Balsamic Chicken and Rice Skillet

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

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Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 7.6g
  • Saturated fat: 1.6g
  • Protein: 30.0g
  • Carbohydrate: 26.4g
  • Cholesterol: 107mg
  • Iron: 3.3mg
  • Sodium: 812mg
  • Calories from fat: 23%
  • Fiber: 2.5g
  • Calcium: 55mg


  • 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


  1. Sprinkle thyme, salt, and pepper over 1 side of chicken.
  2. 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.
  3. 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.
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