Garlic Chicken, Vegetable and Rice Skillet

Name: Garlic Chicken, Vegetable and Rice Skillet
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1 ¼ pounds skinless, boneless chicken breast halves; 2 cloves garlic, minced; 1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock; ¾ cup uncooked white rice; 1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots); ⅓ cup grated Parmesan cheese; Paprika

Rating: 3.63 stars

30 Ratings
26 Reviews
11 Photos

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.

By Campbell's Kitchen

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Recipe Summary

prep:

5 mins

cook:

40 mins

total:

45 mins

Servings:

Yield:

4 servings

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

Directions

Step 1
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.

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Step 2
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.
Step 3
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.

Tips

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

Reviews (26)

Most helpful positive review

Jenadee

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 "stinking amazing". I used cous cous instead of rice added about a clove more of garlic and seasoned the chicken with seasoned salt and pepper. Followed the cooking directions to a T and it turned out amazing! I also used a blend of parmesan and asiago and sprinkled some more on top when serving. Will be making this again! Read More

Helpful

(17)

Most helpful critical review

Heather Locke

04/17/2012

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 tho. Read More

Helpful

(10)

30 Ratings

5 star values: 12
4 star values: 7
3 star values: 3
2 star values: 4
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jenadee

10/25/2012

Helpful

(17)

Heather Locke

04/17/2012

Helpful

(10)

cookdeen

04/01/2012

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 used veg oil not spray, and cheddar cheese:) thanks! Read More

Helpful

(6)

caitlynw

04/03/2013

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 in. It was really good but i think next time i'll use more seasoning.. there wasnt much flavor.. Read More

Helpful

(4)

RGirl24

12/07/2012

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 a little something to finish it off and a splash of lemon juice did the trick to add a lot more depth to the dish. Read More

Helpful

(3)

Crystal

04/07/2012

Very good though I skipped the garlic and parmesan but it was so easy to make and is so flexible I think it could be seasoned for any taste Read More

Helpful

(2)

nancylo81

10/13/2012

This recipe was so easy to prepare and cook. It was absolutely delicious! A favorite I will cook again and again.:) Read More

Helpful

(1)

Kduchamp

07/30/2018

Made it exactly according to directions and ended up with juicy mush and undercooked chicken Read More

Helpful

(1)

Stephanie Coker

11/15/2016

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 recipe can be suited to almost anyone's tastes. Read More

Helpful

(1)

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