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. Ted and I really love the herb taste it was delicious!

Serves 4

Ingredients

1 1/4  pounds skinless, boneless chicken breast halves

1/4  teaspoon garlic powder

1/8  teaspoon ground black pepper

1 3/4  cups Swanson® Chicken Broth or Swanson® Chicken Stock

1/2  teaspoon dried thyme, crushed

1 1/2  cups uncooked instant white rice

1 cup   fresh or frozen peas, thawed

2 Tablespoons grated Parmesan cheese

How to Make It

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.

Step 1

Season the chicken with the garlic powder and black pepper.

Step 2

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.

Step 3

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.

Nutrition:

356 Calories per serving, 5.1 fat grams, 488 sodium, 36 carbs

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