Chicken and Veggie Skillet Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Braised chicken pieces with yellow rice, green beans and carrots all cooked in one skillet for a quick, easy meal.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min


    Family Circle Magazine

    Posted By:


    Posted On:

    May 14, 2019

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