Chicken and Rice Skillet with Broccoli |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Use your family's favorite vegetable combination in this fragrant and delicious chicken and herb-seasoned rice skillet dinner. Toss a salad while the ingredients simmer undisturbed, and voila: Dinner is served. Ingredients:
1 tablespoon vegetable oil |
4 (4 ounce) skinless, boneless chicken breast halves |
1 (10.5 ounce) can campbell's® condensed chicken broth |
3/4 cup water |
1/2 teaspoon dried basil leaves, crushed |
1/2 teaspoon garlic powder |
3/4 cup uncooked regular long-grain white rice |
2 cups fresh or frozen broccoli flowerets |
paprika |
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the broth, water, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.
3. Stir in the broccoli. Top with the chicken. Sprinkle with the paprika. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.
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