Chicken, Rice, and Parmesan Skillet

Chicken, Rice, and Parmesan Skillet Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Chicken, Rice, and Parmesan Skillet is perfect for a sunny weekend al fresco lunch or dinner—and it's ready in just 20 minutes.


Serves 4 (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 412
Fat 12.4 g
Satfat 4.3 g
Monofat 4.9 g
Polyfat 1.8 g
Protein 37 g
Carbohydrate 40 g
Fiber 3 g
Cholesterol 147 mg
Iron 3 mg
Sodium 506 mg
Calcium 199 mg


2 teaspoons olive oil
5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
1 cup chopped red bell pepper
3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
1 1/2 cups water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 cups broccoli florets
2 ounces Parmesan cheese, shaved (about 1/2 cup)


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper and rice; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water, black pepper, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add broccoli; cook 5 minutes or until broccoli is crisp-tender and rice is done. Sprinkle with Parmesan.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Adam Hickman,

Cooking Light

April 2014
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