-
-
My review
Garlic Chicken, Vegetable and Rice Skillet
52k
Swanson®
"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."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servingsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
Footnotes
- Recipe Tips:
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
- Nutritional Values per Serving
- Using Swanson Chicken Broth: : Calories 369, Total Fat 7g, Saturated Fat 2g, Cholesterol 93mg, Sodium 620mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 39g, Vitamin A 49%DV, Vitamin C 73%DV, Calcium 15%DV, Iron 17%DV
- Using Swanson Chicken Stock: : Calories 373, Total Fat 6g, Saturated Fat 2g, Cholesterol 90mg, Sodium 467mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 40g, Vitamin A 49%DV, Vitamin C 73%DV, Calcium 15%DV, Iron 18%DV
Share
Explore more
Reviews
Read all reviews 2327 Ratings
-
-
-
-
-
Most helpful positive review
10/25/2012
I made a few changes to this to suit our family. I was afraid that it was going to be a little on the flavorless side, but this surprised me by being a very good dish that my husband said was "s...
Most helpful critical review
4/17/2012
The cauliflower and brocolli were very mushy as well as the cauliflower giving this a "lacking something" taste. I expected more of a fresh veggie taste with this dish. The chicken was good th...
Most helpful
Most positive
Least positive
Newest
10/25/2012
I made a few changes to this to suit our family. I was afraid that it was going to be a little on the flavorless side, but this surprised me by being a very good dish that my husband said was "s...
4/17/2012
The cauliflower and brocolli were very mushy as well as the cauliflower giving this a "lacking something" taste. I expected more of a fresh veggie taste with this dish. The chicken was good th...
3/31/2012
Yay an easy healthy dish and me and my husband both liked it! the only problem was that my garlic burnt:( still turned out though, because i just added some more after cooking chicken. Also use...
4/3/2013
i found this when i was just looking for ideas..some of the stuff i didnt have so i made some changes... i used cream of chicken instead of chicken broth and i cut my chicken up and stirred it i...
12/7/2012
A very easy weeknight dinner option. I substituted one sliced yellow squash in place of the frozen veggies and they were steamed perfectly by sitting on top of the rice while it cooked. Needed...
1/6/2018
Four stars, but only with my changes/enhancements. I used 4 breasts that were a good 1” thick totaling 1.5 lbs. I seasoned the breasts liberally with Adobo and Crazy Janes (my “go to” seasonin...
11/14/2016
This is a good base recipe that can be modified & personalized in many ways. I'm only rating it a 3, because as written, it lacks in flavor. With the addition of different seasonings, the rec...
10/13/2012
This recipe was so easy to prepare and cook. It was absolutely delicious! A favorite I will cook again and again. :)