Garlic Chicken, Vegetable & Rice Skillet

Campbell's Garlic Chicken, Vegetable & Rice Skillet Recipe

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. 

At a glance

Prep

5 min.

Total

45 min.

Serves

4

Cook: 40 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
3/4 cup uncooked regular long grain white rice
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
1/3 cup grated Parmesan cheese
1 teaspoon paprika

How to Make It

  • 1

    Spray a 12-inch skillet with vegetable 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.

  • 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.

  • 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.

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  • 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.
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RID#23956

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