Cheesy Skillet Chicken and Rice with Green Beans
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
38 mins
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Total Time
53 mins
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Servings
6 Servings
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Calories
620 kcal
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Course
Main Course
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Cuisine
American
Cheesy Skillet Chicken and Rice with Green Beans
Description
The recipe starts by browning seasoned chicken breasts in vegetable oil for an appealing golden crust, then setting them aside. In the same skillet, onion, mushrooms, and garlic are sautéed until softened and lightly browned, building flavor. Uncooked long grain white rice is stirred in and lightly cooked until edges turn translucent. Chicken broth is then added, and the chicken pieces are nestled back into the pan. Covered and simmered over low heat, the rice cooks through while the chicken finishes cooking.
Green beans, either fresh or frozen, are stirred in during the simmering process so they cook to a tender but firm texture. Finally, shredded sharp cheddar and Parmesan cheeses are mixed into the warm rice, melting to create a creamy, cheesy finish that complements the savory chicken and vegetables.
This dish combines protein, vegetables, and starch in one skillet, making it a convenient meal with a balanced texture of tender chicken, creamy rice, and crisp-tender green beans.
Ingredients
- 4 chicken breast skinless chicken breasts (about 1 1/2 pounds, boneless skinless, about 1 1/2 pounds
- salt
- ground black pepper
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 8 ounces white button mushrooms brushed clean and quartered or sliced
- 4 medium garlic finely minced or pressed through a garlic press, cloves
- 1 ½ cups long grain white rice
- 4 cups chicken broth low-sodium
- ½ pound green beans frozen or fresh
- 1 cup cheddar cheese shredded, sharp or extra-sharp
- ½ cup Parmesan Cheese shredded
Instructions
- Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.
- Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.
- Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 620kcal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 37g | 74% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 110mg | 37% |
| Sodium | 385mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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