by Diana Rattray
Tomatoes and chicken broth add flavor to this easy chicken and rice recipe. Feel free to replace the sliced mushrooms with the vegetable of your choice. Add frozen peas or green beans about 10 minutes before the dish is done.
PrintSkillet Chicken and Rice
Use a rotisserie chicken or leftover cooked chicken or turkey to make this easy skillet chicken and rice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Chicken, Rice
- Method: Skillet
Ingredients
Scale
- 6 tablespoons butter
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 to 3 cups diced cooked chicken
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt, plus more, as needed to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried leaf thyme, crumbled
- 1 cup long grain rice
- 2 1/2 cups chicken broth
- 1/2 cup seeded and diced tomatoes
Instructions
- Heat the butter in a large skillet or saute pan over medium ehat. Add the onion, celery, and mushrooms; cook for 4 to 5 minutes, stirring constantly.
- Add the chicken, salt, pepper, garlic powder, and thyme. Add the rice, chicken broth, and tomatoes; stir to blend.
- Reduce the heat to low, cover the pan, and simmer the mixture for 25 to 30 minutes.
- Taste and adjust seasonings.
