Chicken with Savory Herbed Rice
If you're looking for a quick-cooking dish that's got lots of great flavor, try this savory sauté featuring golden chicken, peas, thyme-seasoned rice and Parmesan cheese.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
0.25 teaspoon garlic powder
0.125 teaspoon ground black pepper
1.75 cups Swanson® Chicken Broth
0.5 teaspoon dried thyme, crushed
1.5 cups uncooked instant white rice
1 cup fresh or frozen peas, thawed
2 tablespoons grated Parmesan cheese
0.25 teaspoon garlic powder
0.125 teaspoon ground black pepper
1.75 cups Swanson® Chicken Broth
0.5 teaspoon dried thyme, crushed
1.5 cups uncooked instant white rice
1 cup fresh or frozen peas, thawed
2 tablespoons grated Parmesan cheese
Instructions
Season the chicken with the garlic powder and black pepper.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Heat the broth and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice mixture before serving.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Heat the broth and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice mixture before serving.
Chicken with Savory Herbed Rice
If you're looking for a quick-cooking dish that's got lots of great flavor, try this savory sauté featuring golden chicken, peas, thyme-seasoned rice and Parmesan cheese.
Directions
Print
Season the chicken with the garlic powder and black pepper.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Heat the broth and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice mixture before serving.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
0.25 teaspoon garlic powder
0.125 teaspoon ground black pepper
1.75 cups Swanson® Chicken Broth
0.5 teaspoon dried thyme, crushed
1.5 cups uncooked instant white rice
1 cup fresh or frozen peas, thawed
2 tablespoons grated Parmesan cheese
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