Chicken, Rice, and Parmesan Skillet

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.

Yield: Serves 4 (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 412
  • Fat: 12.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 37g
  • Carbohydrate: 40g
  • Fiber: 3g
  • Cholesterol: 147mg
  • Iron: 3mg
  • Sodium: 506mg
  • Calcium: 199mg

Ingredients

  • 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)

Preparation

  1. 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.
Note:

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 www.choosemyplate.gov.

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