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Italian Chicken and Rice Skillet

Italian Chicken and Rice Skillet
  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 4
Chicken and rice are classic partners, and in this version they get an Italian twist. Chicken thighs are cooked with a flavorful tomato-based rice, spiked with fresh basil. It’s all done in one skillet for easy cleanup!
Updated September 19, 2017
Make With
Make With
Progresso Broth

Ingredients

  • 1 tablespoon olive oil
  • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 cup uncooked regular long-grain white rice
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 1/3 cups Progresso™ chicken broth (from 32-oz carton)
  • 4 tablespoons chopped fresh basil leaves
  • 1/4 cup grated Parmesan cheese

Steps

  • 1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in skillet; cook 6 to 8 minutes, turning once, until browned on both sides. Remove chicken from skillet. Reserve 2 tablespoons drippings in skillet.
  • 2
    Reduce heat to medium. Add onion, garlic, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Add rice; cook and stir 1 minute. Stir in tomatoes and broth; heat to boiling. Reduce heat to low.
  • 3
    Place chicken thighs on top of rice; cover and cook 35 to 40 minutes or until chicken is cooked through (at least 165°F) and rice is tender. Transfer chicken to serving plates. Stir 2 tablespoons of the basil into rice; serve with chicken. Garnish with Parmesan cheese and remaining 2 tablespoons basil.

  • Basil can brown quickly after it’s been cut, so it’s best to wait until just before serving to chop your basil.
  • A fresh green salad and loaf of crusty Italian bread would complete this meal beautifully.

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
1080mg
45%
Potassium
370mg
11%
Total Carbohydrate
52g
17%
Dietary Fiber
2g
8%
Sugars
7g
Protein
36g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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