15-Minute Chicken and Rice Florentine Recipe - Allrecipes.com
  • READY IN 30 mins

15-Minute Chicken and Rice Florentine

Recipe by  

"You'll always have time for this tasty, single-skillet meal. Chicken breasts simmered with cream of chicken soup, nutmeg, Minute® Brown Rice, spinach and Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Heat oil in large non-stick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
  2. Add water, soup and nutmeg to skillet; stir. Bring to boil.
  3. Bring to boil. Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 minutes. Let sit 5 minutes.
Kitchen-Friendly View

Footnotes

  • Note
  • Increase oil to 2 tablespoons if using a regular skillet.
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Reviews More Reviews

Nov 16, 2007

Overall, a satisfying and filling meal that makes plentiful servings. I did tweak the recipe a bit (more spinach, more chicken, no nutmeg, no cheese, less water, added tomatoes). I found the recipe to be incredibly bland as written, so I seasoned it with paprika, black pepper, red pepper flakes, and cumin - which really made the dish MUCH better. Next time, I will marinate the chicken beforehand, add olives, and use grated parm (like you would find in the pasta aisle). I have high hopes for the leftovers - hopefully the flavors will meld together a little better and it will be even more delicious than tonight! The bottom line: a tweakable filling recipe with plenty of potential.

 
Jun 15, 2009

Absolutely love it. That's all I have to say. Super easy, really creamy, totally delicious. I love easy meals with lots of flavor, and would highly recommend this one.

 

3 Ratings

Mar 29, 2010

Using cream of mushroom soup for this instead of cream of chicken makes a big difference. I also add a tbs. of lemon juice, and a tbs. of italian seasoning into the soup mixture before adding the rice.

 

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Nutrition

  • Calories
  • 460 kcal
  • 23%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 950 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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