Skillet Chicken and Rice

Recipe by Pixie

Mar 6, 2000

Top Review by Betty Recht

This recipe was delicious and fairly simple to make. I used basmati rice. Also, I browned the mushrooms and carrots before adding to the rice mixture. I cooked the browned chicken and rice mixture in a dutch oven in the oven at 300 degrees for an hour, as I had to leave the house and wanted it to be ready when I returned. Also, I used some olive oil to brown the chicken and then some margarine to brown the mushrooms and carrots.

Ingredients Nutrition


  1. Spray a 12-inch skillet with nonstick spray coating.
  2. Brown chicken pieces on all sides over medium heat about 15 minutes.
  3. Remove chicken.
  4. Drain fat from skillet, if neccessary.
  5. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt.
  6. Place chicken atop rice mixture.
  7. Cover; simmer 30 minutes or till chicken and rice are done.

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