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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 524.5
  • Total Fat: 21.0 g
  • Cholesterol: 95.3 mg
  • Sodium: 2,365.7 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 36.2 g

View full nutritional breakdown of Chicken and Rice calories by ingredient
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Chicken and Rice

Submitted by: HUFFHEINZ

Introduction

This is a good one pan recipe for chicken and rice that is really delicious. Starting with bone-in skin-on chicken breast and then discarding the bone and skin later gives the rice good flavor and ensures that the chicken breast stays moist. This is a good one pan recipe for chicken and rice that is really delicious. Starting with bone-in skin-on chicken breast and then discarding the bone and skin later gives the rice good flavor and ensures that the chicken breast stays moist.
Number of Servings: 4

Ingredients

    2 chicken breasts, bone-in/skin-on
    2tbsp peanut oil
    1 small yellow onion, chopped
    4 small carrots, chopped (about 1.5 cups)
    1 garlic clove, minced
    1 cup medium grain white rice
    2 cups chicken broth (hot)
    2 cups broccoli, chopped
    3 tbsp parsley, chopped
    2tbsp lemon juice
    Salt and pepper to taste

Directions

- Preheat oven to 350*F

- Preheat a 12" oven-safe skillet with tight-fitting lid over med-high heat.

- Pat chicken breasts dry and rub with oil salt and pepper. When pan is hot, add peanut oil and brown chicken (about 5 minutes per side).

- While chicken is browning, chop onion, carrot, broccoli and garlic.

- Set chicken aside after browning, lower heat in pan to medium and add onion and carrot. Sautee until onions soften (about 5 minutes) then add garlic and rice and sautee for about 2 minutes.

- Turn heat to high, add chicken broth and stir to combine and bring to a high simmer. Nestle chicken breasts in the middle (skin side up), cover and place in oven for 15 minutes.

- Add more water if the rice has absorbed it all and stir in. Put broccoli on top, cover and put back in oven until chicken breast reads 165*F (about another 15 minutes).

- When chicken is finished, remove to carving board and let rest for 5 minutes, then remove bone and skin and slice.

- Finish the rice with parsley and lemon juice and salt and pepper to taste.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user HUFFHEINZ.






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