How To Make Herbed Brown Rice and Chicken
Classic rice and chicken skillet is infused with the flavors of chicken broth and comes out full-flavored in just thirty minutes.
Serves:
Ingredients
- 4chicken breast,halves, skinless, boneless
- ½tspgarlic powder
- ¼tspground black pepper
- 1tbspbutter
- 1¾cupsSwanson® Chicken Stock
- ½tspthyme leaves,dried
- 1½cupsquick-cooking brown rice,uncooked
- 1cupfrozen peas
- 2tbspparmesan cheese,grated
Instructions
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Season the chicken with the garlic powder and black pepper. Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.
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Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet.
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Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
Nutrition
- Calories: 666.21kcal
- Fat: 23.49g
- Saturated Fat: 7.96g
- Trans Fat: 0.30g
- Monounsaturated Fat: 9.06g
- Polyunsaturated Fat: 4.51g
- Carbohydrates: 63.09g
- Fiber: 4.02g
- Sugar: 3.38g
- Protein: 47.79g
- Cholesterol: 125.30mg
- Sodium: 363.40mg
- Calcium: 110.39mg
- Potassium: 747.52mg
- Iron: 3.40mg
- Vitamin A: 111.49µg
- Vitamin C: 6.40mg
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