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Campbell's Kitchen Chicken Rice Skillet

Rated as 4.5 out of 5 Stars

"Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice. "
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55 m servings 471 cals
Original recipe yields 4 servings


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  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  2. Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.


  • Tip: If desired, remove the skin from the chicken before browning.

Nutrition Facts

Per Serving: 471 calories; 21.3 g fat; 29.3 g carbohydrates; 37.8 g protein; 140 mg cholesterol; 638 mg sodium. Full nutrition

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made this exactly as recipe was written. next time, no skin, got soggy after so long in liquid. would add salt&pepper while cooking and fresh gralic and onion

very good! i doubled the recipe and made it in a stock pot. turned out great!