Skillet Chicken And Rice

By Campbell's Kitchen

Skillet Chicken And Rice

4 (6 ratings)
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You'll need less than 45 minutes, some chicken broth, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.

servings
1
skillet chicken

Ingredients

  • 1 1/4 pound skinless, boneless chicken breast halves, cut into cubes
  • 1 3/4 cup chicken broth, such as swanson® chicken broth
  • 1/2 teaspoon dried basil leaves, crushed
  • 1/2 teaspoon garlic powder
  • 3/4 cup uncooked long grain white rice
  • 1 package (sixteen ounces) frozen california vegetable blend (broccoli, cauliflower, carrots)

Directions

  1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
  2. Stir the broth, 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 vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.
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