Creamy Chicken and Rice Skillet
Equipment
- Skillet with lid
Ingredients
- 3 to 3 ½ lbs. chicken cut into serving pieces
- ¼ cup butter or margarine
- 1 ½ cups instant rice
- 1 10 1/2 oz. can condensed cream of chicken soup
- 1 cup water
- 1 teaspoon instant chicken bouillon crystals or 1 chicken bouillon cube
- Salt and pepper to taste
Instructions
- Preheat a skillet over medium heat.
- Once hot, add butter or margarine and allow it to melt.
- Place the chicken pieces into the skillet and brown them on both sides.
- Season with salt and pepper.
- Once browned, remove the chicken from the skillet and set aside.
- Reduce the heat to low and add the instant rice to the skillet.
- Stir to coat the rice with the melted butter.
- In a separate bowl, combine the condensed cream of chicken soup, water, and chicken bouillon crystals or cube.
- Mix well.
- Pour half of the soup mixture over the rice in the skillet.
- Place the browned chicken pieces back into the skillet on top of the rice.
- Pour the remaining soup mixture over the chicken.
- Cover the skillet with a lid and simmer for 35 to 40 minutes, or until the chicken is cooked through and the rice is tender.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this comforting chicken and rice skillet with a light and fruity white wine like a Pinot Grigio or a medium-bodied red wine such as Merlot.Nutritional Information
Calories: 430 kcal | Carbohydrates: 29 g | Protein: 26 g | Fat: 22 g | Fiber: 1 g | Sugar: 1 g
