Skillet Chicken and Rice

All you'll need is 45 minutes, some chicken broth, rice, and veggies for this recipe
Staff Writer
skillet chicken

Campbell’s Kitchen

You'll need less than 45 minutes, some chicken broth, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.


  • 1 1/4 Pound skinless, boneless chicken breast halves, cut into cubes
  • 1 3/4 Cup chicken broth, such as Swanson® chicken broth
  • 1/2 Teaspoon dried basil leaves, crushed
  • 1/2 Teaspoon garlic powder
  • 3/4 Cups uncooked long grain white rice
  • 1 package (sixteen ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)


Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.

Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.

Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.


Chicken and Rice Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Chicken and Rice Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.