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Chicken Rice Skillet

By: Jan Balata

"Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing from Jan Balata. 'Leftovers are great reheated in the microwave,' comments the Kilkenny, Minnesota cook."

Rate/Review | Read Reviews (11)

Cook Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons olive or vegetable oil
2 celery ribs, chopped
4 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
2 cups frozen green beans, thawed
1 (4.5 ounce) jar sliced mushrooms, drained
1 (14.5 ounce) can chicken broth
1/4 cup water
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups uncooked instant rice

Directions

In a large skillet over medium heat, brown chicken in oil for about 4 minutes on each side or until almost tender. Add celery, onions and peppers; cook until vegetables are crisp-tender. Stir in the beans and mushrooms; cook until chicken juices run clear.
Stir in the broth, water and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff rice with a fork.