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

Ingredients

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