Of Ingredients 9

2 teaspoons olive oil
5 boneless & skinless chicken thighs (about 1 1/4 pounds, cut into bite-sized)
1 cup red bell pepper (chopped)
1 1/2 cups instant brown rice
1 1/2 cups water
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3 cups broccoli florets
2 ounces Parmesan cheese (about 1/2 cup, shaved)

Steps:

Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper, rice, water, pepper and salt. Stir together.
Add broccoli to top of chicken and rice without stirring; cover and allow to sit for about 2 minutes. Stir broccoli into chicken/rice mixture. Continue to cook until rice is fully cooked and broccoli is tender-crisp. Remove from heat, Sprinkle with Parmesan cheese and serve.

Perfect Skillet Chicken and Rice image

Provided by AniSarit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts (Be sure to use chicken breasts that are roughly the same size to ensure even cooking, 6-8 ounces eac)
salt & fresh ground pepper
1/2 cup unbleached all-purpose flour
2 tablespoons canola oil
1 medium onion, minced
3 medium garlic cloves, minced
1/4 teaspoon red pepper flakes
1 1/2 cups long-grain rice
1/2 cup dry white wine (do NOT use cooking wine)
4 1/2 cups low sodium chicken broth
1 cup frozen peas
5 scallions, sliced thin
2 tablespoons fresh lemon juice
1 lemon, cut into wedges, for serving

Steps:

Pat the chicken dry with paper towels and season with salt and pepper.
Dredge the chicken in flour to coat and shake off any excess.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
Transfer the chicken to a plate and set aside.
Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
Stir in the rice thoroughly and let toast for about 30 seconds.
Stir in the wine and let the rice absorb it completely, about 1 minute.
Stir in the broth, scraping up any browned bits.
Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
Add the scallions and lemon juice to the rice.
Season with salt and pepper to taste and serve with the chicken and lemon wedges.

Chicken and Rice Skillet Dinner with a Kick image

Provided by Cecelia Anderson

Categories Chicken

Time 25m

Number Of Ingredients 9

2 10 oz. cans of canned chicken breast, drained
1 can(s) 10.5 oz chicken broth
1 c mild pace picante sauce
1 tsp cumin
1 Tbsp olive oil (I prefer)
1 c minute rice (or any brand instant rice)
1 c black beans rinsed and drained
1 c frozen whole kernel corn
1/2 c shredded cheddar cheese

Steps:

1. Heat 1 Tablespoon oil in a 10-inch skillet over medium heat.
2. Add the rice and cook and stir until its golden.
3. Stir in broth, picante sauce and cumin and heat to a boil. Cover and cook for 15 minutes
4. Reduce the heat to low, stir in the canned chicken, beans, and corn. Top with cheese and cover and cook for 5 minutes.
5. Burrito Variation: Do steps 1 to 3. Then for step 4 omit the beans and corn and cook the drained chicken with the rice mixture for 5 minutes. In a hot skillet place one tortilla in pan and heat about 10-15 seconds per side until warm and flexible. Place tortilla on a plate; add a portion of the chicken, and rice mixture and top with cheese. Make sure all ingredients are near the middle of the tortilla. Starting from the end closest to you, fold tortilla just over the middle, covering the filling. Carefully fold in both side of the tortilla over the filling, then finish folding to the end, wrapping it all up.