Saturday, October 27, 2012

Skillet Chicken And Rice

One dish dinners are a staple in our household. This dish is one of those one-pot meals that was originally created out of necessity. In this case, necessity was created by not a lot of food in the house and not enough time to run to the store, get dinner made, and still get to Cub Scouts on time.

This single skillet skillet starts by browning chicken breasts on both sides. Once browned, the chicken is removed and the vegetables are added to the pan and sauteed. Then the rice and broth are added to the skillet, topped with the chicken, and simmered until the chicken and rice are cooked.

Skillet Chicken And Rice

2 Tbsp vegetable oil
2 lbs boneless, skinless chicken breasts
5 carrots, peeled and sliced
5 oz pearl onions, peeled
1-1/2 cups frozen green beans
4-1/2 cups chicken stock
2 cups white rice
3 sprigs rosemary
Zest of 1 lemon

Heat one tablespoon oil in large skillet over medium-high heat. Season chicken breasts with salt and pepper. Brown chicken on both sides. Remove chicken from pan and set aside.

Heat remaining tablespoon of vegetable oil in same skillet. Add carrots and onions. Saute onions and carrots until carrots are lightly browned. Add green beans and cook 3 minutes more.

Add chicken stock, rice, rosemary, and lemon zest. Stir well and bring to a boil. Return chicken to pan. Cover and reduce heat to low. Simmer until chicken reaches 165 degrees F and moisture is absorbed, about 20 minutes.

1 comment:

  1. Your skillet chicken has become a family favorite and has been a weekly meal. Thanks so much!


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