Balsamic Chicken and Rice Skillet

Oxmoor House
4 servings (serving size: 2 thighs and about 3/4 cup rice mixture)


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1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 chicken thighs, skinned
2 teaspoons olive oil
1 cup uncooked jasmine rice
1 (14.5-ounce) can diced tomatoes, un-drained
1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons chopped fresh parsley


Prep: 12 Minutes
Cook: 33 Minutes

Sprinkle thyme, salt, and pepper over 1 side of chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, seasoned side down; cook 4 minutes or until browned. Turn chicken; cook 3 minutes.

Transfer chicken to a plate; set aside and keep warm. Add rice to pan; cook, stirring constantly, 1 minute. Add tomatoes and broth; bring to a simmer. Return chicken to pan; cover, and simmer over medium-low heat 20 minutes or until chicken is done and rice is tender. Sprinkle chicken with parsley.

Created date

March 2010

Nutritional Information

Calories 295
Fat 7.6 g
Satfat 1.6 g
Protein 30.0 g
Carbohydrate 26.4 g
Cholesterol 107 mg
Iron 3.3 mg
Sodium 812 mg
Caloriesfromfat 23 %
Fiber 2.5 g
Calcium 55 mg