Recipe Background
Savor the aroma and texture of Chicken & Rice Skillet for a satisfying meal.
Chicken & Rice Skillet is a comforting dish that brings warmth to your kitchen. As the chicken sizzles in the oil, the aroma fills the room. There's something gratifying about hearing that gentle sear, knowing the meat will be juicy and flavorful. Once you set the chicken aside, the scent of sautéed vegetables takes over, with hints of garlic mingling with the sweetness of peppers and the earthiness of mushrooms. It's a chorus of scents that hints at the wholesome meal ahead.
Next comes the symphony of textures. Crisp-tender celery and snappy green beans provide a refreshing contrast to the tender grains of rice and succulent chicken morsels. Don't rush this part—letting the vegetables cook until they're just right makes all the difference. It’s a simple step, but patience ensures your dish has the perfect balance between soft and crisp textures.
Gathering around for a meal like this is about more than just eating; it’s about sharing moments. Serve straight from the skillet for a rustic feel that invites everyone to enjoy. The medley of flavors, from the herbaceous lemon-pepper seasoning to the savory broth-infused rice, wraps you in a cozy embrace. Whether it's a weeknight family dinner or a casual get-together with friends, this dish fits right in, promising smiles and satisfied appetites.
Ingredients
- 2 tablespoons canola oil
- 4 (4-ounce) chicken breast halves boneless and skinless
- 2 celery ribs chopped
- 4 green onions thinly sliced
- 1/2 cup sweet red pepper chopped
- 1/2 cup sweet yellow pepper chopped
- 2 cups frozen green beans thawed
- 1 (14.5-ounce) jar sliced mushrooms drained
- 1 (14.5-ounce) can chicken broth
- 1/4 cup water
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 cups instant rice uncooked
Directions
- In a large skillet, heat the oil over medium heat.
- Add the chicken to the skillet and cook until a thermometer inserted into the center of the chicken reads 165 degrees F, about 3-4 minutes on each side.
- Transfer the chicken from the skillet and cover it to keep warm.
- Add the celery, the onion, the red peppers, and the yellow peppers to the skillet and cook until they are crisp-tender.
- Add the green beans and the mushrooms to the vegetable mixture and cook, stirring frequently, until they are heated through, about 3-5 minutes.
- Add the broth, the water, the garlic, the salt, the lemon-pepper seasoning, the garlic powder, and the pepper to the vegetable mixture and bring it to a boil.
- Add the rice to the vegetable mixture and stir to combine.
- Cover the skillet, transfer from the heat, and let it stand until the rice is tender, about 5 minutes.
- Fluff the rice with a fork.
- Place the chicken on top of the rice mixture.
- Serve.
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