Garlic Chicken, Vegetable and Rice Skillet |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too. Ingredients:
vegetable cooking spray |
1 1/4 pounds skinless, boneless chicken breast halves |
2 cloves garlic, minced |
1 3/4 cups swanson® chicken broth or swanson® chicken stock |
3/4 cup uncooked white rice |
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots) |
1/3 cup grated parmesan cheese |
paprika |
Directions:
1. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
2. Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
3. Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
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