Best Italian Chicken And Rice Skillet Recipes

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ITALIAN CHICKEN AND RICE SKILLET



Italian Chicken and Rice Skillet image

Chicken and rice are classic partners, and in this version they get an Italian twist. Chicken thighs are cooked with a flavorful tomato-based rice, spiked with fresh basil. It's all done in one skillet for easy cleanup!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
3/4 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 cup uncooked regular long-grain white rice
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/3 cups Progresso™ chicken broth (from 32-oz carton)
4 tablespoons chopped fresh basil leaves
1/4 cup grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in skillet; cook 6 to 8 minutes, turning once, until browned on both sides. Remove chicken from skillet. Reserve 2 tablespoons drippings in skillet.
  • Reduce heat to medium. Add onion, garlic, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Add rice; cook and stir 1 minute. Stir in tomatoes and broth; heat to boiling. Reduce heat to low.
  • Place chicken thighs on top of rice; cover and cook 35 to 40 minutes or until chicken is cooked through (at least 165°F) and rice is tender. Transfer chicken to serving plates. Stir 2 tablespoons of the basil into rice; serve with chicken. Garnish with Parmesan cheese and remaining 2 tablespoons basil.

Nutrition Facts : Calories 530, Carbohydrate 52 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

ZESTY ITALIAN CHICKEN AND RICE



Zesty Italian Chicken and Rice image

What more could you ask for- Light,easy, great tasting and a all-in-one dish meal! My entire family loves this recipe. It was passed to me by my Mom. The rice has such a wonderful flavor that I sometimes adjust recipe and make more rice. I also like to marinate the chicken in some italian dressing ahead of time. It really makes a difference. It adds extra flavor to the chicken.

Provided by JanV546

Categories     One Dish Meal

Time 1h2m

Yield 4-5 serving(s)

Number Of Ingredients 7

4 -5 chicken breast halves
1/3 cup Italian salad dressing
1 cup uncooked rice
1 (16 ounce) bag frozen carrots and broccoli mix
1 (2 7/8 ounce) can French-fried onions
2 cups chicken bouillon
1/2 teaspoon italian seasoning

Steps:

  • Place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan.
  • Pour bouillon over rice mixture.
  • Arrange chicken on top.
  • Pour salad dressing over chicken.
  • Bake covered at 400 degrees for 30 minutes .
  • Place vegetables around chicken, covering rice. Bake uncovered for 20-25 minutes.
  • Top with remaining onions. Bake 1-3 minutes.

QUICK ITALIAN CHICKEN AND RICE



Quick Italian Chicken and Rice image

This six-ingredient skillet goes from stovetop to tabletop in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 3

Number Of Ingredients 6

2 teaspoons vegetable oil
1 package (12 to 14 oz) chicken breast tenders (not breaded)
1/2 teaspoon Italian seasoning
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
3/4 cup water
1 1/2 cups uncooked instant white rice

Steps:

  • In 10-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken tenders on all sides with Italian seasoning; add to skillet. Cook 5 to 6 minutes, stirring constantly, until chicken is browned and no longer pink in center.
  • Stir in tomatoes and water. Heat to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.

Nutrition Facts : Calories 410, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 7 g, TransFat 0 g

ITALIAN CHICKEN AND RICE



Italian Chicken and Rice image

Make and share this Italian Chicken and Rice recipe from Food.com.

Provided by Brianne K

Categories     One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 (10 ounce) package chicken tenders (skinless)
1 (8 ounce) can diced tomatoes
1 cup white rice, uncooked
16 ounces chicken broth
1 tablespoon Italian spices
1/2 cup extra- sharp white cheddar cheese
1 -2 teaspoon garlic powder (optional)

Steps:

  • I use the eye and palm method of measuring my herbs. So the above measurements are estimated.
  • Shred cheese and set aside. I use 1/2 the brick. Cover or it will get hard.
  • Cut chicken into bite sized pieces.
  • I use either the tenders or 2 boneless skinless breast. depends on what's in the freezer.
  • In large skillet (w/lid) add broth, tomatoes w/juice, crumble Italian seasoning in fingers as you add to broth and garlic powder based on if you like garlic -- hehehe. I start w/ just a small palm full. Bring broth to low boil. Stir in rice and chicken.
  • Reduce heat to low simmer and cover. set timer for 20 minute.
  • Stir in cheese and serve hot -- or warm.
  • This is one of my partners favorites, and I always add more garlic for him --.
  • Enjoy!

Nutrition Facts : Calories 679.9, Fat 13.2, SaturatedFat 6.9, Cholesterol 111.9, Sodium 1283.3, Carbohydrate 84, Fiber 4.2, Sugar 5.1, Protein 51.8

ITALIANO CHICKEN AND RICE



Italiano Chicken and Rice image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 pounds skinless, boneless chicken breasts, cut into strips
1/2 teaspoon minced garlic
1 3/4 cup Swanson® Chicken Stock
1 tablespoon canned diced tomatoes, drained
1/2 teaspoon Italian seasoning, crushed
3/4 cup uncooked regular long-grain white rice
1/4 cup grated Parmesan cheese

Steps:

  • Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the chicken from the skillet.
  • Add the stock, tomatoes, Italian seasoning and rice to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
  • Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

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