Best Creamy Chicken Rice Primavera Skillet Simmer Recipes

CHICKEN AND RICE PRIMAVERA

Chicken and Rice Primavera image

This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful.

Provided by CookingONTheSide

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 lb boneless skinless chicken breast, cut into thin strips
1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon dried basil leaves
1 1/2 cups broccoli florets (fresh or frozen)
1 cup frozen green pea, thawed
1 small carrot, cut into julienne strips
1 small red onion, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups instant brown rice, uncooked
1/4 cup freshly grated parmesan cheese

Steps:

Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
Stir in broth; bring to a boil.
Stir in rice.
Return to boil.
Reduce heat to low; cover and simmer 5 minutes.
Remove from heat.
Let stand 5 minutes; stir in cheese.

EASY SKILLET CHICKEN PRIMAVERA

Easy Skillet Chicken Primavera image

Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!

Provided by vog2009

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

½ cup all-purpose flour
1 tablespoon dried parsley
1 teaspoon dried basil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
2 ¼ cups low-sodium chicken stock
1 cup frozen mixed vegetables
1 pint grape tomatoes, halved
1 bunch green onions, diagonally sliced
1 medium zucchini, quartered and sliced
2 tablespoons sun-dried tomato pesto
salt and ground black pepper to taste

Steps:

Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 19.4 g, Cholesterol 60.8 mg, Fat 13.3 g, Fiber 3.5 g, Protein 26.3 g, SaturatedFat 2.1 g, Sodium 544 mg, Sugar 2.1 g