Here’s your go-to dinner recipe for a hectic day! From start to finish, this 20-Minute Chicken and Rice Dinner combines chicken, rice, and vegetables in one skillet.
It also employs materials that you probably already have on hand, so there’s no need to go to the store late! then add cream of chicken soup, water, instant rice, and broccoli.
Just make sure you use instant rice to speed up the cooking process! You may even use quick brown rice if you follow the instructions below. No one will have time to wonder.
1 1/4 pound chicken breast, boneless and skinless (4 small or 2 large cut in half lengthwise for thinner pieces)
1 tablespoon oil (vegetable)
Campbell’s® Condensed Cream of Chicken Soup, 98 percent Fat-Free Cream of Chicken Soup, or Condensed Unsalted Cream of Chicken Soup, 1 can (10 1/2 ounces)
1/2 gallon of water
paprika, 1/4 teaspoon
2 cups uncooked instant white rice (reduce to 1 1/2 cup for creamier rice)
2 cups broccoli florets (fresh or frozen) (about 6 ounces)
Season the chicken with salt and pepper in the first step.
Pour oil into a skillet and cook on medium heat, add the chicken and fry until golden on both sides. Remove from the skillet.
Bring the soup, water, and paprika to a boil in a pan.
Combine the rice and broccoli in a mixing bowl. Reduce the heat to a low setting. Toss the chicken back into the skillet. Additional paprika can be sprinkled on top of the chicken.
Cook for 5 minutes, or until the chicken is cooked through and the rice is soft. Before serving, season to taste.
Tips to cook chicken and rice yummy
If you’re using unsalted cream of chicken, season to taste. The flavor of the dish was improved with 1/4 teaspoon of salt, according to our test kitchen.
This dish may be made with any Campbell’s® condensed cream soup (including Cheddar cheese).
Is it okay if I use brown rice instead of white rice? Yes, as long as the brown rice is quick. Simply reduce the quantity to 1 1/2 cup.
Do you want to produce enough for 8 people? Double the remaining ingredients and use a 22.6-ounce can of Campbell’s® Condensed Cream of Chicken Soup.
Cook in a 6-quart pot (you’ll need to brown the chicken in two batches because it won’t brown as nicely if you cook it all at once). Reduce the doubled amount of rice to 3 cups for a creamier rice.
Some types of chicken rice you can try.
Paprika Chicken & Rice Bake
This was fantastic! To add richness to the rice, I added a small amount of parmesan (about 1/4 cup). Next time, I’ll probably sauté an onion with the peppers, as well as some cayenne. This is a really basic dish that may easily be substituted!
The finest things in life may sometimes be found in a single pot! This baked chicken and rice meal saves you time and effort while still providing plenty of flavor. Remove the seasoned chicken from the pan and sauté garlic and onions in the remaining juices. Cook the rice and stock together, then top with the chicken and bake for another 25 minutes (optional: broil the chicken separately to get a crispier skin.)
You’ll be left with a pile of wonderful food, and you’ll want to make this extremely easy dish at least once a week for the rest of your life.
Slow Cooker Butter Chicken
It’s creamy, mild, saucy, buttery, and comforting, making it an excellent family dish. It’s a dump-and-start supper that takes less than 10 minutes to prepare.
The spices used in this dish have a strong fragrance and a wonderful flavor.
It doesn’t require much; serve it with basmati rice cooked in your Instant Pot (see my Instant Pot basmati rice recipe here) or on the stovetop, and/or naan bread purchased or made at home. If you want to create your own naan bread, I have a wonderful recipe for you.
Chicken with hidden veggies sauce
This vegetable sauce goes nicely with chicken (as in the recipe below), but it’s also delicious with meatballs, veal, or white fish, to mention a few options. I often use it to sneak additional vegetables into spaghetti sauce.
It may be prepared with almost any vegetable, and I generally use whatever I have on hand. Carrots, pumpkin, butternut squash, zucchini, tomatoes, cauliflower, spinach, or kale are all good choices for this sauce, though the last two will yield a less vivid color.
This nutritious chicken dish goes well with brown rice, black rice, or quinoa. Serve this chicken and vegetable sauce over zucchini noodles for an added vitamin boost.
This is a dump-and-bake dish in the truest sense: In a casserole dish, combine the uncooked rice, onion, broth, and cream of mushroom soup, then top with the chicken thighs.
You won’t need to use a skillet or bowl because you’ll layer the ingredients in the baking dish. As a result, this dish is ideal for a lazy Tuesday when ordering pizza is all too tempting.
Cuban Chicken and Rice
The dynamic combination is more than simply a simple supper pairing; its international appeal has made it a staple of famous Spanish recipes like arroz con pollo, as well as Latin American countries like Cuba and Puerto Rico. This meal, like Mexican rice, cooks the rice in a tomato and broth combination with cumin, annatto, and turmeric for a distinctive color, but the chicken is cooked with the rice.
I hope the above recipes can make your life easier, especially for those of you who are busy.
If you are looking for a nutritious meal without taking too much time, you should not ignore this article.