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Chicken and Veggie Skillet
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Brief Description
Braised chicken pieces with yellow rice, green beans and carrots all cooked in one skillet for a quick, easy meal.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: May 14, 2019
Number of Servings:
Ingredients:
- 2 tablespoons - butter
- 4 - boneless skinless chicken breasts (about 5 oz. each)
- - salt and pepper
- 1 packages - 10 oz. yellow rice
- 1/2 pounds - small carrots
- 1/2 pounds - thin green beans (haricots verts)
- 1/2 tablespoons - extra virgin olive oil
- 1/2 teaspoons - chopped fresh thyme
- - salsa verde optional, for serving with
Directions:
Melt butter in a large lidded skillet over medium high heat.
Sprinkle chicken breasts with salt and pepper; add to skillet and brown for 2 minutes per side. Remove to a plate and set aside.
Add 3 cups water to skillet, then cover and bring to a boil; stir in the yellow rice, cover tightly, and reduce heat to medium low. Cook for 10 minutes.
Meanwhile, trim carrots and green beans (removing ends, peeling carrots); place carrots and green beans in two separate bowls, tossing each with half of the olive oil, fresh thyme and some salt and pepper.
Uncover the skillet, add carrots; replace lid and cook for 5 minutes. Uncover and add green beans and chicken. Sprinkle with remaining fresh thyme, cover and cook for 5 minutes until chicken is cooked through.
Serve with salsa verde on the side, if desired.
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